Blueberry Lemon Cheesecake Bars
Ingredients You’ll Need
For the Shortbread Crust:
- 1 cup (2 sticks) unsalted butter , softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
For the Lemon Cheesecake Filling:
- 16 oz cream cheese , softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
For the Blueberry Topping:
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
Step-by-Step Instructions
1. Preheat Your Oven
Preheat your oven to 350°F (175°C) . Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
2. Make the Shortbread Crust
In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Gradually add the flour, mixing until the dough comes together in a crumbly ball. Press the dough evenly into the bottom of the prepared pan, using the back of a spoon or your fingers to smooth it out.
Bake the crust for 10–12 minutes , or until lightly golden. Remove from the oven and set aside.
3. Prepare the Lemon Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract until fully combined.
Pour the cheesecake filling over the baked crust, spreading it evenly with a spatula.
4. Make the Blueberry Topping
In a small saucepan, combine the blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and becomes jammy, about 5–7 minutes. Spread the warm blueberry mixture evenly over the cheesecake layer.
5. Bake the Bars
Place the pan back in the preheated oven and bake for 30–35 minutes , or until the edges are set and the center jiggles slightly. Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing.
6. Slice and Serve
Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve. Dust with powdered sugar or top with whipped cream if desired.
Tips for Success
- Use Fresh Lemons : Freshly squeezed lemon juice and grated zest provide the best flavor.
- Don’t Overbake : The cheesecake layer should still have a slight wobble when removed from the oven—it will firm up as it cools.
- Customize the Fruit : Swap blueberries for other berries like raspberries or strawberries for variety.
- Store Properly : Keep leftovers in an airtight container in the refrigerator for up to 5 days.
