Description
A delightful dessert combining the flavors of lemon and blueberry in a creamy cheesecake bar, perfect for summer gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a greased 9×9 inch baking pan.
- In another bowl, beat the cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon juice, and lemon zest until well combined.
- Gently fold in the fresh blueberries.
- Pour the cheesecake mixture over the crust in the baking pan.
- Bake for 25-30 minutes or until the center is set and the edges are lightly golden.
- Allow to cool at room temperature, then refrigerate for at least 4 hours before cutting into bars.
Notes
- For a firmer texture, refrigerate overnight.
- Feel free to substitute with frozen blueberries if fresh ones are not available.
- Garnish with additional lemon zest or blueberries before serving for presentation.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg