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These Lemon Blueberry Cheesecake Bars are an easy way to satisfy your craving for cheesecake. A sweet, simple spring or summer dessert.
With Easter just around the bend, I’m refreshing this post for Lemon Blueberry Cheesecake Bars for you all. Although simple desserts are always front and center here on Valerie’s Kitchen, I know that we all need simple recipe solutions more than ever right now. And, I do believe we all need more dessert!
Having something sweet in the house has been a requirement around here for the past several weeks.
This cheesecake bar recipe is perfection. They are pure heaven in both taste and appearance and if you listen close, you can hear them saying “Hey, it’s spring!”. If there’s ever been a time when we could all use a little burst of spring, it’s now.
They will totally satisfy your craving for cheesecake but can be whipped up with far less effort. And, they are a far less guilty version of cheesecake if you use reduced fat cream cheese and light sour cream. Win-win!
If you are in a position to get the list of simple ingredients in your kitchen I highly suggest you try them pronto! They are spot-on perfect to serve after your Easter meal but hey, why wait?
For the graham cracker crust:
- Graham crackers
For the lemon blueberry cheesecake layer:
- Cream cheese (I always use Neufchatel reduced fat cream cheese)
- Sour cream (light or regular)
- Pure vanilla extract
- A touch of salt
- Fresh lemon
- Fresh blueberries
I highly recommend purchasing Meyer lemons if you can get your hands on them. They are wonderfully sweet and delicious in recipes like this. They’ve been readily available at our local Safeway here in Oregon.
How to Make Lemon Blueberry Cheesecake Bars
The simple graham cracker crust is made quickly in your food processor.
Process the graham crackers in your food processor until they are fine crumbs. Add the sugar and melted butter and process again to combine well.
Coat a 13- x 9-inch baking dish with non-stick cooking spray and transfer the crumb mixture to the prepared baking dish. Press it down to form an even layer.
Bake the crust until lightly browned and then allow it to cool slightly while you prepare the filling.
Add the cream cheese and sour cream to a large bowl and beat with an electric mixer until smooth. Add in the sugar and beat on medium-high speed until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
Blend in the vanilla extract, salt, lemon zest and lemon juice.
Fold in the blueberries gently with a wooden spoon until evenly incorporated.
Pour the lemon blueberry cheesecake mixture over the graham cracker crust and gently spread it out into an even layer.
Bake the Lemon Blueberry Cheesecake Bars until the center appears to be just set. Remove from the oven and allow to cool completely. Refrigerate the bars for at least 4 hours before slicing and serving.
This is an excellent recipe to make a day in advance to refrigerate overnight.
More great Easter dessert options:
- Easy Cream Puff Dessert
- Carrot Zucchini Bread with Cream Cheese Walnut Frosting
- Easy Blueberry Cheesecake Dessert
This post was originally published on April 18, 2012. It has been updated with new text and images.
Lemon Blueberry Cheesecake Bars
For the crust:
- 2 cups graham cracker crumbs (you'll need 14 whole rectangle shaped graham crackers)
- 3 tablespoons sugar
- 8 tablespoons butter, melted
For the cheesecake:
- 16 ounces cream cheese, room temperature (reduced fat or regular)
- 1/2 cup sour cream (light or regular)
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice (use Meyer lemons if you can get them)
- 1 pint fresh blueberries (about 2 cups)
- Preheat the oven to 325 degrees F. Coat a 13- x 9-inch pan with non-stick cooking spray.
For the Crust:
- Break 14 graham crackers in half and place in the bowl of a food processor. Process until they are fine crumbs. Add the sugar and melted butter and process again to combine well. Transfer the crumb mixture to the prepared baking dish and press down to form an even layer.
- Bake for 8-10 minutes, until lightly browned. Remove dish from the oven and let cool slightly while you prepare the filling.
For the Filling:
- Add cream cheese and sour cream to a large bowl and using hand or stand mixer, beat on medium speed until smooth. Add in the sugar and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla extract, salt, lemon zest and lemon juice. Fold in the blueberries gently with a wooden spoon until evenly incorporated.
- Pour the mixture over the graham cracker crust and gently spread into an even layer with an offset spatula.
- Bake for 35 minutes or until the center appears to be just set. Remove from oven and allow to cool to room temperature. Cover and refrigerate for at least 4 hours before slicing and serving.
Adapted from Annie’s Eats