Blueberry Lemon Cheesecake Bars - Vegetarian
The Blueberry Lemon Cheesecake Bars are a delightful fusion of creamy cheesecake goodness and vibrant, fruity flavors. Each bar features a velvety cheesecake layer beautifully swirled with fresh blueberries and a zingy hint of lemon, all atop a buttery graham cracker crust. The visual appeal is matched only by the perfect balance of sweet and tart in every bite.
Ingrédients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons blueberry preserves
Instructions
- Preheat your oven to 325°F (165°C) and line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the lemon juice, lemon zest, and vanilla extract until fully combined.
- Pour the cheesecake batter over the crust and spread evenly.
- In a small bowl, gently toss the blueberries with the blueberry preserves until coated.
- Drop spoonfuls of the blueberry mixture over the cheesecake batter and gently swirl with a knife to create a marbled effect.
- Bake for 35-40 minutes, or until the center is set and the edges are lightly golden.
- Allow the cheesecake bars to cool completely in the pan on a wire rack.
- Refrigerate for at least 2 hours before cutting into squares and serving.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 32g | Protéines: 5g | Fat: 20g | Sucre: 25g
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