Lemon Blueberry Cheesecake Bars - Vegetarian
The Lemon Blueberry Cheesecake Bars are a delightful blend of tart and sweet flavors, perfect for any summer gathering or as an anytime treat. Each bar features a rich, creamy cheesecake layer infused with fresh lemon zest and dotted with plump, juicy blueberries, all set atop a buttery graham cracker crust.
Ingrédients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 325°F (163°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out.
- In a medium bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to create the crust.
- In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition. Mix in sour cream, lemon zest, lemon juice, and vanilla extract until fully combined.
- In a separate bowl, toss the blueberries with the flour to coat them evenly. Gently fold the blueberries into the cheesecake mixture.
- Pour the cheesecake mixture over the crust and spread evenly.
- Bake for 35-40 minutes or until the cheesecake is set and the edges are lightly browned. Cool completely in the pan on a wire rack, then refrigerate for at least 3 hours or until firm.
- Lift the cheesecake out of the pan using the parchment paper and cut into bars.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 28g | Protéines: 4g | Fat: 14g | Sucre: 19g
Tried this recipe?Let us know how it was!