Description
Lemon Cheesecake Squares with Blueberry are the perfect balance of tangy lemon, creamy cheesecake, and fresh blueberry sweetness. These refreshing squares are easy to make, delicious, and perfect for any occasion. Whether you’re hosting a gathering or just craving a light dessert, these lemon cheesecake bars with blueberry topping will impress every time.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- For the cheesecake filling:
- 2 (8-ounce) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- For the blueberry topping:
- 1 ½ cups fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- For the crust: Combine graham cracker crumbs and sugar. Stir in melted butter and press the mixture into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Set aside to cool.
- For the cheesecake filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, vanilla extract, and sour cream. Mix until smooth.
- Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 30-35 minutes or until the edges are set and the center is slightly jiggly. Allow to cool to room temperature and refrigerate for at least 4 hours or overnight to set.
- For the blueberry topping: Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries break down and the sauce thickens. Remove from heat and let cool.
- Once the cheesecake is fully chilled, spread the blueberry topping over the top. Slice into squares and serve chilled.
Notes
- Fruit variation: Feel free to use raspberries, strawberries, or blackberries instead of blueberries for a different flavor.
- Crust variation: Swap graham crackers for digestive biscuits or a gluten-free cookie for a change in texture.
- Extra lemon flavor: For a stronger lemon flavor, increase the lemon zest to 2 tablespoons or add lemon extract.
