If you’re in need of a light and refreshing dessert, you’re going to love this one! If you’re like me, you can find the whole process of making a cheesecake very intimidating and expert-level…but I promise that’s not the case at all! Once you make these cheesecake bars, you will be so surprised how easy it is to whip a delicious cheesecake. I personally love the grab & go, casualness of making these squares – perfect for kiddos, too!
These are good in the fridge in an airtight container for up to a week. Hope you love them as much as we do!
Blueberry Lemon Cheesecake Bars
Servings 8 servings
Ingredients
CRUST INGREDIENTS
- 2 sleeves graham crackers
- 1/4 cup sugar
- 6 TB unsalted butter, melted
FILLING
- 2 bricks cream cheese
- 1 egg
- 1 lemon juiced & zested
- 6 TB sugar
- 1 tsp pure vanilla extract
- 2 cups fresh blueberries
Instructions
- Preheat oven to 350 degrees and line a square baking dish with parchment paper. Leave enough over the sides so you can lift the bars out easily once done.
- Add your graham crackers to a food processor and blend until they are fine crumbs.
- Add the graham cracker crumbs to a medium bowl and add in the melted butter & sugar. Mix until fully combined.
- Pour graham cracker mixture into pan and press down until firm. Bake for 10 minutes.
- While your crust is baking, make the filling. Use a handheld or standing mixer and beat the cream cheese by itself until smooth. Then, add in the egg, lemon juice & zest, sugar and vanilla. Beat until creamy.
- Fold in the blueberries with a spoon or spatula.
- Layer the filling and spread evenly on top of graham cracker crust. Bake for 35 minutes or until the edges have started to golden.
- Let cool for about 30 minutes at room temperature before chilling in the fridge for 3-4 hours.
- When ready to serve, cut into squares!
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