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lemon, blueberry, cheesecake bars

Lemon Blueberry Cheesecake Bars

Kelly
Lemon Blueberry Cheesecake Bars -  rich, creamy cheesecake with flecks of lemon zest and studded with juicy blueberries on a shortbread crust. All the deliciousness of cheesecake in a quick and easy bar, with bright, sunny flavors. Perfect for spring!
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Prep Time 10 minutes
Cook Time 45 minutes
3 hours
Total Time 3 hours 55 minutes
Course Dessert
Cuisine American
Servings 16 2-inch bars
Calories 207 kcal

Ingredients
  

For the crust:

  • 1 ½ cups shortbread cookie crumbs finely ground (6.75oz, 191g)
  • 3 tablespoons butter melted (1.5oz, 43)

For the filling:

  • 16 oz cream cheese softened (454g)
  • ½ cup sugar 3.5oz, 99g
  • 2 eggs
  • finely grated zest from 2 lemons about 1 ½ tablespoons
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 ½ cups fresh blueberries 8oz, 227g
  • confectioners' sugar for sprinkling on top

Instructions
 

For the crust:

  • Preheat oven to 350 degrees F.
  • Prepare an 8 inch baking pan with a removable bottom by lining with baking parchment and spraying with nonstick cooking spray.
  • Mix the cookie crumbs and the melted butter until well combined and moistened.
  • Press the crumbs into the bottom of the baking pan. Using a flat bottomed measuring cup, press the crust firmly and evenly into the bottom of the pan,
  • Bake until golden brown around the edges and fragrant, about 8 minutes. Set aside to cool.

For the cheesecake:

  • In a stand mixer fitted with the paddle attachment, beat cream cheese until light and fluffy, about 2 minutes. Scrape down bowl.
  • Add sugar and beat another 2 minutes, scraping down bowl halfway through.
  • Add eggs, one at a time, mixing on low speed for 20 seconds after each egg. Scrape down bowl.
  • Add zest, lemon juice, and vanilla and mix until thoroughly combined.
  • Pour batter into pan. Sprinkle blueberries evenly on top, dropping them gently.
  • Bake until only slightly wobbly in the center, about 35 minutes.
  • Let cool to room temperature. Refrigerate until well chilled, about 3 hours before slicing.
  • Dust with confectioners' sugar before serving

Notes

  • If you don't have a removable bottom baking pan, line pan with aluminum foil and let the sides overhang so that you can easily lift the bars out of the pan.
  • Don't cool the bars too quickly or they will crack. I learned this the hard way by letting them cool in front of a fan.

Nutrition

Calories: 207kcalCarbohydrates: 16gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 55mgSodium: 147mgPotassium: 66mgFiber: 0.5gSugar: 11gVitamin A: 492IUVitamin C: 2mgCalcium: 33mgIron: 0.4mg
Keyword cheesecake bars, lemon blueberry cheesecake
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