Blueberry Lemon Cheesecake Bars
These blueberry lemon cheesecake bars are so much easier than traditional cheesecake recipes, and perfectly tart and creamy, without being too rich.
Servings: 16
Ingredients
For the crust:
- 5 ounces graham crackers crumbs
- ½ stick unsalted butter melted
- 2 tbsp sugar
- 1/8 teaspoon ground cinnamon
For the filling:
- 16 ounces cream cheese room temperature
- 2 eggs
- zest of 2 lemons
- 1/3 cup lemon juice
- ½ cup sugar
- 1 ½ cups fresh blueberries
- powdered sugar for dusting
Instructions
- Preheat oven to 325ºF.
- Line an 8×8 inch baking pan with parchment paper. Set aside.
- Add the graham crackers crumbs, sugar, cinnamon and melted butter to bowl and mix to combine.
- Press the mixture firmly and evenly against the bottom of the pan.
- Refrigerate for 30 minutes.
- To make the filling, place the cream cheese, eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment.
- Mix on medium-low speed until the mixture is creamy.
- Add the lemon juice and lemon zest and mix to combine.
- Pour the filling over the crust.
- Arrange the blueberries on top.
- Bake in preheated oven for 35 minutes.
- Remove from the oven and allow to cool completely.
- Cover and refrigerate for minimum 6 hours.
- Dust with powder sugar before serving.
Nutrition
Calories: 184kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 49mg | Sodium: 155mg | Potassium: 77mg | Fiber: 1g | Sugar: 12g | Vitamin A: 419IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg