Description
A refreshing and creamy dessert that combines the tangy flavor of lemon with sweet blueberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (163°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until evenly coated.
- Press the mixture firmly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes and let cool slightly.
- In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until fully combined.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Pour the cheesecake mixture over the cooled crust and spread it evenly.
- Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let cool at room temperature. Refrigerate for at least 4 hours or overnight.
- Cut into bars and serve chilled.
Notes
- For a twist, try adding a swirl of blueberry puree on top before baking.
- You can substitute raspberries for blueberries for a different flavor profile.
- Prep Time: 20 minutes
- Chill Time: 3 hours 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg