Description
These easy blueberry lemon cheesecake bars feature a buttery shortbread crust and a creamy, tangy filling topped with fresh berries. They are make-ahead friendly, visually stunning, and require simple ingredients for a dessert that tastes like it came from a fancy patisserie.
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1 cup (125g) all-purpose flour, sifted
- 1/4 teaspoon salt
- 8 oz (225g) full-fat cream cheese, room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg, room temperature
- 1/4 cup (60g) full-fat sour cream
- 2 tablespoons (30ml) fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 cup (150g) fresh blueberries
- 1 teaspoon extra lemon juice for drizzling
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, mix softened butter, sugar, and salt until creamy. Add flour and mix until a dough forms. Press the dough firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes until lightly golden. Remove from oven and let cool while making the filling.
- In a large bowl, beat cream cheese and sugar until smooth. Add egg, sour cream, lemon juice, lemon zest, and vanilla. Mix on low speed until just combined.
- Gently fold half of the blueberries into the cheesecake batter. Reserve the other half for the top.
- Pour batter over the cooled crust. Smooth the top and sprinkle remaining blueberries evenly over the batter.
- Bake for 30-35 minutes, or until edges are set and the center is just barely jiggly.
- Let bars cool in the pan on a wire rack for 30 minutes. Then, refrigerate for at least 2 hours, preferably overnight.
- Lift bars out using parchment paper. Cut into 9 or 16 squares. Drizzle with extra lemon juice if desired.
Notes
Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding the egg to avoid cracking. Pre-baking the crust prevents a soggy bottom. If using frozen blueberries, do not thaw them; toss in a teaspoon of flour before adding to prevent sinking. Bars taste better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: blueberry lemon cheesecake bars, shortbread crust, easy dessert, make-ahead dessert, summer dessert, cream cheese bars, lemon blueberry recipe