Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars

There are a lot of varieties in cheesecake bars which are available in a sweet shop. It may be chocolate chip cheesecake bars, pumpkin cheesecake bars, caramel apple cheesecake bars, and snickerdoodle cheesecake bars. Today, I'm going to share a classic lemon blueberry cheesecake bars recipe which is full of lush, creamy layers. It is one of the delicious blueberry cheesecake desserts. A simple shortbread and cookie crust with the topping of vibrant swirls of blueberries make it mouthwatering. This is a rich flavor dessert that your family wants to taste it again and again!

Lemon Blueberry Cheesecake Bars

How To Make Blueberry Cheesecake Bars?

• The first step is to make your crust (see above)! I went with a golden cookie crust, though you can substitute a classic graham cracker crust instead Pulverize your cookies in a food processor until fine crumbs form, then add a sprinkle of salt and melted butter and pulse again until combined. Pour this into a foil lined 9×13 pan and press down firmly to form your crust.
• Next prepare your cheesecake layer, layering with your cream cheese, sour cream, sugar, eggs, vanilla extract, and salt together until well-combined. Pour this over your cookie crust.
• Now comes the best part, the berry swirl! Dollop about 1/2 cup of raspberry, strawberry, or blueberry pie filling (I used blueberry) over your cheesecake layer and swirl a knife through the batter to form those gorgeous bright swirls!
• Bake cheesecake on 325F and then allow to cool completely, preferably chilling overnight in the fridge before slicing and serving.

How do You Know if Cheesecake Bars are Baked?

One of the easiest ways to go wrong when making cheesecake bars is to under or (worse) over-bake them. To tell that they’re finished baking, look for the following signs:

• Slightly puffed edges that may be beginning to turn a light golden brown.
• A center that is set but may still be slightly jiggly. It should bounce back to the touch if you tap it gently with your finger.

How Long Do Blueberry Swirl Cheesecake Bars Keep?

This lemon blueberry cheesecake bars will keep for up to five days. Be sure to store them in the refrigerator in an airtight container. You can also use the frozen blueberries to make this dish. Well, If you will keep in an airtight container in your freezer than it can be reserved for several months.

Lemon Blueberry Cheesecake Bars Recipe

Cheesecake is known for being rich and decadent, but with the lemon and blueberries that we’re adding today, it’s also surprisingly refreshing! While I love a good classic cheesecake recipe, nothing is more exciting than trying a fun variation. Today’s cream cheese crumb bars was actually inspired by the recent cold spell. I was dying for a glimpse of summer and this cheesecake with frozen blueberry and lemon did just the trick. This will be a great summer treat and is really perfect for serving any time of the season.

Blueberry Cheesecake Dessert

Blueberry Cheesecake Bars With Shortbread Crust

• 2 Slice of Shortbread
• 25 Golden Oreo cookies
• 4 Tablespoons butter (melted 55g)
• ¼ teaspoon salt

Blueberry Cream Cheese Crumb Bars

• 32 oz cream cheese softened (910g)
• 1 cup sugar (200g)
• 3/4 cup sour cream (180g)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup blueberry pie filling 

How To Make Cheesecake Crust

1. Preheat oven to 325F (160C) and line a 13×9 baking pan with foil and set aside.
2. Place Golden Oreo cookies in a food processor and pulverize until fine crumbs form. Add melted butter and salt and pulse until completely combined.
3. Pour mixture into prepared baking pan and use a spoon to firmly press the crumbs into an even layer. Set aside while you prepare your cheesecake layer.

How To Make Cheesecake Crust

Instructions For Blueberry Cheesecake Dessert

1. Combine cream cheese, and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer). Beat together until creamy and well-combined. Add sour cream and stir well.
2. Add eggs, one at a time, beating until just mixed after each addition (do not over-beat eggs and be sure to scrape down the sides and bottom of the bowl after each addition to ensure ingredients are well-combined.)
3. Stir in vanilla extract and then pour batter evenly into prepared pan over cookie crust.
4. Dollop pie filling evenly over cheesecake and use a knife to swirl filling evenly over the surface of the cheesecake.
5. Bake on 325F (160C) for 35-40 minutes, or until center is set (center should bounce back if lightly touched).
6. Allow to cool to room temperature, and then place in refrigerator for at least 4 hours before slicing and serving.

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