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Lemon Blueberry Cheesecake Bars

Lemon Blueberry Swirl Cheesecake Bars Recipe

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 16 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • 1 ¼ cups granulated sugar, divided
  • 6 tbsp unsalted butter, melted
  • 1 cup fresh or frozen blueberries
  • 1 tsp plus 3 tbsp fresh lemon juice
  • 1 tsp cornstarch
  • 16 oz full-fat cream cheese, softened
  • 2 large eggs, room temperature
  • ½ cup full-fat sour cream, room temperature
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F. Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press into a lined 8-inch square pan and bake 10 minutes.
  2. Simmer blueberries, 2 tbsp sugar, 1 tsp lemon juice, and cornstarch for 5 minutes until thick. Cool completely.
  3. Beat cream cheese until smooth. Mix in ¾ cup sugar, then eggs one at a time on low, then sour cream, 3 tbsp lemon juice, zest, and vanilla until just combined.
  4. Pour filling over the crust. Dollop cooled blueberry sauce on top and swirl with a knife, leaving distinct streaks.
  5. Reduce oven to 325°F. Bake 35 to 40 minutes, until edges are set and center jiggles slightly.
  6. Cool on a rack, then refrigerate at least 4 hours. Lift out, slice into 16 bars, and serve.

Notes

Cool and chill completely before slicing—at least 4 hours, but overnight is even better. For the cleanest cuts, wipe the knife between slices. These bars keep well in the fridge for up to 5 days.