Blueberry Lemon Cheesecake Squares

By jiafei

9 Person

230 Minutes

312 Calories

Blueberry Lemon Cheesecake Squares are creamy, sweet and tart. With a delicious cheesecake base, you can make them with fresh or frozen blueberries. You can make these cheesecake bars any time of the year! Blueberries and lemons go together with cheesecake, and you’ve got something! Blueberry Lemon Cheesecake Squares are our best dessert!

Ingredients

Filling

1 1/2 cups Blueberries
1 Egg yolk, room temp
1 Egg, room temp
3 tbsp. Lemon juice
2 tbsp. Lemon zest
1 tsp. Vanilla
1 tsp. Flour
1/3 cup Sugar
8 oz. Cream Cheese, room temperature

Graham Cracker Crust

6 tbsp. Butter, melted
1/4 cup Sugar
10 Graham crackers

Method

01

Heat oven to 325 degrees F. Grease an 8"x8" baking dish with butter. Line the dish with parchment paper so it overhangs on both sides. Break up graham crackers a bit and put them in a food processor. Pulse a few times.
02

Add sugar and turn on the food processor and process until the pieces are all crumbs. Add the melted butter and process again until the mixture resembles wet sand. Pour the crumbs into the prepared baking dish and press evenly, using a small drinking glass.
03

Bake for 12 to 14 minutes until lightly browned. When done, cool dish on a wire rack while you make the filling. Wipe out the food processor to use for making the filling.
04

Add cream cheese and sugar to the food processor. Mix until well combined and smooth. Add flour and process until mixed in. Add vanilla, lemon zest, lemon juice, and mix until fully combined.
05

Add egg and egg yolk. Pulse a few times until egg is fully incorporated, but don't over mix. Pour mixture into a bowl and fold in the blueberries with a spatula.
06

Pour mixture onto the cooled crust and spread to even it out. Bake at 325°F for 35 minutes, or until the edges start to brown, and the mixture only slightly jiggles when shaken. Remove to a wire rack and cool completely. Then chill in the fridge for 3 hours. Serve!

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Blueberry Lemon Cheesecake Squares

4.4

( By jiafei )

01 Information

Grade easy
Serving 9 servings
Calorie 312 Kcal
Prep Time 15 Mins
Cook Time 215 Mins
Total Time 230 Mins

02 Ingredients

Filling

1 1/2 cups Blueberries

1 Egg yolk, room temp

1 Egg, room temp

3 tbsp. Lemon juice

2 tbsp. Lemon zest

1 tsp. Vanilla

1 tsp. Flour

1/3 cup Sugar

8 oz. Cream Cheese, room temperature

Graham Cracker Crust

6 tbsp. Butter, melted

1/4 cup Sugar

10 Graham crackers

03 Method

Step 1

Heat oven to 325 degrees F. Grease an 8"x8" baking dish with butter. Line the dish with parchment paper so it overhangs on both sides. Break up graham crackers a bit and put them in a food processor. Pulse a few times.

Step 2

Add sugar and turn on the food processor and process until the pieces are all crumbs. Add the melted butter and process again until the mixture resembles wet sand. Pour the crumbs into the prepared baking dish and press evenly, using a small drinking glass.

Step 3

Bake for 12 to 14 minutes until lightly browned. When done, cool dish on a wire rack while you make the filling. Wipe out the food processor to use for making the filling.

Step 4

Add cream cheese and sugar to the food processor. Mix until well combined and smooth. Add flour and process until mixed in. Add vanilla, lemon zest, lemon juice, and mix until fully combined.

Step 5

Add egg and egg yolk. Pulse a few times until egg is fully incorporated, but don't over mix. Pour mixture into a bowl and fold in the blueberries with a spatula.

Step 6

Pour mixture onto the cooled crust and spread to even it out. Bake at 325°F for 35 minutes, or until the edges start to brown, and the mixture only slightly jiggles when shaken. Remove to a wire rack and cool completely. Then chill in the fridge for 3 hours. Serve!

04 Author

jiafei

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