Lemon Blueberry Cheesecake Bars
These easy Lemon Blueberry Cheesecake Bars are made with fresh blueberries and a lemon shortbread crust! This homemade cheesecake recipe is topped with homemade whipped cream and blueberries! This is the perfect spring and summer dessert!
Servings: 12 Lemon Blueberry Cheesecake Bars
Ingredients
Crust
- 1/2 cup butter
- 1/4 cup sugar
- 1 cup flour
- 1 tsp lemon zest, zest of about 1/2 medium lemon
- 1 Tbsp lemon juice, juice of about 1/2 a medium lemon
Cheesecake
- 2 8oz packages softened cream cheese
- 1/3 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1 cup blueberries
- 1/2 cup blueberry jam, optional
Topping
- 1/2 cup heavy cream
- 3 Tbsp powdered sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350.
- Begin by beating butter, sugar, and zest together until light and creamy. Next, add in lemon juice and mix. Then, slowly add in the flour until the mix is crumbly and mostly combined.
- In an 8x8 pan, press the crust firmly in an even layer that covers the bottom of the pan.
- Bake in oven for 10 minutes.
- While the crust is baking, beat cream cheese with a mixer until light and fluffy. Next, add in the sugar. Mix. Add in eggs and vanilla, mix until combined, scraping down the sides of the bowl as necessary. Next, mix in lemon zest and juice. Lastly, fold in bluberries.
- When the crust is done, spoon blueberry jam in a thing layer over the crust. Then, pour in the cream cheese filling and spread in an even layer.
- Cook cheescake for about 25 minutes, or until the cheesecake has set.
- Refrigerate the cheesecake until cold.
- When ready to serve, whip heavy cream until soft peaks begin to form. Add in vanilla and powdered sugar and beat a bit more until the cream is no longer runny. Spread cream cheese over the cheesecake, top with blueberries or lemon slices if desired, and enjoy!