Crumbs and Chaos

food for family + friends

  • About
    • Becca
    • Megan
    • Contact
    • Advertising
  • Recipe Index
  • Favorites
    • All Time
    • Seasonal
  • Privacy Policy
You are here: Home / Becca / Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars

July 11, 2011 By Crumbs and Chaos

Spread the love

*We’ve added a follow by email option, you know, in case you’d like to follow by email and be updated every time there’s a new post.  It’s near the top of the middle column, check it out!


Last Friday, I went blueberry pickin’.  It’s one of the reasons I love summer.  
When I came home, I was on the hunt for a great dessert to take to a get together on Saturday evening.  I was browsing around on Tasty Kitchen.  When I saw this recipe, I knew it was a must-try.  I love lemon and I think it’s great in a cheesecake.  But cheesecakes have the reputation of being a little bit touchy and I needed something that was a little quicker to make than that.
These were absolutely a winner!  It’s a great combination – graham cracker crust, creamy lemony cheesecake and fresh blueberries!  All in a good ole 9×13 pan, that’s easy to take and share at your next summer get together.  It seems like a lot of steps, but it’s not difficult or super time consuming.  You will love them!
LEMON BLUEBERRY CHEESECAKE BARS
Printable Recipe Here
The Crust:
2 cups GRAHAM CRACKER CRUMBS*
3 Tablespoons SUGAR
8 Tablespoons BUTTER, melted
The Cheesecake:
2 blocks CREAM CHEESE, (8 oz. each) at room temperature
1/2 cup SOUR CREAM
3/4 cup SUGAR
2 EGGS
1 teaspoon VANILLA EXTRACT
Pinch of SALT
2 teaspoon LEMON ZEST
2 Tablespoons FRESHLY SQUEEZED LEMON JUICE
2 cups FRESH BLUEBERRIES
Preheat the oven to 325°.  Line a 9×13 inch pan with foil*, lightly grease the foil.
In a medium bowl, combine graham cracker crumbs, sugar and melted butter.  Combine with a fork until well blended.  Press evenly into the bottom of the 9×13 pan.
Bake for 8-10 minutes, until lightly browned.  Transfer to a wire rack to cool, leave the oven on.
In a large bowl, using an electric mixer, combine cream cheese and sour cream.  Beat on medium speed until smooth.  Add the sugar and beat on medium-high speed until light and fluffy, about 1-2 minutes. 
Beat in eggs one at a time, beating well after each addition.  Add in vanilla extract, salt, lemon zest and juice.  Mix well.  Gently fold in blueberries until evenly incorporated.
Pour mixture over crust and gently spread into an even layer.
Bake for 35 minutes or until just set and the center no longer jiggles when the pan is tapped.  Transfer to a cooling rack and let cool to room temperature.
Cover and refrigerate for at least 4 hours before serving.
*I was a little short on graham crackers, so I used animal crackers to make the rest of the 2nd cup of crumbs- turned out just fine!
I used a 9×13 glass baking dish and didn’t line it with foil, but I did lightly grease it.  If you are using a metal pan I would recommend lining it with foil.
Recipe Source: Tasty Kitchen

This post is linked to Melt In Your Mouth Monday, These Chicks Cooked, Fresh Food Fridays, Everyday Sisters Sharing Sundays, LifeasMOM URS and Ingredient Spotlight

Filed Under: Becca, Dessert, Fruits Tagged With: Lemon

« 2 Fabulously EASY M.Y.O Drinks
Peanut Butter Banana Oatmeal »


Comments

  1. Lisa says

    July 13, 2011 at 1:34 pm

    Oh my gosh, this looks good! The mix of lemon and blueberry is perfect for summer. I’d love to try this!

  2. SnoWhite says

    July 13, 2011 at 1:57 pm

    Wow — love this idea. There’s nothing better than freshly picked blueberries in the summer 🙂

  3. Suzanne says

    July 13, 2011 at 3:49 pm

    YUM! Sounds so creamy and refreshing! And a great way to use up those blueberries in my fridge!

  4. Desi says

    July 13, 2011 at 6:35 pm

    Well these are just beautiful. I’m loving blueberries this summer! I can’t wait to make these, I love the mix of blueberry and lemon 🙂

  5. Roz from 'la bella vita' says

    July 17, 2011 at 6:16 am

    Oh wow, your blog has so many great posts. I love these cheeseake bars and would like to invite you to share them or any recipe on my weekend blog hop too. Now following ya!

  6. Cindy says

    July 18, 2011 at 12:11 am

    Lemon and blueberries go so well together. And everything is good with cream cheese! I’ve got lots of company this week. This looks like a great crowd pleaser. Have a great week.

  7. Roz from 'la bella vita' says

    July 22, 2011 at 3:26 pm

    Hello to the sweet 4 sisters! Thanks so much for sharing this superb blueberry recipe last week on Fresh Food Friday / Seasonal Saturday! I loved it so much that it is one of the featured posts on this week’s edition. I hope that you can stop by, check it out, grab the ‘featured’ button, and share another recipe or two from any date! Happy cooking!

  8. shopannies says

    July 22, 2011 at 8:55 pm

    oh this sounds heavenly what a great combination of lemon and blueberries

join us!

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Past Crumbs & Chaos

Browse Recipes By Category

Follow us with Bloglovin’

Follow

Our Recent Pins >>>

Follow Me on Pinterest

Let’s Connect

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
SoFab Badge

Categories

Archives

© 2010-2021 All text and photos are property of CRUMBS AND CHAOS. You may share a photo OR recipe on your blog or website with proper links to the original. Please do not use both a photo and the recipe. Thank you!

Recent Posts

Hard not to love this classic Gingersnap Cookie!
Check out 10 Easy to Make Snack Mix Recipes perfect for game day!
This 3 ingredient party mix is sure to please any crowd for any occasion!
A full list of meal ideas to feed a crowd all summer long!
Easy, homemade vanilla ice cream can't be beat!

Copyright © 2023 ·Foodie Pro Theme · Genesis Framework by StudioPress · WordPress · Log in