Lemon Blueberry Cheesecake Bars
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Recipe Intro From dolcebakes_
If you're after a dessert that’s creamy, citrusy, and just sweet enough, these Lemon Blueberry Cheesecake Bars hit the mark. The bright lemon zest and juicy blueberries balance the richness of the cream cheese and sour cream, and everything stores beautifully in my Frigidaire 4-Door French Door Refrigerator. Its adjustable cooling zones keep the cheesecake perfectly chilled until it’s ready to serve.
- Recipe Card
Recipe Card
ingredients
For the Crust:
- 2 cups crushed graham crackers
- 2 tablespoons brown sugar
- Pinch of kosher salt
- 1/2 cup unsalted butter, melted
ingredients
For the Cheesecake:
- 24 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 large eggs
- 2/3 cup granulated sugar
- Zest of 1 lemon
- Juice of ½ lemon
- 1 teaspoon vanilla extract
- 1 pint blueberries
ingredients
For the Blueberry Compote:
- 1 cup granulated sugar
- 1 pint blueberries
- Juice of ½ lemon
ingredients
For the Mascarpone Cream:
- 1 cup heavy cream
- 4 ounces mascarpone cheese
- 2 tablespoons granulated sugar
Method
Step 1
Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper.
Make the crust:
Step 1
In a bowl, mix crushed graham crackers, brown sugar and salt.
Step 2
Stir in melted butter until the mixture resembles wet sand.
Step 3
Press into the prepared pan and bake for 15 minutes. Let cool slightly.
Prepare the cheesecake filling:
Step 1
In a large bowl, beat softened cream cheese until smooth.
Step 2
Zest the lemon directly into the granulated sugar and massage with your fingers until fragrant and fluffy.
Step 3
Add the lemon sugar to the cream cheese and beat until well combined.
Step 4
Mix in sour cream, heavy cream, lemon juice, vanilla extract, and eggs. Stir until smooth.
Step 5
Gently fold in blueberries and pour over the cooled crust.
Bake:
Step 1
Bake for 60 minutes at 325°F. When done, crack the oven door and let the cheesecake cool gradually to prevent cracking.
Step 2
Chill in the refrigerator for 4–6 hours or overnight until fully set.
Make the blueberry compote:
Step 1
Combine sugar, blueberries, and lemon juice in a small saucepan.
Step 2
Simmer over medium heat until the berries release their juices and the mixture thickens slightly. Let cool completely.
Make the mascarpone cream:
Step 1
Beat together heavy cream, mascarpone, and sugar until stiff peaks form.
Assemble and serve:
Step 1
Spread or pipe mascarpone cream on top of the chilled cheesecake.
Step 2
Spoon over blueberry compote just before serving. Slice into bars and enjoy!