Photos of Blueberry Lemon Cheesecake Bars Recipe
How To Make Blueberry Lemon Cheesecake Bars
Craving for a sumptuous dessert? These decadent cheesecake bars will deliver with bites of tart blueberries, tangy lemon, and rich cream cheese.
Serves:
Ingredients
- ½cupunsalted butter,(1 stick), cold
- 1pouchBetty Crocker Oatmeal Cookie mix
- 2large eggs
- 16ozcream cheese,(2 packages), softened to room temperature
- ½cupgranulated sugar
- 2tbsplemon zest,(about 2 large lemons), grated
- ¼cuplemon juice,(about 2 large lemons)
- 1½cupsfresh blueberries,not frozen
Instructions
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Preheat the oven to 350 degrees F. Line 8×8-inch or 9×9-inch baking pan with parchment paper or aluminum foil. Generously spray parchment paper/foil with nonstick spray. Set aside.
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In a large bowl, cut the butter into the cookie mix using a fork or electric mixer. Stir in 1 egg until the mixture is crumbly.
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Press half of the oatmeal cookie dough into the bottom of a prepared baking pan.
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Bake for 15 minutes. Reserve the other half of the dough for topping.
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With an electric handheld or stand mixer, beat the cream cheese, 1 egg, sugar, lemon juice, and lemon zest together until creamy. Make sure there are no cream cheese chunks visible.
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Remove the cookie crust from the oven and reduce the heat to 325 degrees F.
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Pour the lemon cheesecake filling over the hot cookie crust. Sprinkle the blueberries over top and gently press them down. Crumble the reserved oatmeal cookie dough over the blueberries.
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Bake for 35 minutes until the top is lightly browned. The cheesecake filling will slightly jiggle in the center.
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Allow bars to cool completely and chill for at least 3 hours before cutting.
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Serve and enjoy!
Nutrition
- Calories: 266.61kcal
- Fat: 17.65g
- Saturated Fat: 8.63g
- Trans Fat: 0.19g
- Monounsaturated Fat: 5.96g
- Polyunsaturated Fat: 1.30g
- Carbohydrates: 24.57g
- Fiber: 0.34g
- Sugar: 6.95g
- Protein: 3.73g
- Cholesterol: 55.75mg
- Sodium: 208.04mg
- Calcium: 34.29mg
- Potassium: 97.69mg
- Iron: 0.77mg
- Vitamin A: 130.42µg
- Vitamin C: 3.06mg
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