Description
An easy, forgiving weeknight dessert that combines a buttery shortbread crust with a rich, tangy lemon cheesecake filling studded with fresh or frozen blueberries. Ready in under 45 minutes of active time.
Ingredients
Scale
- For the Crust:
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz (450g) full-fat cream cheese, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) full-fat sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon Grand Marnier or orange liqueur (optional)
- For the Topping:
- 1 cup (150g) blueberries (fresh or frozen)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons confectioners’ sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch square baking pan with butter or non-stick spray. Optionally line with foil for easy removal.
- In a medium bowl, mix flour, 1/4 cup sugar, and melted butter until it resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
- In a large bowl, beat softened cream cheese and 1 cup sugar on medium speed until smooth (2-3 minutes). Scrape down sides.
- Add eggs one at a time, mixing on low speed just until combined. Do not overmix.
- Add sour cream, vanilla, and Grand Marnier (if using). Mix until just combined.
- Pour filling over the pre-baked crust and smooth the top. Sprinkle blueberries evenly over the top.
- Drizzle lemon juice and lemon zest over the blueberries. Gently swirl with a knife for a marbled effect, or leave as is.
- Bake for 25-30 minutes until edges are set but the center still has a slight jiggle.
- Cool in the pan on a wire rack for at least 30 minutes, then refrigerate for at least 1 hour (or overnight) until firm.
- Cut into 16 squares and dust with confectioners’ sugar before serving.
Notes
Ensure cream cheese and eggs are at room temperature to prevent lumps and curdling. Do not overmix the batter after adding eggs to avoid cracks. Frozen blueberries work well and hold their shape better than fresh. Bars must be chilled completely before cutting for clean slices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: cheesecake bars, lemon blueberry, weeknight dessert, easy baking, no water bath, make-ahead dessert