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Lemon Cheesecake Blueberry Pie Bars

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These Lemon Cheesecake Blueberry Pie Bars feature a buttery cookie crust, tangy lemon cheesecake filling, and a jammy blueberry topping. They’re easy to make, slice beautifully, and are the perfect summer dessert for picnics, potlucks, or any occasion.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour (or 1:1 gluten-free blend)
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 2 tablespoons (30ml) fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (210g) fresh blueberries (or frozen, unthawed)
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon (8g) cornstarch
  • Powdered sugar, for dusting (optional)
  • Extra lemon zest curls or fresh blueberries, for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the paper.
  2. In a medium bowl, combine flour, sugar, and salt for the crust. Add melted butter and vanilla extract. Stir until crumbly.
  3. Press crust mixture evenly into the bottom of the prepared pan. Flatten firmly. Bake for 12-14 minutes until lightly golden at the edges. Let cool slightly.
  4. While the crust bakes, make the blueberry topping: In a small saucepan, combine blueberries, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring, until berries burst and release juices (about 4-5 minutes).
  5. Mix cornstarch with a splash of water to make a slurry. Stir into blueberry mixture. Simmer 1-2 minutes until thickened and jammy. Remove from heat and let cool.
  6. For the cheesecake layer: In a large bowl, beat softened cream cheese and sugar until smooth and creamy (about 2 minutes).
  7. Add egg, lemon zest, lemon juice, and vanilla extract. Beat until fully combined and velvety.
  8. Pour cheesecake filling over the slightly cooled crust. Spread evenly.
  9. Dollop blueberry topping over cheesecake layer by spoonfuls. Swirl gently with a knife or toothpick for a marbled effect.
  10. Bake at 350°F (175°C) for 28-32 minutes, until edges are set and just starting to brown, and center jiggles slightly.
  11. Cool bars to room temperature in the pan, then refrigerate at least 2 hours (overnight is best) to set.
  12. Lift bars out using parchment overhang. Slice into squares or rectangles. Dust with powdered sugar and garnish with lemon zest curls or fresh blueberries if desired.

Notes

For best results, use room temperature cream cheese and egg. Don’t overmix the cheesecake layer after adding the egg. If using frozen blueberries, cook the topping a minute or two longer. Chill bars thoroughly before slicing for neat squares. Bars can be made gluten-free or dairy-free with appropriate substitutions.

Nutrition

Keywords: lemon cheesecake bars, blueberry pie bars, summer dessert, easy lemon bars, picnic dessert, potluck dessert, make-ahead dessert, lemon blueberry bars

Find it online: https://blairrecipes.com/lemon-cheesecake-blueberry-pie-bars-easy-summer-dessert-recipe/