Irresistible Lemon Blueberry Bars Quick NoBake Treat Idea
Author:admin
Total Time:5 hours 0 minutes
Yield:16 bars 1x
Description
Lemon blueberry bars deliver bright citrus creamy layers and ease fast prep shareable slices and a crowdpleasing dessert idea for gatherings and sharing
Ingredients
Scale
1 1/2 cups graham cracker crumbs (or digestive biscuits) — for a crisp, neutral crust that supports the tart filling. For gluten-free, use gluten-free graham crumbs or finely crushed almond flour with a touch of sugar and butter.
2 tablespoons granulated sugar — adds a touch of sweetness to the crust; adjust to taste.
Pinch of salt — enhances flavors and helps crust hold together.
5 tablespoons unsalted butter, melted — binds the crust and adds richness.
16 oz cream cheese, softened — the creamy base of the cheesecake filling.
2/3 cup granulated sugar — balances the lemon’s brightness and the cream cheese’s richness.
2 large eggs — give the bars structure and a smooth slice.
2 teaspoons vanilla extract — adds warmth to the filling.
Zest of 1 lemon — bright, aromatic lemon aroma.
2 tablespoons lemon juice — tangy bite that keeps the filling from feeling too rich.
1/2 cup sour cream or Greek yogurt — adds creaminess and helps set the filling.
1 cup fresh blueberries, washed and patted dry — pops of color and flavor; fold gently to keep berries intact.
Fresh lemon zest or extra blueberries for garnish (optional) — for a pretty, Pinterest-ready finish.
Instructions
Preheat your oven to 325°F (165°C). Line a 9×9-inch square baking pan with parchment paper, leaving an overhang for easy lifting.
Make the crust: In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until the mixture clumps together. Press evenly into the bottom of the pan and bake for 10 minutes. Remove and let cool slightly while you prepare the filling.
Prepare the filling: In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add eggs one at a time, beating just until combined. Mix in vanilla, lemon zest, and lemon juice. Fold in sour cream or yogurt until smooth. Gently fold in blueberries, keeping as many whole berries as possible.
Assemble: Pour the filling over the cooled crust and gently tilt the pan to level. If you like, sprinkle a few extra blueberries on top for a pretty finish.
Bake: Bake for 25–30 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven and let the pan sit in the warm oven for 5 more minutes to prevent cracking.
Chill: Remove from the oven and cool completely on a rack, then refrigerate at least 4 hours, preferably overnight, until firm and sliceable.
Optional glaze: If using a lemon glaze, whisk 1/2 cup powdered sugar with 1–2 tablespoons lemon juice until smooth. Drizzle over chilled bars just before serving.
Prep Time:0 hours 20 minutes
Refrigeration before serving (overnight preferred):4 hours
