These perfectly portion controlled Lemon Blueberry Cheesecake indulgences have ONLY 107 CALORIES per bar!
When you want all that luscious cheesecake flavor and creamy texture without making an entire huge cheesecake, these perfectly portioned little bites of lemon blueberry cheesecake are just the thing. The recipe makes 25 squares that freeze exceptionally well
These are a quick way to make small servings of a delicious cheesecake which I especially like to have on hand in the freezer during the holiday season. I either pre-cut them into bars and freeze them in airtight containers with each one nestled inside a paper muffin tin liner to easily pluck out as many as you need to thaw at a time.
I also freeze an entire batch, uncut, in case I need larger servings to serve as a decadent dessert for unexpected dinner guests. Either way you will always be prepared to serve something utterly delicious to family or guests.
You may also like our recipe for Mini Raspberry Tuxedo Cheesecakes.
Like this Lemon Blueberry Cheesecake Dessert Bars recipe?
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- 1½ cups graham crumbs
- ¼ cup melted butter
- 3 tbsp sugar
- 8 oz cream cheese
- ⅓ cup sugar
- 1 tsp vanilla extract
- 1 egg
- ⅓ cup whipping cream
- zest of one small lemon or ½ large, finely minced
- 1 cup fresh or frozen blueberries
Lightly grease a 9×9 inch baking pan and line it with parchment paper.
Mix together the graham crumbs, melted butter and sugar and press into the bottom of the prepared pan.
Beat together the cream cheese, sugar and vanilla extract until smooth.
Add the egg and neat for 1 minute/
Blend in the whipping cream along with the lemon zest.
Pour over the prepared crust.
Sprinkle the blueberries evenly over the cheesecake batter.
Bake for 25-35 minutes at 300 degrees F until the center sets.
To ensure even baking you can place the baking pan into a larger baking pan and fill half way up with boiling water. This may slow down the cooking process and require a little extra baking time but the cheesecake will bake more evenly from the edges to the center.
Cool completely before cutting into bars and serving. Store in the refrigerator or freeze until needed.
I either pre-cut them into bars and freeze them in airtight containers with each one nestled inside a paper muffin tin liner to easily pluck out as many as you need to thaw at a time. I also freeze an entire batch, uncut, in case I need larger servings to serve as a decadent dessert for unexpected dinner guests.
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