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Creamy Lemon Blueberry Cheesecake Bars with a Spicy Twist

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These creamy lemon blueberry cheesecake bars feature a tangy lemon flavor, fresh blueberries, and a subtle spicy kick from cayenne pepper, making them a perfect treat for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted (room temperature)
  • ¼ teaspoon ground cinnamon
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup sour cream
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cayenne pepper
  • 1 cup fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Line your 8×8-inch pan with parchment paper, leaving an overhang for easy removal later.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and ground cinnamon. Pour in melted butter and stir until crumbs are evenly moistened. Press firmly into the bottom of the lined pan. Bake for 10 minutes until set and lightly golden. Remove from oven and let cool slightly.
  3. Prepare the blueberry topping: In a small bowl, toss blueberries with 2 tablespoons sugar and 1 teaspoon lemon juice. Set aside to macerate.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese with ¾ cup sugar using an electric mixer on medium speed until smooth and creamy (2-3 minutes). Add eggs one at a time, beating just until combined. Mix in sour cream, fresh lemon juice, lemon zest, vanilla extract, and cayenne pepper. Beat on low speed until fully incorporated, scraping down sides as needed.
  5. Assemble the bars: Pour cheesecake filling over the cooled crust, smoothing the top. Spoon macerated blueberries evenly over the filling, gently pressing them in but not mixing.
  6. Bake at 325°F (160°C) for 35-40 minutes until edges are set but center has a slight jiggle.
  7. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  8. Use parchment overhang to lift bars from pan. Cut into 12 squares and serve chilled or at room temperature.

Notes

Keep cream cheese and eggs at room temperature for smooth mixing. Do not overmix the filling to avoid cracks. Use parchment paper for easy removal and neat slicing. Start checking bake time at 35 minutes to avoid overbaking. Adjust cayenne pepper to taste for spice level. Chill bars overnight for best texture and flavor. For gluten-free, substitute graham crackers with gluten-free cookie crumbs or almond flour. For dairy-free or vegan, use dairy-free cream cheese and yogurt alternatives.

Nutrition

Keywords: lemon cheesecake bars, blueberry cheesecake, spicy cheesecake bars, cayenne pepper dessert, easy cheesecake bars, creamy lemon dessert

Find it online: https://fuzzyforker.com/creamy-lemon-blueberry-cheesecake-bars-recipe-easy-spicy-twist-treats/