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One-Pot Lemon Blueberry Cheesecake Bars with Cajun Spice

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These flavorful one-pot lemon blueberry cheesecake bars combine tangy lemon zest, sweet blueberries, and a hint of smoky Cajun spice for a quick and easy dessert perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 150g)
  • 1/4 cup granulated sugar (50g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 16 ounces cream cheese, softened (450g)
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar (150g)
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons (about 2 tablespoons)
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh or frozen blueberries (150g)
  • 1 teaspoon Cajun spice blend
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 325°F (165°C). Grease a 9×9-inch pan with butter or line it with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are evenly coated and hold together when pressed. Press firmly into the bottom of the prepared pan. Bake for 8 minutes to set the crust.
  3. In a large bowl, beat softened cream cheese with an electric mixer until smooth (2-3 minutes). Add 3/4 cup sugar and mix until combined.
  4. Beat in eggs one at a time, then stir in vanilla extract, lemon zest, and lemon juice. Mix just until incorporated.
  5. Pour the cheesecake filling over the warm crust and smooth the top with a spatula.
  6. In a small saucepan, combine blueberries, Cajun spice, cornstarch, and water. Cook over medium heat, stirring gently until thickened and berries start to burst (4-5 minutes). Remove from heat and cool slightly.
  7. Drop spoonfuls of the blueberry topping evenly over the cheesecake filling. Gently swirl with a knife or skewer to create a marbled effect.
  8. Bake in the preheated oven for 35-40 minutes until edges are set and center jiggles slightly.
  9. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
  10. Cut into bars with a sharp knife, wiping clean between cuts.

Notes

Use almond flour instead of graham cracker crumbs for a gluten-free crust. Swap Greek yogurt for cream cheese for a lighter texture. For dairy-free, use vegan cream cheese and coconut oil instead of butter. Par-bake crust to avoid sogginess. Chill bars overnight for best texture and flavor. Adjust Cajun spice to taste or substitute with smoked paprika and cayenne.

Nutrition

Keywords: lemon blueberry cheesecake bars, one-pot dessert, Cajun spice dessert, easy cheesecake bars, blueberry dessert, lemon dessert, quick cheesecake bars

Find it online: https://fuzzyforker.com/one-pot-lemon-blueberry-cheesecake-bars-with-cajun-spice-recipe-easy-and-flavorful/