Easiest Way to Prepare Yummy Blueberry Lemon Cheesecake Bars

Blueberry Lemon Cheesecake Bars. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Then place parchment paper over the top, pressing down at the corners. How to Make the Best Blueberry Lemon Cheesecake Bars These cheesecake bars come together very quickly — especially when you use a food processor.

These Lemon Blueberry Cheesecake Bars are so good you'll be licking your fingers for every last bit. Because you cut them into squares, Lemon Blueberry Cheesecake Bars are great to pack for a picnic, dinner at a friend's, or a family road trip. My original plans were to juice them with greens and apples during the week, but lemon blueberry cheesecake bars sounded so much better. You can cook Blueberry Lemon Cheesecake Bars using 20 ingredients and 21 steps. Here is how you cook that.

Ingredients of Blueberry Lemon Cheesecake Bars

1. You need of For Crust.
2. It's 1 cup of Nilla wafer cookies, crushed.
3. You need 1/2 cup of cocoa krispies.
4. You need 4 tablespoons of butter melted.
5. It's of For Filling.
6. Prepare 16 ounces of cream cheese, at room temperature.
7. You need 3/4 cup of granulated sugar.
8. You need 2 of large eggs.
9. Prepare 1 teaspoon of lemon zest, finely grated.
10. You need 1 tablespoon of fresh lemon juice.
11. It's 1/4 cup of sour cream.
12. Prepare 1 teaspoon of vanilla extract.
13. It's 1/8 teaspoon of salt.
14. You need 1 1/2 cups of fresh blueberries.
15. Prepare of For Whipped Cream Topping.
16. You need 1 cup of heavy whipping cream.
17. Prepare 1/4 cup of confectioner's sugar.
18. You need 1 teaspoon of vanilla extract.
19. Prepare of For Garnish.
20. Prepare as needed of fresh blueberries,.

Well, maybe a little green juice with cheesecake bars on the side. Life's all about balance, after all. This recipe is a spin-off of my Blueberry Lemon Cheesecake Bars. Keto Blueberry Lemon Cheesecake bars are the ultimate four layer keto dessert!

Blueberry Lemon Cheesecake Bars instructions

1. Preheat oven to 325. Spray a 9 by 9 inch pan with bakers spray. Line pan with foil with ends extending over edges for easy removal after baking. Spray foil with bakers spray.
2. Make crust.
3. Crush Nilla wafer cookies to crumbs in a food processor.
4. .
5. In a bowl mix crumbs with cocoa krispies and butter until moistened. Try not to crush the cocoa krispies to much.
6. .
7. Press into prepared pan and freeze while preparing filling.
8. MAKE cheesecake Filling.
9. In a large bowl beat cream cheese until smooth.
10. Add sugar, lemon zest, lemon juice, vanilla and salt and beat until smooth.
11. Add eggs, one at a time and beat smooth.
12. Stir in sour cream until well combined.
13. Pour into prepared crust. Place blueberries on top of filling , they should sink somewhat but still be visable.
14. .
15. Bake for 35 to 45 minutes utes until just slightly jiggly in center. Remove from oven and cool completely before refrigerating at least 4 hours until well set..
16. Remove cheesecake by running a thin knife around edges and pulling up foil to lift out of pan.
17. Make Whipped Cream.
18. Whip cream to soft peaks, add sugar and vanilla and beat until it hold it shape.
19. Top chessecake with whipped cream..
20. Cut into bars. Top each bar with a fresh blueberry. Keep refrigerated until ready to serve.
21. .

The number one request I have gotten the last few months is to please create more cheesecake bar recipes! You guys have loved my Keto Cranberry Cheesecake Bars I shared right before the holidays. In a large bowl, combine cream cheese, sugar, lemon juice, lemon zest, eggs, sour cream, vanilla, and salt. These Blueberry Lemon Cheesecake Bars are so delicious and swirled with fresh blueberries. This is a fantastic dessert for potlucks and is one of my favorite desserts for a spring.