Lemon blueberry cheesecake bars look like a perfect springtime dessert

Sally's Baking Addiction

As the days get brighter and longer, it’s time to celebrate the spring season with light, fruit-forward treats. And these lemon blueberry cheesecake bars sure fit the bill.

Filled with sweet berries and fresh lemon juice, these bars look about as fresh, airy and cheery as a spring day. Best of all, these crowd-pleasing bars come together quickly and are hassle-free to prepare, thanks to the super-simple graham cracker crust. We found the full recipe at Sally’s Baking Addiction.

The filling is sweet and creamy, made with freshly squeezed lemons, fresh blueberries and rich cream cheese. Meanwhile, the crust requires just three basic ingredients: butter, graham cracker crumbs and sugar. You can use plain graham crackers or mix it up by using chocolate- or cinnamon-flavored graham cracker sheets, Sally writes. Also, feel free to use frozen blueberries and remember, there is no need to defrost them ahead of time.

What you’re left with is a dessert that’s full of color and character!

Sally's Baking Addiction

You can also play with the fruit filling, such as using a mixture of blueberries, raspberries and strawberries instead of just blueberries. If necessary, you can sub lemon extract for fresh lemons.

If you go that route, be sure to use half as much extract as you would lemon juice, as the extract is much more potent. Then substitute water for the fluid you will lose by using extract instead of fresh juice.

Sally's Baking Addiction

These bars can be made ahead and frozen for up to three months. Simply defrost them in the refrigerator the night before you want to enjoy them. This would be a perfect way to save yourself some stress before Easter parties, as you can make them way ahead of time and just let them thaw on Saturday night.

These bars can also be made gluten-free if you use gluten-free graham crackers for your crust. You can find gluten-free graham cracker sheets (such as Pamela’s Honey Graham Crackers) or crush up some Annie’s Gluten-Free Vanilla and Bunny Cookies!

Desserts, Food
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About the Author
Bridget Sharkey
Bridget Sharkey is a freelance writer covering pop culture, beauty, food, health and nature. Visit Scripps News to see more of Bridget's work.

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