Jacquelynne Steves

Blueberry Lime Cheesecake Bars Recipe

Blueberry Lime Cheesecake Bars- Jacquelynne Steves

So, I think I’ve probably mentioned many times that summer is my favorite season… and I happen to love dessert… so this Blueberry Lime Cheesecake Bars recipe is one of my favorite things. Creamy cheesecake bars and fresh blueberries equal a light and lovely summer treat. And, of course, I made it so that means it’s pretty darn simple! You could use any chopped seasonal fruit on this, like maybe sliced strawberries or fresh raspberries. You could even use chocolate chips in place of the fruit (if you’re one of those people who believes that dessert is dessert and there is no place for something healthy like fruit to be lurking about…)

They are pretty quick and easy to put together, so try them for your next potluck or barbecue. With the variations I mentioned above, you can keep making different kinds all summer long and never get bored. It’s the perfect Summer Dessert…

Blueberry Lime Cheesecake Bars Recipe

  • 1 sleeve of graham crackers (8 whole crackers), finely crushed in food processor (about 1 1/3 cups of crumbs)
  • 1/2 cup butter, melted
  • 1 medium lime
  • 2-  8 oz packages cream cheese, softened (regular or Neufchatel)
  • 2/3 cup sugar
  • 4 eggs
  • 2 tablespoons flour
  • 1 pint (about 2 cups) fresh blueberries

Preheat oven to 350 degrees. Lightly grease a metal 13x9x2 baking pan.

Stir together the graham cracker crumbs and butter. Press evenly and firmly into bottom of prepared baking pan. Set aside.

Use a grater or zester to grate the lime peel. You will need 1/2 teaspoon of lime zest. Set aside.

Juice the lime. You will need 2 tablespoons of lime juice. Set aside.

Beat cream cheese and sugar together with electric mixer on medium speed until combined.

Add the eggs, lime zest and lime juice and beat until smooth. Add the flour and mix just until combined.

Pour mixture over graham cracker crust. Sprinkle with blueberries.

Bake about 20-25 minutes until center is set. Place pan on rack to cool.

Refrigerate at least one hour before cutting into bars. Store in refrigerator.

Makes 15-18 bars.

 

What’s your favorite summer dessert? The one that you just can’t wait to have when the warm weather arrives?? Share with us in the comments!

Delicious Day Tea Cup Art- Jacquelynne Steves

 

8 Comments

  • Posted June 13, 2014 at 5:13 pm | Permalink

    Philly Freeze! frozen cheesecake, it is fantastic!

    • Jacquelynne
      Posted June 19, 2014 at 2:54 pm | Permalink

      Sandy- I live outside Philly and I don’t know what Philly Freeze is?!?

  • Posted June 20, 2014 at 3:24 pm | Permalink

    BLueberries are on sale often and I got tired of eating them plain or in cereal..this will be perfect! I’ll be trying it next week…if they are on sale.Oh, wait..will fresh frozen berries work do you know?

    • Jacquelynne
      Posted June 22, 2014 at 7:54 pm | Permalink

      Cheri, I haven’t tried frozen but I think they would work. I would just use them frozen (don’t defrost first.) Let me know how it works out!

  • Jacquelynne
    Posted June 22, 2014 at 7:51 pm | Permalink

    The recipe for Sandy’s Philly Freeze can be found here http://upstairshobbyroom.blogspot.ca/p/recipes.html
    Thanks for sharing, Sandy!

  • Marj Roach
    Posted June 20, 2018 at 11:09 am | Permalink

    What would be the effect if I left out the lime. My husband loves blueberries but would freak out if he saw me putting the lime (or lemon) in it.

    • Posted June 20, 2018 at 11:56 am | Permalink

      Hi Marj, I haven’t tried it without the lime, but I think it would be fine without lime or lemon- it just “brightens” the flavor a bit. Maybe you could even try to substitute orange juice?
      Enjoy!

  • Carrie Potter
    Posted June 25, 2018 at 11:23 am | Permalink

    Made them for a barbeque. Everyone loved them
    Thank you so much

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