Tuesday, May 23, 2017

Blueberry Lemonade Cheesecake Bars

Lemons and blueberries play so well together. Specially if they join cream cheese for a smooth, sweet and tangy cheesecake. Let’s put this flavors to the test and make blueberry lemonade cheesecake bars. This bars have just the right amount of sweetness, tanginess and creaminess.

Lemons and blueberries play so well together. Specially if they join cream cheese for a smooth, sweet and tangy cheesecake. Easy to make Blueberry Lemonade Cheesecake /more at mysweetzepol.com

School is almost over, and we are celebrating with a sweet treat that spells summer, happiness, freshness and love. Cheesecake bars are the perfect way to bring all those feelings into play. My girls loves how easy it is to make, because they don’t have to wait long and they also love that we get to cut this cheesecake into bars, making it person for serving themselves whenever they want a treat.

Blueberry Lemonade Cheesecake bars are easy, sweet, tangy, smooth and the best summer desert you will ever have / more at mysweetzepol.com


Blueberry Lemonade Cheesecake Bars

Yield: 9 servings

Prep Time: 15 minutes (aprox.)

Cook Time: 45-50 minutes

Total Time: 3-4 hours


9 Graham Cracker rectangles
2 tablespoons Sugar
1 teaspoon grated Lemon peel
1/4 cup Butter, (melted)

2 packages (8oz each) Cream Cheese, (softened)
1/2 cup Sugar
2 Eggs
2 tablespoons grated Lemon peel
1/4 cup fresh Lemon Juice
1 1/2 cups fresh Blueberries, (if frozen, let them thaw out before using)

Streusel Topping:
1 cup Brown Sugar
3/4 cup Flour (gluten free or all-purpose)
6 tablespoons unsalted Butter, (cold)


Heat oven to 325 degrees.
Spray an 8 or 9 inch square pan with cooking spray or prep with parchment paper.
Using a food processor, place graham crackers, sugar, and lemon peel.
Process with on and off pulses until crumbs form.
Add melted butter.
Cover and process until incorporated, about 3 to 4 pulses.
Press mixture evenly in bottom of the pan.
Bake for 10 minutes.
Set aside to cool.

While the crust is in the oven and then cooling off, start working on the filling.
Use the food processor or a hand or stand mixer.
Add cream cheese and sugar.
Beat until creamy.
Add the eggs, one at a time. Beat until well combined.
At this point add in the lemon peel and fresh lemon juice.
Pour cheesecake mixture over the cool crust.
Top with the blueberries.

Now lets get that streusel topping going.
In a medium bowl, mix topping ingredients with a fork until crumbly.
Sprinkle over the filling.

Bake for 35-40 minutes or until topping is lightly brown and center is almost set.
Note: Center should jiggle only slightly when moved.
Cool for 1 hour on a cooking rack.
Refrigerate about 2 hours or until chilled.
Cut into squares. Tip: 3 rows by 3 rows.
Store in refrigerator.

recipe by Wanda Lopez, My Sweet Zepol

Have a Blueberry Lemonade Cheesecake Bar and lets celebrate summer toghether / recipe at mysweetzepol.com

I love this dessert, because it makes it easy for entertaining or to share with a friend with a nice cup of coffee or a refreshing glass of lemonade. All while the kiddos play around and enjoy the beginning what will be an amazing summer vacation.

What is your favorite treat to celebrate the ending of school? If you don’t have kids, are you ready for summer and what are your plans? I am.


3 Responses to “Blueberry Lemonade Cheesecake Bars”

  1. 1

    Teresa Garza — May 23, 2017 @ 10:49 PM

    Que delicia… No sabes como disfrute desde que vi la foto en Instagram y ahora ya tengo la receta.. Lo voy a preparar el fin de semana…

  2. 2

    Diana Rodriguez — May 24, 2017 @ 12:07 AM

    Ahora me has dado tremenda tentación! Luce exquisito!

  3. 3

    Lilian Hurn — May 24, 2017 @ 1:37 AM

    Lo tengo que hacer es el favorito de mi esposo. Se ve riquísimo.

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