Get ready for a delightful spring treat with our lemon-blueberry cheesecake bars! These bars were such a hit during the holidays that we wanted to create a fresh version perfect for the warmer weather ahead. Instead of cranberries, we’ve added juicy blueberries to our creamy lemony cheesecake mixture, nestled between layers of flaky pastry. It’s the ultimate dessert for springtime.
Just like our other cheesecake bars, we’ve used crescent roll dough for that homemade taste without the hassle. It’s simple to use and creates wonderfully flaky, buttery layers every time.
Tip: Whether you prefer them warm and gooey or chilled from the fridge, these cheesecake bars are equally delicious. Serve them straight away for a comforting dessert, or chill them ahead of time for a refreshing treat later!
Lemon-Blueberry Cheesecake Bars
Ingredients
- Cooking spray
- 2 8-ounce blocks of cream cheese, softened
- 2/3 cup of sugar
- 2 tablespoons of lemon juice
- 1 teaspoon of lemon zest
- 2 large eggs
- 1/4 cup of sour cream
- 1/2 teaspoon of pure vanilla extract
- Pinch of kosher salt
- 2 8-ounce tubes of crescent dough
- 2 cups of blueberries
- 2 tablespoons of powdered sugar
Instructions
- Preheat your oven to 375°F and spray a 9″x13″ baking dish with cooking spray. In a large bowl, mix together cream cheese, sugar, lemon juice, lemon zest, eggs, sour cream, vanilla, and salt until smooth using a hand mixer.
- Press one sheet of crescent dough into the prepared baking dish, ensuring it reaches all edges. If the dough has perforations, pinch them closed.
- Spread the cheesecake mixture evenly over the dough and top it with blueberries. Add another layer of crescent dough on top.
- Bake until the crescent dough is golden and cooked through, about 30 to 35 minutes.
- Let it cool, then slice into 12 squares. Sprinkle with powdered sugar and serve.