{"id":3165,"date":"2025-11-03T21:20:34","date_gmt":"2025-11-03T21:20:34","guid":{"rendered":"https:\/\/thewhisklist.com\/?p=3165"},"modified":"2025-11-03T21:44:28","modified_gmt":"2025-11-03T21:44:28","slug":"__trashed-6","status":"publish","type":"post","link":"https:\/\/thewhisklist.com\/?p=3165","title":{"rendered":"Lemon Blueberry Cheesecake Bars"},"content":{"rendered":"\n

Creamy, tangy, and perfectly balanced, these Lemon Blueberry Cheesecake Bars combine a buttery graham cracker crust with bright lemon flavor and a luscious swirl of blueberry compote.<\/p>\n\n\n\n

<\/div>\n\n\n\n
Prep Time<\/strong><\/td>20 minutes<\/td>Bake Time<\/strong><\/td>35 minutes<\/td><\/tr>
Cool Time<\/strong><\/td>2 hours<\/td>Servings<\/strong><\/td>12 bars<\/td><\/tr>
Difficulty<\/strong><\/td>Easy<\/td>Calories<\/strong><\/td>310 per bar<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
    \n
  • 1 1\/2 cups graham cracker crumbs<\/li>\n
  • 5 tbsp unsalted butter, melted<\/li>\n
  • 16 oz cream cheese, softened<\/li>\n
  • 1\/2 cup granulated sugar<\/li>\n
  • 2 large eggs<\/li>\n
  • 2 tbsp lemon juice<\/li>\n
  • 1 tbsp lemon zest<\/li>\n
  • 1\/3 cup blueberry jam or compote<\/li>\n<\/ul>\n\n\n\n

    Step-by-Step Instructions<\/h3>\n\n\n\n

    Step 1: Prepare the Crust<\/h4>\n\n\n\n

    Heat oven to 325\u00b0F. Combine crumbs and butter; press into a parchment-lined 8×8 pan. Bake 10 minutes.<\/p>\n\n\n\n

    Step 2: Make the Filling<\/h4>\n\n\n\n

    Beat cream cheese and sugar until smooth. Mix in eggs, lemon juice, and zest just until combined.<\/p>\n\n\n\n

    Step 3: Swirl & Bake<\/h4>\n\n\n\n

    Spread filling over crust. Dollop blueberry jam and swirl with a knife. Bake 35 minutes until center is set with a slight jiggle.<\/p>\n\n\n\n

    Step 4: Chill & Slice<\/h4>\n\n\n\n

    Cool completely, then refrigerate 2 hours before cutting into bars.<\/p>\n\n\n\n

    \n\n\n\n

    Recipe Notes<\/h3>\n\n\n\n

    \ud83d\udc99 Blueberries:<\/strong> Compote reduces excess moisture for neat bars.<\/p>

    \ud83c\udf4b Brightness:<\/strong> Extra zest boosts lemon flavor without more liquid.<\/p><\/div><\/div>\n\n\n\n

    \ud83c\udfaf Pro Tip:<\/strong> Chill overnight and slice with a hot, dry knife for bakery-clean edges.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Creamy, tangy, and perfectly balanced, these Lemon Blueberry Cheesecake Bars combine a buttery graham cracker crust with bright lemon flavor and a luscious swirl of blueberry compote. Prep Time 20 minutes Bake Time 35 minutes Cool Time 2 hours Servings 12 bars Difficulty Easy Calories 310 per bar Ingredients 1 1\/2 cups graham cracker crumbs 5 tbsp unsalted butter, melted 16 oz cream cheese, softened 1\/2 cup granulated sugar 2 large eggs 2 tbsp lemon juice 1 tbsp lemon zest 1\/3 cup blueberry jam or compote Step-by-Step Instructions Step 1: Prepare the Crust Heat oven to 325\u00b0F. Combine crumbs and butter; press into a parchment-lined 8×8 pan. Bake 10 minutes. Step 2: Make the Filling Beat cream cheese and sugar until smooth. Mix in eggs, lemon juice, and zest just until combined. Step 3: Swirl & Bake Spread filling over crust. Dollop blueberry jam and swirl with a knife. Bake 35 minutes until center is set with a slight jiggle. Step 4: Chill & Slice Cool completely, then refrigerate 2 hours before cutting into bars. Recipe Notes \ud83d\udc99 Blueberries: Compote reduces excess moisture for neat bars. \ud83c\udf4b Brightness: Extra zest boosts lemon flavor without more liquid. \ud83c\udfaf Pro Tip: Chill overnight and slice with a hot, dry knife for bakery-clean edges.<\/p>\n","protected":false},"author":1,"featured_media":3181,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-3165","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3165"}],"version-history":[{"count":2,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3165\/revisions"}],"predecessor-version":[{"id":3176,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3165\/revisions\/3176"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/media\/3181"}],"wp:attachment":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}