Eggless Lemon Blueberry Cheesecake Bars

These Eggless Lemon Blueberry Cheesecake Bars are sweet and fruity, and they're as delicious as simple to make. The perfect plan-ahead dessert.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings Bars

Calories 318kcal

Author Oriana Romero

Equipment

Ingredients

For the Blueberry Sauce:

2 teaspoons water, divided
1 teaspoon cornstarch
1 1/2 cups fresh or frozen blueberries
2 tablespoons granulated sugar

For the Crust:

1 3/4 cups graham cracker crumbs (from about 27 graham cracker squares)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

For the Eggless Cheesecake Filling:

1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
12 ounces full-fat cream cheese, softened
1/4 cup granulated sugar
1/4 cup full-fat sour cream
7 ounces sweetened condensed milk
1/4 cup heavy cream, chilled
1 1/2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon pure vanilla extract

Instructions

Make the Blueberry Sauce:

Mix 1 teaspoon of the water with the cornstarch in a small bowl. Set aside.
Combine the blueberries, sugar, and remaining teaspoon of water in a small saucepan over medium heat. Stir the mixture, breaking up some of the blueberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and simmer for 3 to 4 minutes.
Remove the pan from the heat. Allow the blueberries sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.

Make the Crust:

Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC). Line an 8-x-8-inch (20-x-20-cm) square pan with parchment paper. The parchment paper should extend above the walls of the baking pan to allow for easy removal at the end. Lightly grease with baking spray.
In a mixing bowl, combine the graham cracker crumbs, butter, and sugar with a fork until evenly moistened.
Firmly press the crumbs down into the bottom of the prepared pan.
Bake for 5 to 8 minutes, or until the crust is fragrant and beginning to brown. Remove from the oven and prepare the filling.

Make the Eggless Cheesecake Filling:

Mix the cornstarch and water in a small bowl until smooth. Set aside.
Using an electric hand mixer or a stand mixer, beat the cream cheese on low speed for 2 to 3 minutes, until smooth and free of any lumps. Next, add the sugar and sour cream and continue mixing until creamy and well incorporated. Gradually add the sweetened condensed milk, scraping down the bowl as necessary, and continue beating for 2 minutes. Next, add the heavy cream, lemon juice, lemon zest, vanilla extract, and cornstarch mixture; beat on high speed until well incorporated, about 1 minute.
Pour the batter over the baked crust and spread it into an even layer. Spoon small dollops of blueberries sauce over the cheesecake filling (add as much or as little as you like), then use a toothpick or knife tip to swirl everything together gently.
Bake for 30 to 35 minutes, or until the edges are set and slightly puffy, and the centers only slightly jiggle.
Remove from oven. Set the pan on a wire rack and allow it to cool at room temperature for 2 hours, then transfer to the refrigerator and chill for at least 3 hours or up to 24 hours.
To slice, use the parchment overhang to lift the bars out of the pan as a whole, then cut into squares with a sharp knife. For extra-neat squares, wipe the knife clean between each cut. Refrigerate until ready to serve.

Notes

Store: Cover and store leftover cheesecake bars in the refrigerator for up to 5 days.

Freeze: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a big plate or tray and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil, and place it in a freezer bag. Seal and return to the freezer for up to 3 months. Remove the foil before defrosting.

Extra Tips:

Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to chill and set.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Make sure to scrape the paddle and the sides of the bowl regularly when making the filling to achieve a silky, smooth texture.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Ovens are all different, so baking times are always approximate. Also, oven thermostats are sometimes inaccurate, affecting baking time, so keep an eye on things.
Avoid overcooking the cheesecake bars, or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter.
Allow the cheesecake bars to chill for at least 6 hours in the refrigerator before attempting to cut. Then, for a very clean-cut, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting) and wipe the knife clean between cuts.

If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, get lots of tips, tricks, and variations.

★ Did you make this recipe? Don't forget to give it a star rating below!

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition