Easy Sheet Pan Blueberry Cheesecake Bars with Zesty Lemon Glaze
Use up leftover fruit in these simple, satisfying blueberry cheesecake bars baked on a sheet pan, finished with a bright lemon glaze for a zesty pick-me-up.
- Prep Time: 20 min
- Cook Time: 50 min
- Total Time: 70 min
- Yield: 18 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup lemon juice (for glaze)
- 1 1/2 cups powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare the crust: In a medium bowl, mix the flour, 1/2 cup granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press two-thirds of the crumb mixture evenly into the bottom of the prepared pan to form the crust. Bake for 15 minutes.
- Prepare the filling: While the crust bakes, beat the softened cream cheese and 1/2 cup sugar together until smooth. Beat in the egg and vanilla extract until just combined.
- Spread the cream cheese filling evenly over the partially baked crust. Sprinkle the blueberries over the filling.
- Crumble the remaining one-third of the crust mixture over the blueberries.
- Bake for 30 to 35 minutes, or until the edges are lightly golden and the center is mostly set. Let the bars cool completely in the pan on a wire rack.
- Prepare the lemon glaze: Whisk together the lemon juice and powdered sugar until smooth. If the glaze is too thick, add a few drops more juice; if too thin, add a little more powdered sugar.
- Once the bars are cool, drizzle the lemon glaze evenly over the top. Let the glaze set before cutting into squares.
Notes
- If you use frozen blueberries, do not thaw them first; toss them lightly with one teaspoon of flour before sprinkling them over the filling to prevent excessive bleeding.
- For cleaner cuts, chill the finished bars in the refrigerator for at least one hour before slicing.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 25
- Sodium: 110
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 55