How To Make Eggless Lemon Blueberry Cheesecake Bars?
Eggless Lemon Blueberry Cheesecake Bars are a delicious and versatile dessert
that can be enjoyed any time of day. They are perfect for anyone looking for a
tasty treat that does not require an egg. The bars are made with a buttery
crust and creamy cheesecake filling, infused with the zesty flavor of lemon
and the sweetness of fresh blueberries. The lemon provides a tangy and
refreshing flavor, while the blueberries add a touch of sweetness and color.
These cheesecake bars are easy to prepare and can be served as a dessert or
even a sweet breakfast treat. You can also store them in the refrigerator and
enjoy them for a few days. These bars are perfect for any occasion, whether
it’s a family gathering, a potluck, or just a snack.
that can be enjoyed any time of day. They are perfect for anyone looking for a
tasty treat that does not require an egg. The bars are made with a buttery
crust and creamy cheesecake filling, infused with the zesty flavor of lemon
and the sweetness of fresh blueberries. The lemon provides a tangy and
refreshing flavor, while the blueberries add a touch of sweetness and color.
These cheesecake bars are easy to prepare and can be served as a dessert or
even a sweet breakfast treat. You can also store them in the refrigerator and
enjoy them for a few days. These bars are perfect for any occasion, whether
it’s a family gathering, a potluck, or just a snack.
Enjoy the tangy and sweet flavors of lemon and blueberries with these
delicious egg-free cheesecake bars. With a buttery crust and creamy cheesecake
filling, these bars are the perfect dessert for anyone looking for a delicious
treat that’s also egg-free.
delicious egg-free cheesecake bars. With a buttery crust and creamy cheesecake
filling, these bars are the perfect dessert for anyone looking for a delicious
treat that’s also egg-free.
Satisfy your sweet tooth with these irresistible egg-free lemon blueberry
cheesecake bars. With a buttery crust and creamy cheesecake filling, these
bars are full of the zesty flavor of lemon and the sweetness of fresh
blueberries. Perfect for anyone looking for a delicious dessert that’s also
egg-free. Enjoy one or two pieces and delight in the tangy and sweet taste of
these cheesecake bars.
cheesecake bars. With a buttery crust and creamy cheesecake filling, these
bars are full of the zesty flavor of lemon and the sweetness of fresh
blueberries. Perfect for anyone looking for a delicious dessert that’s also
egg-free. Enjoy one or two pieces and delight in the tangy and sweet taste of
these cheesecake bars.
Prep Time:30 mins
Cook Time:45 mins
Total Time:1 hr 15 mins
Servings:12 Bars
Cook Time:45 mins
Total Time:1 hr 15 mins
Servings:12 Bars
Ingredients
2 tbsp  | 1 tbsp  | 1½ cups  | 2 Tbsp  |
| water | cornstarch | fresh blueberries | granulated sugar |
1¾ cups  | 5 Tbsp  | 1½ Tbsp  | 1½ Tbsp  |
| graham cracker crumbs | unsalted butter | cornstarch | water |
340 g  | 50 g  | 57½ ml  | 198 g  |
full-fat cream cheese | granulated sugar | sour full-fat cream | sweetened condensed milk |
59½ ml  | 1½ Tbsp  | 1 Tbsp  | 1 tbsp  |
heavy cream | fresh lemon juice | lemon zest | vanilla extract |
Instructions
Prepare the blueberry sauce:
Step 1:Mix 1 teaspoon water with the cornstarch in a small bowl. Set aside.
Step 2: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. Once it simmers, add the cornstarch mixture. Continue to stir and simmer for 3 to 4 minutes.
Step 3:Remove the pot from the heat. Let the blueberry sauce cool completely before using. Cover and store in the refrigerator for up to 1 week.
Making the crust:
Step 1:Place the baking sheet in the middle position and preheat the oven to 350ºF (180ºC). Line a square baking pan (20 x 20 cm) with parchment paper. The parchment paper should extend beyond the walls of the baking dish, so you can easily remove it at the end. Lightly grease with baking spray.
Step 2:In a mixing bowl, combine the graham cracker crumbs, butter and sugar with a fork until evenly moistened.
Step 3:Press the crumbs firmly into the bottom of the prepared pan.
Step 4:Bake for 5 to 8 minutes, until the crust is fragrant and beginning to brown. Remove from oven and prepare filling.
Prepare the eggless cheesecake filling:
Step 1:Mix the cornstarch and water in a small bowl until the mixture is smooth. Set aside.
Step 2:Using a handheld electric mixer or stand mixer, beat the cream cheese on low speed for 2 to 3 minutes until smooth and lump-free. Then add the sugar and sour cream and continue to beat until the mixture is creamy and well incorporated. Gradually add the sweetened condensed milk, scraping the bowl as needed, and continue beating for 2 minutes. Then add the whipping cream, lemon juice, lemon zest, vanilla extract, and cornstarch mixture and beat at high speed until everything is well incorporated, about 1 minute.
Step 3:Pour the batter over the baked crust and spread evenly. Add small blobs of the blueberry sauce over the cheesecake filling (as much or as little as you like), then use a toothpick or the tip of a knife to gently mix everything together.
Step 4:bake for 30 to 35 minutes, or until the edges are set and slightly puffed, and the center is just slightly jiggly.
Step 5:Remove from the oven. Place the pan on a wire rack to cool at room temperature for 2 hours, then transfer to refrigerator to cool for at least 3 hours or up to 24 hours.
Step 6:To cut, lift the bars out of the pan with the parchment overhang whole, then cut into squares with a sharp knife. For extra fine squares, wipe the knife clean between each cut. Store in the refrigerator until ready to serve.
