Blueberry Lemon Oreo Cheesecake Bars Recipe

Exploding with flavor! These decadent blueberry lemon Oreo cheesecake bars combine the creamy richness of cheesecake with the tangy zest of lemon and the juicy sweetness of blueberries. A perfect blend of textures and tastes, this recipe is guaranteed to be a crowd-pleaser. Get ready for a taste sensation!

Prep Time 30 mins
Cook Time 51 mins
Calories 631.6 kcal
Protein 15g
Rating 0.0 (1 Reviews)
Blueberry Lemon Oreo Cheesecake Bars 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Lemon Oreo Cheesecake Bars

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How to Make Blueberry Lemon Oreo Cheesecake Bars

  1. Preheat oven to 350°F (175°C).
  2. In a food processor, pulse 1 ½ packages (about 24) lemon Oreos until finely crushed.
  3. Add ½ cup (113g) melted unsalted butter and pulse until evenly combined.
  4. Press the Oreo crumbs into the bottom of a 10x15 inch baking pan lined with parchment paper, extending the paper up the sides.
  5. Bake for 5 minutes. Remove from oven and let cool completely on a wire rack.
  6. In a medium saucepan, combine 2 cups (250g) fresh or frozen blueberries, 1 tablespoon granulated sugar, and 1 tablespoon water.
  7. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally, until blueberries are soft.
  8. Stir in 1 tablespoon lemon juice and 1 teaspoon cornstarch. Simmer for 1 minute, or until thickened.
  9. Transfer the blueberry mixture to a food processor and pulse until smooth.
  10. Set aside.
  11. In a food processor, beat together 2 (8 ounce) packages cream cheese, softened; ½ cup (100g) granulated sugar; 1 teaspoon vanilla extract; and 1 large egg until completely smooth and creamy.
  12. Pour the cream cheese mixture over the cooled Oreo crust.
  13. Pour half of the blueberry sauce over the cheesecake layer.
  14. Gently swirl the blueberry sauce into the cheesecake using a knife or toothpick.
  15. Bake at 325°F (165°C) for 36-40 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
  16. Remove from oven and let cool completely on a wire rack.
  17. Top with fresh blueberries for garnish.
  18. Refrigerate, covered, for at least 3 hours, or preferably overnight, before cutting into bars.
  19. Remove from pan using parchment paper. Cut into squares and serve.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

189g

Fat

88g

Carbs

23g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Desserts Cheesecake