Why I Love This Recipe
Cheesecake can be a pain to make, am I right? Between the springform pan and the water bath, it’s a finicky dessert. But I have a solution! Eggless Lemon Blueberry Cheesecake Bars are made in a square pan and don’t require a water bath. Intrigued? Trust me…this will be your go-to, no-fuss cheesecake recipe. Dense and creamy, Eggless Lemon Blueberry Cheesecake Bars are absolutely delicious! Everyone will be coming back for seconds. Cheesecake is a sweet dessert by nature. I love cutting through some of that sweetness with the tartness of lemon, then cutting that tartness with a swirl of fresh blueberry sauce. This flavor combination is a match made in heaven. When you don’t have time to bake a traditional cheesecake, let Eggless Lemon Blueberry Cheesecake Bars be your solution! It’s so simple to make and easy to slice and serve that you’ll be coming back to this recipe time and time again.
Step By Step Recipe Photo Tutorial
4 – Assemble Eggless Lemon Blueberry Cheesecake Bars
5 – Bake
Bake your cheesecake until the edges are set, and the center still jiggles a little. Take the pan away from the heat. Then allow the sauce to cool completely before swirling it into the cheesecake. The blueberry sauce can be made ahead of time and stored, covered for up to a week in the refrigerator. Grab a mixing bowl and combine the graham cracker crumbs, butter, and sugar with a fork until everything is well combined and evenly moistened. Firmly press the mixture into the bottom of the prepared pan; no need to do the sides. Bake the crust until you can smell it baking and it’s starting to brown, then remove it from the oven and set it aside to cool. Using an electric mixer, beat the cream cheese on low for a few minutes until it’s completely smooth. Then add in the sugar and sour cream, mixing until it’s creamy and well incorporated. Gradually pour in the sweetened condensed milk, scraping down the bowl occasionally, and continue beating for a couple of minutes. Next, add the remaining ingredients plus the cornstarch mixture and beat it on high until everything is combined. Drop 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. Careful not to swirl too much, or it will just turn purple, and you won’t see the swirls.
7 – Slice
First, grab the parchment paper sides and gently lift the cheesecake bars out of the pan. Once it’s on a flat surface, you can use a sharp knife to cut it into square servings. Then put your sliced cheesecake bars back in the refrigerator until you’re ready for dessert. Measure the ingredients correctly. I highly recommend using a kitchen scale. 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, which will all affect 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.
More Recipes You’ll Love
Enjoyed my Eggless Lemon Blueberry Cheesecake Bars? Then be sure to check out my other eggless recipes! You can freeze cheesecake bars for up to three months. Once cooled, simply put the cheesecake (cut or uncut) on a big plate or tray and freeze until it’s firm—no need to cover it. Then remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil, and put it in a freezer-safe bag. Seal the bag, label it, then return the cheesecake to the freezer. Defrost cheesecake bars either in the refrigerator overnight or at room temperature for two to four hours. Be sure to remove the foil before defrosting.
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You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
