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Creamy Huckleberry Lemon Cheesecake Bars

creamy huckleberry lemon cheesecake bars - featured image
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Velvety and rich cheesecake bars with a buttery graham cracker crust, bright lemon flavor, and a beautiful huckleberry swirl. Perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 tablespoon lemon zest
  • ½ cup sour cream
  • ½ cup huckleberry preserves or fresh huckleberries, mashed
  • 1 tablespoon sugar (optional, depending on sweetness of berries)

Instructions

  1. Preheat your oven to 325°F (163°C). Grease an 8×8-inch baking pan lightly with butter or line it with parchment paper, leaving an overhang for easy removal.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture looks like wet sand and holds together when pressed.
  3. Press the crust firmly into the bottom of the pan using the back of a spoon or your fingers. Bake for 10 minutes, then set aside to cool slightly.
  4. In a large bowl, beat softened cream cheese with sugar using an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Scrape down the sides as needed.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, fresh lemon juice, lemon zest, and sour cream. Mix until fully combined but avoid overbeating.
  6. If using fresh huckleberries, mash them with sugar in a small bowl. If using preserves, warm slightly to loosen.
  7. Pour half of the cheesecake filling over the crust and smooth the top gently.
  8. Drop spoonfuls of the huckleberry mixture evenly across the surface. Pour the remaining cheesecake filling over the top, then use a knife or skewer to swirl the huckleberry gently through the filling.
  9. Bake at 325°F (163°C) for about 40-45 minutes. The edges should be set but the center will still jiggle slightly when shaken.
  10. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  11. Cut into bars using a sharp knife dipped in hot water (wipe dry before each cut for clean edges).

Notes

Use softened cream cheese for smooth texture. Avoid overmixing after adding eggs to prevent cracks. Chill bars overnight for best texture. For gluten-free, substitute crust with almond flour or gluten-free crumbs. For dairy-free, use vegan cream cheese and coconut yogurt. Dip knife in hot water before slicing for clean cuts.

Nutrition

Keywords: huckleberry cheesecake bars, lemon cheesecake bars, creamy cheesecake bars, graham cracker crust, summer dessert, easy cheesecake recipe

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