Zesty Lemon Curd Cheesecake Bars with Blueberry Granola Crust (Edit recipe)

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These lemon blueberry cheesecake bars are bright, creamy, and perfectly balanced with a crisp Lark Ellen Lemon Blueberry granola crust. The granola is pulsed into fine crumbs, baked until golden, and topped with a silky lemon cheesecake filling made with fresh lemon juice, zest, and vanilla bean paste. A layer of lemon curd swirled through the center adds extra citrusy depth, while finely ground Citreve freeze-dried lemons intensify the flavor without extra liquid.

Perfect for spring and summer gatherings, these cheesecake bars slice beautifully and are best served chilled for a refreshing, make-ahead dessert.

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PREP TIME

20 minutes

COOK TIME

35 minutes

INGREDIENTS

13

Serves: 16

Ingredients

Lemon Blueberry Granola Crust

16 oz Lemon Blueberry Sprouted Granola (Grain-Free) - Lark Ellen Farm, 1 whole bag
2 Tbsp Butter, Salted, melted

Lemon Cheesecake

16 oz Cream Cheese, Full Fat, 2 blocks - room temperature
0.666 cup Granulated White Sugar
0.333 cup Sour Cream, room temperature
2 Tbsp Lemon Juice
1 tsp Lemon Zest
2 tsp Vanilla Bean Paste
3 whole Freeze-Dried Lemon Slices, tasting size - CITREVE, ground
3 whole Eggs, room temperature
0.333 cup Lemon Curd, store bought or homemade

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
Add the granola to a food processor or blender and pulse until mostly fine. (The blueberries won’t fully break down — that’s okay.) Transfer to a bowl and mix with the melted butter. Press the mixture firmly into the prepared pan and bake for 10 minutes. Remove from the oven and let cool slightly. Reduce oven temperature to 325°F (165°C).
Grind the freeze-dried lemons in a spice grinder or food processor until a fine powder forms. Set aside.
In a large bowl using a hand or stand mixer, beat the cream cheese and sugar until smooth and fluffy, about 1–2 minutes. Mix in the sour cream and vanilla bean paste until fully combined. Add the lemon juice, lemon zest, and freeze-dried lemon powder; mix until smooth. Add the eggs one at a time, mixing just until incorporated after each addition.
Pour half of the cheesecake batter over the cooled crust. Dollop the lemon curd evenly over the surface. Gently spread the remaining batter over the top.
Bake for 30–35 minutes, or until the edges are set and the center has a slight jiggle.
Let cool at room temperature for about 2 hours, then refrigerate until fully chilled, preferably
Slice into bars and serve chilled.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	191
Fat:	12 g
Carbohydrates:	15 g
Protein:	2 g
Cholesterol:	9 g
Sodium:	26 mg
Fiber:	1 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.

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