Description
These creamy blueberry lemonade cheesecake bars feature a tangy lemon filling, a sweet brown sugar pecan crust, and a juicy homemade blueberry topping. Easy to make, no water bath needed, and perfect for summer entertaining or a refreshing dessert year-round.
Ingredients
Crust:
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1½ cups light brown sugar
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½ cup all-purpose flour
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1½ cups chopped pecans
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½ cup unsalted butter, melted
Filling:
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5 oz evaporated milk
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1 (3.4 oz) package instant lemon pudding mix
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Two 8 oz packages cream cheese, softened
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¾ cup frozen lemonade concentrate
Topping:
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1½ cups fresh blueberries
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¼ cup granulated sugar
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1 tbsp lemon juice
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1 tbsp cornstarch
Instructions
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Preheat oven to 350°F. Spray an 8×8 or 9×9 baking dish with non-stick spray.
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Combine crust ingredients and press into the dish. Bake for 15 minutes, then cool.
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Beat evaporated milk with pudding mix for 2 minutes. In a separate bowl, beat cream cheese until fluffy. Gradually mix in lemonade concentrate and pudding. Spread over cooled crust.
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In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened. Let cool and spoon over lemon filling.
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Chill bars for at least 4 hours or overnight. Slice and serve cold.
Notes
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Chill longer for firmer slices.
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Use parchment paper for easy removal.
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Frozen blueberries work well if fresh aren’t available.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake (except crust)
- Cuisine: American