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Perfect Huckleberry Lemon Cheesecake Bars

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These cheesecake bars combine a buttery graham cracker crust with a creamy lemon-infused filling and bursts of fresh huckleberries, perfect for summer parties and easy to make.

Ingredients

Scale
  • 1 ¾ cups graham cracker crumbs (about 200 g)
  • 6 tablespoons unsalted butter, melted (about 85 g)
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened (full-fat)
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest (freshly grated)
  • 2 tablespoons fresh lemon juice
  • ¼ cup sour cream (about 60 g)
  • 1 cup fresh or frozen huckleberries (about 150 g)
  • Powdered sugar for dusting (optional)
  • Extra huckleberries and lemon slices for garnish (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
  3. Press the crust firmly and evenly into the bottom of the prepared pan using the bottom of a glass to pack it down tightly.
  4. Bake the crust for 10 minutes, then remove from oven and let cool slightly.
  5. In a large bowl, beat softened cream cheese with sugar until smooth and creamy, about 2-3 minutes on medium speed.
  6. Add eggs one at a time, beating well after each addition to keep the texture silky.
  7. Mix in vanilla extract, lemon zest, lemon juice, and sour cream. Beat until just combined without overmixing.
  8. Gently fold in the huckleberries using a rubber spatula, being careful not to break them up.
  9. Pour the filling over the slightly cooled crust and smooth the top.
  10. Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly when shaken.
  11. Turn off the oven, crack the door open, and let the bars cool inside for 30 minutes to prevent cracking.
  12. Remove from oven and transfer to a wire rack. Chill for at least 4 hours, preferably overnight, before slicing.
  13. Use the parchment overhang to lift the bars from the pan. Dust with powdered sugar and garnish with extra huckleberries and lemon slices if desired.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Gently fold in berries to keep them intact. Cool bars slowly in the oven with door cracked to prevent cracking. Chilling overnight improves flavor and texture. Frozen huckleberries can be used if thawed and drained well. For gluten-free, substitute crust with almond flour or gluten-free graham crackers.

Nutrition

Keywords: huckleberry cheesecake bars, lemon cheesecake bars, summer dessert, easy cheesecake bars, berry cheesecake bars, party dessert

Find it online: https://gleefulfork.com/perfect-huckleberry-lemon-cheesecake-bars-easy-recipe-for-summer-parties/