Description
These Blueberry Lemon Cheesecake Bars combine a tangy lemon flavor with sweet, fresh blueberries atop a crunchy graham cracker crust, creating a delightful dessert perfect for any occasion. With a creamy, smooth cheesecake filling and a buttery crust, these bars are easy to make and irresistibly delicious.
Ingredients
Scale
Crust
- 1/4 cup sugar
- 10 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
- 1/4 cup unsalted butter, melted (1/2 stick)
Filling
- 16 ounces cream cheese (room temperature)
- 2 eggs
- 2 lemons, zested and juiced
- 1/2 cup granulated sugar
- 1 1/2 cups fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on the sides to easily lift the bars out later. Set aside.
- Make the Crust: In a food processor, combine the sugar and graham crackers and process into fine crumbs. Add the melted butter and pulse a few times until the mixture is fully incorporated and holds together. Pour the crust mixture into the prepared pan and gently press it down to form an even layer. Bake the crust for 9 minutes until lightly golden. Allow it to cool slightly while you prepare the filling.
- Prepare the Filling: Using a stand mixer or handheld mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for 1 minute until smooth and creamy. Add the eggs, granulated sugar, lemon zest, lemon juice, and vanilla extract. Continue mixing for about 3 to 4 minutes until fully combined and smooth.
- Incorporate Blueberries: Gently fold the fresh blueberries into the cheesecake filling to evenly distribute them without crushing the berries.
- Assemble and Bake: Spoon the cheesecake filling over the cooled crust and spread it evenly. Bake in the preheated oven for 35 minutes or until the center slightly jiggles when the pan is gently shaken.
- Cool and Chill: Remove the cheesecake bars from the oven and let them cool completely at room temperature. Then refrigerate for at least 3 hours to fully set the filling.
- Serve: Once chilled and set, lift the bars out of the pan using the foil or parchment overhang. Slice into 12 bars and serve. Optionally, garnish with extra fresh blueberries and lemon zest for enhanced presentation and flavor.
Notes
- Use room temperature cream cheese to avoid lumps in your filling.
- Be gentle when folding in blueberries to prevent them from breaking and turning the filling purple.
- Allow cheesecake bars to chill fully for best texture and easy slicing.
- This recipe can be made a day ahead and stored in the refrigerator.
- Substitute graham crackers with digestive biscuits for a different flavor twist.
