Lemon Blueberry Cheesecake Bars Recipe
These Lemon Blueberry Cheesecake Bars feature a buttery graham cracker crust, a creamy lemon-infused cream cheese filling with fresh blueberries, and a sweet crumbly topping. Perfectly balanced with tartness and sweetness, these bars offer a refreshing and delightful twist on traditional cheesecake, ideal for any dessert occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 10 minutes
- Yield: 16 cheesecake bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 and 1/2 cups finely crushed graham cracker crumbs (about 12 whole graham crackers)
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon zest (from 1 large lemon)
- 1/2 cup (1 stick) unsalted butter, melted
Filling
- 2 (8 ounce) packages cream cheese, completely softened
- 1 large egg, room temperature
- 1/2 cup granulated sugar
- 3 tablespoons fresh lemon juice (from 1 large lemon)
- 1 and 1/2 cup fresh blueberries
Topping
- 1/2 cup finely crushed graham cracker crumbs
- 1/2 cup light brown sugar
- 3 tablespoons unsalted butter, softened
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F. Spray a 9-inch square baking pan with non-stick cooking spray and line it with parchment paper for easy removal of the bars.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and lemon zest. Stir in the melted butter until the mixture holds together. Press this evenly into the bottom of the prepared pan to form the crust.
- Bake the Crust: Bake the crust for 10 minutes. Remove from the oven and allow it to cool as you prepare the filling.
- Prepare the Filling: In the bowl of an electric mixer fitted with the whisk attachment, beat the softened cream cheese, egg, and sugar until smooth. Add the fresh lemon juice and mix well. Gently fold in the lemon zest and fresh blueberries to avoid crushing them. Pour this filling over the cooled crust.
- Make the Topping: In a separate bowl, mix together the graham cracker crumbs, light brown sugar, and softened butter using a fork until crumbly. Sprinkle this topping evenly over the cream cheese filling in the pan.
- Bake the Bars: Bake in the preheated oven for 35 to 40 minutes, or until the topping is lightly browned and the center is set but still slightly jiggly.
- Cool and Chill: Remove the bars from the oven and allow them to set at room temperature for 1 hour. Then cover and chill in the refrigerator for at least 3 hours to firm up before serving.
- Serve and Store: Lift the bars out using the parchment paper and cut into 16 squares. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Be gentle when folding in the blueberries to maintain their shape and prevent color bleed into the filling.
- Ensure the cream cheese is completely softened for a smooth batter and to avoid lumps.
- Use fresh lemon juice and zest for the best bright, natural lemon flavor.
- If you don’t have parchment paper, you can grease and flour the pan thoroughly instead.
- Allowing the bars to chill completely helps them set properly and improves slicing.
