Description
These Lemon Blueberry Cheesecake Bars feature a buttery graham cracker crust topped with a creamy, tangy lemon-infused cheesecake filling studded with fresh blueberries. Perfectly balanced with sweet and citrus flavors, these bars are baked until golden and chilled for a luscious, sliceable dessert that serves 16.
Ingredients
Crust
- 12 full-sheet graham crackers (to yield 1 and 1/2 cups / 180g graham cracker crumbs)
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Filling
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1 large egg
- 6 Tablespoons (75g) granulated sugar
- 1 teaspoon lemon zest
- 3 Tablespoons (45ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (210g) fresh or frozen blueberries (do not thaw)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, making sure there’s enough overhang to easily lift out the bars later. Set the pan aside.
- Make the Crust: If using whole graham crackers, crush them into fine crumbs using a food processor, blender, or by placing them in a zip-top bag and crushing with a rolling pin. In a medium bowl, combine the graham cracker crumbs with 1/4 cup granulated sugar, then stir in the melted butter until the mixture is sandy and evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
- Prebake the Crust: Bake the crust in the preheated oven for 8 minutes. Once done, remove it and allow it to cool slightly while you prepare the filling.
- Make the Filling: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese on medium speed for 1 minute until smooth. Add in the egg, 6 tablespoons of sugar, lemon zest, lemon juice, and vanilla extract. Continue beating on medium speed for about 3 minutes until the mixture is creamy and smooth. Fold in the blueberries gently to avoid breaking them up.
- Assemble and Bake: Pour the cheesecake filling over the warm crust, spreading it evenly. Bake for 30 to 35 minutes, or until the cheesecake is set and the edges are lightly browned. The bars will puff up during baking but will settle as they cool.
- Cool and Chill: Remove the pan from the oven and cool on a wire rack for 30 minutes at room temperature. Then, refrigerate the bars for at least 3 hours to fully set and chill.
- Slice and Serve: Lift the bars out of the pan using the parchment paper overhang. Cut into 16 squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Do not thaw frozen blueberries before folding into the filling to keep their shape intact.
- Ensure the cream cheese is at room temperature for a smooth, lump-free filling.
- Use parchment paper with an overhang for easy removal of the bars from the pan.
- Allow bars to chill thoroughly to achieve clean slices.
- Store bars refrigerated for up to 5 days to maintain freshness.
