Description
These Lemon Blueberry Cheesecake Bars combine a buttery graham cracker crust with a creamy, tangy lemon-infused cheesecake filling studded with fresh blueberries. Baked to perfection and chilled for a refreshing, delightful dessert perfect for gatherings or an indulgent treat.
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 leaving enough overhang on the sides to lift the bars out easily after chilling. Set aside.
- Prepare the Crust: If using full graham crackers, pulse them in a food processor or crush in a zip-top bag with a rolling pin until fine crumbs form. Mix the graham cracker crumbs with granulated sugar in a medium bowl. Stir in the melted butter until the mixture is thick and sandy with no large clumps remaining. Press the mixture firmly and evenly into the bottom of the prepared pan.
- Prebake the Crust: Bake the crust in the preheated oven for 8 minutes. Remove and let it cool slightly while you prepare the filling.
- Make the Filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed for 1 minute until smooth. Add the egg, sugar, lemon zest, lemon juice, and vanilla extract. Beat on medium speed until the mixture is smooth and creamy, about 3 minutes. Gently fold in the blueberries without breaking them.
- Bake the Bars: Pour the filling evenly over the warm crust. Bake for 30 to 35 minutes or until the cheesecake is set and the edges are lightly browned. The bars will puff up but will deflate slightly as they cool.
- Cool and Chill: Remove the pan from the oven and let the bars cool at room temperature on a wire rack for 30 minutes. Then refrigerate for at least 3 hours to set completely.
- Serve: Use the parchment paper overhang to lift the cheesecake out of the pan. Cut into 16 squares and serve chilled.
- Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Notes
- For easier removal, ensure the parchment paper extends beyond the pan edges to lift the bars out cleanly.
- Do not thaw frozen blueberries before folding them into the batter; this prevents excess moisture from making the crust soggy.
- Make sure the cream cheese is softened to room temperature for a smooth, lump-free filling.
- If you prefer a more lemony taste, add extra lemon zest or juice but be careful not to make the filling too runny.
- Allow the bars to chill thoroughly for best texture and flavor development.
- Prep Time: 20 minutes
- Cook Time: 43 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
