Description
These Lemon Blueberry Cheesecake Bars offer a delightful combination of tangy lemon and sweet blueberries layered over a buttery graham cracker crust. Perfectly creamy with a crumbly topping, they make a refreshing dessert that’s simple to prepare and ideal for gatherings or a sweet treat any time.
Ingredients
Scale
- 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
- 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
- 1/2 cup finely crushed graham cracker crumbs
- 1/2 cup light brown sugar
- 3 tablespoons unsalted butter, softened
Instructions
- Preheat your oven to 325°F. Prepare a 9-inch square baking pan by spraying it with non-stick cooking spray, then line it with parchment paper for easy removal of the bars.
- In a medium bowl, combine graham cracker crumbs, sugar, and lemon zest. Stir in the melted butter until the mixture is well incorporated and starts to come together.
- Press the crust mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes. Remove from oven and allow it to cool while you prepare the filling.
- Using an electric mixer fitted with the whisk attachment, whisk together softened cream cheese, egg, and sugar until smooth. Add fresh lemon juice and beat until fully combined. Gently fold in lemon zest and fresh blueberries. Pour this filling over the baked crust evenly.
- In a medium bowl, mix together the 1/2 cup graham cracker crumbs, brown sugar, and softened butter with a fork until crumbly and combined. Sprinkle this topping evenly over the cream cheese mixture in the pan.
- Bake for 35-40 minutes or until the topping begins to brown and the center is set but still jiggles slightly without being runny.
- Remove from the oven and allow the bars to set at room temperature for 1 hour. Then cover and refrigerate for at least 3 hours until fully chilled.
- Lift the bars out using the parchment paper, cut into 16 squares, and serve. Store leftover bars in an airtight container in the refrigerator for up to 5 days.
Notes
- Use fresh blueberries for the best flavor.
- Make sure the cream cheese is fully softened for a smooth filling.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Lemon Blueberry Cheesecake Bars, dessert, cheesecake, blueberries, lemon