Description
These Lemon Blueberry Cheesecake Bars combine a buttery graham cracker crust with a creamy, tangy lemon-infused cream cheese filling studded with fresh blueberries. Perfectly baked to set with a slight puff and a luscious texture, these bars are a delightful dessert for any occasion, providing a refreshing balance of citrus and sweet berry flavors.
Ingredients
Crust
- 12 full-sheet graham crackers (to yield 1 and 1/2 cups or 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 for easy removal of the bars after chilling. Set aside.
- Prepare the crust: If using full graham crackers, process them into fine crumbs using a food processor or blender. Alternatively, crush them inside a zip-top bag with a rolling pin. In a medium bowl, combine the graham cracker crumbs with granulated sugar, then stir in the melted butter until thick and coarse but well mixed. Press this mixture firmly into the bottom of the prepared pan.
- Prebake crust: Bake the crust in the preheated oven for 8 minutes. Remove and let it cool briefly on the counter as you prepare the cheesecake filling.
- Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed for 1 minute until smooth. Add egg, sugar, lemon zest, lemon juice, and vanilla extract and continue mixing on medium speed for about 3 minutes until the mixture is smooth and creamy. Gently fold in the fresh or frozen blueberries to avoid crushing them.
- Assemble and bake: Pour the filling evenly over the warm crust. Bake for 30 to 35 minutes until the cheesecake has set and the edges are lightly browned. The bars will puff up significantly but will slightly sink as they cool.
- Cool and chill: Remove 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.
- Slice and serve: Using the parchment paper overhang, lift the chilled bars from the pan and cut into squares. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Do not thaw frozen blueberries before adding; folding them in frozen helps prevent the filling from turning purple.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Press the crust mixture firmly to create an even, sturdy base.
- The bars will puff during baking but will settle as they cool; don’t be alarmed if they sink slightly.
- Use parchment paper with an overhang for easy removal of bars without breaking.
