Creamy Blueberry Lemon Cheesecake Bars
These creamy blueberry lemon cheesecake bars feature a buttery graham cracker crust, tangy lemon cheesecake filling, and juicy blueberries on top. They are easy to make, perfect for any occasion, and deliver a perfect balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 5 minutes
- Yield: 9 to 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10 full sheets; honey-flavored preferred)
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 16 ounces (450 g) cream cheese, softened (full-fat)
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest (freshly grated)
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons all-purpose flour
- 1 cup fresh or frozen blueberries
- Optional: 1 tablespoon granulated sugar (if using tart blueberries)
Instructions
- Preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Mix until evenly moistened and press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
- In a large bowl, beat softened cream cheese with ¾ cup sugar until smooth and creamy (2-3 minutes). Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest, fresh lemon juice, and vanilla extract. Mix in flour until just combined; avoid overmixing.
- Pour cheesecake filling over the cooled crust and smooth the top. Evenly scatter blueberries on top. If blueberries are tart, sprinkle 1 tablespoon sugar over them.
- Bake for 35-40 minutes until edges are set and center jiggles slightly when shaken gently.
- Remove from oven and cool on a rack for about 1 hour. Then refrigerate for at least 4 hours or overnight to set.
- Use parchment overhang to lift bars from pan. Cut into 9 or 12 squares with a sharp knife, wiping blade between cuts. Serve chilled or at room temperature.
Notes
Bring cream cheese and eggs to room temperature before mixing to avoid lumps. Do not overmix the batter to prevent cracks. Press crust firmly and prebake to avoid sogginess. Chill bars overnight for best flavor and texture. Let bars sit 10-15 minutes at room temperature before serving for a softer bite.
Nutrition
- Serving Size: 1 bar (if cut into 1
- Calories: 300
- Sugar: 18
- Sodium: 220
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
Keywords: blueberry cheesecake bars, lemon cheesecake bars, graham cracker crust, easy cheesecake bars, homemade cheesecake bars, blueberry dessert, lemon dessert