Print

Crispy Lemon Blueberry Cheesecake Bars

crispy lemon blueberry cheesecake bars - featured image
Print Recipe

These crispy lemon blueberry cheesecake bars feature a buttery crust with a savory twist, creamy cheesecake filling, and bursts of juicy blueberries, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • ¼ cup granulated sugar
  • ½ teaspoon sea salt
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 7 tablespoons unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon all-purpose flour
  • 1 ½ cups fresh blueberries
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, sea salt, and chopped thyme. Pour in melted butter and stir until mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan, especially at the edges. Bake for 10–12 minutes until golden and crisp. Remove and let cool slightly.
  3. Mix the cheesecake filling: In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy, about 2–3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla extract, lemon zest, lemon juice, and flour until just combined. Avoid overmixing.
  4. Prepare the blueberries: Toss blueberries with cornstarch and sugar (if using) until evenly coated.
  5. Assemble the bars: Pour half of the cheesecake filling over the cooled crust and smooth. Sprinkle half of the blueberry mixture on top. Pour remaining cheesecake filling over berries and spread out. Top with remaining blueberries, pressing lightly.
  6. Bake for 35–40 minutes until filling is set but slightly jiggly in the center. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
  7. Cool bars on a wire rack for about an hour, then refrigerate for at least 3 hours or overnight to fully set.
  8. Use parchment overhang to lift bars from pan. Slice into 12 squares with a sharp knife dipped in hot water and wiped between cuts. Serve and enjoy.

Notes

If crust browns too quickly, tent with foil. Do not skip chilling to ensure clean slices and proper texture. Use softened cream cheese and avoid overmixing filling to prevent cracks. Frozen blueberries can be used if thawed and drained well.

Nutrition

Keywords: lemon blueberry cheesecake bars, crispy cheesecake bars, savory cheesecake bars, lemon dessert, blueberry dessert, easy cheesecake bars, homemade dessert bars

Find it online: https://fuzzyforker.com/crispy-lemon-blueberry-cheesecake-bars-recipe-easy-homemade-dessert-bars-with-a-savory-twist/