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Divine Lemon Blueberry Cheesecake Bars: 1 Trick

Lemon Blueberry Cheesecake Bars
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Make these bright, creamy Lemon Blueberry Cheesecake Bars for a perfect tangy and sweet spring or summer treat. They are easy to slice and serve.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar (for filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes. Remove from the oven and set aside.
  4. In a large bowl, beat the softened cream cheese and 3/4 cup sugar until smooth. You want no lumps.
  5. Beat in the eggs one at a time, mixing just until combined after each addition.
  6. Stir in the vanilla extract, lemon zest, and lemon juice. Do not overmix.
  7. Gently fold in the blueberries.
  8. Pour the cheesecake filling over the warm crust.
  9. Bake for 30 to 35 minutes, or until the edges are set but the center still has a slight wobble.
  10. Turn off the oven, crack the door open slightly, and let the bars cool inside for 30 minutes. This helps prevent cracking.
  11. Remove from the oven and cool completely on a wire rack.
  12. Chill the bars in the refrigerator for at least 4 hours, or preferably overnight, before slicing into squares.

Notes

  • If using frozen blueberries, do not thaw them first.
  • For a cleaner slice, run your knife under hot water and wipe it dry between cuts.
  • You can use a simple powdered sugar glaze drizzled on top before serving, if desired.

Nutrition

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