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
Crust
- 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
Filling
- 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
Topping
- 1/2 cup finely crushed graham cracker crumbs
- 1/2 cup light brown sugar
- 3 tablespoons unsalted butter, softened
Instructions
- Preheat Oven: 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.
- Make the Crust: 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.
- Bake the Crust: 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.
- 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.
- Make the Topping: 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 the Bars: Bake for 35-40 minutes or until the topping begins to brown and the center is set but still jiggles slightly without being runny.
- Cool and Chill: 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.
- Serve: 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
- Ensure the cream cheese is softened to room temperature to achieve a smooth filling without lumps.
- You can substitute fresh blueberries with frozen but be sure to thaw and drain excess moisture before adding.
- The bars should be chilled thoroughly for best texture and flavor.
- Use parchment paper for easy removal from the baking pan to preserve the bars’ shape.
- These bars can be garnished with extra lemon zest or fresh blueberries before serving for a decorative touch.
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 280
- Sugar: 21g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
