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Four lemon blueberry cheesecake bars on a white cake stand.

Lemon Blueberry Cheesecake Bars

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  • Author: The BakerMama
  • Prep Time: 20 minutes
  • Set/Chill Time: 4 hours
  • Cook Time: 45-50 minutes
  • Total Time: 5 hours 10 minutes
  • Yield: 16 cheesecake bars

Description

Sweet, slightly tart cheesecake filling bursting with fresh blueberries on a graham cracker crust and topped with a crumbly streusel. These Lemon Blueberry Cheesecake Bars are everything a summer dessert should be.


Ingredients

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 tablespoon fresh lemon zest (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

  1. Preheat oven to 325°F. Spray an 9-inch square baking pan with non-stick cooking spray and line with parchment paper.
  2. To make the crust: In a medium mixing bowl, stir together the graham cracker crumbs, sugar and lemon zest until combined. Stir in the melted butter until well incorporated and starting to come together.
  3. Press the crust mixture into the bottom of the prepared baking dish. Bake for 10 minutes. Remove from the oven and let cool while you prepare the filling.
  4. To make the filling: In the bowl of an electric mixer fitted with the whisk attachment, whisk together the cream cheese, egg and sugar until smooth. Add the lemon juice and beat until well combined. Gently stir in the lemon zest and blueberries. Pour the filling over the baked crust.
  5. To make the topping: In a medium mixing bowl, add 1/2 cup graham cracker crumbs, 1/2 cup brown sugar and 3 tablespoons softened butter. Mix together with a fork until well combined and crumbly. Sprinkle the topping evenly over the cream cheese mixture in the baking dish.
  6. Bake the bars for 35-40 minutes or until the top is starting to turn brown and the center is set. The filling should jiggle slightly, but not be runny.
  7. Remove from the oven and let set at room temperature for 1 hour before covering and placing in the refrigerator to chill for at least 3 hours.
  8. Lift the parchment paper from the baking pan and cut into bars to serve. Store in an airtight container in the refrigerator for up to 5 days.