Blueberry Lemon Cheesecake Bars

Blueberry Lemon Cheesecake Bars

A scrumptious dessert that merges the tangy brightness of lemons with the sweet juiciness of blueberries, all enveloped in a velvety cream cheese filling on top of a crumbly graham cracker crust.

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Prep Time 20

Cook Time 40

Total Time 1 15

Servings: 9 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the Crust

1.5 cups graham cracker crumbs (Try using organic for a more authentic flavor)
6 tablespoons unsalted butter, melted (Ensure it’s unsalted for a balanced taste)
1/4 cup granulated sugar

For the Filling

2 packages cream cheese (8 ounces each), room temperature (Softened for easy mixing)
2 large eggs, room temperature (You can substitute with flax eggs for a vegan option)
1/3 cup granulated sugar
3 tablespoons freshly squeezed lemon juice (Try using fresh lemons for maximum flavor)
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

For the Topping

2 cups fresh blueberries (You can also use frozen, but ensure they’re thawed and drained)
3/4 cup all-purpose flour
1/4 cup light brown sugar, packed (For a touch of caramel flavor)
1/4 teaspoon kosher salt

For the Crumble

5 tablespoons unsalted butter, melted

Method

Preparation

Preheat your oven to 350°F (175°C).
Line a 9x9-inch baking dish with parchment paper, leaving some overhang for easy removal later.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press it evenly into the lined baking dish.
In a large bowl, beat the room-temperature cream cheese, eggs, sugar, lemon juice, vanilla, and salt using an electric mixer on medium until smooth, about 3-4 minutes.

Assembly and Baking

Pour the filling over the crust and gently spread it out. Toss the fresh blueberries on top.
In a separate bowl, whisk together the flour, brown sugar, and salt. Stir in the melted butter until a wet, crumbly dough forms. Sprinkle this mixture evenly over the blueberries.
Bake for 35-40 minutes or until the filling is set and the topping is golden brown. You'll know it’s done when the edges are slightly puffed and the center has a gentle jiggle.

Cooling

Let the bars cool in the pan for about an hour. Then, chill them in the refrigerator for an additional hour before slicing into squares.

Notes

Ensure all the ingredients are at room temperature for a smooth filling. Store leftover bars in an airtight container in the fridge for up to five days. These bars can be made ahead and freeze beautifully.