Description
These Lemon Blueberry Cheesecake Bars combine a buttery graham cracker crust with a smooth, creamy lemon-infused cheesecake filling bursting with fresh blueberries. Perfectly baked to hold a slight jiggle, these bars are a refreshing dessert that balances tart citrus with sweet berries, ideal for summertime or anytime indulgence.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries
Instructions
- Prepare the oven and dish: Preheat your oven to 325°F (163°C) and line a 9×13-inch baking dish with parchment paper or lightly grease it to prevent sticking.
- Make the crust mixture: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture is well combined.
- Press crust into pan: Firmly press the graham cracker mixture into the bottom of the prepared baking dish to form an even layer.
- Bake the crust: Bake the crust in the oven for 10 minutes, then remove and allow it to cool slightly to set.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add sugar and vanilla: Mix in the granulated sugar and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed to ensure even blending.
- Incorporate eggs: Add eggs one at a time, beating well after each addition to create a smooth batter.
- Mix remaining ingredients: Blend in sour cream, flour, fresh lemon juice, and lemon zest until the mixture is smooth and thoroughly combined.
- Fold in blueberries: Gently fold fresh blueberries into the cheesecake batter carefully to avoid crushing them.
- Assemble cheesecake: Pour the batter over the cooled crust in the baking dish, spreading it evenly.
- Bake the cheesecake bars: Bake for 45-50 minutes, until the center is mostly set with a slight jiggle when the pan is shaken gently.
- Cool in oven: Turn off the oven and leave the bars inside with the door slightly open for about 1 hour to cool gradually and prevent cracking.
- Chill to set: After cooling, refrigerate the cheesecake bars for at least 4 hours or overnight to fully set the filling.
- Serve: Cut into squares before serving and enjoy these creamy, tangy, and fruity cheesecake bars.
Notes
- Use room temperature cream cheese for a smoother filling without lumps.
- Fresh blueberries provide the best flavor and texture—avoid using frozen to prevent excess moisture.
- Allow bars to cool slowly in the oven and then chill to reduce cracking and improve texture.
- If you prefer a thicker crust, increase the graham cracker crumbs and butter slightly.
- Store leftover bars covered in the refrigerator for up to 4 days.
