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Blueberry Cheesecake Bars

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These warm, creamy bars are bright with fresh lemon and juicy blueberries, set in a buttery graham cracker crust.

Ingredients

Scale
  • 12 full-sheet graham crackers, finely ground
  • 6 Tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar (for the crust)
  • 16 ounces full-fat brick cream cheese, softened
  • 1 large egg
  • 6 Tablespoons granulated sugar (for the filling)
  • 1 teaspoon lemon zest (fresh)
  • 3 Tablespoons lemon juice (fresh)
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang to lift the bars out easily after chilling.
  2. Grind the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with 1/4 cup granulated sugar and the melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan.
  3. Bake the crust for 8 minutes, then remove from the oven and let it cool while you make the filling.
  4. In a large bowl, beat the softened cream cheese until smooth and creamy. Add the egg, 6 Tablespoons granulated sugar, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
  5. Fold in the blueberries gently.
  6. Pour the filling over the cooled crust and spread it evenly. Bake for 30 to 35 minutes until the edges are set and the center is slightly jiggly when shaken.
  7. Let the bars cool at room temperature for 30 minutes, then refrigerate for at least 3 hours before cutting into squares.

Notes

Soften cream cheese at room temperature for a lump-free filling. Refrigerate in an airtight container for up to 4 days.

Nutrition

Find it online: https://easydishestomake.com/blueberry-cheesecake-bars/