Description

These Easy Blueberry Cheesecake Bars feature a crunchy graham cracker crust, a creamy lemon-flavored cheesecake layer, and a sweet crumbly topping with fresh blueberries. Perfect as a refreshing dessert, these bars combine tartness and sweetness in each bite and are simple to prepare with accessible ingredients.

Ingredients

Scale

Graham Cracker Crust

9 whole graham crackers (1 ¼ cups / 125g graham cracker crumbs)
2 tablespoons (25g) granulated sugar
1 teaspoon finely grated lemon zest
4 tablespoons (56g) unsalted butter, melted

Cheesecake Layer

16 ounces (450g) full-fat block cream cheese, at room temperature
2 large eggs
2 tablespoons finely grated lemon zest
1/4 cup (60ml) fresh lemon juice
1/2 cup (100g) granulated sugar
1 ½ cups (225g) fresh or frozen blueberries (about 8 ounces)

Crumble Topping

1 cup (200g) packed light brown sugar
3/4 cup (98g) all-purpose flour
6 tablespoons (85g) cold unsalted butter

Instructions

Preheat Oven: Preheat your oven to 325°F (162°C). Line a 9-inch square pan with aluminum foil and lightly spray it with non-stick cooking spray to ensure easy removal later.
Prepare Crust: In a food processor, pulse the graham crackers, 2 tablespoons granulated sugar, and 1 teaspoon lemon zest until you have fine crumbs. Add the melted butter, cover, and pulse until the mixture is moistened.
Bake Crust: Press the graham cracker crumb mixture evenly into the bottom of the prepared pan. Bake for 10 minutes or until lightly toasted. Allow to cool for 10 to 15 minutes before adding the cheesecake layer.
Make Cheesecake Filling: Wipe the food processor bowl mostly clean with a paper towel. Add the cream cheese, eggs, 2 tablespoons lemon zest, lemon juice, and 1/2 cup sugar. Process until the filling is smooth and creamy.
Assemble Cheesecake Layer: Spoon the cheesecake filling evenly over the cooled crust. Then, layer the fresh or frozen blueberries on top of the filling.
Prepare Crumble Topping: In a medium bowl, combine the brown sugar and flour. Cut the cold butter into small cubes and add it to the bowl. Using your fingers or a hand-held pastry cutter, work the butter into the flour and sugar until the mixture becomes crumbly.
Add Topping and Bake: Scatter the crumbly topping evenly over the blueberries. Bake the bars for 35 to 40 minutes until the topping is lightly browned and the center is almost set — it should jiggle slightly when you gently move the pan.
Cool and Chill: Let the cheesecake bars cool at room temperature for 1 hour, then refrigerate for at least 2 hours or until thoroughly chilled.
Serve: Lift the bars out of the pan using the foil edges and cut into 9 equal bars. Serve chilled for best texture and flavor.

Notes

You can substitute frozen blueberries with fresh ones; just ensure frozen berries are thawed and drained for less moisture.
For easier slicing, chill the bars overnight.
Use full-fat cream cheese for the best creamy texture and flavor.
Make sure to not overbake; the center should jiggle slightly when done.
The lemon zest and juice add a refreshing tang that balances the sweetness perfectly.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blueberry cheesecake bars, easy cheesecake recipe, blueberry dessert, graham cracker crust, lemon cheesecake bars