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Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars

A layer of fancy, creamy cheesecake topped with bursts of tangy blueberries? Heaven, if you ask me! It strikes the best balance between sweet and tart, so trust me, you can never go wrong with this one.
5 from 1 vote
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Course: Cake
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 10 bars
Calories: 220kcal
Author: Brenda Maher

Ingredients

Crust

  • 8 full-sheet graham crackers (yielding 1 cup of graham cracker crumbs)
  • 4 tablespoons (56.6 g) unsalted butter, melted
  • ⅙ cup (33 g) granulated sugar

Filling

  • 10.6 ounces full-fat (softened brick cream cheese)
  • 1 large egg
  • 4 tablespoons (50 g) granulated sugar
  • ⅔ teaspoon lemon zest
  • 2 tablespoons (30 ml) lemon juice
  • ⅔ teaspoon pure vanilla extract
  • 1 cup (140 g) frozen (no thawing) or fresh blueberries

Instructions

  • Step 1. Preheat your oven to 350°F (177°C) and line parchment paper in a 6-inch square pan, leaving some overhang.

Crust

  • Step 2. Crush graham crackers in a blender, mix with sugar and melted butter (in that order), and press into the pan bottom. Bake for about 8 minutes.

Filling

  • Step 3. Beat cream cheese until smooth with a mixer at medium speed; slowly add eggs, lemon zest, sugar, vanilla extract, and lemon juice, and fold in blueberries.

Finishing Touches

  • Step 4. Pour the filling over the crust, spread evenly, and bake for 30 to 35 minutes or until the edges brown. Cool for half an hour on a rack, then refrigerate for 3 hours or longer.
  • Step 5. Lift the bars off the pan using parchment paper, cut into smaller squares, and serve. Enjoy!

Notes

  • You can make the crust three days before; cover it and store it in the fridge, but not for more than 24 hours.
  • Baked bars will stay fresh for about 5 days. Serve them within ~48 hours after baking for optimal flavor and texture.
  • Leftovers can be frozen for 3 months after cooling completely. Wrap them tightly in plastic wrap (double layers) before freezing, and remember to defrost them in the fridge before serving.

Nutrition

Calories: 220kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 188mg | Potassium: 67mg | Fiber: 1g | Sugar: 14g | Calcium: 57mg | Iron: 1mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!