Description
These Lemon Blueberry Cheesecake Bars offer a delightful blend of tangy lemon, sweet blueberries, and creamy cheesecake over a buttery graham cracker crust, topped with a crumbly graham topping. Perfect for a refreshing dessert that’s easy to prepare and sure to impress.
Ingredients
Scale
For the Crust
- 1 and 1/2 cups finely crushed graham cracker crumbs (about 12 whole graham crackers)
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon zest (from 1 large lemon)
- 1/2 cup (1 stick) unsalted butter, melted
For the Filling
- 2 (8 ounce) packages cream cheese, completely softened
- 1 large egg, room temperature
- 1/2 cup granulated sugar
- 3 tablespoons fresh lemon juice (from 1 large lemon)
- 1 and 1/2 cup fresh blueberries
For the Topping
- 1/2 cup finely crushed graham cracker crumbs
- 1/2 cup light brown sugar
- 3 tablespoons unsalted butter, softened
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F. Spray a 9-inch square baking pan with non-stick cooking spray and line it with parchment paper to ensure easy removal of the bars later.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and fresh lemon zest. Stir in the melted butter until the mixture holds together well. Press this mixture evenly into the bottom of the prepared pan to form the crust base.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove from the oven and let it cool while you prepare the cheesecake filling.
- Prepare the Filling: In the bowl of an electric mixer fitted with the whisk attachment, beat the softened cream cheese, egg, and sugar together until smooth and creamy. Add the fresh lemon juice and mix thoroughly. Gently fold in the fresh blueberries to avoid crushing them, then carefully pour this filling over the cooled crust.
- Make the Topping: In a separate bowl, combine the finely crushed graham cracker crumbs, light brown sugar, and softened butter. Use a fork to mix until crumbly. Sprinkle this crumb topping evenly over the cream cheese filling in the pan.
- Bake the Bars: Place the pan back in the oven and bake for 35 to 40 minutes, or until the topping turns lightly browned and the center is set but still slightly jiggles when moved.
- Cool and Chill: Remove the bars from the oven and allow them to cool at room temperature for 1 hour. Then cover the pan and refrigerate for at least 3 hours to let the bars firm up completely.
- Serve and Store: Use the parchment paper to lift the bars out of the pan, then cut into 16 squares. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Ensure the cream cheese is fully softened to achieve a smooth filling texture.
- Gently fold blueberries into the filling to prevent them from bursting and discoloring the batter.
- Chilling the bars for at least 3 hours is crucial for the cheesecake to set correctly.
- Use parchment paper for easier removal and clean slicing of the bars.
- The topping can be made ahead and stored in the fridge to save preparation time.
