Easy Blueberry Lemon Cheesecake Bars Recipe
Easy Blueberry Cheesecake Bars combine a tangy lemon cheesecake filling with sweet blueberries and a crumbly brown sugar streusel topping. Baked on a buttery graham cracker crust, these bars are perfect chilled and cut into squares for a delightful dessert. Use fresh or frozen berries, and enjoy a luscious treat that’s simple to make and full of fresh flavors.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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) 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 (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). Prepare a 9-inch square pan by lining it with aluminum foil and lightly spraying with non-stick cooking spray to ensure easy removal later.
- Make the Crust: In a food processor, combine graham crackers, 2 tablespoons granulated sugar, and 1 teaspoon lemon zest. Pulse until fine crumbs form. Add melted butter and process until the mixture is moistened evenly.
- Bake the Crust: Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes or until lightly toasted. Remove from oven and allow to cool for 10 to 15 minutes before adding the cheesecake layer.
- Prepare Cheesecake Filling: Wipe the food processor bowl mostly clean. Add cream cheese, eggs, 2 tablespoons lemon zest, lemon juice, and 1/2 cup sugar. Process until the mixture is smooth and creamy without lumps.
- Assemble Filling and Fruit: Spoon the cheesecake filling over the cooled crust evenly. Carefully spread or sprinkle the blueberries over the top of the filling.
- Make Crumble Topping: In a medium bowl, combine light brown sugar and flour. Cut cold butter into small cubes and add to the bowl. Using your fingers or a pastry cutter, work the butter into the dry ingredients until crumbly and pea-sized pieces form. Scatter this crumble evenly over the blueberries.
- Bake the Bars: Bake the assembled bars in the oven for 35 to 40 minutes, until the topping is lightly browned and the center jiggles only slightly when moved — indicating it is almost set.
- Cool and Chill: Remove from oven and cool the bars at room temperature for 1 hour. Then refrigerate for at least 2 hours until well chilled and firm.
- Cut and Serve: Once chilled completely, use the foil to lift the cheesecake from the pan and cut into 9 equal bars. Serve and enjoy!
Notes
- Store leftovers in an airtight container or wrapped in foil in the refrigerator for up to one week.
- If you don’t have a food processor, crush graham crackers in a plastic bag with a rolling pin for the crust. Mix with sugar, lemon zest, and melted butter in a bowl.
- For the cheesecake filling, use a hand blender to mix cream cheese, eggs, lemon zest, lemon juice, and sugar until smooth and creamy if no food processor is available.
- You can substitute other berries such as raspberries or blackberries if blueberries aren’t available.
- Make sure to chill the baked bars thoroughly before cutting to ensure clean, neat slices.