Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Blueberry Cheesecake Bars

Ultra creamy lemon blueberry cheesecake bars baked on a graham cracker crust with fresh lemon flavor and smooth cheesecake texture.

  • Total Time: 4 hours 15 minutes
  • Yield: 16 bars 1x

Ingredients

Scale
  • 12 full-sheet graham crackers (to yield 1 and 1/2 cups graham cracker crumbs)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar (for crust)
  • 16 ounces full-fat brick cream cheese, softened to room temperature
  • 1 large egg
  • 6 tablespoons granulated sugar (for filling)
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups fresh or frozen blueberries (do not thaw)

Instructions

  1. Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper with enough overhang on the sides to easily lift the chilled bars out as a whole. Set aside.
  2. Make the crust: Grind graham crackers into fine crumbs. Stir graham cracker crumbs and granulated sugar together in a medium bowl, then stir in melted butter until mixture is thick and sandy. Press into the bottom of the lined pan.
  3. Bake the crust for 8 minutes. Cool for a few minutes as you prepare the filling.
  4. Make the filling: Beat cream cheese for 1 minute on medium speed until smooth. Beat in egg, sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy, about 3 minutes. Gently fold in blueberries.
  5. Pour filling evenly onto the warm crust.
  6. Bake for 30–35 minutes, or until cheesecake has set and edges are lightly browned. Bars will puff and then sink slightly as they cool.
  7. Remove from oven and cool for 30 minutes at room temperature on a wire rack, then chill in refrigerator for at least 3 hours.
  8. Lift parchment paper out of pan and cut into squares.

Notes

For best results, use full-fat cream cheese and do not thaw frozen blueberries before folding them into the batter. The bars keep fresh in an airtight container in the refrigerator for up to 5 days.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg