Lemon Blueberry Cheesecake Bars
 
Prep time
Cook time
Total time
 
Creamy lemon cheesecake bars recipe swirled with blueberries on a simple graham cracker crust. Perfect spring or summer dessert!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
Crust:
  • 12 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
  • 6 Tablespoons (90g) melted unsalted butter
  • ⅓ cup (67g) granulated sugar
Filling:
  • 16 ounces cream cheese (2 standard packages or 450g), softened to room temperature
  • 1 large egg
  • ⅓ cup (67g) granulated sugar
  • zest of 2 medium lemons*
  • juice of 1 medium lemon*
  • 1 teaspoon vanilla extract
  • 1 and ½ cups (225g) fresh or frozen (not thawed) blueberries
*1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice
Instructions
  1. Preheat oven to 350F degrees.
  2. Line a 8x8 baking pan with aluminum foil with enough overhang on the sides to be able to lift out later. Set aside.
Crust:
  1. Using a food processor or blender, pulverize the graham crackers into a fine crumb.
  2. Pour into a medium bowl and mix with melted butter and sugar.
  3. Press into the lined pan.
  4. Bake for 5 minutes. Allow to cool as you prepare the filling.
Filling:
  1. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese for 1 minute on medium speed until smooth.
  2. On medium speed, beat in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth and creamy, about 3 minutes.
  3. Gently fold in the blueberries with a spatula. Pour all of filling onto the baked crust.
  4. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. The bars will puff up, but will sink down a little as they cool.
  5. Allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least three hours before cutting into.
  6. Lift the foil out of the pan and cut into squares.
  7. Store bars in a covered container for up to 5 days in the refrigerator.
Recipe by Wishes and Dishes at https://wishesndishes.com/lemon-blueberry-cheesecake-bars/