Description
Lemon Blueberry Cheesecake Bars are a delicious dessert with a creamy filling and a crunchy crust.
Ingredients
Scale
- 12 full-sheet graham crackers (1 and 1/2 cups or 180g graham cracker crumbs)
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 16 ounces (452g) full-fat brick cream cheese, softened
- 1 large egg
- 6 Tablespoons (75g) granulated sugar
- 1 teaspoon lemon zest
- 3 Tablespoons (45ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (210g) fresh or frozen blueberries (do not thaw)
Instructions
- Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper.
- Make the crust: Grind graham crackers into fine crumbs. Mix crumbs and sugar in a bowl, then add melted butter. Press mixture into the bottom of the pan.
- Prebake crust: Bake for 8 minutes. Cool for a few minutes.
- Make the filling: Beat cream cheese until smooth. Add egg, sugar, lemon zest, lemon juice, and vanilla. Mix until creamy. Fold in blueberries. Pour filling onto the warm crust.
- Bake for 30–35 minutes, until set and edges are lightly browned. Cool for 30 minutes at room temperature, then chill for at least 3 hours.
- Lift bars out of the pan using parchment paper and cut into squares.
Notes
- Freezing Instructions: Freeze bars for up to 3 months. Thaw overnight in the refrigerator.
- Special Tools: 9-inch Square Baking Pan, Food Processor, Electric Mixer, Cooling Rack
- Non-US Readers: Use 200g ground digestive biscuit crumbs instead of graham crackers.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Lemon Blueberry Cheesecake Bars