These Blueberry Lemon Cheesecake Bars are so delicious and swirled with fresh blueberries. This is a fantastic dessert for potlucks and is one of my favorite desserts for a spring.
Blueberry Lemon Cheesecake Bars
Crust:
- 1/4 cup sugar
- 10 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
- 1/4 cup (1/2 stick) unsalted butter, melted
Cheesecake filling:
- 16 ounces cream cheese, room temp
- 2 eggs
- 2 lemons lemon, zested and juiced
- 1/2 cup granulated sugar
- 1 1/2 cups fresh blueberries
Directions
Preheat oven to 350 degrees. Line an 9-inch square baking pan with aluminum foil or parchment paper leaving enough overhang on the sides. Set aside.
Crust: In a food processor, process the sugar and graham crackers. Add the melted butter and pulse a couple of times to fully incorporate. Pour into your lined baking pan and gently pat down. Bake in the oven for 9 minutes until golden. Allow to cool as you prepare the filling.
Juice and zest your 2 lemons…
Using a handheld or stand mixer fitted with a paddle attachment, beat the softened cream cheese for 1 minute on medium speed until smooth. Add in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth and creamy, about 3-4 minutes.
Gently fold in the blueberries. Spoon filling onto the prepared crust.
Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the lining and slice into bars. Serve with extra blueberries and zest if you prefer.
Blueberry Lemon Cheesecake Bars
Ingredients
Crust:
- 1/4 cup sugar
- 10 full-sheet graham crackers or 1.5 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted 1/2 stick
Cheesecake filling:
- 16 ounces cream cheese room temp
- 2 eggs
- 2 lemons lemon zested and juiced
- 1/2 cup granulated sugar
- 1 1/2 cups fresh blueberries
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Line an 9-inch square baking pan with aluminum foil or parchment paper leaving enough overhang on the sides. Set aside.
- Crust: In a food processor, process the sugar and graham crackers. Add the melted butter and pulse a couple of times to fully incorporate. Pour into your lined baking pan and gently pat down. Bake in the oven for 9 minutes until golden. Allow to cool as you prepare the filling.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the softened cream cheese for 1 minute on medium speed until smooth. Add in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth and creamy, about 3-4 minutes.
- Gently fold in the blueberries. Spoon filling onto the prepared crust.
- Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the lining and slice into bars. Serve with extra blueberries and zest if you prefer.
Last Step:
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Note – you can also use frozen blueberries instead of fresh. You just might get a colored swirl effect in the filling.
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