Description
These creamy cheesecake bars are layered with zesty lemon and juicy blueberries on a buttery crust—perfect for any dessert table.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom of the prepared pan. Bake crust for 8 minutes, then remove and set aside.
In a large mixing bowl, beat softened cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition. Stir in vanilla, lemon juice, and lemon zest.
Gently fold in the blueberries.
Pour the filling over the crust and smooth the top.
Bake for 30–35 minutes or until the center is set and no longer jiggly.
Let cool completely, then refrigerate for at least 3 hours (preferably overnight).
Cut into bars and serve chilled.
Notes
For extra lemon flavor, add more zest or a drop of lemon extract.
Use a water bath during baking for a creamier texture, if desired.
Bars can be stored in the fridge for up to 5 days or frozen for up to 2 months.
For a decorative touch, add a few extra blueberries on top before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Bars
- Method: Baked
- Cuisine: American
