Description
These lemon-blueberry cheesecake bars combine a tangy lemon filling with sweet blueberries on a buttery graham cracker crust. They are easy to make and perfect for dessert or a snack.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 2 tablespoons all-purpose flour
Instructions
- Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
- In a small bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan.
- Bake the crust for 10 minutes. Let it cool slightly.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating well after each.
- Mix in lemon juice, lemon zest, and vanilla extract until combined.
- In a separate bowl, toss blueberries with flour. Gently fold them into the cream cheese mixture.
- Pour the filling over the crust and spread evenly.
- Bake for 35-40 minutes, until the edges are set and the center is slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
- Use fresh blueberries for best texture. Frozen berries work too—do not thaw them first.
- For a cleaner cut, chill the bars overnight.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg