Lemon-Blueberry Cheesecake Bars: 12 Amazing Bars
These lemon-blueberry cheesecake bars combine a buttery graham cracker crust with a creamy lemon cheesecake filling and fresh blueberries. They are simple to make and perfect for a summer dessert.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour (plus 2 hours chilling)
- Yield: 12 bars 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan.
- Bake the crust for 10 minutes. Let it cool slightly.
- Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla, lemon zest, and lemon juice. Mix until combined.
- Pour the filling over the crust. Drop blueberries evenly on top. Gently press them into the filling.
- Bake for 35-40 minutes, until the center is set but still slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 2 hours before cutting into bars.
Notes
- Use fresh blueberries for best results. Frozen berries may release excess water.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- For a cleaner cut, use a sharp knife and wipe it between cuts.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg