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Lemon Blueberry Cheesecake Bars

These Lemon Blueberry Cheesecake Bars combine creamy cheesecake with zesty lemon and sweet blueberries, all atop a crumbly graham cracker crust, making them a perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
For the cheesecake filling
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs Add one at a time, mixing well.
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 cup blueberries (fresh or frozen) If using frozen, ensure they are thawed and drained.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture resembles wet sand.
  3. Press this mixture firmly into the bottom of a greased 9x9-inch baking pan.
  4. Bake the crust in the preheated oven for about 10 minutes, or until golden brown. Remove from the oven and set aside to cool.
  5. In another large bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy, about 2-3 minutes.
  6. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and zest until fully blended.
  7. Gently fold in the blueberries.
Baking
  1. Pour the cream cheese mixture over the baked crust. Bake in the oven for approximately 25-30 minutes, or until the center is set but slightly jiggly.
  2. Allow the bars to cool to room temperature before refrigerating for at least 2 hours. Cut into bars and serve chilled.

Notes

Top each bar with a sprinkle of powdered sugar or a dollop of whipped cream for added flavor. To store, keep them in an airtight container in the refrigerator for up to a week.