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Creamy Blueberry Lemon Cheesecake Bars

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These creamy blueberry lemon cheesecake bars feature a buttery graham cracker crust and a tangy, sweet filling with fresh blueberries and lemon zest. Perfect for a quick, fuss-free dessert that feels special.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 6 tablespoons unsalted butter, melted
  • 16 oz (450g) cream cheese, softened (full-fat recommended)
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons fresh lemon zest (about 1 lemon)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 cup fresh blueberries (frozen works too, thawed and drained)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and cinnamon. Pour in melted butter and mix until crumbs are evenly moistened.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool slightly.
  4. In a small saucepan, combine blueberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Cook over medium heat, stirring often, until berries break down and mixture thickens slightly (about 5 minutes). Set aside to cool.
  5. Using a mixer, beat cream cheese until smooth (about 2 minutes). Add 2/3 cup sugar and beat until light and fluffy.
  6. Beat in eggs one at a time, then mix in lemon zest, lemon juice, vanilla extract, and flour until just combined. Avoid overmixing.
  7. Pour half the cheesecake filling over the crust and spread evenly. Dollop half the blueberry mixture on top and gently swirl with a knife or skewer.
  8. Repeat with remaining filling and blueberry mixture to create a marbled effect.
  9. Bake for 40-45 minutes, until edges are set but center jiggles slightly when shaken.
  10. Let bars cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight.
  11. Use parchment overhang to lift bars from pan, slice into squares, and serve chilled or at room temperature.

Notes

Use full-fat cream cheese for best texture and richness. Let cream cheese soften properly to avoid lumps. Avoid overbaking to prevent cracks and dryness. Chill bars thoroughly for firm, sliceable texture. Frozen blueberries can be used if thawed and drained. For gluten-free crust, substitute almond flour. For dairy-free, use plant-based cream cheese. Swirling blueberry sauce before serving can hide cracks.

Nutrition

Keywords: blueberry cheesecake bars, lemon cheesecake bars, creamy cheesecake bars, easy dessert, homemade dessert, blueberry lemon dessert

Find it online: https://tastytuck.com/creamy-blueberry-lemon-cheesecake-bars-recipe-easy-homemade-dessert/