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Creamy Lemon Blueberry Cheesecake Bars

Creamy Lemon Blueberry Cheesecake Bars - featured image
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These creamy lemon blueberry cheesecake bars feature a tangy lemon cheesecake filling with juicy blueberries atop a buttery, crunchy graham cracker crust. Easy to make and perfect for any occasion, they offer a delightful balance of flavors and textures.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full crackers)
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (if frozen, thaw and drain excess juice)
  • Optional: 1 tablespoon powdered sugar for dusting

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and a pinch of salt. Stir until evenly mixed.
  2. Add melted butter to the crumbs and mix with a fork until texture resembles wet sand and crumbs hold together when pressed.
  3. Press the crumb mixture firmly into the bottom of a greased 8×8 inch baking pan, compacting evenly with the bottom of a glass or measuring cup.
  4. Bake the crust for 10 minutes until toasty and golden at edges. Remove and let cool slightly.
  5. In a large bowl, beat softened cream cheese with ⅔ cup sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape sides occasionally.
  6. Add eggs one at a time, beating well after each addition but do not overmix.
  7. Mix in lemon juice, lemon zest, and vanilla extract until batter is silky and spreadable.
  8. Gently fold in ¾ cup blueberries with a spatula, reserving remaining blueberries for topping.
  9. Pour filling evenly over pre-baked crust and smooth the top.
  10. Scatter remaining ¼ cup blueberries evenly on top.
  11. Bake at 325°F (163°C) for 35-40 minutes until edges are set and lightly golden, center slightly wobbly.
  12. Turn off oven and leave bars inside with door ajar for 30 minutes to cool gradually.
  13. Remove from oven and cool completely at room temperature, then refrigerate at least 4 hours or overnight.
  14. Before serving, dust with powdered sugar if desired and cut into bars using a sharp knife warmed under hot water.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Do not overmix batter to prevent cracks. Press crust firmly for best texture. Use fresh lemon juice for bright flavor. Chill bars at least 4 hours or overnight for best slicing. Warm knife under hot water before slicing for clean cuts. Tent crust with foil if browning too quickly. Oven door ajar cooling prevents cracking.

Nutrition

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

Find it online: https://norasfoods.com/creamy-lemon-blueberry-cheesecake-bars-recipe-easy-homemade-dessert-with-crunchy-crust/