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Blueberry Lemon Cheesecake Bars

A delightful twist on traditional cheesecake, these creamy Blueberry Lemon Cheesecake Bars feature a crumbly crust and a refreshing lemon flavor, making them perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs Ensure you’re using fresh crumbs for that delightful crust.
  • 6 tablespoons unsalted butter, melted Brings richness; I recommend using high-quality brands like Challenge or Kerrygold.
  • 0.25 cups granulated sugar Sweetens the crust; feel free to use coconut sugar for a healthier option.
Filling
  • 2 packages cream cheese, room temperature Use full-fat for the best flavor and texture.
  • 2 large eggs, room temperature Helps the filling set perfectly; let them sit out for about 30 minutes before mixing.
  • 0.33 cups granulated sugar For the filling; adjust to taste if you prefer it less sweet.
  • 3 tablespoons freshly squeezed lemon juice Nothing beats freshly squeezed!
  • 1 teaspoon vanilla extract I love using pure vanilla extract for a deeper flavor.
  • 0.25 teaspoon kosher salt Balances the sweetness.
  • 2 cups fresh blueberries Use the freshest blueberries you can find; frozen works in a pinch but may make the bars a little watery.
Crumble Topping
  • 0.75 cups all-purpose flour Helps bind the crumble topping.
  • 0.25 cups light brown sugar, packed Adds a lovely caramel note.
  • 0.25 teaspoon kosher salt For the topping; brings out the flavors.
  • 5 tablespoons unsalted butter, melted (for crumble topping) Again, go for high-quality butter for the best results.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper, allowing some overhang for easy removal later.
  2. In a mixing bowl, combine 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, and 1/4 cup granulated sugar. Mix well until the texture resembles wet sand. Press this mixture firmly into the lined baking dish. Bake for 10 minutes or until set and lightly golden.
  3. In a large bowl, beat together 2 packages of room temperature cream cheese, 2 large eggs (room temperature), 1/3 cup granulated sugar, 3 tablespoons lemon juice, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Beat until it's perfectly smooth, about 2-3 minutes. Spread the filling evenly over your baked crust.
  4. Sprinkle 2 cups of fresh blueberries evenly atop the cheesecake filling.
  5. In another bowl, mix 3/4 cup all-purpose flour, 1/4 cup light brown sugar, and 1/4 teaspoon kosher salt. Pour in 5 tablespoons of melted butter and mix until crumbly. Sprinkle this topping over the blueberries.
  6. Place the dish in the preheated oven and bake for 35-40 minutes or until the filling is set and the topping is golden brown. The edges should be firm while the center may have a slight jiggle.
  7. Remove from the oven and let cool for about 1 hour. Then, refrigerate for an additional hour to allow it to firm up.

Notes

Ensure your cream cheese and eggs are at room temperature for a smoothly integrated filling. Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze individual bars wrapped in plastic wrap for up to 2 months—just thaw in the refrigerator overnight. Consider adding lemon zest on top for a pop of extra flavor before serving!