How To Make Lemon Blueberry Cheesecake Bars
Tangy and sweet, these cheesecake bars are loaded with blueberry and cream cheese goodness, plus a hint of zesty lemon, in every decadent bite!
Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper with enough overhang on the sides. Set aside.
Using a food processor or blender, pulverize the graham crackers into a fine crumb.
Pour into a medium bowl and mix with the melted butter and sugar. Press into the lined pan.
Bake for 5 minutes. Allow to cool while preparing the filling.
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese for 1 minute on medium speed until smooth.
At medium speed, beat in the egg, sugar, lemon zest, lemon juice, and vanilla extract together for about 3 full minutes until smooth and creamy.
Gently fold in the blueberries. Spoon the filling onto the crust.
Bake for 30 to 35 minutes, or until the cheesecake has set up and the edges are lightly browned. The bars will be very puffy but will sink slightly down as they cool.
Allow to cool for 30 minutes at room temperature on a wire rack, and then chill in the refrigerator for at least 3 hours.
Lift the parchment paper out of the pan and cut into squares. Enjoy!
- Make-Ahead and Freezing Instructions: The bars stay fresh in an airtight container in the refrigerator for up to 5 days. The bars can be frozen for up to 3 months. Then, thaw overnight in the refrigerator before serving.
- Lemons: 1 medium-sized lemon is equal to approximately 1 tablespoon of lemon zest, and 2 to 3 tablespoons of lemon juice.
- Calories: 221.30kcal
- Fat: 15.33g
- Saturated Fat: 8.45g
- Trans Fat: 0.18g
- Monounsaturated Fat: 3.90g
- Polyunsaturated Fat: 1.13g
- Carbohydrates: 19.36g
- Fiber: 0.94g
- Sugar: 13.10g
- Protein: 2.93g
- Cholesterol: 54.26mg
- Sodium: 149.12mg
- Calcium: 41.32mg
- Potassium: 85.83mg
- Iron: 0.60mg
- Vitamin A: 145.71µg
- Vitamin C: 7.11mg
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