Description

Bright, fresh, and indulgent cheesecake bars featuring a buttery graham cracker crust, creamy lemon cheesecake filling, and juicy blueberries. Easy to make with simple ingredients and perfect for any occasion.

Ingredients

Scale

1 ½ cups graham cracker crumbs (150g)
6 tablespoons unsalted butter, melted (85g)
¼ cup granulated sugar (50g) for crust
16 oz cream cheese, softened (450g)
½ cup sour cream (120g)
⅔ cup granulated sugar (130g) for filling
2 large eggs, room temperature
2 tablespoons fresh lemon juice (30ml)
1 tablespoon lemon zest
2 tablespoons all-purpose flour (15g)
1 cup fresh or frozen blueberries (150g)

Instructions

Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Stir until crumbs are evenly coated and press firmly into the bottom of a lined 8×8-inch baking pan. Bake crust for 10 minutes until set and lightly browned.
While crust bakes, beat softened cream cheese in a large bowl with an electric mixer until smooth and creamy. Add sour cream and ⅔ cup sugar, beating until combined.
Beat in eggs one at a time, fully incorporating each before adding the next. Stir in lemon juice, lemon zest, and flour until smooth and spreadable.
Gently fold blueberries into the cheesecake filling using a rubber spatula, being careful not to overmix to avoid bursting berries.
Pour filling over pre-baked crust and spread evenly. Bake at 325°F (160°C) for 35-40 minutes until edges are set but center jiggles slightly.
Cool bars completely at room temperature, then chill in the refrigerator for at least 3 hours or overnight to firm up.
Use parchment paper overhang to lift bars from pan. Cut into squares with a sharp knife, wiping the knife clean between cuts. Serve chilled, optionally with powdered sugar or whipped cream.

Notes

Use room temperature cream cheese and eggs for smooth filling. Do not overbake to avoid cracks; the center should jiggle slightly. Gently fold in blueberries to prevent bursting. Chill overnight for best texture and flavor. Wipe knife between cuts for clean slices. Fresh lemon juice and zest are essential for bright flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (1/16th of rec
Calories: 210
Sugar: 15
Sodium: 150
Fat: 12
Saturated Fat: 7
Carbohydrates: 22
Fiber: 1
Protein: 4

Keywords: blueberry lemon cheesecake bars, easy dessert, homemade cheesecake bars, lemon dessert, blueberry dessert, simple ingredients, no-fuss cheesecake