Description
Creamy, zesty, and fruity, these Lemon Blueberry Cheesecake Bars feature a buttery graham cracker crust, tangy lemon filling, and juicy blueberries. Perfect for parties, holidays, or everyday treats!
Ingredients
For the crust:
- 2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the cheesecake filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream (or plain Greek yogurt)
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the topping:
- 1 1/2 cups fresh blueberries
- 1 tbsp all-purpose flour (to coat berries and prevent sinking)
Instructions
- Prepare the crust – Preheat oven to 325°F (160°C). Line a 9×13-inch baking dish with parchment paper. Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan. Bake for 8–10 minutes, then set aside.
- Make the filling – Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream, lemon juice, zest, and vanilla until creamy.
- Assemble – Pour cheesecake mixture over crust. Toss blueberries with flour, then sprinkle evenly over the top.
- Bake – Bake for 35–40 minutes, or until edges are set but center is slightly wobbly.
- Cool and chill – Let cool completely, then refrigerate for at least 4 hours (preferably overnight).
- Slice and serve – Cut into bars and enjoy!
Notes
- For clean slices, dip your knife in hot water and wipe between cuts.
- Use room-temperature cream cheese for a smoother filling.
- Toss blueberries in flour to keep them from sinking to the bottom.
- Don’t overbake—slightly jiggly centers mean creamy bars after chilling.
- Make ahead! These bars taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes