Lemon Blueberry Cheesecake Bars

Creamy lemon cheesecake bars studded and swirled with blueberries. They're prepared on simple graham cracker crust.

Photo by Holly K.

PREP TIME

15

minutes

TOTAL TIME

290

minutes

SERVINGS

16

bars

PREP TIME

15

minutes

TOTAL TIME

290

minutes

SERVINGS

16

servings

Ingredients

  • Crust:

  • 12

    full-sheet graham crackers (1.5 cups)

  • 6

    Tbsp melted unsalted butter

  • 1/3

    cup granulated sugar

  • Filling:

  • 16

    oz cream cheese, softened to room temperature

  • 1

    large egg

  • 1/3

    cup granulated sugar

  • zest of 2 medium lemons

  • juice of 1 medium lemon

  • 1

    tsp vanilla

  • 1.5

    cups fresh or frozen unthawed blueberries (fresh tasted much better)

Directions

Preheat oven to 350F. Line a 8x8 baking pan with aluminum foil with enough overhang on the sides. Set aside. Make the Crust: 1. Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into the lined pan. Bake for 5 minutes. Allow to cool as your prepare the filling. For the Filling: 1. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese for 1 minutes on medium speed until smooth. On medium speed, beat in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth and creamy, about 3 full minutes. Gently fold in the blueberries. Spoon filling onto the crust. 2. Bake for 30-35 minutes or until 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 a least 3 hours. Lift the foil out of the pan and cut into squares. Store bars in a covered container for up to 5 days in the refrigerator.

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