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Lemon Blueberry Cheesecake Bars

These delightful Lemon Blueberry Cheesecake Bars offer a perfect balance of creamy cheesecake, tangy lemon, and sweet blueberries, making them an ideal summer treat any time of the year.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Provides a crunchy and sweet base.
  • 0.25 cups granulated sugar Adds sweetness to the crust.
  • 0.5 cups unsalted butter, melted Binds the crust ingredients together.
For the cheesecake filling
  • 16 oz cream cheese, softened The rich, creamy centerpiece of the dish.
  • 1 cups granulated sugar Sweetens the cheesecake filling.
  • 3 large eggs Adds structure and richness.
  • 0.5 cups sour cream Enhances creaminess and flavor.
  • 1 tablespoon lemon zest Provides aromatic citrus notes.
  • 0.25 cups fresh lemon juice Infuses the filling with tangy brightness.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
For the blueberry topping
  • 1.5 cups fresh blueberries Bursts of sweetness and color.
  • 0.25 cups granulated sugar Sweetens the blueberries.
  • 1 tablespoon lemon juice Brightens the blueberry sauce.
  • 1 teaspoon cornstarch (optional) Thicken the blueberry mixture.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking pan.
  2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until well incorporated and resembles wet sand. Press this mixture firmly into the bottom of the prepared baking pan.
  3. Place the crust in the oven and bake for 8-10 minutes, until it’s lightly golden. Allow it to cool completely.
Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and 1 cup granulated sugar together until the mixture is smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition. Fold in the sour cream, lemon zest, lemon juice, and vanilla extract.
  3. Pour the rich filling over the cooled crust, then bake for 40-45 minutes, or until the filling is set. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours until fully chilled.
Blueberry Topping
  1. In a saucepan, combine the fresh blueberries, 1/4 cup sugar, and 1 tablespoon lemon juice. Cook over medium heat until the mixture thickens and becomes syrupy. Allow it to cool completely.
Serving
  1. Once the cheesecake bars are chilled, spread the blueberry topping generously over the surface. Slice into squares and serve chilled, garnished with a few whole blueberries.

Notes

For a richer flavor, consider adding more lemon zest. Top with crushed nuts for extra crunch. Use store-bought graham cracker crusts for convenience. For gluten-free, swap graham crackers with almond flour.