These lemon cheesecake bars are the best with a graham cracker crust and streusel topping, creamy cheesecake center, and the sweet sour combo of lemon, blueberry, and boysenberry.
Prep Time30 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: American
Keyword: Blueberry and Boysenberry Lemon Cheesecake Bars
Servings: 9
Ingredients
For The Graham Cracker Crust:
10graham crackers(20 squares)
2TBSsugar
zest from 1 lemon(about 1/2 TBS)
1/4cupbutter(1/2 stick, melted)
For The Cheesecake Filling:
16ouncescream cheese
1/2cupsugar
zest from 3 lemons(About 1 1/2 TBS)
1/4cuplemon juice
1cupblueberries and boysenberries mixed
1tspflour
For the Streussel Topping:
1cupbrown sugar
3/4cupflour
1/4cupbutter1/2 stick
Instructions
For the Graham Cracker Crust:
Preheat oven to 350 degrees.
Pulse graham crackers in a food processor until they make a fine crumb.
Add sugar and lemon zest to graham cracker crumbs and stir together.
Pour melted butter into the graham cracker crumb and stir well.
Press graham cracker crumb into a 9 inch square dish that has been sprayed with nonstick spray.
Bake for 10 minutes. Remove from oven and allow to cool partially.
For the Streusel Topping:
Combine the streusel ingredients in a medium sized bowl.
Mix together and press together with a fork until all ingredients are incorporated well and are crumbly.
Set aside till ready.
For the Cheesecake Filling:
Whip cream cheese for a couple of minutes until light and fluffy.
Add sugar and continue to stir to combined.
Add lemon zest and lemon juice and mix in completely.
Pour cheesecake filling over crust.
Coat blueberries and boysenberries in the 1 tsp of flour.
Pour blueberries and boysenberries over the top of your filling.
Top with streusel crumb topping.
Bake for 35-40 minutes until crumb is golden and cheesecake is mostly solid.
Allow to cool on cooling rack for 1 hour.
Put in fridge and allow to cool for 2 additional hours. Keep in fridge until serving.