Blueberry Lemon Cheesecake Bars

Front view of blueberry and boysenberry lemon cheesecake bar on parchment paper.

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These Blueberry Lemon Cheesecake Bars are the most perfect combination of sweet, creamy, tangy, and fresh. The buttery graham cracker crust adds a nice crust, the smooth lemon cheesecake filling adds a nice tangy flavor, swirled with fresh juicy blueberries in every bite. Topped with my favorite brown sugar streusel topping and its a match made in heaven.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Blueberry, blueberry lemon cheesecake bars, Cheesecake Bars, Lemon Desserts

Servings: bars

Calories: 443kcal

Ingredients

For The Graham Cracker Crust:

12 graham crackers
2 TBS granulated sugar
1/2 TBS lemon zest (from 1 lemon)
6 TBS unsalted butter (melted)

For The Cheesecake Filling:

16 ounces cream cheese
3/4 cup granulated sugar
1/4 cup sour cream
2 large eggs
1/4 cup lemon juice
2 TBS lemon zest (from 3-4 lemons)
1 tsp vanilla extract
1 pinch salt
1 1/2 cups fresh blueberries

For the Streussel Topping:

3/4 cup all purpose flour
1/4 cup brown sugar
5 TBS unsalted butter

Instructions

For the Graham Cracker Crust:

Preheat the oven to 350 degrees Fahrenheit. Line a 9x9inch baking pan with parchment paper, and set it aside.
Pulse the graham crackers in a food processor until they are a fine crumb. 12 graham crackers
Pour the crumbs into a medium bowl, and stir in the sugar and lemon zest. 2 TBS granulated sugar, 1/2 TBS lemon zest
Pour in the melted butter and stir them together until you have a sandy mixture. 6 TBS unsalted butter
Pour the graham cracker crumbs into the bottom of the prepared pan, and press it down with the bottom of a cup.
Bake for 10 minutes. Remove from oven let it cool while you make the cheesecake.

For the Cheesecake Filling:

In another large bowl, beat the cream cheese with an electric hand mixer until it is smooth. 16 ounces cream cheese
Add in the sugar, and sour cream, and mix at medium speed for a couple of minutes, until combined.3/4 cup granulated sugar, 1/4 cup sour cream
Add the eggs, lemon juice, lemon zest, vanilla, and salt and stir at low speed until just combined. 2 large eggs, 1/4 cup lemon juice, 2 TBS lemon zest, 1 tsp vanilla extract, 1 pinch salt
Add in 1 cup of the blueberries, and fold them into the cheesecake batter. 1 1/2 cups fresh blueberries
Pour the mixture into the prepared graham cracker crust, smooth it evenly over the top.
Sprinkle the remaining blueberries over the top of the cheesecake filling. Set it aside.

For the Streusel Topping:

Add the flour, and brown sugar to a medium bowl and stir it all together. 3/4 cup all purpose flour, 1/4 cup brown sugar
Cut the butter into the mixture with a pastry cutter, or two forks. Mix until crumbly and combined, but do not over mix. 5 TBS unsalted butter
Sprinkle crumb topping evenly over the top of the cheesecake filling.
Bake the cheesecake for for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool to room temperature. Then place it in the fridge to chill for at least 2 hours, up to 3 days.
Cut the cheesecake into bars, and enjoy.

Notes

Line Pan with Parchment Paper - Cut parchment paper to the width of the pan so you can line it, with 2 opposite sides hanging over the edges. This will help you remove the cheesecake bars easily, so they are easier to slice, and it will be easier to clean your pan, too.

Different Berries - Instead of blueberries try blackberries, or raspberries, or a combination of mixed berries.

Don't Over Mix - Once you add the eggs you want to gently stir the batter just until combined. This will help avoid cracks in your cheesecake bars. (Luckily even with a couple cracks, they still taste delicious, and the crumb hides some of it, AND you can always add whipped cream on top if needed to hide them)

Nutrition