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Blueberry lemon cheesecake bars on a white plate with fresh blueberries

Blueberry Lemon Cheesecake Bars

Deliciously tangy and creamy, these Blueberry Lemon Cheesecake Bars are an easy, one-pan dessert that combines fresh lemon and sweet blueberries for a delightful treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup sugar
  • 0.5 cups ½ cup butter, melted
For the cheesecake filling
  • 16 oz 2 (8 oz) packages cream cheese, softened Room temperature for smoother blending
  • 1 cup 1 cup sugar
  • 3 large 3 large eggs
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 whole Zest of 1 lemon
  • 1 cup 1 cup fresh blueberries Fresh blueberries preferred for best flavor
For the crumble topping
  • 0.5 cups ½ cup flour
  • 0.25 cups ¼ cup butter Cold, diced
  • 0.25 cups ¼ cup brown sugar
  • 0.5 teaspoon ½ teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish.
  2. In a bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter to make the crust. Press the mixture firmly into the bottom of the baking dish.
  3. In a mixing bowl, beat the cream cheese with 1 cup sugar until smooth. Add eggs, vanilla extract, lemon juice, and lemon zest, mixing until well combined.
  4. Pour the cheesecake filling over the crust and spread evenly.
  5. Sprinkle fresh blueberries over the cheesecake filling.
  6. For the crumble topping, combine flour, brown sugar, cinnamon, and butter in a bowl; mix until crumbly. Sprinkle this mixture on top of the blueberries.
Baking
  1. Bake for 40-45 minutes, or until the center is set and the edges are lightly browned.
  2. Let cool, then refrigerate for at least 2 hours before cutting into bars for serving.

Notes

Serve chilled or at room temperature. Top with whipped cream or extra lemon zest for flair. Store in an airtight container for up to 5 days; freeze for up to 3 months.