Blueberry Lemon Cheesecake Bars Recipe
Creamy lemon cheesecake bars with fresh blueberries, a buttery graham cracker crust, and a golden crumble topping—bright, tangy, and irresistible in every bite.
12 Servings
Ingredients
For the Crust:
- 9 graham cracker rectangles finely crushed
- 4 tablespoons unsalted butter melted
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
- 2 large eggs
- 2 tablespoons freshly grated lemon zest
- 1 ½ cups fresh blueberries
For the Crumble Topping:
- ¾ cup all-purpose flour
- 6 tablespoons unsalted butter melted
- 1 cup light brown sugar firmly packed
Instructions
Prepare the Crust:
- In a medium bowl, combine the crushed graham crackers, melted butter, lemon zest, and sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch square baking pan, using the base of a glass to ensure an even layer.
Pre-Bake the Crust:
- Preheat the oven to 350°F (175°C). Bake the crust for 10–15 minutes, or until lightly golden. Remove from the oven and allow it to cool completely.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese, sugar, lemon juice, eggs, and lemon zest until smooth and creamy. Pour the filling over the cooled crust, spreading it evenly.
Add the Blueberries:
- Distribute the blueberries evenly over the cheesecake layer. Using a butter knife, lightly swirl them into the filling without overmixing.
Prepare the Crumble Topping:
- In a separate bowl, combine the flour, melted butter, and brown sugar until the mixture resembles coarse crumbs. Sprinkle the crumble evenly over the blueberry layer.
Bake the Cheesecake Bars:
- Return the pan to the oven and bake for 35–40 minutes, or until the cheesecake is set but still slightly firm in the center. Remove from the oven and cool at room temperature for 1 hour.
Chill and Serve:
- Transfer the pan to the refrigerator and chill for at least 1 additional hour before slicing into bars. Serve chilled for best texture and flavor.
Notes
To make this recipe gluten-free, substitute the graham crackers with gluten-free graham-style cookies or almond flour crust. Additionally, replace the all-purpose flour in the crumble topping with a gluten-free flour blend. All other ingredients remain naturally gluten-free.