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Creamy Lemon Blueberry Cheesecake Bars

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A chewy graham cracker crust topped with a sweet tart creamy lemon filling bursting with fresh blueberries, finished with a scrumptious graham cracker streusel topping.

Ingredients

Scale
  • 1 1/2 cups (180g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 2 (8 ounce) packages cream cheese, completely softened
  • 1 large egg, room temperature
  • 1/2 cup granulated sugar
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1 1/2 cups fresh blueberries
  • 1/2 cup finely crushed graham cracker crumbs
  • 1/2 cup light brown sugar
  • 3 tablespoons unsalted butter, softened

Instructions

  1. Preheat oven to 325°F. Spray a 9-inch square baking pan with non-stick cooking spray and line the bottom with parchment paper.
  2. In a medium mixing bowl, stir together the graham cracker crumbs, sugar, and lemon zest. Stir in the melted butter until well incorporated. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
  3. In the bowl of an electric mixer fitted with the whisk attachment, whisk together the cream cheese, egg, and sugar until smooth. Add the lemon juice and beat until well combined. Gently stir in the lemon zest and blueberries. Pour the filling over the baked crust.
  4. In a medium bowl, mix together the 1/2 cup graham cracker crumbs, brown sugar, and softened butter until crumbly. Sprinkle the topping evenly over the cream cheese mixture.
  5. Bake for 30–35 minutes, or until the cheesecake has set up and the edges are lightly browned. Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 3 hours before serving.

Notes

Use fresh blueberries for the best flavor and texture. For a stronger lemon flavor, add a touch more zest. Bars can be stored in the refrigerator for up to 5 days.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-lemon-blueberry-cheesecake-bars/