Easy Blueberry Cheesecake Bars
- PREP 25min
- COOK 40min
- TOTAL 1hrs 5min
These blueberry cheesecake bars are a dream! They combine the tangy flavor of lemon cheesecake with sweet blueberries and a crumbly brown sugar topping. If you can’t find fresh blueberries, feel free to use frozen ones or try other berries like raspberries or blackberries. Make sure you chill the baked cheesecake thoroughly before cutting them into bars.
You Will Need
Graham Cracker Crust
9 whole graham crackers, 1 ¼ cups (125g) graham cracker crumbs
2 tablespoons (25g) sugar
1 teaspoon finely grated lemon zest
4 tablespoons (56g) butter, melted
Cheesecake Layer
16 ounces (450g) full-fat block cream cheese, at room temperature
2 large eggs
2 tablespoons finely grated lemon zest
1/4 cup (60ml) fresh lemon juice
1/2 cup (100g) sugar
1 ½ cups (225g) fresh or frozen blueberries, 8 ounces
Crumble Topping
1 cup (200g) packed light brown sugar
3/4 cup (98g) all-purpose flour
6 tablespoons (85g) cold unsalted butter
Directions
Preheat the oven to 325°F (162°C). Line a 9-inch square pan with aluminum foil and lightly spray with non-stick cooking spray.
Make the crust. Add graham crackers, 2 tablespoons granulated sugar, and 1 teaspoon of lemon zest to a food processor bowl. Pulse until fine crumbs. Add the melted butter, cover, and process until moistened.
Press the graham cracker crumb mixture into the bottom of the prepared pan and bake for 10 minutes or until lightly toasted. Cool for 10 to 15 minutes before adding the cheesecake layer.
Meanwhile, make the cheesecake bar filling. Wipe the food processor mostly clean with a paper towel, then add the cream cheese, eggs, 2 tablespoons of lemon zest, lemon juice, and 1/2 cup of sugar. Process until smooth and creamy.
Spoon the cheesecake filling over the crust, then top with blueberries.
Make the streusel topping. Add the brown sugar and flour to a medium bowl. Cut the butter into small cubes and add them to the bowl. Work the butter into the flour and sugar until crumbly using your fingers or a hand-held pastry cutter. Scatter the topping over the blueberries.
Bake the cheesecake bars until the topping is lightly browned and the center is almost set (the center should jiggle only slightly when moved), 35 to 40 minutes.
Cool for 1 hour at room temperature, then refrigerate for 2 hours or until chilled. Cut into 9 bars.
Adam and Joanne's Tips
- Storing: Cheesecake bars can last up to a week in the fridge! I store them in a container or wrap them in foil to prevent them from picking up fridge odors.
- No food processor: Make the crust by crushing the graham crackers in a plastic bag with something heavy, like a rolling pin. Add the crumbs to a bowl along with 2 tablespoons of sugar, lemon zest, and melted butter. Stir until blended. Then for the cheesecake filling, use a hand blender to blend cream cheese, eggs, lemon zest, lemon juice and sugar until smooth and creamy.
- Nutrition facts are estimates.