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Blueberry Lemon Cheesecake Bars

A delightful combination of tart lemons and sweet blueberries in a creamy cheesecake filling, topped with a crunchy crumble over a buttery graham cracker crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs For richer flavor, try using Honey Maid or Keebler.
  • 6 tablespoons 6 tablespoons unsalted butter, melted Kerrygold is recommended for its creaminess.
  • 0.25 cup 1/4 cup granulated sugar
For the Filling
  • 2 packages 2 packages cream cheese (8 ounces each), room temperature Philadelphia is recommended.
  • 2 large 2 large eggs, room temperature
  • 0.33 cup 1/3 cup granulated sugar
  • 3 tablespoons 3 tablespoons freshly squeezed lemon juice About one medium lemon.
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.25 teaspoon 1/4 teaspoon kosher salt
For the Blueberry Topping
  • 2 cups 2 cups fresh blueberries Swap with raspberries if desired.
  • 0.75 cup 3/4 cup all-purpose flour
  • 0.25 cup 1/4 cup light brown sugar, packed
  • 0.25 teaspoon 1/4 teaspoon kosher salt
  • 5 tablespoons 5 tablespoons unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and line a 9x9-inch baking dish with parchment paper for easy removal.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until it resembles wet sand. Press this mixture firmly into the bottom of the lined baking dish to form a solid crust. Bake for about 10-12 minutes or until golden. Let cool slightly.
  3. In a large bowl, beat cream cheese until smooth. Add eggs, sugar, lemon juice, vanilla, and salt. Mix until creamy, then pour over the cooled crust and spread evenly. Top with blueberries.
  4. In a separate bowl, whisk together flour, brown sugar, and salt. Stir in melted butter until crumbly. Sprinkle over blueberries.
  5. Bake for 35-40 minutes until the filling is set and the topping is golden brown.
  6. Cool on a wire rack for an hour before chilling in the refrigerator for at least an hour for the best texture.

Notes

Store in an airtight container in the refrigerator for up to one week. For longer storage, freeze in a single layer and transfer to a freezer bag.