Description

These Lemony Blueberry Cheesecake Bars are the perfect balance of sweet and tangy, with a buttery graham cracker crust and a creamy cheesecake filling. They’re easy to make and perfect for any occasion.

Ingredients

Scale

2 cups (about 15 sheets) graham crackers, finely ground
1/2 cup (115g) melted butter
1/4 cup (50g) granulated sugar (for crust)
24 ounces (680g) cream cheese, softened
1 cup (200g) granulated sugar (for filling)
1/2 cup (120g) sour cream
3 large eggs, room temperature
2 teaspoons vanilla extract
Zest and juice of 2 large lemons
1 1/2 cups (225g) fresh or frozen blueberries

Instructions

Preheat your oven to 350°F (175°C).
In a food processor, pulse graham crackers until finely ground. Mix with melted butter and granulated sugar. Press the mixture firmly into a parchment-lined 9×13-inch pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat softened cream cheese with granulated sugar until smooth. Add sour cream, eggs, vanilla extract, and the zest and juice of lemons. Mix until creamy and well combined.
Gently fold in blueberries, being careful not to crush them.
Pour the filling over the cooled crust, spreading it evenly. Bake for 35-40 minutes, or until the edges are set and the center has a slight jiggle. Let cool completely at room temperature, then refrigerate for at least 3 hours.
Once chilled, use the parchment paper to lift the cheesecake out of the pan. Slice into bars and serve.

Notes

For best results, use room-temperature ingredients to avoid lumps in the batter. If your cheesecake cracks, don’t worry—it’s still delicious, and the blueberries can help hide imperfections.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 250
Sugar: 18
Sodium: 150
Fat: 15
Saturated Fat: 9
Carbohydrates: 24
Fiber: 1
Protein: 4

Keywords: lemon cheesecake bars, blueberry dessert, easy cheesecake recipe, summer dessert, lemon blueberry bars