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Creamy Blueberry Lemon Cheesecake Bars Easy Homemade Recipe with Graham Crust

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These creamy blueberry lemon cheesecake bars feature a buttery graham cracker crust, fresh lemon zest, and juicy blueberries for a refreshing and indulgent dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup sour cream
  • Zest of 2 lemons
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups fresh blueberries

Instructions

  1. Preheat your oven to 325°F (163°C). Line your 9×9-inch pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ⅓ cup sugar, and a pinch of salt. Pour in 6 tablespoons melted butter and stir until the mixture is evenly moistened and holds together when pressed.
  3. Press firmly into the bottom of the pan in an even layer. Bake for 10 minutes until set and slightly golden. Let cool while you prepare the filling.
  4. In a large bowl, beat 16 oz softened cream cheese with ¾ cup sugar until smooth and creamy (about 2-3 minutes).
  5. Add 2 eggs one at a time, mixing well after each.
  6. Stir in ½ cup sour cream, lemon zest, lemon juice, and 1 teaspoon vanilla extract until just combined. Avoid overmixing.
  7. Gently fold in 1 ½ cups fresh blueberries.
  8. Pour the filling over the cooled crust and spread evenly with a spatula.
  9. Bake for 40-45 minutes until the edges are set but the center still jiggles slightly.
  10. Remove from oven and let cool completely at room temperature.
  11. Refrigerate for at least 4 hours or overnight to set fully.
  12. Use the parchment overhang to lift the cheesecake from the pan. Cut into 12 bars using a sharp knife (warming the knife slightly under hot water helps with cleaner cuts). Serve chilled.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Press the graham crust firmly for a dense base. Avoid overbaking to keep a creamy texture with a slight wobble in the center. Chill overnight for best flavor and clean slices. Frozen blueberries can be used if thawed and drained well. For gluten-free, substitute almond flour or gluten-free crackers. For dairy-free, use plant-based cream cheese and yogurt.

Nutrition

Keywords: blueberry cheesecake bars, lemon cheesecake bars, graham cracker crust, easy cheesecake bars, homemade cheesecake, blueberry dessert, lemon dessert

Find it online: https://junomeals.com/creamy-blueberry-lemon-cheesecake-bars-easy-homemade-recipe-with-graham-crust/