Lemon Blueberry Cheesecake Bars

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Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars have a buttery graham cracker crust topped with a rich, creamy lemon cheesecake filling and blueberries folded throughout. Chill overnight for clean slices and serve plain or with homemade blueberry sauce.

Prep Time25

Cook Time55

Cooling and Chilling Time8 30

Total Time9 50

Course: Desserts

Cuisine: American

Keyword: blueberry cheesecake bars

Servings: bars

Author: Dahn Boquist

Ingredients

Graham Cracker Crust

2 ½ cups graham cracker crumbs (18 full sheets)
⅓ cup granulated sugar 65 grams
½ teaspoon salt
10 tablespoons unsalted butter melted, 140 grams

Cheesecake Filling

32 ounces full-fat cream cheese softened, 907 grams
1 ¼ cups granulated sugar 250 grams
¾ cup sour cream full-fat, room temperature, 170 grams
2 teaspoons vanilla extract
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice
½ teaspoon salt
4 large eggs room temperature
2 ½ cups blueberries fresh or frozen, do not thaw, 350 grams

For Serving (Optional)

Homemade blueberry sauce

Instructions

Preheat the oven to 325°F. Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on the long sides to lift the cheesecake from the pan after chilling.
In a medium bowl, stir together the graham cracker crumbs, sugar, salt, and melted butter until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let the crust cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth, about 2 to 3 minutes.
Add the sugar and beat until well combined. Mix in the sour cream, vanilla, lemon zest, lemon juice, and salt until smooth, scraping down the sides of the bowl as needed.
Reduce the mixer to low speed. Add the eggs one at a time, mixing just until each egg is incorporated. Do not overmix after adding the eggs.
Gently fold the blueberries (do not thaw if frozen) into the cheesecake batter with a rubber spatula.
Pour the filling over the cooled crust and spread it into an even layer.
Bake for 40 to 45 minutes, or until the edges are set and the center still has a slight jiggle when the pan is gently shaken.
Turn the oven off and crack the oven door open a few inches. Let the cheesecake cool in the oven for 30 minutes.
Transfer the pan to a wire rack and cool completely. Cover and refrigerate for at least 8 hours, preferably overnight.
Use the parchment paper to lift the cheesecake from the pan. Slice into bars with a warm knife, wiping the blade clean between cuts. Serve plain or with homemade blueberry sauce spooned over each bar.

Notes

Use room-temperature ingredients: Bring the cream cheese, sour cream, and eggs to room temperature before mixing. This helps create a smooth, lump-free filling.

Don’t overmix the eggs: Mix the eggs on low speed and only until incorporated. Overmixing adds air, which can cause the cheesecake to puff while baking and sink as it cools.

Watch for doneness: The cheesecake is done when the edges are set but the center still jiggles slightly. It will continue to firm up as it cools.

Chill before slicing: Chill overnight for the cleanest slices and best texture.

Storage: Store covered in the refrigerator for up to 5 days, or freeze individual bars for up to 3 months. Thaw overnight in the refrigerator before serving.

Fresh or frozen blueberries: Both work well in this recipe. If using frozen blueberries, add them directly from the freezer without thawing to prevent them from releasing excess juice into the batter.

Nutrition