Blueberry Cheesecake Bars
These blueberry cheesecake bars feature a creamy filling with sweet blueberries atop a crumbly graham cracker crust. Perfect for any occasion!
Ingredients
For the crust
- 2 tbsp sugar sweetens the crust
- 4 tbsp melted unsalted butter adds moisture and binds ingredients
- 1 tsp lemon zest adds flavor brightness
- 9 pieces graham crackers, crushed finely creates a crumbly base
For the cheesecake filling
- 1/2 cup granulated sugar sweetens the filling
- 2 large eggs provides structure and richness
- 16 oz cream cheese, room temperature creates a smooth filling
- 2 tbsp lemon zest enhances flavor
- 1 1/2 cups blueberries, fresh or frozen, not thawed adds fruity sweetness
- 1/4 cup lemon juice balances sweetness with acidity
For the streusel topping
- 3/4 cup all-purpose flour provides texture
- 1 cup brown sugar, packed adds depth of flavor
- 6 tbsp cold unsalted butter, cut into small pieces adds richness to topping
Instructions
Preparation
- Start by preparing the crust. In a mixing bowl, combine the crushed graham crackers, 2 tablespoons of sugar, 4 tablespoons of melted unsalted butter, and 1 teaspoon of lemon zest. Mix until everything is well combined and resembles wet sand.
- Pour this mixture into a 9×9 inch baking pan. Use the back of a spoon to press it firmly and evenly across the bottom.
- Bake the crust to set it by preheating your oven to 350°F. Once warmed up, place the pan with the crust in the oven. Bake for about 8-10 minutes, or until it starts to turn slightly golden around the edges.
- When done, remove the pan and allow the crust to cool slightly while you prepare the cheesecake filling.
Making the cheesecake filling
- In a large mixing bowl, beat together the 16 ounces of room temperature cream cheese and 1/2 cup of granulated sugar until the mixture is smooth and creamy, without lumps.
- Add 2 large eggs, one at a time, mixing well after each addition, ensuring everything is combined thoroughly.
- Incorporate flavor by adding 2 tablespoons of lemon zest and 1/4 cup of lemon juice to the cheesecake filling. Mix gently until just blended.
- Gently fold in the 1 1/2 cups of blueberries into the cheesecake mixture.
Baking
- Pour the cheesecake filling over the cooled crust, using a spatula to spread it evenly.
- While the cheesecake is baking, prepare the streusel topping by combining 3/4 cup of all-purpose flour, 1 cup of packed brown sugar, and the cold butter pieces in a separate bowl. Mix until resembling coarse crumbs.
- After about 15-20 minutes of baking, remove the cheesecake from the oven and sprinkle the streusel topping evenly over the filling.
- Return the pan to the oven and bake for an additional 20-25 minutes, until set around the edges while the center remains slightly jiggly.
- Once baked, allow it to cool completely at room temperature before transferring to the refrigerator for at least 2 hours or until chilled.
- Slice into squares or rectangles when ready to serve.
Notes
Ensure your cream cheese is at room temperature for smooth mixing. Let bars cool completely before refrigerating. Use parchment paper in the pan's bottom for easier removal.