Blueberry Cheesecake Bars
Delicious blueberry cheesecake bars featuring creamy cheesecake and tart blueberries on a buttery graham cracker crust, perfect for any occasion.
Ingredients
For the crust
- 9 whole graham crackers for crust texture
- 1 ¼ cups graham cracker crumbs for structure
- 2 tablespoons sugar for crust sweetness
- 1 teaspoon finely grated lemon zest for bright flavor in crust
- 4 tablespoons butter, melted for moisture in crust
For the cheesecake layer
- 16 ounces full-fat block cream cheese, at room temperature for creamy consistency
- 2 large eggs for structure and richness
- 2 tablespoons finely grated lemon zest for cheesecake layer flavor
- 1/4 cup fresh lemon juice for tartness
- 1/2 cup sugar for sweetness in cheesecake layer
- 1 ½ cups fresh or frozen blueberries for fruity flavor
For the crumble topping
- 1 cup packed light brown sugar for crumble topping richness
- 3/4 cup all-purpose flour for crumble texture
- 6 tablespoons cold unsalted butter for crumble topping moisture
Instructions
Preparation of Crust
- In a mixing bowl, combine the graham cracker crumbs, sugar, lemon zest, and melted butter. Stir until it resembles wet sand and press firmly into the bottom of a greased 9 x 13-inch baking dish.
Preparation of Cheesecake Layer
- Preheat the oven to 325°F.
- Beat the cream cheese in a mixing bowl with an electric mixer until smooth and creamy.
- Gradually add in the sugar and mix until well combined.
- Add eggs one at a time, mixing well after each addition. Then mix in the fresh lemon juice and lemon zest.
- Gently fold in the blueberries into the cheesecake mixture.
Assembling the Bars
- Pour the cheesecake mixture over the pre-baked crust, spreading evenly.
- Prepare the crumble topping by mixing brown sugar and flour, then incorporating the cold butter until it resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the cheesecake layer.
Baking
- Bake for about 50-60 minutes or until the edges are set and the center is slightly wobbly.
Cooling
- Let cool at room temperature, then chill in the refrigerator for at least 4 hours before slicing.
Serving
- Lift the cheesecake out of the dish using parchment paper or cut directly in the pan. Slice into squares for serving.
Notes
For best results, ensure cream cheese is at room temperature, avoid overmixing after adding eggs, and allow the bars to chill thoroughly before slicing.