Easy Blueberry Cheesecake Bars
Creamy cheesecake layered with blueberries and topped with a crunchy streusel—perfect for any occasion!
Ingredients
For the crust
- 2 tbsp sugar for the crust
- 4 tbsp melted butter unsalted
- 1 tsp lemon zest for the crust
- 9 pieces graham crackers crushed finely
For the cheesecake filling
- 1/2 cup granulated sugar for the cheesecake filling
- 2 large eggs
- 16 oz cream cheese room temperature
- 2 tbsp lemon zest for the cheesecake filling
- 1 1/2 cups blueberries fresh or frozen, not thawed
- 1/4 cup lemon juice
For the streusel topping
- 3/4 cup all-purpose flour
- 1 cup brown sugar packed
- 6 tbsp cold unsalted butter cut into small pieces
Instructions
Preparation
- Preheat your oven and line a 9x9-inch baking pan with parchment paper.
- In a mixing bowl, combine melted butter, sugar, lemon zest, and crushed graham crackers. Stir until well combined.
- Press the mixture firmly into the base of the lined baking pan to form a crust.
Making the Cheesecake Filling
- In a separate bowl, beat the cream cheese with granulated sugar using an electric mixer until smooth.
- Add eggs, remaining lemon zest, and lemon juice. Blend until well combined.
- Gently fold in the blueberries into the mixture.
- Pour the blueberry cheesecake filling over the crust and spread evenly.
Streusel Topping and Baking
- Mix all-purpose flour and brown sugar in a bowl, then add cold butter pieces. Mix until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the cheesecake filling.
- Bake in the preheated oven until the top is golden brown and the filling is set, about 40 minutes.
Cooling and Serving
- Allow the bars to cool in the pan, then refrigerate for at least 2 hours before slicing.
Notes
For best results, use room temperature cream cheese and do not overmix the blueberries.