Description
Blueberry Cheesecake Bars are bursting with fresh lemon flavor and juicy blueberries in a creamy, rich cheesecake filling over a buttery graham cracker crust.
Ingredients
- 10 sheets (200 g) graham crackers (1 ½ cups graham cracker crumbs)
- 2 tablespoons (25 g) granulated sugar
- 5 tablespoons (70 g) unsalted butter, melted
- 16 ounces (450 g) full fat cream cheese, softened
- â…“ cup (66 g) granulated sugar
- 2 large eggs, room temperature
- 4 tablespoons (30 g) all purpose flour, divided
- 2 teaspoons (10 ml) pure vanilla extract
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon lemon zest
- 1 ½ cups (285 g) fresh blueberries
Instructions
1. Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (180°C) or 160°C for a fan oven. Line an 8-inch square pan with parchment paper.
2. In a food processor, crush the graham crackers, then add the sugar and melted butter and mix until combined.
3. Press the mixture into the bottom of the prepared pan. Bake for 8 minutes, then remove from the oven and cool completely.
4. In a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high speed until creamy.
5. Add the eggs, 2 tablespoons flour, vanilla extract, lemon zest, and lemon juice. Beat on medium speed until combined.
6. In a separate bowl, toss the blueberries with the remaining flour to prevent sinking.
7. Gently fold the blueberries into the cheesecake filling and pour over the cooled crust.
8. Bake for 30-35 minutes or until the edges are set and lightly golden while the center remains slightly jiggly.
9. Cool completely at room temperature, then refrigerate for at least 2 hours before slicing and serving.
Notes
If graham crackers are unavailable, use 14 digestive biscuits and omit the sugar from the crust.
You can substitute Neufchâtel cheese for a lighter version, but do not use fat-free cream cheese.
For a blueberry swirl version, blend the berries with 1 tablespoon sugar and swirl into the filling before baking.
For clean slices, dip a knife in warm water and wipe clean between cuts.
The cheesecake may puff up during baking and settle as it cools, which is normal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze tightly wrapped bars for up to 2 months and thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 square
- Calories: 386
- Sugar: 18g
- Sodium: 330mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg