Fresh Lemon Blueberry Cheesecake Bars (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
Graham crackers, finely crushed (12 full sheets, yielding 1½ cups/180g crumbs)
02 -
Unsalted butter, melted (6 tablespoons/85g)
03 -
Granulated sugar (¼ cup/50g)
→ Cheesecake Filling
04 -
Full-fat brick cream cheese, softened to room temperature (16 ounces/452g)
05 -
Large egg, at room temperature (1)
06 -
Granulated sugar (6 tablespoons/75g)
07 -
Fresh lemon zest (1 teaspoon)
08 -
Fresh lemon juice (3 tablespoons/45ml)
09 -
Pure vanilla extract (1 teaspoon)
10 -
Fresh or frozen blueberries - do not thaw if frozen (1½ cups/210g)
# Instructions:
01 -
Heat oven to 350°F (177°C). Line 9-inch square pan with parchment paper, leaving overhang for easy removal later.
02 -
Combine finely crushed graham crackers, sugar, and melted butter until sandy. Press mixture firmly into lined pan.
03 -
Bake crust for 8 minutes until set. Let cool slightly while preparing filling.
04 -
Beat cream cheese until smooth, then mix in egg, sugar, lemon zest, juice, and vanilla for 3 minutes until creamy. Gently fold in blueberries.
05 -
Pour filling over warm crust and bake 30-35 minutes until set and edges are lightly browned. Bars will puff up but settle as they cool.
06 -
Cool at room temperature for 30 minutes, then refrigerate at least 3 hours before cutting into squares.
# Notes:
01 -
Bars can be frozen for up to 3 months
02 -
Keeps fresh in refrigerator for up to 5 days
03 -
Digestive biscuits can be substituted for graham crackers outside US