Lemon Blueberry Cheesecake Bars Recipe

There’s something immensely satisfying about the combination of tart and sweet flavors, and our Lemon Blueberry Cheesecake Bars Recipe brings that delightful balance to a whole new level. Imagine sitting in your backyard on a warm summer afternoon, surrounded by family and the comforting aroma of freshly baked cheesecake wafting through the air. Our recipe is designed to create those memorable moments, effortlessly blending creativity in the kitchen with the joy of sharing something deliciously homemade with loved ones. These vibrant and creamy bars studded with fresh blueberries and the uplifting zest of lemon are more than just a treat—they’re a celebration of summer, family, and the simple pleasure of good food.

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 16 bars
• Skill Level: Intermediate

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 325°F (165°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar. Stir in the melted butter until the mixture resembles wet sand.
3. Press the graham cracker mixture firmly into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes, then set aside to cool.
4. In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition.
5. Stir in the vanilla extract, flour, lemon juice, and lemon zest until fully incorporated. Gently fold in the fresh blueberries.
6. Pour the cheesecake batter over the pre-baked crust, spreading it out evenly.
7. Bake for 45 minutes, or until the center is set and only slightly jiggly. Allow to cool completely at room temperature, then refrigerate for at least 2 hours before slicing into bars.
8. Use the parchment paper overhang to lift the cheesecake out of the baking dish. Cut into 16 squares and serve chilled.

Helpful Tips

• For a gluten-free version, use gluten-free graham crackers.
• If fresh blueberries are out of season, frozen blueberries work just as well. No need to thaw them before folding into the batter.
• Make sure the cream cheese is at room temperature to avoid lumps in the batter.
• Store the bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

Pairings & Complementary Dishes

These Lemon Blueberry Cheesecake Bars pair beautifully with a glass of iced tea or lemonade. For a complete summer dessert spread, serve alongside our fresh fruit salad or classic vanilla bean ice cream. Enjoy!

Thank you for joining us in the kitchen today. Here at Zynahz, we believe in bringing joy and creativity to your culinary adventures. We hope you’ll try this recipe and share your delightful creations with us. Don’t forget to spread the love by sharing this recipe with friends and family. Stay inspired, and be sure to explore more delicious recipes on Zynahz. Follow us on social media and sign up for our newsletter for your daily dose of culinary joy.