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This lemon-blueberry cheesecake bars recipe brings together tangy citrus and sweet berries on a buttery graham base for the perfect make-ahead dessert. The bright lemon flavor cuts through the rich cream cheese, while juicy blueberries add bursts of sweetness in every bite.
I first made these bars for a summer potluck when I needed something that wouldn't melt in the heat. They disappeared faster than anything else on the dessert table, and now they're my go-to when I need to impress without spending hours in the kitchen.
Ingredients
- Graham crackers: 12 whole sheets making 1½ cups or 180g of crumbs. These provide the perfect crisp foundation with a hint of honey sweetness
- Unsalted butter: 6 tablespoons or 85g melted. The butter binds the crust and adds richness, look for high quality European style for best flavor
- White sugar: ¼ cup or 50g. This sweetens the base and helps it crisp up nicely in the oven
For the Cream Cheese Mixture
- Block style cream cheese: 16 ounces or 452g at room temperature. Full fat cream cheese provides the best texture and flavor, avoid tub varieties which contain stabilizers
- Large egg: at room temperature. This provides structure to the filling and must be room temp to blend smoothly
- White sugar: 6 tablespoons or 75g. Just enough sweetness to balance the tartness without overwhelming the lemon
- Fresh lemon zest: 1 teaspoon. Contains the essential oils that give true lemon flavor, always zest before juicing
- Fresh lemon juice: 3 tablespoons or 45ml. Provides bright acidity that cuts through the richness of cream cheese
- Vanilla extract: 1 teaspoon. Adds depth and warmth to balance the citrus notes
- Blueberries: 1½ cups or 210g fresh or frozen. These juicy berries burst during baking creating pockets of jammy sweetness
Step-by-Step Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F or 177°C. Line a 9inch square baking pan with parchment paper leaving overhang on the sides. Make sure the paper extends up all sides to create handles that will help you lift the finished bars out cleanly.
- Create the Graham Cracker Base:
- Combine the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Every crumb should be moistened but the mixture shouldn't be soggy. Press this mixture firmly into the bottom of your prepared pan using the back of a measuring cup to create an even compact layer. The more firmly you press, the more stable your crust will be when serving.
- Prebake the Crust:
- Bake the prepared crust for exactly 8 minutes until it just begins to set but hasn’t browned much. This short baking time solidifies the butter and begins to toast the crumbs slightly creating a firm base that won't become soggy when topped with the filling. Remove from oven and allow to cool slightly while preparing the filling.
- Mix the Cheesecake Filling:
- Beat the softened cream cheese in a large bowl with an electric mixer until completely smooth with no lumps whatsoever, about 2 minutes on medium speed. Add the egg, sugar, lemon zest, lemon juice, and vanilla. Continue beating for a full 3 minutes until the mixture is silky smooth and somewhat fluffy. The extended mixing time incorporates air for a lighter texture. Gently fold in the blueberries with a spatula just enough to distribute them without breaking them.
- Assemble and Bake:
- Pour the cream cheese mixture over the slightly cooled crust, spreading it evenly to the corners. Tap the pan gently on the counter a few times to release any air bubbles. Bake for 30–35 minutes until the edges are light golden brown and the center is set but still has a slight jiggle. The cheesecake will puff up during baking and then settle as it cools.
- Cool and Chill:
- Allow the baked cheesecake to cool at room temperature for 30 minutes then refrigerate for at least 3 hours or preferably overnight. The chilling time is essential for developing flavor and achieving the perfect sliceable texture. Once completely chilled, use the parchment paper overhang to lift the entire dessert from the pan and cut into squares with a clean sharp knife.
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The secret to these bars is using both lemon zest and juice. I once made them with just juice and missed that intense citrus aroma that only the oils in the zest can provide. My daughter now requests these instead of birthday cake every year, claiming they're "sunshine in dessert form."
Storage Tips
These cheesecake bars stay fresh in an airtight container in the refrigerator for up to 5 days, though the crust will gradually soften slightly. For longer storage, you can freeze the cut bars individually wrapped in plastic, then placed in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving for the best texture.
Seasonal Variations
While blueberries are classic in this recipe, feel free to experiment with other berries depending on what's in season. Raspberries provide a more intense tang, strawberries offer sweeter notes, and blackberries give a deeper flavor. You can even do a mixed berry version in summer when berries are at their peak. In winter, try folding in 1 cup of frozen cranberries tossed with 1 tablespoon of sugar for a festive holiday version.
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Serving Suggestions
These bars shine when served chilled but not ice cold, so remove them from the refrigerator about 15 minutes before serving. For an elegant presentation, add a dollop of lightly whipped cream and a few fresh berries on top. These bars pair beautifully with a cup of afternoon tea or, for evening gatherings, a glass of prosecco or champagne.
Frequently Asked Questions
- → How do I create the graham cracker crust?
Mix crushed graham crackers, sugar, and melted butter until it resembles wet sand. Press it firmly into a lined 9-inch square pan and bake for 8 minutes.
- → Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe. No need to thaw them, as they will bake perfectly within the filling.
- → How long should the bars chill after baking?
Chill the bars in the fridge for at least 3 hours after they cool to room temperature. This helps the filling set properly.
- → Can I substitute the cream cheese with something else?
For a similar texture, try using mascarpone cheese, but note that the flavor may vary slightly.
- → What is the best way to store these bars?
Store the leftover bars covered in the fridge for up to 5 days. You can also freeze them for longer storage.