Description
These creamy lemon blueberry cheesecake bars combine a buttery graham cracker crust, tangy lemon cheesecake filling, and a luscious blueberry swirl. Easy to make, beautiful to serve, and perfect for parties, picnics, or a simple family dessert.
Ingredients
1 ½ cups graham cracker crumbs
2 tablespoons granulated sugar (for crust)
6 tablespoons unsalted butter, melted
16 oz cream cheese, softened
½ cup sour cream
¾ cup granulated sugar (for filling)
2 large eggs, room temperature
3 tablespoons fresh lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
1 cup fresh blueberries
1 teaspoon cornstarch
1 tablespoon water
Instructions
Prep the pan: Line an 8×8-inch baking pan with parchment paper and preheat oven to 325°F (163°C).
Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into pan. Bake for 10 minutes and let cool.
Make filling: Beat cream cheese and sugar until smooth. Mix in sour cream, eggs, lemon juice, zest, and vanilla just until combined.
Make blueberry swirl: Heat blueberries, cornstarch, and water in a small saucepan until thickened. Cool slightly.
Assemble: Pour cheesecake filling over crust. Drop spoonfuls of blueberry mixture on top and swirl with a knife.
Bake: Bake 35–40 minutes, until edges are set but center jiggles slightly.
Chill: Cool completely, then refrigerate at least 3 hours (overnight is best). Slice into bars and serve.
Notes
Use full-fat cream cheese for the creamiest texture.
Frozen blueberries can be used—no need to thaw before cooking.
For clean slices, use a sharp knife dipped in warm water between cuts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: ~220
- Sugar: 14g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1 g
- Protein: 4g
- Cholesterol: 55mg
Keywords: emon blueberry cheesecake bars, cheesecake bar recipe, easy summer dessert
