These blueberry cheesecake bars are outrageously scrumptious! Our recipe has a graham cracker crust, lemon cheesecake filling, blueberries, and a crumbly brown sugar topping. It’s the very best!
We shared these simple cheesecake bars years in the past, they usually grew to become so fashionable that Betty Crocker requested to share them as nicely! The bars are tremendous scrumptious, with recent lemon and blueberries! In the event you love cheesecake, these bars are for you!
For extra dessert recipes with that blueberry lemon mixture, see our lemon blueberry cake, this easy blueberry crumble, and our lemon blueberry muffins!
Key Components
- Blueberries: I really like recent blueberries (when they’re in season), however you may substitute frozen berries if that’s what you’ve. Different berries like raspberries or blackberries are nice, too.
- Lemon: I take advantage of lemon zest and juice on this recipe! For finely grated lemon zest, use a microplane zester.
- Graham Crackers: I really like cheesecake with a graham cracker crust, which I take advantage of on this recipe. Non-US bakers can substitute digestive biscuits.
- Cream Cheese: Use full-fat block cream cheese for cheesecake. Be sure that it’s at room temperature.
- Eggs: Two eggs assist agency up the cream cheese in our cheesecake filling, making it extra creamy and wealthy.
- Sugar: You’ll use granulated sugar for the crust and cheesecake, then brown sugar for the scrumptious streusel topping.
- Butter: I take advantage of butter two methods. First, it helps bind the crust, and second, I add it to my topping.
Make Blueberry Cheesecake Bars
These blueberry cheesecake bars come collectively rapidly, particularly when utilizing a meals processor. It makes fast work of the crust. You’ll mix graham crackers, sugar, lemon zest, and melted butter within the meals processor and pulse till effective crumbs. Then, press the crust into your baking pan and bake for 10 minutes.
It’s also possible to use a meals processor to make the lemon cheesecake filling. Mix cream cheese, eggs, extra lemon zest, lemon juice, and sugar and pulse till easy.
Then, prime the baked crust with the cheesecake filling and scatter blueberries over it. End with the brown sugar crumble topping and bake till golden brown.
In the event you don’t have a meals processor, no drawback. You’ll be able to put the graham crackers in a plastic bag, bash them into crumbs with one thing heavy, after which stir within the remaining substances with a spoon. Then, use a stand or handheld mixer to make the cheesecake filling.
Straightforward Blueberry Cheesecake Bars
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These blueberry cheesecake bars are a dream! They mix the tangy taste of lemon cheesecake with candy blueberries and a crumbly brown sugar topping. In the event you can’t discover recent blueberries, be happy to make use of frozen ones or attempt different berries like raspberries or blackberries. Be sure to chill the baked cheesecake completely earlier than reducing them into bars.
Makes 9 Bars
You Will Want
Graham Cracker Crust
9 complete graham crackers, 1 ¼ cups (125g) graham cracker crumbs
2 tablespoons (25g) sugar
1 teaspoon finely grated lemon zest
4 tablespoons (56g) butter, melted
Cheesecake Layer
16 ounces (450g) full-fat block cream cheese, at room temperature
2 massive eggs
2 tablespoons finely grated lemon zest
1/4 cup (60ml) recent lemon juice
1/2 cup (100g) sugar
1 ½ cups (225g) recent or frozen blueberries, 8 ounces
Crumble Topping
1 cup (200g) packed gentle brown sugar
3/4 cup (98g) all-purpose flour
6 tablespoons (85g) chilly unsalted butter
Instructions
1Preheat the oven to 325°F (162°C). Line a 9-inch sq. pan with aluminum foil and calmly spray with non-stick cooking spray.
2Make the crust. Add graham crackers, 2 tablespoons granulated sugar, and 1 teaspoon of lemon zest to a meals processor bowl. Pulse till effective crumbs. Add the melted butter, cowl, and course of till moistened.
3Press the graham cracker crumb combination into the underside of the ready pan and bake for 10 minutes or till calmly toasted. Cool for 10 to fifteen minutes earlier than including the cheesecake layer.
4In the meantime, make the cheesecake bar filling. Wipe the meals processor principally clear with a paper towel, then add the cream cheese, eggs, 2 tablespoons of lemon zest, lemon juice, and 1/2 cup of sugar. Course of till easy and creamy.
5Spoon the cheesecake filling over the crust, then prime with blueberries.
6Make the streusel topping. Add the brown sugar and flour to a medium bowl. Lower the butter into small cubes and add them to the bowl. Work the butter into the flour and sugar till crumbly utilizing your fingers or a hand-held pastry cutter. Scatter the topping over the blueberries.
7Bake the cheesecake bars till the topping is calmly browned and the middle is nearly set (the middle ought to jiggle solely barely when moved), 35 to 40 minutes.
8Cool for 1 hour at room temperature, then refrigerate for two hours or till chilled. Lower into 9 bars.
Adam and Joanne’s Suggestions
- Storing: Cheesecake bars can last as long as every week within the fridge! I retailer them in a container or wrap them in foil to forestall them from choosing up fridge odors.
- No meals processor: Make the crust by crushing the graham crackers in a plastic bag with one thing heavy, like a rolling pin. Add the crumbs to a bowl together with 2 tablespoons of sugar, lemon zest, and melted butter. Stir till blended. Then for the cheesecake filling, use a hand blender to mix cream cheese, eggs, lemon zest, lemon juice and sugar till easy and creamy.
- Diet info are estimates.
