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a stack of three blueberry cheesecake bars on a white plate.
4.89 from 9 votes

Blueberry Cheesecake Bars

Blueberry Cheesecake Bars will be your new favorite! They are bursting with lemon flavor and juicy fresh berries in a creamy, rich filling.
Author Diana
Servings 9 2.5 inch squares
Prep Time 10 minutes
Cook Time 43 minutes
Chilling Time 2 hours
Total Time 2 hours 53 minutes

Equipment

Ingredients

  • 10 sheets (200 g) graham crackers (1 ½ cups graham cracker crumbs), See note 1
  • 2 tablespoons (25 g) granulated sugar
  • 5 tablespoons (70 g) unsalted butter melted
  • 16 ounces (450 g) full fat cream cheese softened to room temperature, see note 2
  • ⅓ cup (66 g) granulated sugar
  • 2 large eggs at room temperature
  • 4 tablespoons (30 g) all purpose flour divided
  • 2 teaspoons (10 ml) pure vanilla extract
  • 2 tablespoons (30 ml) lemon juice
  • 1 tablespoon lemon zest
  • 1 ½ cups (285 g) fresh blueberries

Instructions

  • Adjust the oven rack to the lower-middle position. And preheat the oven to 350°F (180°C,) or 160°C for a fan oven. Line an 8-inch (20 cm) square pan with parchment paper.
  • In a food processor, crush the graham crackers, add the sugar and butter, and mix until combined.
  • Press the mixture onto the bottom of the pan. Bake for 8 minutes then remove from the oven and allow to cool completely.
  • In a bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high speed until creamy. Then add the eggs, 2 tbsp flour, vanilla, lemon zest and lemon juice and beat at medium speed until combined.
  • In a separate bowl, toss the blueberries in the remaining flour. This will keep the berries from sinking to the bottom.
  • Gently fold the blueberries in the cheesecake filling, and pour that over the graham cracker crust.
  • Bake for 30-35 minutes or until the cheesecake has set and the edges are lightly golden and set and the center is still a little jiggly. Keep in mind that the cheesecake will puff up as it cooks, once you take it out of the oven it will sink and that’s normal.
  • Allow to cool down completely at room temperature, then chill in the fridge for at least 2 hours before serving.

Notes

  1. If you can't find graham crackers, there are options. In the UK, use 14 digestive biscuits in place of the graham crackers, and omit the sugar from the crust. In Australia try Arnott's Marie crackers. You'll want 200g of cracker or cookie crumbs total. 
  2. You can use Neufchâtel cheese. The cheesecake won’t be as rich but it will have fewer calories. The recipe will not work with fat-free cream cheese.
  3. Instead of adding whole berries,  you can blend the berries with 1 tablespoon of sugar and then swirl that into the cheesecake layer before baking. 
  4. For clean slices, dip your knife in warm water before slicing, and wipe it off with paper towels after each slice. 
  5. The cheesecake bars may puff up in the oven. Don't worry, this is normal, and they will go back down as they cool. 
  6. To Store: Store any leftovers in an airtight container in the refrigerator. These bars will stay fresh for 3 days in the fridge.
  7. To Freeze: Wrap well and freeze in an airtight container for up to 2 months. Allow them to thaw overnight in the refrigerator before serving. 
  8.  

Nutrition

Serving: 1square | Calories: 386kcal | Carbohydrates: 31g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 330mg | Potassium: 140mg | Fiber: 1g | Sugar: 18g | Vitamin A: 956IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/blueberry-cheesecake-bars/