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Creamy Lemon Blueberry Cheesecake Bars

lemon blueberry cheesecake bars - featured image
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A light, indulgent no-bake dessert featuring a buttery graham cracker crust, creamy lemon cheesecake filling, and a fresh blueberry topping. Perfectly balanced tart and sweet flavors with a smooth, chilled texture.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons freshly squeezed lemon juice (about 1 large lemon)
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt
  • 1 cup (150g) fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until mixture resembles wet sand and holds together when pressed.
  2. Press crust into an 8×8-inch pan evenly and firmly. Chill in the fridge while preparing the filling.
  3. Make the lemon cheesecake filling: Beat softened cream cheese with an electric mixer until smooth, about 2-3 minutes. Add sugar and beat until fluffy.
  4. Add eggs one at a time, mixing well after each. Stir in lemon juice, lemon zest, vanilla extract, and salt. Mix until combined without overmixing.
  5. Pour filling over chilled crust and smooth the surface with a spatula.
  6. Prepare blueberry topping: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries release juices and mixture thickens, about 5-7 minutes. Add cornstarch slurry if thicker topping is desired and cook for another minute.
  7. Cool topping to room temperature, then spread evenly over cheesecake filling.
  8. Cover pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  9. Before slicing, warm a sharp knife under hot water, dry it, and cut into 9 to 12 bars. Serve chilled.

Notes

Soften cream cheese to room temperature before mixing to avoid lumps. Do not overbeat filling to prevent cracks. Chill crust before adding filling to keep it crisp. Warm knife before slicing for clean edges. Use fresh lemon zest and juice for best flavor. Frozen blueberries should be thawed and drained before use. Cornstarch slurry can be added to blueberry topping for thicker consistency.

Nutrition

Keywords: lemon cheesecake bars, blueberry cheesecake, no-bake dessert, easy dessert, creamy cheesecake, summer dessert, graham cracker crust

Find it online: https://bitefuljoy.com/creamy-lemon-blueberry-cheesecake-bars-recipe-easy-no-bake-dessert/