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Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars

Tangy lemon cheesecake bars with fresh blueberry swirls on a buttery crust. Creamy, bright, and easy to make-great for summer vibes.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1½ cups graham cracker crumbs about 12 full sheets
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
For the Cheesecake Filling
  • 24 oz 3 blocks cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • ¼ cup fresh lemon juice from 2 lemons
  • 2 Tbsp lemon zest from 2 lemons
  • 1 tsp vanilla extract
For the Blueberry Swirl
  • 1½ cups fresh blueberries
  • 2 Tbsp granulated sugar
  • 1 Tbsp lemon juice
  • 1 tsp cornstarch

Equipment

  • 9x9-inch baking pan
  • Food processor or rolling pin
  • Large mixing bowl
  • Electric mixer
  • Zester and juicer
  • Spatula
  • Parchment paper

Method
 

  1. Preheat oven to 325°F. Line a 9x9-inch pan with parchment paper, leaving overhang. Set aside.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press firmly into pan bottom with the back of a measuring cup. Bake 10 minutes until set. Cool completely.
  3. In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat for 5 minutes, stirring until berries burst and mixture thickens slightly. Mash lightly with a fork. Let cool.
  4. In a large mixing bowl, beat cream cheese and sugar with electric mixer on medium until smooth (2 minutes). Add eggs one at a time, beating just until blended. Mix in lemon juice, zest, and vanilla until creamy.
  5. Pour filling over cooled crust. Spoon blueberry mixture in dollops over the top. Use a knife or toothpick to gently swirl for a marbled effect.
  6. Bake 40 minutes until edges are set and center has a slight jiggle. Turn off oven, crack door, let cool inside 1 hour.
  7. Refrigerate 4 hours or overnight until firm. Lift out using parchment, cut into bars.

Notes

  • Room-temp cream cheese and eggs prevent lumps.
  • Fresh blueberries give the best swirl-frozen can work but thaw first.
  • Don't overmix after adding eggs to avoid cracks.
  • Chill overnight for cleaner cuts and better flavor.
  • Store in fridge up to 5 days covered.
  • Dust with powdered sugar right before serving for that extra pop.