Blueberry Cream Cheese Bars Recipe

These blueberry cheesecake bars blend creamy cream cheese with fresh blueberries and a hint of lemon zest to create a dessert that feels light and bursting with flavor. Unlike typical crescent roll dessert recipes, this treat uses a graham cracker crust for a crisp base that balances the smooth filling perfectly. It’s a simple, fresh take on blueberry desserts recipes that’s perfect for summer gatherings or anytime you want a bright, refreshing sweet.

What You’ll Need

Gather the ingredients and tools to make these delightful lemon blueberry cheesecake bars:

• 10 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
• 6 tablespoons unsalted butter (melted)
• 1/3 cup granulated sugar (for crust)
• 16 ounces cream cheese (softened)
• 1 large egg
• 1/3 cup granulated sugar (for filling)
• Zest of 2 medium lemons
• Juice of 1 medium lemon
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups fresh or frozen blueberries (unthawed)
• 8-inch square baking pan
• Parchment paper
• Medium bowl
• Large mixing bowl
• Handheld or stand mixer
• Spatula

Detailed Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Line an 8-inch square baking pan with parchment paper, leaving some overhang for lifting later.
3. Pulverize graham crackers into fine crumbs using a food processor, or crush them in a zip-top bag with a rolling pin.
4. Mix graham cracker crumbs with melted butter and sugar in a medium bowl until well combined.
5. Press the mixture evenly into the bottom of the lined baking pan.
6. Bake the crust for 5 minutes, then allow it to cool while preparing the filling.
7. Beat softened cream cheese in a large mixing bowl on medium speed for about 1 minute until smooth.
8. Add the egg, sugar, lemon zest, lemon juice, and vanilla to the cream cheese and mix for 3 minutes until creamy.
9. Gently fold in the blueberries with a spatula, being careful not to burst them.
10. Spoon the filling over the cooled crust and spread it evenly.
11. Bake for 30 to 35 minutes, or until the cheesecake is set and the edges are lightly browned.
12. Cool the bars at room temperature on a wire rack for about 30 minutes.
13. Refrigerate the bars for at least 3 hours to chill.
14. Lift the bars out using the parchment overhang and cut into squares before serving.

Tips & Tricks

• For a lighter texture, use room-temperature cream cheese. This helps create a smoother filling.
• If you prefer a thicker crust, increase the graham cracker crumbs to 2 cups.
• To make these bars ahead of time, prepare them a day in advance and store them in the fridge. They taste even better after chilling overnight.
• Try swapping blueberries for raspberries or strawberries for a different twist on the recipe.
• If you have leftovers, store the bars in an airtight container in the refrigerator. They will stay fresh for up to a week.

You Might Also Like

• Onion Crusted Chicken Recipe
• Delicious Strawberry Cheesecake Dump Cake Recipe
• Bang Bang Chicken Bowl Recipe with Air Fryer
• Delicious Homemade Oatmeal Cream Pies Recipe
• Creamy White Chicken Chili Recipe

Frequently Asked Questions

Save This Recipe for Later

If you enjoyed this recipe, consider saving it for later or sharing it with friends who would love to try it!

Pin it here