Lemon Blueberry Cheesecake Bars

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on the sides.
2. Grind the graham crackers into fine crumbs. Mix the crumbs with the sugar, then stir in the melted butter. Press the mixture firmly into the bottom of the pan.
3. Bake the crust for 8 minutes, then cool for a few minutes.
4. Beat the cream cheese on medium speed for 1 minute until smooth. Beat in the egg, sugar, lemon zest, lemon juice and vanilla until smooth and creamy, about 3 minutes. Gently fold in the blueberries.
5. Spread the filling evenly over the warm crust.
6. Bake for 30–35 minutes, until the filling is set and the edges are lightly browned. It will look puffy and will sink slightly as it cools.
7. Cool on a wire rack for 30 minutes, then refrigerate for at least 3 hours.
8. Lift the bars out with the parchment and cut into squares.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggLemonCream cheeseBlueberryGraham cracker