Lemon Blueberry Cheesecake Bars

These Lemon Blueberry Cheesecake Bars are absolutely divine. Sweet, tart, creamy – deliciousness! They’re really easy too & that’s definitely an added plus!

Lemon & blueberries paired together always reminds me of the warmer months of the year.  There’s something so inviting and refreshing about it that sparks an instant craving for it down within the vicinity of my taste buds.

Wow, that was deep.

Or maybe I’m just hungry.

And, I’m always hungry for dessert.  I’m so that person who pushes away from the dinner table, and exclaims, ‘I’m SO full….. What’s for dessert?’  I know I’m not the only one.  I see you… yeah, you.

If you’re full  – or still have plenty of room… you’ll find these light & delicious Lemon Blueberry Cheesecake Bars a winner either way.

Here’s what you need:

Let’s start off by preheating our ovens to 350 degrees, and then getting the graham cracker crust done.

Mix 1 stick of melted butter with 2 cups of graham cracker crumbs in a bowl.

Spread the graham cracker crust into a 9×13 casserole dish that you’ve given a quick spray with non-stick cooking spray. Pat down to make the crust firm.

In the bowl of a stand mixer, mix together 2 8oz containers of cream cheese at room temperature with 2 cups of sugar until combined. Beat in the zest & juice from one lemon, 3 tablespoons of heavy cream (or sub milk), 4 eggs, & 1 teaspoon of vanilla extract – whip until creamy.

Pour your creamy lemony mixture over the graham cracker crust in your prepared casserole dish.  Sprinkle 2 cups of fresh or frozen blueberries evenly over top.

Bake at 350 degrees for 32-37 minutes, until the edges brown slightly and the middle appears to be set.

Let cool completely before slicing.  To get the prettiest bars, refrigerate before slicing.

Scroll to the bottom of the post for the printable format of the recipe.

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Lemon Blueberry Cheesecake Bars

Servings 1 9x13 casserole dish full

Ingredients

• 1 stick butter melted
• 2 cups graham cracker crumbs
• 2 8 oz packages of cream cheese room temperature
• 2 cups sugar
• the juice & zest from 1 medium lemon
• 3 tablespoons heavy cream or sub milk
• 4 eggs
• 1 teaspoon vanilla extract

Instructions

• Preheat your oven to 350 degrees.
• Spray a 9x13 casserole dish with non stick cooking spray. Mix together the melted butter with the graham cracker crumbs. Press the mixture firmly into the bottom of the casserole dish.
• In the bowl of stand mixer, combine the cream cheese with the sugar. Beat in the lemon zest, lemon juice, heavy cream (or milk), eggs, & vanilla extract until creamy. Spread the mixture over the graham cracker crust. Sprinkle the blueberries evenly on top.
• Bake for 32-37 minutes or until the edges begin to lightly brown and middle appears to be set.
• Cool completely before slicing. Store in refrigerator.