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4.93 from 13 votes
A slice of lemon and blueberry cheesecake bar next to the full batch.
Lemon and Blueberry Cheesecake Bars Recipe
Prep Time
20 mins
Cook Time
1 hr 5 mins
 

My Lemon and Blueberry Cheesecake Bars recipe is the sweet and tangy recipe of your dreams — with a graham cracker crust and crumb topping!

Course: Dessert
Cuisine: American
Servings: 9 squares
Author: Gemma Stafford
Ingredients
Graham Cracker Crust
  • 9 (4oz/115g) graham cracker rectangles (1 ¼ cup of cookie crumbs)
  • 4 tablespoons (2oz/57g) butter (melted)
Crumble Topping
  • 1 cup (6oz/170g) light brown sugar
  • ¾ cup (3 ¾oz/105g) all-purpose flour
  • 6 tablespoons (3oz/85g) cold butter (cubed)
  • ¼ teaspoon salt
Cheesecake Layer
  • 2 cups (16oz/454g) cream cheese (softened)
  • 2 large eggs
  • 2 tablespoons grated lemon zest
  • 1 medium lemon juiced
  • 2 teaspoons vanilla extract
  • ½ cup (4oz/115g) sugar
  • 1 ½ cups (7½oz/213g) fresh blueberries
Instructions
Prepare Cookie Crust
  1. Heat oven to 325°F (160°C). Butter and line an 8-inch square pan with parchment paper.

  2. In a food processor, add the graham crackers and process until fine crumbs form. Add the melted butter then cover and process until blended.

  3. Press Graham cracker crumb mixture evenly into the bottom of the pan and chill in the fridge until needed.

Crumble Topping
  1. Using the food processor again make the topping: Add brown sugar, flour, and cold butter to the processor bowl and blend until the mix resembles a crumble topping, just a few seconds. Set aside. (Bakers tips: I don't wash the bowl between these stages because it's such a similar crumb)

Cheesecake Layer
  1. Wipe the food processor mostly clean with a paper towel then add the cream cheese, eggs, lemon zest, lemon juice, vanilla, and sugar. Process until smooth and creamy.

To Assemble
  1. Remove the cookie crust from the fridge and pour the cheesecake filling over. Generously dot over the blueberries.

  2. Lastly, scatter over the crumble topping.

  3. Bake until the topping is lightly browned and the center is almost set, roughly 55-65 minutes. Cool 1 hour at room temperature then refrigerate for about 4 hours or until chilled. Cut into 9 bars and enjoy!