Description
Blueberry Cheesecake Bars will be your new favorite! They are bursting with lemon flavor and juicy fresh berries in a creamy, rich filling.
Ingredients
- 10 sheets (200 g) graham crackers (1 ½ cups graham cracker crumbs)
- 2 tablespoons (25 g) granulated sugar
- 5 tablespoons (70 g) unsalted butter, melted
- 16 ounces (450 g) full fat cream cheese, softened to room temperature
- â…“ cup (66 g) granulated sugar
- 2 large eggs, at room temperature
- 4 tablespoons (30 g) all purpose flour, divided
- 2 teaspoons (10 ml) pure vanilla extract
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon lemon zest
- 1 ½ cups (285 g) fresh blueberries
Instructions
1. Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (180°C) or 160°C for a fan oven. Line an 8-inch square pan with parchment paper.
2. In a food processor, crush the graham crackers, add the sugar and butter, and mix until combined.
3. Press the mixture onto the bottom of the pan. Bake for 8 minutes then remove from the oven and allow to cool completely.
4. In a bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high speed until creamy.
5. Add the eggs, 2 tablespoons flour, vanilla, lemon zest, and lemon juice and beat at medium speed until combined.
6. In a separate bowl, toss the blueberries in the remaining flour to keep the berries from sinking.
7. Gently fold the blueberries into the cheesecake filling and pour the mixture over the graham cracker crust.
8. Bake for 30-35 minutes or until the cheesecake has set and the edges are lightly golden while the center is still slightly jiggly.
9. Allow to cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.
10. Slice into bars and serve chilled.
Notes
If you can’t find graham crackers, use 14 digestive biscuits and omit the sugar from the crust.
You can substitute Neufchâtel cheese for cream cheese, but do not use fat-free cream cheese.
For a swirl effect, blend the berries with 1 tablespoon sugar and swirl into the cheesecake layer before baking.
For clean slices, dip your knife in warm water and wipe clean after each cut.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze wrapped bars in an airtight container for up to 2 months and thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 square
- Calories: 386
- Sugar: 18g
- Sodium: 330mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg