Lemon blueberry cheesecake bars

(5.00/5 - 1 vote)

This simple recipe doesn't disappoint, with it's creamy, lemony, cinnamony, blueberryness, it's total blueberry bliss!


For the Base:
Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers, (the whole cracker, not individual pieces)
1/2 stick unsalted butter, melted

For the Filling:
16 ounces cream cheese, at room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries
Powdered sugar, for dusting


Step 1:

For the Base
Preheat oven to 325 degrees.

Step 2:

Grease the bottom of a 9"x9" baking pan with butter. Then place 2 pieces of parchment paper, folded to fit, in each direction of the pan, like an X shape, pressing down at the corners. (This makes it easy to lift out the cheesecake after it's cooked and cooled.) In a food processor, process the sugar, cinnamon, and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done, set aside to cool slightly.

Step 3:

For the Filling
Add the cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with the blueberries. They will sink slightly but should still be half exposed (as the cake bakes they will sink a little more and break down).

Step 4:

Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from the pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar and serve!

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