Ingredients
For the crust and topping:
- 9 tablespoons unsalted butter, melted and cooled
- 16 full-size graham crackers (about 8 1/2 ounces), or 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
For the lemon cream cheese filling:
- 16 ounces cream cheese, at room temperature
- 2 large eggs, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons finely grated lemon zest (from 1 medium lemon)
- 3 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 cups fresh blueberries, divided
- Powdered sugar, for dusting (optional)
- Make the graham cracker crust and topping. In a food processor, blitz the graham crackers, then add melted butter, sugar, and salt. Press most of it into a 8×8 pan and bake, reserving some for the topping.
- Make the cheesecake layer. Blitz together the cream cheese, eggs, sugar, lemon zest and juice, vanilla extract, and salt. Fold in the fresh blueberries, reserving some for the top.
- Assemble the bars. Pour the cheesecake layer over the baked crust. Top with the remaining blueberries and graham cracker crumbs.
- Bake and chill. Bake the bars at 350°F for 30-35 minutes. Let cool, then chill completely in the refrigerator for at least 3 hours to overnight.
- Slice and enjoy. Once fully chilled, slice the bars into 9 or 12 squares, and enjoy!
Lemon-Blueberry Cream Cheese Bars, A Few Tips
- Use fresh blueberries: Fresh blueberries work best in this recipe, as frozen ones will add too much liquid into the mixture.
- Keep your ingredients at room temperature: For the best results and easier mixing, make sure your cream cheese and eggs are at room temperature before making the filling.
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