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Blueberry Cheesecake Bars

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Warm, creamy, and studded with sweet-tart blueberries, these cheesecake bars are an easy, crowd-pleasing dessert perfect for any occasion.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 38 minutes
  • Total Time: 273 minutes
  • Yield: 16 squares 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 12 full-sheet graham crackers, finely ground
  • 6 Tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar (for the crust)
  • 16 ounces full-fat brick cream cheese, softened
  • 1 large egg
  • 6 Tablespoons granulated sugar (for the filling)
  • 1 teaspoon lemon zest (fresh)
  • 3 Tablespoons lemon juice (fresh)
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. Grind the graham crackers into fine crumbs using a food processor or by crushing them in a sealed bag. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
  3. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
  4. Bake the crust in the preheated oven for 8 minutes, then let it cool slightly.
  5. Beat the softened cream cheese with an electric mixer until smooth. Add the egg, 6 Tablespoons sugar, lemon zest, lemon juice, and vanilla extract. Mix until creamy.
  6. Fold in the blueberries gently.
  7. Pour the filling over the baked crust and spread it evenly.
  8. Bake in the oven for 30 to 35 minutes, or until the filling is set but still has a slight jiggle in the center.
  9. Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours.
  10. Slice into 16 squares with a sharp knife, wiping the blade between cuts.

Notes

Soften the cream cheese to prevent lumps and press the crust firmly for even baking.

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