Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp melted butter
For the cheesecake filling:
16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
2 tbsp all-purpose flour
Zest of 1 lemon
2 tbsp fresh lemon juice
1/2 tsp vanilla extract
1 cup fresh blueberries (or frozen, thawed & drained)
Instructions
1. Preheat oven to 325°F (163°C). Line an 8×8-inch pan with parchment, leaving overhang.
2. Mix graham crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 8 minutes. Let cool.
3. In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, flour, lemon zest, juice, and vanilla.
4. Fold in blueberries gently.
5. Pour filling over crust and smooth top. Bake 30–35 minutes, until center is set but still slightly jiggly.
6. Cool completely, then refrigerate at least 4 hours or overnight.
7. Slice into bars and serve chilled.
Notes
Use room temp cream cheese for best texture.
Frozen blueberries may bleed color—pat dry if using.
Bars slice cleaner after chilling overnight.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: lemon blueberry cheesecake bars, creamy lemon cheesecake, easy summer dessert, blueberry lemon squares