Blueberry Lemon Cheesecake Bars with Graham Cracker Crust
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 1x
Scale
Ingredients
For the crust:
- 5 ounces graham crackers crumbs
- ½ stick unsalted butter, melted
- 2 tbsp sugar
- 1/8 teaspoon ground cinnamon
For the filling:
- 16 ounces cream cheese, room temperature
- 2 eggs
- zest of 2 lemons
- 1/3 cup lemon juice
- ½ cup sugar
- 1 ½ cups fresh blueberries
- powdered sugar, for dusting
Instructions
- Preheat oven to 325ºF.
- Line an 8×8 inch baking pan with parchment paper. Set aside.
- Add the graham crackers crumbs, sugar, cinnamon and melted butter to bowl and mix to combine.
- Press the mixture firmly and evenly against the bottom of the pan.
- Refrigerate for 30 minutes.
- To make the filling, place the cream cheese, eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment.
- Mix on medium-low speed until the mixture is creamy.
- Add the lemon juice and lemon zest and mix to combine.
- Pour the filling over the crust.
- Arrange the blueberries on top.
- Bake in preheated oven for 35 minutes.
- Remove from the oven and allow to cool completely.
- Cover and refrigerate for minimum 6 hours.
- Dust with powder sugar before serving.
Find it online: https://nurturedhomes.com/blueberry-cheesecake-bars