Blueberry Lemon Cheesecake Bars – delicious bars with a graham cracker crust, a subtle lemony cheesecake layer, covered with spiced blueberries and a lemon zest streusel topping.
It’s really difficult to post daily when all the computers in the house are being used.
I really need to get one of my own.
let’s get to the recipe, so I can get back into the kitchen today.
Blueberry Lemon Cheesecake Bars
- ½ cup graham cracker crumbs
- ¼ cup butter melted
- 2 tablespoons brown sugar
- 1 8 oz. package cream cheese
- ⅓ cup sugar
- 1 egg
- 1 tablespoon fresh lemon juice I used half of a lemon
- ½ teaspoon vanilla
- 12 ounces blueberries divided
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ¼ cup brown sugar
- ¼ cup flour
- ¼ cup oats
- ½ teaspoon lemon zest
- ¼ teaspoon cardamom
- 2 tablespoons butter melted
- Preheat oven to 350 degrees F. and prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
- In a small bowl, combine the ingredients for the crust: graham cracker crumbs, brown sugar, and melted butter, mixing well with a fork.
- Place crust mixture into prepared baking dish, pressing down gently with your fingers.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until soft and smooth, about 2 minutes.
- Add the sugar, egg lemon juice and vanilla and beat until smooth.
- Pour over crust, spreading evenly.
- Rinse the blueberries.
- In a medium bowl, combine ingredients for the blueberry layer: brown sugar, cinnamon, nutmeg and cloves. Mix well.
- Add 6 ounces of the blueberries to the dry ingredients and toss to coat.
- Distribute evenly over the cheesecake layer in the baking dish.
- Place the remaining blueberries evenly over the cheesecake layer.
- In another medium bowl, combine ingredients for streusel topping: brown sugar, flour, oats, cardamom, and melted butter. Mix will until a coarse meal is formed. Sprinkle evenly over blueberry layer.
- Bake for 30-40 minutes until streusel is golden.
- Transfer baking dish to a wire rack to cool to room temperature and then refrigerate for an hour or more to set.
Did you make this recipe?
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I rate everything I bake on a scale of 1-4 with 4 being the best and these Blueberry Lemon Cheesecake Bars earned 3 1/2 rolling pins. I really liked the combination of the blueberries and lemon. These bars were sweet, but not overly sweet and had the perfect balance of flavors.
I think you’ll enjoy them, too!
If you like these, you’ll LOVE…
Caramel Apple Cheesecake Bars
Comments & Reviews
Joanne T Ferguson says
G’day! These look terrific Lynne! On my list to do! Great photos!
Liz Coplen says
This is such a easy recipe to put together, yet it tastes like you’ve slaved away in the kitchen. Yes! It’s that good! The lemon takes away what would have been an over abundance of sweetness leaving just a slightly sweet tang on your tongue. My second attempt at this delicious recipe I doubled the blueberries to gratify the fruit lovers in my family. It works great either way and I love that there is room to switch things up to satisfy all.