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+ servings
Blueberry Lemon Cheesecake Bars
Servings: 8 X 8-inch pan
Author: Lynne
  • 1/2 cup graham cracker crumbs
  • 1/4 cup butter melted
  • 2 tablespoons brown sugar
Cheesecake Filling
  • 1 8 oz. package cream cheese
  • 1/3 cup sugar
  • 1 egg
  • 1 tablespoon fresh lemon juice I used half of a lemon
  • 1/2 teaspoon vanilla
Blueberry Layer
  • 12 ounces blueberries divided
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
Streusel Topping
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 1/4 cup oats
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon cardamom
  • 2 tablespoons butter melted
  1. Preheat oven to 350 degrees F. and prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
  1. In a small bowl, combine the ingredients for the crust: graham cracker crumbs, brown sugar, and melted butter, mixing well with a fork.
  2. Place crust mixture into prepared baking dish, pressing down gently with your fingers.
Cheesecake Filling
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until soft and smooth, about 2 minutes.
  2. Add the sugar, egg lemon juice and vanilla and beat until smooth.
  3. Pour over crust, spreading evenly.
Blueberry Layer
  1. Rinse the blueberries.
  2. In a medium bowl, combine ingredients for the blueberry layer: brown sugar, cinnamon, nutmeg and cloves. Mix well.
  3. Add 6 ounces of the blueberries to the dry ingredients and toss to coat.
  4. Distribute evenly over the cheesecake layer in the baking dish.
  5. Place the remaining blueberries evenly over the cheesecake layer.
Streusel Topping
  1. 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.
  2. Bake for 30-40 minutes until streusel is golden.
  3. Transfer baking dish to a wire rack to cool to room temperature and then refrigerate for an hour or more to set.