Lemon-Blueberry Cheesecake Bars

Bloggers Adam and Joanne Gallagher from Inspired Taste combine bright lemon with sweet blueberries in these tasty cheesecake bars. Learn to make this recipe with our how-to article.

  • Prep Time 20 min
  • Total Time 4 hr 0 min
  • Servings 9

Ingredients

Crust

9
graham cracker rectangles
2
tablespoons granulated sugar
1
teaspoon grated lemon peel
1/4
cup butter, melted

Filling

2
packages (8 oz each) cream cheese, softened
2
eggs
2
tablespoons grated lemon peel
1/4
cup fresh lemon juice
1/2
cup granulated sugar
1 1/2
cups fresh blueberries or Cascadian Farm® organic frozen blueberries (thawed) (from 8-oz bag)

Streusel Topping

1
cup packed brown sugar
3/4
cup Gold Medal™ all-purpose flour
6
tablespoons cold unsalted butter
  • 1 Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking spray.
  • 2 In food processor, place graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of pan. Bake 10 minutes. Cool.
  • 3 Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tablespoons lemon peel, the lemon juice and 1/2 cup granulated sugar. Cover; process until smooth. Pour filling over crust. Top with blueberries.
  • 4 In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
  • 5 Bake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Cut into 3 rows by 3 rows. Store in refrigerator.

Expert Tips

Replace the blueberries with blackberries or raspberries.

To chill the bars faster and make cutting them easier, place in the freezer for about 20 minutes.