These Lemon Blueberry Cheesecake Crumb Bars have a creamy lemon cheesecake studded with fresh blueberries baked on top of a buttery graham cracker crust and nutty crumb topping.They’re creamy, sweet, tangy, and SO easy to make.
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Why you will love these lemon blueberry cheesecake crumb bars
There is nothing like the combination of lemon and blueberries in the summer and these lemon blueberry cheesecake crumb bars are the perfect testament to that! Tangy lemon cheesecake bursting with fresh summer blueberries topped with a buttery crumb topping baked on a graham cracker crust.
These delightful bars bring together the zesty freshness of lemon, the burst of juicy blueberries, and the creamy indulgence of cheesecake in every bite. With a crumbly and buttery base and topping, these bars are a delightful treat that captures the essence of summer
For more delicious summer recipes, try mango raspberry cheesecake bars or strawberry and cream cake .
Ingredient Notes
- Graham Crackers– Any kind of graham cracker would work here. You can also substitute digestive biscuits in case graham crackers are not available
- Unsalted butter- I like to use unsalted butter but you can use salted butter in case you can’t find unsalted butter..
- Cream cheese- I like to use room temperature full fat cream cheese.
- Sour cream- Use room temperature full fat sour cream.
- Eggs- Use room temperature large eggs
- Blueberries- Fresh blueberries works best in this recipe.I wouldn’t recommend using frozen blueberries since they might bleed and discolor the cheesecake
- Lemon Extract- Although optional here lemon extract really helps to bring out lemon flavor.
Step by step Instructions
Here is how to make and bake these lemon blueberry cheesecake crumb bars. This recipe uses a stand mixer with a paddle attachment or an electric hand mixer. Start by greasing and lining an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides
STEP 1:Make the crumb topping. Combine the flour, sugars, almonds and salt in medium bowl. Drizzle the melted butter over top and stir to combine. The mixture will be clumpy. Set aside.
STEP 2:Make the crust. First, using a food processor blend the graham crackers until they resemble fine crumbs. Then in a small bowl, mix the graham crackers and melted butter until well combined. Pour the crust into the 8X8-inch baking pan and press gently using the back of a glass or measuring cup.
STEP 3: Bake the Crust. Bake the crust at 350F/177C for 10 minutes.
STEP 4: Beat cream cheese and sugar. In the bowl of your stand mixer or large bowl using a hand mixer. It should be fluffy.
STEP 5: Add the wet ingredients. Next, add in the lemon juice, sour cream, and vanilla extract to the cream cheese mixture.Make sure to scrape the sides of the bowl using a rubber spatula. Then, add in the eggs on low speed.Stir in the flour.
STEP 6: Fold in the blueberries.Fold in the blueberries gently making sure not to smash the blueberries.
Pour the cheesecake mixture on top of the crust.Top with the prepared crumb topping
STEP 7: Bake. Bake the cheesecake for 30-35 minutes. Make sure to cool the cheesecake completely on a cooling rack before chilling in the fridge.
How to know when the bars are done
The bars will bake for about 35 minutes. You’ll know they’re ready when the bars are slightly puffed and the center of the pan jiggles when you nudge it. If it wobbles like a bowl of milk, continue baking for another 5-10 minutes.
Tips & Tricks
- Even Layer: When pressing the crumb mixture into the pan, make sure to create an even layer to support the cheesecake and blueberry layers.
- Room Temperature Ingredients: Ensure that ingredients like eggs and cream cheese are at room temperature for a smooth cheesecake layer.
- Make sure to use parchment paper: Grease the pan well so the bars lift out easily after chilling. Line with parchment for even easier removal.
- Make sure bars are cool completely before slicing: Make sure to let the bars cooled and chilled thoroughly before slicing them in order to get clean slices
FAQ’s
Can I make the crust with a different cookie?
Yes you can! Use digestive cookies or even biscoff cookies for the crust. Keep in mind that using biscoff cookies would result in a slightly sweeter crust.
Can I make this using a bigger pan?
Yes you can! Double this recipe to use a 9X13-inch baking pan. However the baking time will have to increased.
Can I make this into a whole cheesecake?
Yes you can! Multiply this recipe by 1.5X. Use a 9-inch spring form pan and a water bath.
Can I substitute blueberries for any other berry?
Yes! You can substitute the blueberries for fresh raspberries or blackberries.
Can I skip the crumb layer?
Yes! The cheesecake bars would still be delicious just top the bars with a few more fresh blueberries before baking.
Storing and Freezing
These lemon blueberry cheesecake crumb bars should be stored in the fridge in an airtight container. They will last up to 5 days.
If stacking the bars on top of each other make sure to store them between layers of parchment paper so they don’t stick.
FREEZING
These cheesecake bars can be frozen. Wrap them in individual slices in plastic wrap. Freeze up to 30 days. Thaw for 1-2 hours before eating.
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Recipe 📖
Lemon Blueberry Cheesecake Crumb Bars
Equipment
- 8*8 Square Baking Pan
- Stand mixer or electric hand mixer
Ingredients
For the Crust:
- 7 tbsp 100 gms melted unsalted butter
- 1 ½ cups Graham crackers or digestive biscuits crumbs
For the cheesecake layer:
- 16 oz 2 packages full fat cream cheese
- 2 tbsp All-purpose Flour
- ½ cup Granulated White Sugar
- 2 eggs
- Juice and zest of one large lemon
- 1 cup fresh blueberries
- ½ tsp lemon extract optional
For the crumb layer:
- ⅓ cup flour
- 3 tbsp white sugar
- 2 tbsp brown sugar
- 3 tbsp butter melted
- ¼ tsp salt
- ¼ cup chopped almonds
Instructions
For the crumb
- Combine the flour, sugars, almonds and salt in medium bowl. Drizzle the melted butter over top and stir to combine. The mixture will be clumpy. Set aside.
- Pre-heat the oven to 350F.Butter and Line an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides and set aside.
- In a large bowl combine the melted butter and graham crackers crumbs and mix until they resemble wet sand.
- Press the crumbs evenly into the prepared pan using a mug or a measuring cup.
- Bake the crust for 10 mins.
For the cheesecake layer
- In the bowl of a stand mixer or in a large bowl using a hand mixer beat cream cheese, flour and lemon juice, zest and extract on medium speed for 2-3 minutes.
- Add the eggs one at a time, mixing for a few seconds in between additions. Gently fold in the blueberries.
- Pour the prepared batter into the 8”x8” pan on top of the graham cracker crust. Cover the top with the prepared crumble.
- Bake for 30 minutes until the edges of the bars are golden and still has a little jiggle in the middle.
- Allow the bars to cool completely in the pan. Remove and place in the fridge to chill for at least 4 hours or overnight. Slice and enjoy!
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