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Lemon Blueberry Cheesecake Crumb Bars

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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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American, baking
Servings 12 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 1/2 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
  • 1/2 tsp lemon extract optional

For the crumb layer:

  • 1/3 cup flour
  • 3 tbsp white sugar
  • 2 tbsp brown sugar
  • 3 tbsp butter melted
  • 1/4 tsp salt
  • 1/4 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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