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.
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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