Description
Delightful bars blending creamy cheesecake with tart lemon and sweet blueberries, perfect for any gathering.
Ingredients
Scale
- 1 1/2 cups (126 g) graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
- 2 packages (8 ounces each) cream cheese, room temperature
- 2 large eggs, room temperature
- 1/3 cup (67 g) granulated sugar
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 cups (296 g) fresh blueberries
- 3/4 cup (94 g) all-purpose flour
- 1/4 cup (50 g) light brown sugar, packed
- 1/4 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 350°F (180°C). Line a 9×9-inch baking dish with parchment paper, allowing it to hang over the sides for easy removal later.
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of your baking dish.
- Make the filling: In a large bowl, beat the cream cheese, eggs, sugar, lemon juice, vanilla, and salt until smooth and creamy. Spread the cheesecake filling evenly over the crust. Gently sprinkle the fresh blueberries on top.
- Create the crumble topping: In another bowl, whisk together the flour, brown sugar, and salt. Stir in melted butter until a wet, crumbly dough forms. Sprinkle this over the blueberries.
- Bake for about 35-40 minutes or until the filling is set and the topping is golden brown.
- Cool on a wire rack for about an hour, then refrigerate for an additional hour before slicing into squares.
Notes
For an extra citrusy kick, consider adding a tablespoon of lemon zest to the filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 10g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg