Lemon Blueberry Cheesecake Bars

This is the best and easiest cheesecake recipe ever.  I’ve made it a few times, and it is always a hit.  When Geoff and I were dating, he said he liked cheesecake.  So I started looking at recipes.  When I come across words like “water bath,” I almost scrapped the whole thing.  But then I found this one which looked too easy to be good, and it was delicious! 

I love the tartness of the lemon and the sweetness of the blueberries.  It is just the perfect refreshing little dessert snack after a big meal.  


Ok, they may not be the prettiest bars, but I am not a pretty cook.  We know this.  If you want a prettier bar, skip making the sauce and just put the blueberries on the cheesecake before baking, as shown in the link listed.  I wanted there to be more of a blueberry flavor, so I opted for a sauce. 

Lemon Blueberry Cheesecake Bars – adapted from Epicurean Mom

  • Butter, for greasing
  • 2 tablespoon sugar
  • 1/8 tablespoon ground cinnamon
  • 9 graham crackers (about 1 1/2 cups when crumbled)
  • 1/2 stick unsalted butter, melted
  • 16 ounces cream cheese, room temperature
  • 2 eggs
  • 2 lemons, zested and juiced
  • 1/2 cup sugar
  • 1 1/2 cups fresh or frozen blueberries

Preheat oven to 325 degrees. Grease the bottom of a 9 by 9-inch baking pan with butter.  Then place parchment paper over the top, pressing down at the corners.  In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs.  Add the melted butter and pulse a couple of times to fully incorporate.  Pour into the lined baking pan and firmly pat down with the bottom of a glass.  Bake for about 12 minutes, or until set.

Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined.  It should have a smooth consistency.  Pour onto the cooked graham cracker base. Bake in the oven for 35-45 minutes, or until the center only slightly jiggles.  

In the meantime, heat your blueberries in a saucepan over low to medium heat.  Once warmed, smash around half of the blueberries, leaving the remaining ones intact.

Once your cheesecake is done, remove it from the oven.  Let cool slightly before pouring your blueberry sauce on top.  Then, let your cheesecake come to room temperature and then refrigerate it for at least three hours.  Once set, remove from pan using the parchment lining and slice into bars.

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