Quick Lemon Blueberry Cheese Bars
Bright, tangy, and irresistibly creamy, these Quick Lemon Blueberry Cheese Bars combine zesty citrus flavor, juicy bursts of fresh blueberries, and a buttery graham cracker crust into a dessert that's as visually stunning as it is delicious. Perfect for when you’re short on time, these effortless bars come together in just 15 minutes of prep and feature a luscious cream cheese filling infused with lemon juice and zest for a refreshing twist. Tossed with a touch of flour to stay suspended in the batter, the blueberries add a delightful pop of sweetness, while the golden crust provides the perfect crunch. Ideal for spring gatherings, summer picnics, or a quick midweek treat, these bars are easy to slice, serve, and savor. Make ahead and refrigerate for the ultimate crowd-pleasing dessert that’s sure to impress!
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Recipe Information
Ingredients
- 10 sheets graham crackers
- 6 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 16 ounces cream cheese
- 3 quarters cup granulated sugar
- 2 large eggs
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 teaspoon all-purpose flour
Instructions
Preheat your oven to 325°F (165°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Place the graham cracker sheets in a food processor and pulse until they form fine crumbs. If you don't have a food processor, seal the crackers in a zip-top bag and crush them with a rolling pin.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined and the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the prepared pan to form the crust. Use the bottom of a measuring cup for an even surface. Bake for 8–10 minutes or until lightly golden, then set aside to cool.
In a large mixing bowl, beat the cream cheese and 3/4 cup of sugar with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the lemon juice, lemon zest, and vanilla extract until fully incorporated.
In a small bowl, toss the blueberries with the teaspoon of flour to coat. This helps prevent them from sinking in the batter.
Gently fold the blueberries into the cream cheese mixture, then pour the filling over the cooled crust and spread it evenly.
Bake for 25–30 minutes, or until the center is set and no longer jiggly. Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours to fully set.
Using the parchment overhang, lift the bars out of the pan and onto a cutting board. Slice into 12 squares and serve. These bars can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 22.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
