Creamy, tangy, and perfectly balanced, these Lemon Blueberry Cheesecake Bars combine a buttery graham cracker crust with bright lemon flavor and a luscious swirl of blueberry compote.
| Prep Time | 20 minutes | Bake Time | 35 minutes |
| Cool Time | 2 hours | Servings | 12 bars |
| Difficulty | Easy | Calories | 310 per bar |
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/3 cup blueberry jam or compote
Step-by-Step Instructions
Step 1: Prepare the Crust
Heat oven to 325°F. Combine crumbs and butter; press into a parchment-lined 8×8 pan. Bake 10 minutes.
Step 2: Make the Filling
Beat cream cheese and sugar until smooth. Mix in eggs, lemon juice, and zest just until combined.
Step 3: Swirl & Bake
Spread filling over crust. Dollop blueberry jam and swirl with a knife. Bake 35 minutes until center is set with a slight jiggle.
Step 4: Chill & Slice
Cool completely, then refrigerate 2 hours before cutting into bars.
Recipe Notes
💙 Blueberries: Compote reduces excess moisture for neat bars.
🍋 Brightness: Extra zest boosts lemon flavor without more liquid.
🎯 Pro Tip: Chill overnight and slice with a hot, dry knife for bakery-clean edges.
