Blueberry Lemon Cheesecake Bars are a graham cracker crust topped with a creamy lemon cheesecake filling, fresh blueberries, and a crumble topping.They are baked until the topping is golden brown.Then, the bars are chilled until set before being cut and served.

There is no wrong time to enjoy one of these bars, from a treat with a cup of coffee to a dessert that everyone will love! I also have Strawberry Cheesecake Bars for another layered cheesecake bar made with fresh fruit.Ingredients & Substitutions Crust: When mixing the graham cracker crumbs, sugar, and melted butter, ensure the crumbs are coated in the butter.Graham Cracker Crumbs Pre-Crushed vs Crushing Yourself The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture.

When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.Room Temperature Ingredients: Before making the cheesecake filling, ensure the ingredients, specifically the cream cheese and eggs, are at room temperature.This will give you the smoothest texture without any lumps! Lemon Flavor: I added 3 tablespoons of freshly squeezed lemon juice to the cheesecake filling.

This is about one large lemon, juiced.Bottled juice could work in a pinch.If you prefer a more pronounced lemon flavor, add a tablespoon of lemon zest as well.

Blueberries: If blueberrie

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