Dessert: United States – Blueberry Lemon Cheesecake Bars

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 25 min

Cook 40 min

Additional 3 hrs

Total 4 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Crust:
1 1 / 2 cups (150 g) graham cracker crumbs (10–12 crackers)
3 tbsp (45 ml) granulated sugar
6 tbsp (85 g) unsalted butter, melted
Pinch of salt
Blueberry swirl:
1 1 / 2 cups (225 g) fresh or frozen blueberries
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) lemon juice
2 tsp (10 ml) cornstarch
1 tbsp (15 ml) water
Filling:
16 oz (450 g) cream cheese, softened
2 / 3 cup (135 g) granulated sugar
1 / 3 cup (80 g) sour cream or plain Greek yogurt
2 large eggs, room temperature
1 tbsp (15 ml) lemon zest
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) vanilla extract
1 tbsp (8 g) all-purpose flour or 2 tsp (10 ml) cornstarch
Optional garnish:
Fresh blueberries and extra lemon zest to taste

Show original ingredient measurements

Crust:
1 1 / 2 cups (150 g) graham cracker crumbs (10–12 crackers)
3 tbsp (45 ml) granulated sugar
6 tbsp (85 g) unsalted butter, melted
Pinch of salt
Blueberry swirl:
1 1 / 2 cups (225 g) fresh or frozen blueberries
2 tbsp (30 ml) granulated sugar
1 tsp lemon zest
1 tbsp (15 ml) lemon juice
2 tsp cornstarch
1 tbsp (15 ml) water
Filling:
16 oz / 450 g cream cheese, softened
2 / 3 cup (135 g) granulated sugar
1 / 3 cup (80 g) sour cream or plain Greek yogurt
2 large eggs, room temperature
1 tbsp lemon zest
2 tbsp (30 ml) lemon juice
1 tsp vanilla extract
1 tbsp (8 g) all-purpose flour or 2 tsp cornstarch
Optional garnish:
Fresh blueberries and extra lemon zest to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 325°F. Line an 8-inch (20 cm) square baking pan with parchment, leaving overhang for easy lifting.
Make the crust: In a bowl, combine graham cracker crumbs, 3 tablespoons (45 ml) sugar, pinch of salt, and melted butter until evenly moistened. Press firmly into the prepared pan. Bake 8–10 minutes, then cool slightly while you prepare the filling and swirl.
Make the blueberry swirl: In a small saucepan, combine blueberries, 2 tablespoons (30 ml) sugar, 1 teaspoon (5 ml) lemon zest, and 1 tablespoon (15 ml) lemon juice. Cook over medium heat, stirring occasionally, until berries burst, 4–6 minutes. Stir cornstarch and water together, then add to the pan and simmer 1–2 minutes until thickened. Remove from heat and cool to room temperature.
Make the filling: Beat cream cheese and 2/3 cup (160 ml) sugar on medium speed until smooth and creamy, about 2 minutes. Mix in sour cream, 1 tablespoon (15 ml) lemon zest, 2 tablespoons (30 ml) lemon juice, and vanilla. Beat in eggs one at a time on low just until combined, then mix in flour (or cornstarch) on low; avoid overmixing.
Assemble: Pour the filling over the warm crust. Spoon small dollops of the cooled blueberry mixture over the top and gently swirl with a knife or skewer.
Bake 30–35 minutes, until edges are set and the center wobbles slightly when the pan is nudged. Do not overbake.
Cool on a rack for 1 hour, then refrigerate until fully chilled and set, at least 3 hours or overnight.
Lift out using the parchment, slice into bars (12–16), and garnish with fresh blueberries and extra lemon zest if desired. Store covered in the refrigerator up to 4 days.

Preheat oven to 325°F. Line an 8-inch square baking pan with parchment, leaving overhang for easy lifting.
Make the crust: In a bowl, combine graham cracker crumbs, 3 tablespoons sugar, pinch of salt, and melted butter until evenly moistened. Press firmly into the prepared pan. Bake 8–10 minutes, then cool slightly while you prepare the filling and swirl.
Make the blueberry swirl: In a small saucepan, combine blueberries, 2 tablespoons sugar, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until berries burst, 4–6 minutes. Stir cornstarch and water together, then add to the pan and simmer 1–2 minutes until thickened. Remove from heat and cool to room temperature.
Make the filling: Beat cream cheese and 2/3 cup sugar on medium speed until smooth and creamy, about 2 minutes. Mix in sour cream, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and vanilla. Beat in eggs one at a time on low just until combined, then mix in flour (or cornstarch) on low; avoid overmixing.
Assemble: Pour the filling over the warm crust. Spoon small dollops of the cooled blueberry mixture over the top and gently swirl with a knife or skewer.
Bake 30–35 minutes, until edges are set and the center wobbles slightly when the pan is nudged. Do not overbake.
Cool on a rack for 1 hour, then refrigerate until fully chilled and set, at least 3 hours or overnight.
Lift out using the parchment, slice into bars (12–16), and garnish with fresh blueberries and extra lemon zest if desired. Store covered in the refrigerator up to 4 days.