Skinny lemon Blueberry Cheesecake Bars Recipe

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Blueberries blended into creamy lemon cheesecake bars. These atop my simple graham cracker crust will be your new favorite dessert!

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Crust – 12 full-sheet graham crackers (to yield 1 and 1/2 cups (180g) graham cracker crumbs) – 6 Tablespoons (85g) unsalted butter, melted – 1/4 cup (50g) granulated sugar Filling – 16 ounces (452g) full-fat brick cream cheese, softened to room temperature

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– 1 large egg – 6 Tablespoons (75g) granulated sugar – 1 teaspoon lemon zest – 3 Tablespoons (45ml) lemon juice – 1 teaspoon pure vanilla extract – 1 and 1/2 cups (210g) fresh or frozen blueberries (do not thaw)

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Direction

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Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper that overhangs on the sides to pull the cold bars out. Set aside.

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Crumble Graham crackers. Roller pin and arm muscle can crush them into crumbs in a zip-top bag. In a medium bowl, combine sugar, graham cracker crumbs, and melted butter.

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Prebake the crust: Give it eight minutes in the oven. Allow it to cool for a few minutes while you get ready for the filling.

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A paddle-attached handheld or stand mixer can smooth cream cheese in 1 minute on medium speed. Mixed egg, sugar, lemon zest, juice, and vanilla for 3 minutes on medium speed.

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Bake cheesecake 30–35 minutes until firm and lightly browned. Cooled fluffy bars sink. Refrigerate for at least 3 hours after 30 minutes on a wire rack.

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Remove parchment paper from pan and cut into squares. An airtight container in the fridge keeps the bars fresh for 5 days.

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Skinny lemon Blueberry Cheesecake Bars Recipe

Blueberries blended into creamy lemon cheesecake bars. These atop my simple graham cracker crust will be your new favorite dessert!

Crust – 12 full-sheet graham crackers (to yield 1 and 1/2 cups (180g) graham cracker crumbs) – 6 Tablespoons (85g) unsalted butter, melted – 1/4 cup (50g) granulated sugar Filling – 16 ounces (452g) full-fat brick cream cheese, softened to room temperature

Ingredient

– 1 large egg – 6 Tablespoons (75g) granulated sugar – 1 teaspoon lemon zest – 3 Tablespoons (45ml) lemon juice – 1 teaspoon pure vanilla extract – 1 and 1/2 cups (210g) fresh or frozen blueberries (do not thaw)

Ingredient

Direction

Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper that overhangs on the sides to pull the cold bars out. Set aside.

Crumble Graham crackers. Roller pin and arm muscle can crush them into crumbs in a zip-top bag. In a medium bowl, combine sugar, graham cracker crumbs, and melted butter.

Prebake the crust: Give it eight minutes in the oven. Allow it to cool for a few minutes while you get ready for the filling.

A paddle-attached handheld or stand mixer can smooth cream cheese in 1 minute on medium speed. Mixed egg, sugar, lemon zest, juice, and vanilla for 3 minutes on medium speed.

Bake cheesecake 30–35 minutes until firm and lightly browned. Cooled fluffy bars sink. Refrigerate for at least 3 hours after 30 minutes on a wire rack.

Remove parchment paper from pan and cut into squares. An airtight container in the fridge keeps the bars fresh for 5 days.

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