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Lemon Blueberry Cheesecake Bars - Bright, Creamy, and Easy

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted
  • For the cheesecake filling: 16 ounces cream cheese, softened to room temperature
  • 2/3 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • 1/3 cup sour cream, at room temperature
  • 1 tablespoon cornstarch
  • 2 teaspoons lemon zest (from 1–2 lemons)
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries (plus extra for garnish, optional)
  • For the optional swirl or topping: 2 tablespoons blueberry jam, slightly warmed (optional)
  • Powdered sugar, for dusting (optional)
  • Thin lemon slices or zest curls, for garnish (optional)

Method
 

  1. Prep the pan and oven: Heat the oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the sides.
  2. Make the crust: Stir graham crumbs, sugar, and salt in a bowl. Add melted butter and mix until the crumbs look like wet sand and hold together when pressed.
  3. Press and pre-bake: Firmly press the crumb mixture into an even layer in the pan. Use the bottom of a measuring cup to compact it. Bake for 10 minutes, then cool slightly while you make the filling.
  4. Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until completely smooth, about 2 minutes. Scrape down the bowl often to avoid lumps.
  5. Add sugar and salt: Beat in granulated sugar and salt until silky. The mixture should look glossy and unified, with no grainy spots.
  6. Mix in eggs: Add eggs one at a time, beating on low until just combined. Avoid overmixing to keep the batter from getting airy.
  7. Finish the batter: Beat in sour cream, cornstarch, lemon zest, lemon juice, and vanilla. Mix until smooth, then tap the bowl to release any bubbles.
  8. Fold in blueberries: Gently fold in the blueberries with a spatula so they don’t burst. If they’re very juicy, pat them dry first.
  9. Assemble: Pour the batter over the warm crust and smooth the top. If using jam, dot small spoonfuls over the surface and swirl lightly with a toothpick.
  10. Bake: Bake 30–38 minutes, until the edges are set and the center has a slight wobble. The top should not brown deeply; pale and set is perfect.
  11. Cool and chill: Cool in the pan on a rack for 1 hour. Refrigerate at least 4 hours, preferably overnight, until fully chilled and firm.
  12. Slice and serve: Lift out using the parchment. Use a sharp knife warmed under hot water and wiped dry between cuts for clean slices. Dust with powdered sugar and add extra berries or lemon zest if you like.