Ingredients

9 tablespoons unsalted butter, melted and cooled

16 full-size graham crackers (about 8 1/2 ounces), or 2 cups graham cracker crumbs

1/4 cup granulated sugar

1/4 teaspoon kosher salt

16 ounces cream cheese, at room temperature

2 large eggs, at room temperature

1/2 cup granulated sugar

2 teaspoons finely grated lemon zest (from 1 medium lemon)

3 tablespoons freshly squeezed lemon juice (from 1 medium lemon)

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

2 cups fresh blueberries, divided

Powdered sugar, for dusting (optional)

Instructions

Step 1: Preheat the oven to 350°F. Line an 8×8-inch square metal baking pan with two sheets of parchment paper arranged perpendicular to each other, with edges hanging over all sides to form a sling.

Step 2: Break the graham crackers into rough pieces and place them in a food processor with 1/4 cup sugar and 1/4 teaspoon kosher salt. Process until crumbly like sand, about 15 seconds.

Step 3: Add melted butter and pulse 8 to 10 times until combined. Reserve 2/3 cup of the mixture for the topping.

Step 4: Press the remaining crumbs firmly into the bottom and up the sides of the prepared pan. Bake 12 to 15 minutes until fragrant and slightly darkened at the edges. Let cool slightly.

Step 5: Clean the food processor bowl. Add cream cheese and process until very smooth and fluffy, 1 to 2 minutes, scraping down sides as needed.

Step 6: Add 1/2 cup sugar, lemon zest, lemon juice, vanilla extract, and 1/4 teaspoon kosher salt. Process until combined, about 30 seconds, scraping as needed.

Step 7: With the processor running, add eggs one at a time until just incorporated. Remove the blade and gently stir in 1 1/2 cups blueberries.

Step 8: Pour cream cheese filling over the crust and spread evenly. Scatter remaining 1/2 cup blueberries on top and sprinkle with reserved crumb mixture.

Step 9: Bake 30 to 35 minutes until edges are set and puffed but center is still slightly jiggly. Cool completely on a wire rack, about 2 hours.

Step 10: Refrigerate until chilled, at least 3 hours or overnight. Lift bars out using parchment overhang, dust with powdered sugar if desired, and cut into 9 or 12 bars.

Tips & Variations

For a crispier crust, press the crumbs firmly and bake until edges turn golden brown before adding filling.

Use frozen blueberries if fresh aren’t available; just thaw and drain well to avoid extra moisture.

Add a touch of lavender or thyme to the filling for a sophisticated herbal note.

For a gluten-free version, substitute the graham crackers with gluten-free crackers or almond flour.

FAQs

Can I use a different berry instead of blueberries?

Yes, raspberries or blackberries work well and complement the lemon flavor nicely. Just be mindful of moisture content, as some berries release more juice.

How do I prevent the cream cheese filling from cracking?

Make sure the cream cheese is fully softened and smooth before mixing in other ingredients, and avoid overbaking. The bars should be slightly jiggly in the center when removed from the oven to prevent cracking.