Print

Lemon-Blueberry Cream Cheese Bars Recipe

Print Recipe

★★★★★

4.4 from 121 reviews

These Lemon-Blueberry Cream Cheese Bars combine a buttery graham cracker crust with a smooth, tangy lemon cream cheese filling studded with fresh blueberries. Perfectly balanced in sweetness and citrus brightness, these bars are baked to a creamy texture with a crisp crumb topping, making a delightful treat for any occasion.

Ingredients

Scale

For the crust and topping:

  • 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

For the lemon cream cheese filling:

  • 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

  1. Prepare the crust and topping: Preheat your oven to 350°F. Line an 8×8-inch square metal baking pan with two sheets of parchment paper arranged perpendicularly so they overhang the pan edges, allowing easy removal later. Break the graham crackers into rough pieces and process in a food processor together with granulated sugar and kosher salt until it reaches a sandy texture, about 15 seconds. Add melted butter and pulse 8 to 10 times briefly to combine. Reserve 2/3 cup of this crumb mixture for the topping, then press the remaining crumbs evenly into the prepared pan, ensuring coverage of edges and corners. Bake for 12 to 15 minutes until fragrant and slightly darkened around edges, then let cool slightly.
  2. Make the lemon cream cheese filling: Clean the food processor bowl and add room temperature cream cheese. Process for 1 to 2 minutes until very smooth and fluffy, scraping down the sides as needed. Add sugar, lemon zest, lemon juice, vanilla extract, and salt; process for about 30 seconds until well combined. With the motor running, add eggs one at a time, processing just to incorporate each. Remove the blade and gently fold in 1 1/2 cups blueberries by hand.
  3. Assemble and bake the bars: Pour the lemon cream cheese mixture over the cooled crust and spread evenly. Scatter the remaining 1/2 cup blueberries on top and sprinkle the reserved crumb mixture evenly over everything. Bake for 30 to 35 minutes until the edges are set and puffed and the center is slightly jiggly. Allow the bars to cool completely on a wire rack for about 2 hours. Cover and refrigerate for at least 3 hours or overnight to chill and set well.
  4. Serve: Use the parchment overhangs to lift the bars out of the pan onto a cutting board. Dust with powdered sugar if desired, and cut into 9 or 12 bars before serving.

Notes

  • Use room temperature ingredients for best filling texture and easy mixing.
  • Reserve some of the crumb mixture for topping to add a crunchy contrast.
  • Make sure not to overbake; the center should still jiggle slightly when done.
  • Chilling bars overnight improves flavor and helps them set perfectly for cutting.
  • Powdered sugar is optional but adds a nice decorative touch.

Keywords: lemon blueberry bars, cream cheese bars, graham cracker crust, lemon dessert, blueberry dessert bars

Find it online: https://kitchenbyclara.com/lemon-blueberry-cream-cheese-bars-recipe/