Lemon Blueberry Cheesecake Bars

Recipe courtesy Tyler Florence, 2007

Show: Tyler's UltimateEpisode: Ultimate Chicken Salad Sandwich

Rated: 5 stars out of 5Rate itRead users' reviews (72)

RECIPE
COMMENTS & REVIEWS(72)

Cook Time:
35 min
Level:
Easy
Yield:
10 bars

Times:

Prep: 25 min
Inactive Prep: 3 hr 0 min
Cook: 35 min
Total:: 4 hr 0 min

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Ingredients

For the base:

Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted

For the filling:

16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
About 1/2 cup sugar, eyeball it
1 1/2 cups fresh blueberries
Powdered sugar, for dusting

Directions

Preheat oven to 325 degrees F.

For the base:

Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.

For the filling:

Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.

Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.

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Comments & Reviews

recipe Lemon Blueberry Cheesecake Bars
Ambrielle colorado springs, CO 02-09-2010
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MMM and Light
Rated: 5 stars out of 5

My husband is not a fan of blueberries but loves lemon, so I replaced them with raspberries on my first time I used regular... products, Last night I used all low-fat, light, or fat free products and no-one could tell the difference. Now I wont feel guilty serving it to my family on a regular basis rather than special occasions;)Read more
recipe Lemon Blueberry Cheesecake Bars
betsy mission viejo, CA 02-08-2010
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Excellent dessert
Rated: 5 stars out of 5

Delicious and easy to make! I also cut back to 1 large lemon and it was perfect.
recipe Lemon Blueberry Cheesecake Bars
Linsey Chicago, IL 01-27-2010
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One lemon is enough
Rated: 4 stars out of 5

Really tasty and tangy with just one lemon. Very easy.
recipe Lemon Blueberry Cheesecake Bars
Ami Orlando, FL 01-02-2010
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Easy and Fresh
Rated: 4 stars out of 5

If you like lemon, you'll love these. I could see how the lemon could be overpowering for some, if so I'd cut back to 1 lemon... or 1 and a half lemon and half of the zest... This dessert is so easy, and very beautiful in the end! I cut them into little bars and gave them as gifts for Christmas.... got rave reviews. Next time I'll add more blueberries and add some strawberries. The more fruit on this dessert the better! I used honey graham crackers and they were nice, next time I'll stick with regular graham. Happy Baking!Read more
recipe Lemon Blueberry Cheesecake Bars
Gretchen Cincinnati, OH 12-17-2009
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question for Ginger
Rated: 5 stars out of 5

I haven't made this, but it sounds great. Ginger--I am wondering if you used dried cranberries or fresh. I am looking for a... recipe for a holiday party and, with the substitution of cranberries, this sounds perfect. I am just envisioning the fresh cranberries bursting from the heat and making a red soggy mess of the bars... But I'd prefer to use fresh to dried.Read more
recipe Lemon Blueberry Cheesecake Bars
Mary Charleston, SC 12-16-2009
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I could eat the entire batch.
Rated: 5 stars out of 5

Words can't describe how good these bars are! Buttery, sweet, and creamy all in one bite. I made them for a birthday party,... and everyone raved about them! I'll definitely save this recipe.Read more