Description

These make-ahead friendly cheesecake bars are forgiving, crack-free, and bursting with bright lemon and fresh blueberry flavors. Perfect for meal prep and dinner parties.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
Pinch of salt
24 ounces (680g) full-fat cream cheese, room temperature
1 cup (200g) granulated sugar
½ cup (120g) sour cream
¼ cup (60ml) heavy cream
3 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons (30ml) fresh lemon juice
1 ½ cups (225g) blueberries (fresh or frozen)
1 teaspoon lemon zest

Instructions

Preheat oven to 325°F (165°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt. Mix until it resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Remove and let cool completely.
In a large bowl, beat the softened cream cheese on low speed until smooth and creamy (1-2 minutes). Scrape down the sides.
Add 1 cup sugar, sour cream, heavy cream, and vanilla extract. Mix on low until just combined. Scrape the bowl again.
Add eggs one at a time, mixing on low speed after each addition. Stop as soon as the yellow disappears. Let batter sit for 5 minutes to release air bubbles, then tap the bowl gently.
Pour the filling over the cooled crust and smooth the top. Sprinkle lemon zest evenly over the surface.
Gently drop blueberries on top without stirring. Bake at 325°F (165°C) for 35-40 minutes until edges are set but the center still has a slight jiggle.
Cool in the pan on a wire rack for 1 hour. Cover tightly and refrigerate for at least 4 hours, preferably overnight.
Slice into 9-12 squares using a sharp knife wiped clean between cuts.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter to avoid incorporating air, which causes cracks. The center should wobble like Jell-O when removed from the oven; it will firm up as it cools. For best results, chill overnight before cutting.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 320
Sugar: 22
Sodium: 280
Fat: 18
Saturated Fat: 11
Carbohydrates: 35
Fiber: 1
Protein: 6

Keywords: lemon blueberry cheesecake bars, make ahead dessert, easy cheesecake recipe, no crack cheesecake, summer dessert, meal prep dessert