Blueberry Cheesecake Bars
Blueberry Cheesecake Bars with a crumbly streusel topping and a hint of lemon using fresh lemon juice and a little bit of lemon zest! Bursting with juicy blueberries, this recipe for easy Blueberry Cheesecake Bars is a keeper!
Ingredients
Base Ingredients
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/8 tsp salt
- 1/4 tsp ground cinnamon
- 1 stick butter slightly softened
- pinch of cinnamon
Cream Cheese Ingredients
- 16 ounces cream cheese softenend
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- zest from one lemon
- juice from one lemon
- 1 1/2 cups fresh blueberries divided (you can also use frozen berries that you have thawed)
Streusel Topping Ingredients
- 1/2 cup packed light brown sugar
- 1/2 cup all purpose flour
- 1/4 tsp cinnamon
- 1/4 cup quick cooking oats
- 1/4 cup butter slightly softened
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- For the base: In a large bowl combine flour, brown sugar, salt, and cinnamon. Cut in butter with two forks until you are left with a crumbly mixture.
- Line a 9 x 9 inch square pan with foil hanging over the sides so that you will be able to easily remove the cheesecake bars from the pan. Spray the foil with non-stick cooking spray. Press the crust mixture into the pan and press down firmly. Bake for 15-18 minutes until it just starts to turn a light golden brown color. Allow the crust to cool.
- While the crust bakes, make the streusel topping: in a medium bowl combine 1/2 cup packed light brown sugar with 1/2 cup all purpose flour, 1/4 teaspoon cinnamon, and 1/4 cup quick cooking oats. Use two forks to cut 1/4 cup butter into the mixture. When crumbly, sprinkle the mixture over the cheesecake.
- For the cream cheese layer: With your mixer, beat the cream cheese with 1/2 cup sugar until smooth, about 2 minutes. then add in eggs, one at a time, then vanilla.
- Add in the zest and juice from 1 lemon. Mix well.
- Fold in half of the blueberries.
- Pour the mixture on top of the crust and spread it out evenly.
- Press the remaining blueberries on top.
- Sprinkle the streusel topping over the blueberries.
- Bake for about 35-40 minutes, until the filling has set and just the center is still a bit jiggly. Cool to room temperature for about an hour, then continue chilling in the fridge for about 3 hours.
- Remove the cheesecake bars from the pan by lifting the foil out.
- Cut into pieces and serve.