Blueberry Cream Cheese Bars
Creamy blueberry cream cheese bars made with a buttery graham cracker crust, smooth cream cheese filling, fresh blueberries, and a hint of lemon. They are easy to prepare and perfect for summer gatherings, parties, or an everyday dessert.
Equipment
- 8-inch square baking pan
- Parchment paper
- Mixing bowls
- Electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Sharp knife
- Wire cooling rack
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- For the Filling:
- 8 ounces full-fat cream cheese softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour
- Optional Topping:
- 2 tablespoons all-purpose flour
- 2 tablespoons rolled oats
- 2 tablespoons brown sugar
- 1 tablespoon cold butter
- For Serving:
- Fresh blueberries
- Powdered sugar
- Whipped cream optional
- Extra lemon zest
Instructions
- Prepare the pan: Preheat the oven to 350°F. Line an 8-inch square pan with parchment paper, leaving some overhang for easy removal.Make the crust: Combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes and let it cool slightly.Prepare the filling: Beat softened cream cheese and sugar until smooth. Add the egg, vanilla, lemon juice, and lemon zest. Mix just until combined.Add the blueberries: Toss the blueberries with 1 tablespoon of flour. Spread the cream cheese mixture over the crust, then scatter the blueberries evenly across the top.Bake: Bake for about 30–35 minutes, until the center is set but still slightly soft.Cool and chill: Let the bars cool completely at room temperature. Refrigerate for at least 3 hours before slicing.Serve: Cut into 12 squares. Add powdered sugar, fresh blueberries, or a little whipped cream before serving.