1-Getting started with these blueberry lemon cheesecake bars is straightforward and fun. Begin by preheating your oven to 350°F (175°C) and lining a 9×9 inch baking pan with parchment paper for easy removal later. This step helps the bars lift out cleanly without sticking.

2-Next, grind the 12 full-sheet graham crackers into fine crumbs and mix them with 1/4 cup granulated sugar and 6 tablespoons of melted unsalted butter. Press this mixture gently into the bottom of the pan to form an even crust, then bake it for 8 minutes and let it cool slightly. For a similar treat with a twist, check out our blueberry cream cheese crumb cake recipe for more ideas on fruity desserts.

3-Now, beat the 16 ounces of softened full-fat brick cream cheese until it’s smooth, then add 1 large egg, 6 tablespoons granulated sugar, 1 teaspoon lemon zest, 3 tablespoons lemon juice, and 1 teaspoon pure vanilla extract. Blend this until creamy, which takes about 3 minutes. Gently fold in the 1 and 1/2 cups of fresh or frozen blueberries remember not to thaw them if frozen.

4-Spread the filling evenly over the warm crust and bake for 30 to 35 minutes, until the edges are lightly browned and the center is set. Let the bars cool on a wire rack for 30 minutes, then refrigerate for at least 3 hours before cutting into squares using the parchment overhang. This chilling step is key for neat cuts and the best texture.