Go Back
+ servings
Lemon Cheesecake Bars
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Course: Bars, Dessert
Servings: 16
Author: Countryside Cravings
  • For the Crust:
  • 2 cups graham cracker crumbs
  • 3 tablespoons melted butter
  • For the Filling:
  • 4 8 oz pkgs. cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1/2 teaspoon vanilla
  • zest and juice of one lemon
  • 3 eggs
  • Blueberry Topping:
  • 1 cup frozen blueberries or fresh
  • 1/2 cup water
  • 2 tablespoons sugar
  1. Heat the oven to 325 degrees F. Line a 13x9" pan with foil leaving extra on each end for "handles" (this will help you pull the cheesecake out of the pan later.)
  2. In a small bowl mix the graham cracker crumbs with the melted butter and press in the bottom of the prepared pan. Bake for 10 minutes.
  3. In a large bowl beat the cream cheese until smooth. Add in the sugar, flour, vanilla, juice and zest. Mix until well blended. Add in the eggs one at a time mixing well after each.
  4. Pour batter over baked crust and bake for 40 minutes or until center is almost set. Cool for 1 hour then cover and refrigerate for at least 4 hours.
  5. To make the optional blueberry topping combine all ingredients in a small saucepan and boil for 5 minutes. Let cool completely before serving.
  6. To serve the cheesecake use the foil "handles" to remove the cheesecake from the pan. Cut into squares and top with a spoonful of the blueberry topping.