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Lemon Blueberry Cheesecake Crumb Bars
These Lemon Blueberry Crumb Bars have a tender, buttery streusel crust and topping with a creamy lemon cheesecake filling studded with juicy blueberries. These dessert bars are incredibly easy to make and always a crowd pleaser.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 16 servings
Calories: 266 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Cheesecake Bars
- 8 tablespoons butter (1 stick)
- 1 package of yellow cake mix
- 2 eggs divided
- 1/4 cup fresh lemon juice divided
- 2 teaspoons lemon zest
- 2 (8- ounces) packages of cream cheese, softened
- 1/2 cup granulated sugar
- 2 pints fresh blueberries
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice, plus more if needed
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 13 baking pan with parchment paper or foil, leaving an overhang, so you can pull the cheesecake out of the dish when it's done.
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Make the Cheesecake Bars
- Melt the butter in the microwave. In a large mixing bowl, combine the melted butter, cake mix, 1 egg and 2 tablespoons of fresh lemon juice. Beat with a hand held mixer until well blended.
- Press about 2/3 of this mixture into the bottom of the baking pan to create the bottom crust.
- In a mixing bowl, beat the softened cream cheese and the sugar together until the mixture is smooth and well combined. Add the remaining egg, lemon zest and 2 tablespoons of fresh lemon juice. Beat until well combined.
- Spread the cream cheese mixture evenly over the crust. Top with the blueberries.
- Pinch small pieces of the remaining cake mixture and distribute them evenly over the blueberries.
- Bake for 45-50 minutes or until center is almost set.
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Make the Glaze
- Whisk together the ingredients for the glaze. You want to reach a pourable consistency. Add additional powdered sugar or lemon juice as needed.
- Remove from the oven and drizzle the glaze over the cheesecake while it is still warm.
- Cool completely and refrigerate for about 30 to 45 minutes so the bars set and are easier to cut.
- Remove from the fridge and lift the baked cheesecake using the excess parchment paper as handles. Cut into bars and serve.
Notes
- Lemons: 1 medium-size lemon yields approximately 1 tablespoon of lemon zest and 2 to 3 tablespoons of lemon juice (depending on size).
- Chill the bars in the refrigerator before removing them from the baking pan and slicing them.
- Bars stay fresh in an airtight container in the refrigerator for 4 to 5 days. You can freeze the bars for about 2 months. Thaw overnight in the refrigerator before serving.
- Use full fat cream cheese for best results.
Nutrition Information
Calories
266kcal
(13%)
Carbohydrates
49g
(16%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
294mg
(12%)
Potassium
77mg
(2%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
239IU
(5%)
Vitamin C
8mg
(9%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 266
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 49g | 16% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 294mg | 12% |
| Potassium | 77mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.