Ingredients
Scale
- 12 full-sheet graham crackers (yielding 1 and 1/2 cups or 180g of graham cracker crumbs)
- 6 tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1 large egg
- 6 tablespoons (75g) granulated sugar
- 1 teaspoon lemon zest
- 3 tablespoons (45ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (210g) fresh or frozen blueberries (do not thaw)
Instructions
- Preheat oven to 350°F (177°C) and prepare a 9-inch square pan with parchment paper.
- Crush graham crackers into fine crumbs, mix with sugar and melted butter, then press into the prepared pan.
- Prebake the crust for 8 minutes and let it cool.
- Beat cream cheese until smooth, add egg and sugar, then mix in lemon zest, lemon juice, and vanilla.
- Gently fold in blueberries and pour filling over the crust.
- Bake for 30-35 minutes until edges are browned and center is slightly jiggly.
- Cool at room temperature for 30 minutes then refrigerate for at least 3 hours before serving.
- Lift bars out using parchment and cut into squares.
Notes
Ensure cream cheese is at room temperature for a smooth texture.
Fresh blueberries are ideal, but frozen can be used directly without thawing.
Monitor baking time to avoid dryness.
- Prep Time: 15 minutes
- Cook Time: 38-43 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 14
- Sodium: 200
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 40