Lemon-Blueberry Cheesecake Bars with Crumb Topping
These rich and creamy cheesecake bars feature a buttery crumb base, smooth vanilla-infused filling dotted with fresh blueberries, and a sweet lemon glaze. The combination of cream cheese and whipped cream cheese creates an exceptionally light texture, while the brown sugar crumb topping adds delightful contrast. Perfect for potlucks, family gatherings, or when you want the indulgence of cheesecake in convenient bar form. The recipe makes a generous 9x13 pan that serves a crowd and freezes beautifully for make-ahead entertaining.
Ingredients
- 2 cups Glicks Flour, plus 2 tablespoons
- 1 cup butter, or margarine
- 1 cup brown sugar, firmly packed
- 1 cup white sugar
- 2 egg whites
- 16 ounces cream cheese, room temperature
- 1 whole egg
- 2 egg yolks
- ⅝ cup sugar
- 2 teaspoons Gefen Vanilla Sugar
- 2 containers whipped cream cheese, 8-ounce each
- 1 cup blueberries
- 1 cup Gefen Confectioners' Sugar
- 1 tablespoon boiling water
- 2 teaspoons oil
- 1 teaspoon Gefen Lemon Extract
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit
- 2
Line a 9x13-inch pan with parchment paper
- 3
Combine all crumb mixture ingredients with fingers until coarse crumbs form
- 4
Pat half the crumb mixture into bottom of pan
- 5
Bake for 10 minutes
- 6
Combine all filling ingredients except blueberries in a bowl
- 7
Blend with immersion blender until smooth
- 8
Remove pan from oven and pour cheese mixture over crust
- 9
Add blueberries to cheese mixture and swirl gently to combine
- 10
Top with remaining crumb mixture
- 11
Bake on lower oven rack for 35 minutes
- 12
Mix all glaze ingredients until thick but pourable
- 13
Cool cheesecake completely then drizzle with glaze
- 14
Cut into squares
Tips
Use room temperature cream cheese for the smoothest filling texture and easier blending.
Gently swirl blueberries to avoid bursting and creating purple streaks throughout the filling.
Allow to cool completely before adding glaze to prevent it from melting and running off.
Good to Know
Refrigerate covered up to 5 days or freeze up to 3 months
Can be made 1-2 days ahead; add glaze just before serving
Serve chilled, cut into neat squares with clean knife
Common Mistakes
Use room temperature cream cheese to avoid lumpy filling
Cool completely before glazing to prevent melting
Pat crumb base firmly to prevent crumbling when cut
Substitutions
Dairy-Free Swaps
Vegan Options
Mix 1 tbsp ground flax with 3 tbsp water
FAQ
Can I use frozen blueberries instead of fresh?
Yes, but do not thaw them first. Toss frozen berries lightly in flour before adding to prevent bleeding and sinking during baking.
What if my glaze is too thick or thin?
Add more confectioners sugar to thicken or more water one teaspoon at a time to thin. The consistency should coat a spoon but still drip off easily.
How long do these bars keep in the refrigerator?
Store covered in refrigerator up to 5 days. The bars actually improve after a day as flavors meld and texture sets properly.