1-Follow these steps closely to achieve that creamy texture and vibrant flavor. Preheat the oven to 350°F (177°C) and line an 8-inch square pan with parchment paper for easy removal later. In a bowl, crush 12 full-sheet graham crackers into fine crumbs, then mix in 1/4 cup granulated sugar and 6 tablespoons melted unsalted butter until it forms a thick, sandy mixture. Press this evenly into the bottom of the pan without packing it too hard, then prebake for 8 minutes and let it cool slightly.

2-Next, in another bowl, beat 16 ounces of softened full-fat cream cheese until smooth, then add 1 large egg, 6 tablespoons granulated sugar, 1 teaspoon lemon zest, 3 tablespoons lemon juice, and 1 teaspoon pure vanilla extract. Beat this until it’s creamy and well combined, about 3 minutes. Gently fold in 1 and 1/2 cups fresh or frozen blueberries, then spread the filling evenly over the warm crust and bake for 30-35 minutes until the edges are lightly browned and the center is set.

3-After baking, cool the bars at room temperature for 30 minutes, then refrigerate for at least 3 hours to fully chill and set. Once ready, remove them from the pan using the parchment overhang and cut into squares with a sharp knife, cleaning the blade between cuts for neat slices. This method helps avoid sogginess and ensures the bars hold their shape, making them ideal for sharing or storing.