Looking for a delicious dessert that combines the tangy brightness of lemons with the sweet, juicy flavor of blueberries? Look no further! Lemon blueberry cheesecake bars are a delectable treat that hits all the right notes—smooth, creamy cheesecake with a burst of fresh fruit and the satisfying crunch of a graham cracker crust. Perfect for family gatherings, weekend indulgences, or a special occasion, this recipe is sure to impress. Read on to discover all the details you need to whip up these incredible bars. Don’t skip any step if you want them to turn out perfectly!
What Are Lemon Blueberry Cheesecake Bars?
Lemon blueberry cheesecake bars are a delightful combination of classic cheesecake and fruity flavors. Unlike a traditional cheesecake that’s baked in a round springform pan, these bars are baked in a square or rectangular pan and then cut into individual servings. The tangy lemon zest adds a citrusy punch to the creamy filling, while the blueberries bring a burst of freshness in every bite. The graham cracker crust provides a buttery, slightly crunchy base, making each bite irresistible.
Ingredients List for Lemon Blueberry Cheesecake Bars
For the Crust:
- 2 cups graham cracker crumbs (about 14 full graham crackers)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup sour cream
- 2 tablespoon all-purpose flour
- Zest of 1 large lemon (about 1 tbsp)
- Juice of 1 large lemon (about 3 tbsp)
For the Blueberry Swirl:
- 1 ½ cups fresh blueberries (you can also use frozen, but thaw them first)
- 2 tablespoon granulated sugar
- 1 teaspoon lemon juice
Substitutions and Variations
Cooking is all about making a recipe your own. Here are some substitutions and variations to consider if you want to experiment with this recipe:
- Crust: If you don’t have graham crackers, you can substitute with digestive biscuits or vanilla wafers. For a gluten-free option, use gluten-free graham crackers.
- Cream Cheese: For a lighter version, substitute half of the cream cheese with Greek yogurt or Neufchâtel cheese, which has fewer calories and less fat.
- Blueberries: Try swapping out blueberries for other berries like raspberries, blackberries, or strawberries for a different twist.
- Lemon: If you don’t have fresh lemons, bottled lemon juice can work in a pinch, but fresh lemon juice and zest give the best flavor. You can also try using lime for a citrusy twist.
Step-by-Step Cooking Instructions
Now that you have your ingredients ready, it’s time to dive into the step-by-step instructions. These easy-to-follow steps ensure your lemon blueberry cheesecake bars come out perfect every time.

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides to make it easier to lift the bars out later.
Step 2: Prepare the Crust
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly moistened and resemble wet sand. Press the mixture evenly into the bottom of your prepared pan. Bake for 8–10 minutes, until the edges are golden. Remove from the oven and set aside to cool while you prepare the filling.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2–3 minutes. Add in the vanilla extract, lemon zest, and lemon juice, beating again until fully incorporated. Next, mix in the eggs one at a time, ensuring each is well combined before adding the next. Finally, fold in the sour cream and flour, mixing until everything is smooth and lump-free.
Step 4: Prepare the Blueberry Swirl
In a small saucepan, combine the blueberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the blueberries start to release their juices and the mixture thickens slightly (about 5 minutes). Remove from heat and let the blueberry mixture cool slightly before swirling it into the cheesecake filling.
Step 5: Assemble the Cheesecake Bars
Pour the cheesecake mixture over the cooled crust, spreading it out evenly. Then, drop spoonfuls of the blueberry mixture onto the cheesecake filling. Use a toothpick or a butter knife to gently swirl the blueberry sauce into the cheesecake for a marbled effect.
Step 6: Bake the Bars
Place the assembled cheesecake bars in the oven and bake for 25–30 minutes, or until the center is set and no longer jiggly. Remove from the oven and let the bars cool to room temperature in the pan. Once cooled, transfer the pan to the refrigerator to chill for at least 3 hours (overnight is best) before cutting into squares.
Common Mistakes to Avoid
- Overbeating the Cheesecake Batter: Overmixing the cream cheese mixture can incorporate too much air, leading to cracks in the cheesecake once it bakes.
- Skipping the Chill Time: It might be tempting to cut into the cheesecake bars right away, but chilling them is crucial for setting the filling. Don’t skip this step, or you’ll end up with a runny mess.
- Uneven Baking: Make sure your oven is preheated properly and consider rotating the pan halfway through baking to ensure even cooking.
- Not Preparing the Pan Properly: Using parchment paper with an overhang makes removing the bars much easier, avoiding cracks or breakage when lifting them out.
Serving and Presentation Tips
Presentation is key when serving these beautiful lemon blueberry cheesecake bars. The swirl of blueberry over the creamy lemon cheesecake not only looks appetizing but also adds a fresh burst of flavor in every bite. Here are some serving tips:
- Chill Fully: Before cutting and serving, ensure the bars have chilled thoroughly in the fridge for at least 3 hours or overnight for best results.
- Clean Slices: To get clean, sharp edges when slicing, use a sharp knife dipped in warm water and wipe it off between each cut.
- Garnish: Serve each bar with a dollop of whipped cream or a sprinkle of powdered sugar for an added touch of elegance.
How to Serve Lemon Blueberry Cheesecake Bars
Lemon blueberry cheesecake bars are versatile and can be served on various occasions. Here are a few ideas:
- Casual Dessert: Serve these bars after a summer BBQ or a cozy dinner party.
- Afternoon Tea: Pair them with tea or coffee for a delightful afternoon treat.
- Celebrations: These cheesecake bars make a great addition to a dessert table for birthdays, baby showers, or holiday gatherings.
Presentation Ideas for Lemon Blueberry Cheesecake Bars
Make your cheesecake bars stand out by enhancing their presentation. Here are some ideas:
- Garnish with Fresh Blueberries: Place a few fresh blueberries on top of each cheesecake square to give it a more polished look.
- Lemon Zest: A small sprinkle of lemon zest on top of the bars adds a pop of color and a burst of fresh citrus flavor.
- Mint Sprigs: Garnish each bar with a small sprig of fresh mint for a pop of greenery that complements the fruity flavors.
Lemon Blueberry Cheesecake Bars Recipe Tips
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature before mixing to achieve a smooth and creamy texture.
- Use Fresh Lemon Zest: Fresh lemon zest adds a more vibrant flavor than bottled juice alone. Don’t skip this step!
- Don’t Overbake: Keep an eye on the cheesecake bars during baking. The center should be just set, and it will firm up as it cools in the fridge.
Frequently Asked Questions (FAQs)
Q: Can I make these bars ahead of time?
A: Absolutely! These cheesecake bars can be made up to two days in advance. Just keep them covered in the fridge until you're ready to serve.
Q: Can I freeze lemon blueberry cheesecake bars?
A: Yes! Once the bars are fully set, wrap them tightly in plastic wrap, followed by a layer of foil. They can be frozen for up to 3 months. Thaw in the fridge before serving.
Q: Can I use frozen blueberries?
A: Yes, frozen blueberries work well. Just make sure to thaw them completely and drain any excess liquid to avoid making the cheesecake runny.
Q: How long will these cheesecake bars last in the fridge?
A: Stored in an airtight container, these bars will stay fresh in the refrigerator for up to 5 days.
Conclusion
Lemon blueberry cheesecake bars are the perfect dessert for any occasion. With their vibrant citrus flavor, sweet blueberries, and creamy cheesecake filling, they are sure to please anyone who takes a bite. Whether you're serving them at a family gathering, holiday party, or as an indulgent snack, these bars are a hit. Make sure to follow the tips, variations, and step-by-step instructions for a flawless result every time!
PrintLemon Blueberry Cheesecake Bars Recipe
These Lemon Blueberry Cheesecake Bars are a delightful combination of tangy lemon, fresh blueberries, and creamy cheesecake filling on a buttery crust. Enjoy this easy-to-make dessert, bursting with flavor, perfect for family gatherings or special occasions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ¼ cup melted butter
- 16 oz cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the pan to form a crust.
- In another bowl, beat cream cheese, sugar, eggs, lemon juice, lemon zest, and vanilla until smooth.
- Pour the cheesecake mixture over the crust, and sprinkle blueberries on top.
- Bake for 30-35 minutes until set. Cool before cutting into bars.
Notes
- Use fresh or frozen blueberries, but if using frozen, thaw and drain them first.
- For extra lemon flavor, increase the zest by 1 tsp.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
Leave a Reply