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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - ¼ cup freshly squeezed lemon juice - 1 cup fresh blueberries (plus extra for topping) - 1 tablespoon cornstarch - ½ teaspoon salt To make tasty blueberry lemon cheesecake bars, you need some key ingredients. First, graham cracker crumbs create a sweet and crunchy crust. You’ll also need melted unsalted butter to bind these crumbs together. Next, cream cheese is essential for that creamy texture we love. Granulated sugar sweetens the bars just right. You'll add two eggs for structure, and vanilla extract gives a warm flavor. Lemon zest and fresh juice add a bright, tangy kick. Fresh blueberries bring sweetness and color to the bars. Cornstarch helps thicken the filling, while a pinch of salt rounds out the flavors. - Alternative crust options - Dairy-free cream cheese options - Sugar substitutes If you want to switch things up, consider using crushed nuts for the crust. Almonds or pecans can add a nice crunch. For a dairy-free option, look for vegan cream cheese at the store. If you need a sugar substitute, try using stevia or monk fruit. These options can keep the sweetness without the calories. Just check for the right amount to use when swapping. - 9x9 inch baking pan - Mixing bowls - Electric mixer - Parchment paper You will need a few tools to make these bars. A 9x9 inch baking pan is perfect for this recipe. Mixing bowls are important for combining ingredients. An electric mixer helps beat the cream cheese quickly and easily. Don’t forget parchment paper! It makes lifting the bars out of the pan much easier. This way, you can cut them into neat squares without any mess. {{ingredient_image_1}} To start, preheat your oven to 350°F (175°C). This step helps get the crust nice and golden. In a medium bowl, mix together 1 ½ cups of graham cracker crumbs and ½ cup of melted unsalted butter. Stir until the crumbs are fully coated. Next, press this mixture firmly into the bottom of a greased 9x9 inch baking pan. Make sure it’s even. Bake the crust for 8-10 minutes until it looks set. Let it cool while you prepare the filling. In a large mixing bowl, beat 2 cups of softened cream cheese and ¾ cup of granulated sugar. Mix until it’s smooth and creamy, about 2-3 minutes. Then, add in 2 large eggs one at a time. Make sure to beat well after each egg. Next, mix in 1 teaspoon of vanilla extract, the zest of 1 lemon, and ¼ cup of freshly squeezed lemon juice until everything blends well. In a small bowl, toss 1 cup of fresh blueberries with 1 tablespoon of cornstarch. This helps the blueberries stay in place. Gently fold the blueberries into the cheesecake mixture. Now, pour the cheesecake filling over the cooled crust. Spread it evenly to cover the crust. Bake it in your preheated oven for 30-35 minutes. The edges should be set, but the center will still jiggle a bit. After baking, allow the cheesecake bars to cool to room temperature. Then, refrigerate them for at least 4 hours, but overnight is best for perfect texture. Once chilled, lift the bars out using the parchment paper overhang. Cut them into squares or rectangles, and they are ready to serve! Using room temperature ingredients is key. When cream cheese is cold, it stays lumpy. Let it sit out for about 30 minutes before mixing. This helps create a smooth filling. When adding blueberries, coat them in cornstarch first. This helps prevent them from sinking. Gently fold them into the batter with a spatula. Be careful not to mash them. To check if your bars are done, look for set edges. The center should still jiggle slightly. This means it will firm up as it cools. After baking, let the bars cool at room temperature first. Then, refrigerate them for at least 4 hours. Chilling overnight gives the best texture. Top your cheesecake bars with extra blueberries for color. A dusting of powdered sugar adds a nice touch. You can also drizzle with lemon glaze for more flavor. For drinks, serve with iced tea or lemonade. The tartness pairs well with the sweet bars. A cup of coffee also enhances the dessert experience. Pro Tips Use Room Temperature Cream Cheese: This ensures a smooth and creamy texture without lumps in your cheesecake mixture. Don’t Overbake: The center should be slightly jiggly when you take it out of the oven; it will continue to set as it cools. Chill Overnight: For the best flavor and texture, let the cheesecake bars chill in the refrigerator overnight. Fresh Blueberries: Using fresh blueberries will give the bars a burst of flavor; avoid using frozen as they may release too much moisture. {{image_2}} You can swap fruits to change the flavor of your bars. - Using different berries: Try using raspberries or strawberries. They add their own taste and color. - Incorporating citrus flavors: Lime or orange zest can add a fresh twist. They work well with the cream cheese. Changing the base can also make a big difference. - Gluten-free crust options: Use almond flour or gluten-free graham crackers. It tastes great and fits many diets. - Using a thicker or thinner base: Adjust the amount of crumbs and butter. A thicker base feels heartier while a thinner base is lighter. Adding new flavors can bring excitement to your bars. - Adding spices: A pinch of cinnamon or nutmeg can warm up the taste. Just a little can make a big impact. - Chocolate or white chocolate additions: Mix in chocolate chips for a sweet surprise. They pair well with the creamy filling. To keep your cheesecake bars fresh, first let them cool. Once cool, cut them into squares. Place the squares in an airtight container. Store them in the fridge. They will last about 4-5 days this way. If you want to save some for later, you can freeze them. Wrap each square in plastic wrap tightly. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. To enjoy them later, take the bars out of the freezer. Let them thaw in the fridge overnight. This helps keep the taste and texture just right. In the fridge, your cheesecake bars stay fresh for about 4-5 days. If you freeze them, they last longer, around three months. Always label your containers with dates. This way, you know when they were made. Yes, you can make blueberry lemon cheesecake bars ahead of time. I often prepare them the day before serving. This allows the flavors to blend well and the texture to set properly. Just store them in the fridge until you are ready to serve. They taste even better after chilling overnight! If the center of your cheesecake bars is still jiggly, it might need more baking. The edges should look set while the center can jiggle a bit. This is normal. However, if it looks too wet, bake for a few more minutes. Just be careful not to overbake, as that can make them dry. To make your cheesecake bars more tart, add extra lemon juice or lemon zest. Start with an additional tablespoon of lemon juice. You can also use a bit of sour cream in the filling for more tang. Taste as you go to find the balance you love. Yes, you can substitute some ingredients. For the crust, try using crushed nuts or cookies instead of graham crackers. You can also use dairy-free cream cheese if needed. If you want less sugar, consider a sugar substitute like honey or agave. Just keep in mind, it may alter the taste and texture. In this blog post, I shared the essential steps to create delicious blueberry lemon cheesecake bars. I covered ingredients, equipment, and provided clear instructions for each stage of the process. Remember to use room temperature ingredients for the best texture. You can customize your bars by swapping fruits or altering the crust. Following my storage tips will keep your treats fresh. Enjoy making this tasty dessert that combines sweet blueberries and zesty lemon!

Blueberry Lemon Cheesecake Bars

Delicious cheesecake bars with a graham cracker crust, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 zest of 1 lemon
  • 0.25 cup freshly squeezed lemon juice
  • 1 cup fresh blueberries
  • 1 tablespoon cornstarch
  • 0.5 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal later.
  • In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared baking pan to form a crust. Bake for 8-10 minutes, and then let it cool.
  • In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
  • Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice until fully combined.
  • In a small bowl, toss the fresh blueberries with cornstarch until they’re well coated. Gently fold the blueberries into the cheesecake mixture.
  • Pour the cheesecake filling over the cooled crust, spreading it evenly.
  • Bake in the preheated oven for 30-35 minutes or until the edges are set and the center is slightly jiggly.
  • Once baked, allow the cheesecake bars to cool to room temperature, and then refrigerate for at least 4 hours, ideally overnight for a perfect texture.
  • Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into squares or rectangles.
  • Serve topped with additional fresh blueberries and a dusting of powdered sugar if desired.

Notes

Chill overnight for the best texture.
Keyword bars, blueberry, cheesecake, lemon