Blueberry Lemon Cheesecake Bars

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A Perfect Dessert Blend of Tangy Citrus and Bursting Berries in Creamy Cheesecake Form

There’s something magical about the combination of blueberries and lemon — the bright tartness of lemon and the juicy sweetness of blueberries form a refreshing duo that instantly brings summer to mind. Now, imagine those flavors layered into a smooth, rich cheesecake sitting atop a buttery graham cracker crust. That’s exactly what you get with these Blueberry Lemon Cheesecake Bars.

Whether you’re baking for a summer gathering, preparing a holiday dessert, or just craving a mid-week treat, these cheesecake bars are an excellent choice. They’re easy to make, easy to serve, and easy to fall in love with. Plus, the bar format makes them perfect for picnics, potlucks, and parties.

Why You’ll Love These Cheesecake Bars

  • Balanced Flavor: The tartness of lemon and the natural sweetness of blueberries blend perfectly with the rich creaminess of the cheesecake.

  • Great Texture: A buttery graham cracker crust holds a smooth, tangy filling dotted with juicy fresh blueberries.

  • Convenient Format: Bars are easier to cut and serve than traditional round cheesecakes.

  • Versatile Dessert: Ideal for spring and summer, but just as delightful year-round.

  • Make-Ahead Friendly: They store beautifully in the fridge and even freeze well.

Ingredients (US Measurements)

For the Graham Cracker Crust:

  • 3 cups graham cracker crumbs

  • 1/2 cup granulated sugar

  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted

For the Cheesecake Filling:

  • 24 ounces cream cheese, softened (3 packages of 8 oz each)

  • 3/4 cup granulated sugar

  • 3 large eggs

  • 1/3 cup sour cream

  • 2 teaspoons pure vanilla extract

  • 2 tablespoons lemon zest (from about 2 lemons)

  • 2 tablespoons freshly squeezed lemon juice

  • 1/4 cup all-purpose flour

  • 1 1/2 cups fresh blueberries

Equipment Needed

  • 9×13-inch baking pan

  • Parchment paper

  • Electric mixer or stand mixer

  • Mixing bowls

  • Rubber spatula

  • Zester or fine grater

  • Juicer or citrus reamer

Directions

1. Prepare the Pan and Oven

Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal later. Lightly grease the parchment.

2. Make the Graham Cracker Crust

In a medium bowl, combine 3 cups of graham cracker crumbs with 1/2 cup sugar. Stir in the melted butter (12 tablespoons) and mix until the crumbs are evenly moistened and the texture resembles wet sand.

Pour the mixture into the prepared baking pan. Use the bottom of a measuring cup or glass to press the crumbs firmly and evenly into the bottom of the pan. Make sure to reach the edges and corners.

Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly while you prepare the filling.

3. Make the Cheesecake Filling

In a large bowl, beat the 24 ounces of softened cream cheese with 3/4 cup sugar until the mixture is smooth, fluffy, and free of lumps. This usually takes about 2–3 minutes on medium-high speed.

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.

Next, blend in the sour cream, vanilla extract, lemon zest, and lemon juice. Beat on low speed just until combined.

Add the flour, and mix until just incorporated. Do not overmix at this stage — you want the batter smooth but not over-aerated.

Finally, gently fold in the fresh blueberries using a rubber spatula. Stir just enough to distribute the berries without breaking them.

4. Assemble and Bake

Pour the cheesecake filling over the pre-baked crust and spread it out into an even layer.

Place the pan in the oven and bake for 35–40 minutes, or until the center is set and just slightly jiggly. The edges may puff slightly and the top may develop light golden spots.

Avoid opening the oven door during baking to prevent cracks.

5. Cool and Chill

Once baked, remove the bars from the oven and allow them to cool in the pan for about 1 hour at room temperature.

Transfer the pan to the refrigerator and chill for at least 3 hours, or preferably overnight. This allows the cheesecake to fully set and the flavors to meld.

6. Slice and Serve

Use the parchment overhang to lift the bars from the pan. Place on a cutting board and slice into 16–24 squares, depending on the desired size.

For clean cuts, wipe the knife with a warm damp towel between slices.

Prep Time, Bake Time, Chill Time

  • Prep Time: 20 minutes

  • Bake Time: 40 minutes

  • Chill Time: 3 hours (minimum)

  • Total Time: ~4 hours (including chilling)

  • Yield: 16–24 bars

  • Calories: Approximately 275–300 kcal per bar (based on 18 servings)

Storage Instructions

  • Refrigerator: Store the bars in an airtight container for up to 5 days.

  • Freezer: Wrap each bar individually in plastic wrap and freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge before serving.

Tips for Perfect Bars

  • Use room temperature cream cheese: This ensures a smooth filling without lumps.

  • Zest before you juice: It’s much easier to zest whole lemons than squeezed ones.

  • Fresh vs. frozen blueberries: Fresh works best to avoid excess moisture, but if using frozen, do not thaw and toss with 1 tablespoon flour to prevent bleeding.

  • Don’t skip chilling: The bars need time to firm up; slicing too soon may lead to a runny center.

  • Line your pan: Parchment paper helps lift the bars out cleanly.

Variations to Try

  • Berry Mix: Use a mix of blueberries, raspberries, and blackberries for a triple berry twist.

  • Gluten-Free: Substitute graham crackers with gluten-free graham crumbs or almond flour and use gluten-free flour in the filling.

  • Lemon-Lime Bars: Replace half the lemon juice with lime juice and add lime zest for a citrus medley.

  • White Chocolate Drizzle: Melt white chocolate and drizzle over the cooled bars for a decadent touch.

Frequently Asked Questions

Can I make these ahead of time?
Yes, these bars are perfect for making a day in advance. They’re even better after chilling overnight.

Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch.

Why is my cheesecake cracked?
Overbaking or mixing too vigorously can introduce air that leads to cracks. If it happens, don’t worry — they still taste amazing, and you can always cover cracks with whipped cream or extra blueberries.

Do I have to bake the crust first?
Yes, pre-baking the crust helps it hold up under the filling and stay crisp.

Final Thoughts

Blueberry Lemon Cheesecake Bars are everything a dessert should be — easy to make, full of vibrant flavor, and loved by everyone who tries them. They strike the perfect balance between sweet and tangy, creamy and crunchy. Whether you’re bringing them to a party or savoring them with coffee in the afternoon, these bars deliver pure joy in every bite.

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