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Creamy Lemon Blueberry Cheesecake Bars

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These creamy lemon blueberry cheesecake bars feature a bright, tangy lemon flavor balanced with sweet blueberries and a smooth, creamy texture. Perfect for any occasion, they are easy to make and sure to impress.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • 16 oz (450g) cream cheese, softened (full-fat)
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest
  • ½ teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 cup fresh or frozen blueberries (if frozen, thaw and drain excess liquid)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and 1 teaspoon lemon zest. Stir until mixture resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan, creating an even, packed layer.
  4. Bake the crust for about 10 minutes until set and fragrant. Remove and let cool slightly.
  5. In a small saucepan, combine blueberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Cook over medium heat, stirring gently, until berries break down and mixture thickens slightly, about 5 minutes. Set aside to cool.
  6. In a large bowl, beat softened cream cheese with ⅔ cup sugar until smooth and creamy. Add eggs one at a time, beating well after each addition.
  7. Stir in fresh lemon juice, lemon zest, and vanilla extract.
  8. Fold in flour gently until just combined.
  9. Pour half the filling over the cooled crust and spread evenly. Spoon half the blueberry mixture in dollops over the filling and gently swirl with a knife or skewer.
  10. Repeat with remaining filling and blueberry mixture, swirling again for a marbled effect.
  11. Bake bars in preheated oven for 35–40 minutes until edges are set but center still jiggles slightly.
  12. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  13. Use parchment overhang to lift bars from pan and cut into 12 squares, wiping knife between cuts for neat slices.

Notes

Bring cream cheese and eggs to room temperature before mixing to avoid lumps. Do not overmix after adding flour to keep filling creamy. Press crust firmly to prevent bars from falling apart. Bake at a lower temperature to prevent cracks. Chill bars completely before cutting for clean slices. Use parchment paper overhang for easy removal.

Nutrition

Keywords: lemon cheesecake bars, blueberry cheesecake bars, creamy cheesecake bars, easy dessert, homemade cheesecake bars, lemon blueberry dessert

Find it online: https://goldensimmer.com/creamy-lemon-blueberry-cheesecake-bars-recipe-easy-homemade-dessert/