These lemon blueberry cheesecake bars turn an iconic flavor pairing into a swoon-worthy treat!
They’ve got the rich decadence of a full cheesecake but in a portable bar form. They’re perfect for picnics, potlucks, or anytime you need a crowd-pleasing dessert.
These bars make for a great spring or summer dessert, but honestly, I crave the lemon-blueberry combo all year round.
Whip up a batch, and I can almost guarantee they’ll be the first thing to disappear from the dessert table!
Why You’ll Love These Lemon Blueberry Cheesecake Bars
Full of Flavor: A tantalizing blend of tangy lemon and sweet blueberries creates a flavor explosion in every bite.
Smooth and Creamy Texture: The velvety cheesecake filling contrasted with the buttery graham cracker crust offers a delightful textural experience.
Crowd-Pleaser: These bars are sure to be a hit at any gathering, impressing guests with their irresistible taste.
Easy to Make: With straightforward steps and common ingredients, this recipe is easy enough for beginners.
Ingredients
- Fresh Blueberries: Juicy, sweet-tart berries burst with flavor in every bite.
- Graham Cracker Crumbs: Buttery crumbs form the perfect crunchy crust to contrast the creamy cheesecake filling.
- Granulated Sugar: It provides essential sweetness and helps create the ideal texture in the crust and filling.
- Unsalted Butter: It binds the graham cracker crust and adds rich flavor.
- Lemon Juice and Lemon Zest: Bright, citrusy notes perfectly complement the blueberries.
- Cream Cheese: The key ingredient for the luxuriously smooth, creamy, and tangy cheesecake filling. Full-fat is a must!
- Sour Cream: It provides a hint of tang and creates a smooth, velvety texture in the filling.
- Large Eggs: They act as a binder to set the cheesecake filling and provide richness.
- All-Purpose Flour: Just a tablespoon helps to set the filling and prevent cracking, without making it heavy.
- Vanilla Extract: It enhances the overall flavor of the cheesecake filling with its subtle, sweet aroma.
- Salt: A pinch heightens all the flavors in the crust and filling, making everything taste more balanced and delicious.
How to Make Lemon Blueberry Cheesecake Bars
These bars are so easy, but produce such a fancy result!
1. Prep the oven. Preheat oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
2. Make the graham crust. In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and lemon zest. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, until lightly browned. Set aside to cool.
3. Beat the cream cheese. Using an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes. Add the sour cream, eggs, flour, vanilla, lemon juice, lemon zest, and salt. Beat until fully combined and smooth, scraping down the sides of the bowl as needed. Gently fold in the blueberries.
4. Bake. Pour the cheesecake batter over the cooled crust, spreading it into an even layer. Bake for 40-45 minutes, until the center is almost set and the edges are lightly browned. The center should still jiggle slightly.
5. Cool. Allow cheesecake bars to cool completely at room temperature, then refrigerate for at least 3 hours before cutting into squares.
6. Cut and serve. Use the parchment overhang to lift the bars out of the pan. Cut into 16 squares and serve chilled. Enjoy!
Tips for the Best Lemon Blueberry Cheesecake Bars
These tips will make your lemon blueberry cheesecake bars even more impressive!
- Room temperature is a must. Ensure your cream cheese, sour cream, and eggs are at room temperature to ensure a smooth, lump-free cheesecake filling.
- Get a step ahead. Pre-bake the graham cracker crust for 8-10 minutes before adding the filling to help prevent a soggy bottom.
- Fresh is best. Use fresh blueberries instead of frozen ones for the best texture and flavor in the bars. Frozen berries can make the filling watery.
- Don’t overbake! Bake just until the edges are set, but the center still jiggles slightly when the pan is tapped. The bars will continue to set as they cool.
- Try tasty variations. Swap the blueberries for raspberries or blackberries, add lemon curd swirls to the cheesecake batter, or top with whipped cream before serving.
How to Store
Keep your bars fresh with these easy steps.
To Store: Once cooled, store in an air-tight container in the refrigerator for up to 4-5 days. For the best quality, do not leave them at room temperature for more than 2 hours.
To Freeze: Let the bars cool completely, then wrap them tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped bars in an air-tight freezer-safe container or Ziploc bag and freeze for up to 3 months.
More Dreamy Cheesecake Bars to Try
Chocolate Cheesecake Bars
Blueberry Cheesecake Bars
Caramel Apple Cheesecake Bars with Streusel Topping
Pumpkin Cheesecake Bars
Lemon Blueberry Cheesecake Bars
24
servings20
minutes45
minutes197
kcalThese lemon blueberry cheesecake bars taste like heaven! The combo of lemon and blueberries is so classic and indulgent. You’ll love them!
Ingredients
- Crust:
2 cups graham cracker crumbs (from about 16 graham cracker sheets)
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
Zest of 1 lemon
- Cheesecake Filling:
16 oz cream cheese, softened to room temperature
1 cup granulated sugar
1/2 cup sour cream, at room temperature
3 large eggs, at room temperature
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
1/4 teaspoon salt
2 cups fresh blueberries
Instructions
- Preheat oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and lemon zest. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, until lightly browned. Set aside to cool.
- Make the filling: Using an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes. Add the sour cream, eggs, flour, vanilla, lemon juice, lemon zest, and salt. Beat until fully combined and smooth, scraping down the sides of the bowl as needed. Gently fold in the blueberries.
- Pour the cheesecake batter over the cooled crust, spreading it into an even layer. Bake for 40-45 minutes, until the center is almost set and the edges are lightly browned. The center should still jiggle slightly.
- Allow cheesecake bars to cool completely at room temperature, then refrigerate for at least 3 hours before cutting into squares.
- Use the parchment overhang to lift the bars out of the pan. Cut into 16 squares and serve chilled. Enjoy!
Notes
- Use room temperature ingredients for a smooth, lump-free filling.
- Don’t overmix the batter once the eggs are added to avoid excess air and cracks.
- Gently fold in the blueberries to avoid breaking them and turning the batter purple.
- Let the bars cool completely and chill thoroughly before cutting for the creamiest texture.
Kim,
You have really delicious looking recipes! If would be awesome if you could make it easier for me to put your awesome recipes into my Pinterest account!
Hi Gwen!
There’s a share button on the right side of the page, under the purple heart.
It looks like <+ and if you click it, you can Pin the recipe. Hope this helps!
I cannot wait to make these. Thank you so much for sharing!!!