Lemon Blueberry Cheesecake Bars.

Creamy lemon cheesecake bars studded and swirled with blueberries. They’re prepared on my simple graham cracker crust and will absolutely be your new favorite dessert!

Creamy Lemon Blueberry Cheesecake Bars. So simple to make! sallysbakingaddiction.com-6

You’ll always hear me say that apple pie is my favorite dessert.

And that anything peanut butter is my predictable #2 choice, pumpkin pie is my best friend, salted caramel runs through my veins, and carrot cake is my middle name. But what you may not know about me is how much I adore lemon.

Or maybe you do know that by now

Creamy lemon cheesecake bars studded and swirled with blueberries. They're prepared on my simple graham cracker crust and will absolutely be your new favorite dessert!

I went a little nuts buying lemons at Costco last week. Two large bundles of them – about 10 lemons in each bundle. My original plans were to juice them with greens and apples during the week, but lemon blueberry cheesecake bars sounded so much better.

Well, maybe a little green juice with cheesecake bars on the side. Life’s all about balance, after all.

This recipe is a spin-off of my Blueberry Lemon Cheesecake Bars. Same flavors, but prepared differently. My originals have a streusel crumb crust and topping. Unworldly good. Try them! After you make today’s recipe, of course.

Creamy lemon cheesecake bars studded and swirled with blueberries. They're prepared on my simple graham cracker crust and will absolutely be your new favorite dessert!

Today’s cheesecake bars start with a thick graham cracker crust. If it’s served on a thick graham cracker crust, I’m going to love it. Absolutely my favorite kind of crust these days. And the perfectly sweet accompaniment to the light and creamy cheesecake topping.

This is my basic graham cracker crust recipe and it fits into a 9-inch pie dish if you’re looking for a base for pies and cakes. I love it topped with brownies and toasted marshmallow. My graham cracker crust is slightly crunchy, nutty, buttery, and is not overly sweet like most crusts of its kind.

3 ingredients are all you’ll need for the simple graham cracker crust.

Creamy lemon cheesecake bars studded and swirled with blueberries. They're prepared on my simple graham cracker crust and will absolutely be your new favorite dessert!

The cheesecake topping is thick, sweet, tart, and lush. The creamiest of creamy, smooth as silk, and laughably simple to make. In fact, I use this easy, basic cheesecake filling as the base for all of my cheesecake bar recipes. (I link to plenty of those recipes at the bottom of this post.)

Flavoring the cheesecake filling is a whole lotta lemon. Both lemon zest and fresh lemon juice – none of that fake lemon extract stuff. I used the zest of two medium lemons and the juice of one. I do not recommend using bottled lemon juice, which tends to be much stronger and acidic than fresh.

The cheesecake bars will have a light lemon flavor that’s not too sour, not too sweet. And certainly nothing to make you pucker up your lips!

You’re going to load the cheesecake filling with blueberries. Tons of them speckled throughout each bar. The more, the better. I used a blend of frozen blueberries and fresh – so either will work just fine. The frozen blueberries let off some of their juices during bake time, giving the bars their beautiful purple pops of color.

Creamy lemon cheesecake bars studded and swirled with blueberries. They're prepared on my simple graham cracker crust and will absolutely be your new favorite dessert!

Creamy Lemon Blueberry Cheesecake Bars. So simple to make! sallysbakingaddiction.com

Play around with the berries you use – I have a feeling raspberries, blackberries, and/or strawberries would be fantastic in these lemon cheesecake bars. Or leave the berries out completely for a simply pure lemon treat.

I wouldn’t change a thing about this recipe! Kevin and I both loved how light they tasted, as well as how the buttery graham cracker crust complemented the zingy, sweet lemon cheesecake filling. Finding the tasty balance between tart and sweet is tricky when it comes to lemon desserts, but these bars nail it!

PrintPrint SaveSave

Lemon Blueberry Cheesecake Bars

Creamy lemon cheesecake bars studded and swirled with blueberries. They're prepared on my simple graham cracker crust and will absolutely be your new favorite dessert!

Yield: 16 bars

Prep Time: 15 minutes

Total Time: 4 hours, 50 minutes

Ingredients:

Crust

  • 12 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
  • 6 Tablespoons (90g) melted unsalted butter
  • 1/3 cup (67g) granulated sugar

Filling

  • 16 ounces cream cheese (2 standard packages or 450g), softened to room temperature
  • 1 large egg
  • 1/3 cup (67g) granulated sugar
  • zest of 2 medium lemons*
  • juice of 1 medium lemon*
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (225g) fresh or frozen unthawed blueberries

Directions:

Preheat oven to 350F degrees. Line a 8x8 baking pan with aluminum foil with enough overhang on the sides. Set aside.

Make the crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into the lined pan. Bake for 5 minutes. Allow to cool as you prepare the filling.

For the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese for 1 minute on medium speed until smooth. On medium speed, beat in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth and creamy, about 3 full minutes. Gently fold in the blueberries. Spoon filling onto the crust.

Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. The bars will be very puffy, but will sink slightly down as they cool. Allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.

Store bars in a covered container for up to 5 days in the refrigerator.

*1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

If you love lemon as much as I do, try my Lemon Blueberry Layer Cake.

Deliciously sweet and light Lemon Blueberry Layer Cake. Tangy cream cheese frosting gives each bite a sweet touch!

 

More cheesecake bars:

Nutella Swirl Cheesecake Bars

Nutella Swirl Cheesecake Bars

 

Snickers Cheesecake Bars

8 Ingredient Snickers Cheesecake Bars - no one can resist these!

 

Strawberry Swirl Chocolate Chip Cheesecake Bars

Strawberry Swirl Chocolate Chip Cheesecake Bars

 

   

98 Responses to “Lemon Blueberry Cheesecake Bars.”

  1. #
    61
    Marikaposted April 5, 2014 at 9:23 am

    These look absolutely delicious and I will definitely be making these for Easter dinner! My husband is so picky when it comes to desserts and doesn’t have a sweet tooth like me : ) but I’m sure he’ll love these. Thanks for another great recipe!!

    Reply

  2. #
    62
    Bree Kitchenposted April 10, 2014 at 8:53 pm

    I adore lemon and blueberry! Can’t wait to give these a go xox

    Reply

  3. #
    63
    Michelle @ The Gathering of Friendsposted April 14, 2014 at 1:05 pm

    I love mixing blueberries and lemon! This colors in the cheesecake are beautiful! We featured your recipe in our Feature Friday for 20 ‘Egg’stra Special Easter Desserts! here is the link, I hope you can stop by.

    Reply

  4. #
    64
    Kirstenposted April 19, 2014 at 10:02 am

    This looks absolutely delicious! I’m definitely going to try this recipe, lemon is my all time favourite dessert flavor. Love your blog and all your recipes!

    Reply

  5. #
    65
    Andreaposted April 20, 2014 at 1:49 pm

    I made these and they were delicious! ! I’m wondering does it work just as well as a cheesecake itself and can I double it?

    Reply

    • Sallyreplied on April 20th, 2014 at 3:38 pm

      Definitely! Yes, double the filling recipe. I’ve never tried it before, so I’m unsure of the bake time.

      Reply

  6. #
    66
    Merelposted May 9, 2014 at 3:49 pm

    Sally, this is absolutely amazing! I’ve made them twice now, and the second time I didn’t cut them and just served the whole thing as a cake. That worked especially well since I used a spring form instead of a baking sheet! I did tweak it a little: less sugar, and different cookies (no Graham crackers in the Netherlands). Anyway, I write about and photograph my food experiments at my blog Looking Down On Food – you can find my entry with your recipe here

    Reply

  7. #
    67
    Jackieposted May 22, 2014 at 2:00 am

    I made these today, and already half the tray is gone! Delish! Lemon and blueberry are a hit in my house.

    I left the sugar out of the graham cracker crust, as I’m not big on too much sweetness, and luckily it still came out okay! Maybe a bit crumblier than normal, but certainly manageable and definitely yummy!

    Reply

  8. #
    68
    Rposted June 1, 2014 at 2:28 pm

    I loved the look of these so gave them a go and they are fab! Made the whole house smell divine :) I did substitute the Graham crackers for digestive biscuits (UK) and made 50% more of the base than you said in the recipe as it was very thin for me! But absolutely loved them :)

    Thank you very much for sharing all these wonderful recipes! I have just bought your cookbook on amazon and can’t wait for it to arrive.

    Reply

  9. #
    69
    Abigailposted June 10, 2014 at 2:48 pm

    Hi Sally,
    I’m going to make these tonight, but I want to use a 9×13 inch pan. Would you recommend I 1.5x this recipe? Will doubling be too much? (I am a novice, clearly). Thanks!!

    Reply

    • Sallyreplied on June 10th, 2014 at 4:41 pm

      Hey Abigail! Double the recipe for the 9×13 pan. The bake time will be longer, but I am unsure of the exact amount of time.

      Reply

  10. #
    70
    Sparklesposted June 26, 2014 at 7:48 am

    I made this recipe for a spring party at my house and it was a big hit. I used reduced fat cream cheese and it turned out excellent. Love the lemon and blueberry combo.

    Reply

  11. #
    71
    Dawn Boucherposted June 30, 2014 at 4:08 pm

    I made these with dragonfruit instead of blueberries. They came out delicious and beautiful. Thanks for the wonderful recipe. Pictures on FB :)

    Reply

    • Sallyreplied on June 30th, 2014 at 5:39 pm

      Sounds amazing, Dawn – thanks for sharing the photos!

      Reply

  12. #
    72
    Nahla Mahmoudposted October 16, 2014 at 11:53 am

    Hello Sally,
    The recipe sounds easy to make and I love the combination of lemon and blueberries. I was just wondering , should it be done in a bed bath. I’ve done a cheese cake before and it required one. Please respond soon. I was planning on having it ready for a dinner party after tomorrow and wanted to make it tomorrow.

    Reply

    • Sallyreplied on October 16th, 2014 at 2:37 pm

      No need for a water bath for these bars. That’s really more needed for a large, thick cheesecake.

      Reply

Leave a Comment