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!

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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.”

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    Debbiposted March 25, 2014 at 8:07 am

    These are beautiful to look at; great photography Sally. Springtime on a dessert plate as a N’oreaster barrels towards the east coast….again!
    These would be perfect for the Easter table I think. I love lemon, I love blueberry but haven’t ever paired them in a recipe. Looking forward to trying these vey soon!

    Reply

    • Sallyreplied on March 25th, 2014 at 11:34 am

      Not the start of spring I was expecting. These cheesecake bars help us pretend it’s bright, warm, and sunny outside though, am I right?

      Reply

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    Chelsea @chelseasmessyapronposted March 25, 2014 at 8:39 am

    I love lemon Sally! These are so pretty! I love that there is a thick graham cracker crust, crust is always my favorite part! Glad you made these bars instead of juicing all your lemons :)

    Reply

    • Sallyreplied on March 25th, 2014 at 11:32 am

      cheesecake bars just sound so much better than lemon green juice lol.

      Reply

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    Chelsea @ Gal on a Missionposted March 25, 2014 at 8:49 am

    These look absolutely delicious, Sally! We love cheeesebars around here and they do go quick. By the way, lemon is one of my favorite flavors because it is so refreshing and vibrant, unlike the snow we are getting today – ugh!

    Pinned! :)

    Reply

    • Sallyreplied on March 25th, 2014 at 11:32 am

      Snowing again today here too. 4 months ago, I would’ve been giddy about the snow falling but now it’s not so exciting!

      Reply

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    Melanie @ Carmel Momentsposted March 25, 2014 at 9:13 am

    Mmm. Some of life’s best flavors rolled up in one delectable dessert. Gorgeous!

    Reply

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    Danyaposted March 25, 2014 at 9:15 am

    I am loving your recipes and gorgeous photos! I’m in Australia, what could I use instead of graham crackers? I’m not sure what they are, but we don’t have them here :( thank you x

    Reply

    • Sallyreplied on March 25th, 2014 at 11:31 am

      Hmm – do you have digestive biscuits in Australia? I know that is a good equivalent in some non-US countries. If not, Golden Oreos would work too – do you have those?

      Reply

    • Judyreplied on March 25th, 2014 at 1:48 pm

      I’ve used vanilla wafers in lieu of graham crackers. They’ve worked perfectly.

      Reply

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    Erinposted March 25, 2014 at 9:15 am

    These photos. These colors. These flavors! Beautiful, Sally!

    Reply

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    Taylor @ Food Faith Fitnessposted March 25, 2014 at 9:20 am

    All my fav things in life in one perfect bar! These look supa fab as always!! Pinned :)

    Reply

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    Ladyposted March 25, 2014 at 9:28 am

    Sally, you’re killing me! I can’t tell you how many of your recipes I want to try. Lawd have mercy. I’m a sweet monster and am lacking self-control when it comes to sweets, somebody help me. Seriously, I’m giving these a try. I have a big back of frozen blueberries I bought from Costco that are begging to be used. Great recipe.

    Reply

    • Ladyreplied on March 25th, 2014 at 9:29 am

      I meant a big bag, not back of frozen blueberries.

      Reply

      • Sallyreplied on March 25th, 2014 at 11:29 am

        Yeah! I hope you enjoy these bars, Lady. And let me know any other sweet recipes you try. Sounds like your sweet tooth is as big as mine!

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    Emilyposted March 25, 2014 at 9:37 am

    These look amazing. I just made mini blueberry cheesecakes on Saturday and blueberry muffins yesterday, so I guess I’m not allowed to try this recipe just yet. Stupid muffins.

    Reply

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    Rochelle @ Oh So Sweet Bakerposted March 25, 2014 at 9:59 am

    Mmmmm…. these look delicious. Love the contrast of the purple blueberries and that bright yellow zest

    Reply

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    Shashi @ RunninSrilankanposted March 25, 2014 at 10:15 am

    Good golly – Sally – these bars look AMAZING! AMAZINGLY AMAZING! I love blueberry and lemon – but throw in cheesecake and it’s taking this amazing flavor combo to a new, delectable level!

    Reply

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    Norma | Allspice and Nutmegposted March 25, 2014 at 10:44 am

    Amazing! Love love love this. Blueberry and lemon is the quintessential combination. Also, I want your lemon blueberry layer cake.

    Reply

    • Sallyreplied on March 25th, 2014 at 11:29 am

      You gotta try that cake too Norma! One of my top 5 favorite recipes ever.

      Reply

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    Layla @ Brunch Time Bakerposted March 25, 2014 at 10:45 am

    These bars look so moist and flaky! I’m so in the mood for these now ;D

    Reply

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    Chichiposted March 25, 2014 at 11:35 am

    Yum , those bars look so moist and delicious

    Reply

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    Deannaposted March 25, 2014 at 11:58 am

    Oh my those look so beautiful and I know they are going to taste even better! I can’t wait to make them. At this point I don’t care how many points they are for Weight Watchers. My sweet tooth is screaming for me to make them :)

    Reply

    • Sallyreplied on March 25th, 2014 at 2:11 pm

      If you cut them into smaller squares and only have 1 or two, they can absolutely fit into your diet. Thanks Deanna!

      Reply

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    Chantalposted March 25, 2014 at 12:16 pm

    Hi Sally,

    So yummy as usual. I used your cookie cake recipe for my Cookie cake Tatin, and it was so good, so yummy. My co workers really enjoyed it, asking me for the recipe. I will publish the recipe tomorrow (date for the Battle Food) and I’ll also send you a photo of it.
    Many thanks for this.

    Chantal

    Reply

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    Gayle @ Pumpkin 'N Spiceposted March 25, 2014 at 12:28 pm

    Love the combination of flavors! Definitely something different! Love it, Sally!

    Reply

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    Amyposted March 25, 2014 at 12:52 pm

    Sally these look AMAZING. Cheesecake is my absolute favorite dessert and I love the idea of a nice refreshing springtime cheesecake flavor. Definitely going to try!

    Reply

    • Sallyreplied on March 25th, 2014 at 2:09 pm

      Thanks Amy! If you give them a try, please let me know. Enjoy!

      Reply

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    Averie @ Averie Cooksposted March 25, 2014 at 1:16 pm

    Cheesecake bars. And the blueberry + lemon combo that’s reminiscent of that stunning cake of yours…these bars are SO you, Sally! I bet the flavor pairing is just heavenly! That tangy cheesecake and then the thickish crust, mmm, good stuff! Pinned

    Reply

    • Sallyreplied on March 25th, 2014 at 2:08 pm

      Thanks Averie! I was originally going to do raspberries in the lemon cheesecake bars but memories of my lemon/blueberry layer cake swayed me in this direction. :)

      Reply

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    Cate @ Chez CateyLouposted March 25, 2014 at 1:36 pm

    Mmm, you are so right – anything on a thick graham cracker crust is going to be amazing! These bars look so delicious! I love the lemon and blueberry – they seem so spring-y!

    Reply

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    Judyposted March 25, 2014 at 1:49 pm

    I also have 2 big bags of Costco lemons. I’ll be making these tomorrow.

    Reply

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    Joy @Baking-Joyposted March 25, 2014 at 2:30 pm

    Love this combination Sally :-) have recently made muffins with blueberries and lemon, cannot get enough of the stuff!

    Reply

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    Alyssa @ My Sequined Lifeposted March 25, 2014 at 2:48 pm

    These look so great, Sally! I think it’s a safe bet I’d choose to make these instead of green juice, too. Can’t go wrong with blueberry + lemon!

    Reply

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    Amy Glessnerposted March 25, 2014 at 3:03 pm

    I cannot wait to try this with fresh New Jersey blueberries, and when it’s finally warm!

    Reply

    • Sallyreplied on March 25th, 2014 at 4:25 pm

      “finally warm” – I know what you mean! it’s still winter in Baltimore.

      Reply

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    iramposted March 25, 2014 at 3:17 pm

    Hi sally,

    these look so amazing. In fact I am in Istanbul right now. I go to spain and france for the next few days too. I love European sweet stuff. But when we’re talking about American sweets, It’s ALL u!!! I hope u r having fun in ur kitchen. All the best.

    Reply

    • Sallyreplied on March 25th, 2014 at 4:25 pm

      Have a wonderful, safe trip Iram!

      Reply

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    Kelly - LEFT SIDE OF THE TABLEposted March 25, 2014 at 4:25 pm

    Love that you suggest using other berries, Sally! I bet raspberries would be amazing with this! Lemon is one of my favorite flavors too. Always looking for a new recipe to use. I love that when you cook with it you don’t have to use as much salt because it hits your tongue the same way salt does. Always a bonus to use less salt. Anyways, thanks for the recipe! :)

    Reply

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    Stephanie @ Girl Versus Doughposted March 25, 2014 at 4:26 pm

    Lemons and blueberries paired together are the best! Even better in cheesecake. I love these already!

    Reply

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    Nila @ The Tough Cookieposted March 25, 2014 at 4:47 pm

    Hi Sally, those bars look great! Just made the Brown Sugar Glazed Apple Bread from your cookbook and I love it! The pecans, apple and glaze are a match made in heaven ;)

    Keep up the good work!

    Reply

    • Sallyreplied on March 25th, 2014 at 5:52 pm

      That bread is one of my favorite recipes from the book! So glad you made it, Nila. Thank you!

      Reply

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    Sineadposted March 25, 2014 at 6:00 pm

    “salted caramel runs through my veins” ha, I love that!
    These look gorgeous — like springtime in a bar :-)

    Reply

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    Caley Buxtonposted March 25, 2014 at 6:15 pm

    These are picture-perfect and I am dying to make them, Sally! I always say it, but every time I see a lemon post on your website I get SO excited :) Cheesecake, graham-cracker crust, berries, lemon…my PERFECT dessert! Seriously, I would take this over absolutely any chocolate dessert ever. ;) Beautiful photographs!!

    Reply

    • Sallyreplied on March 26th, 2014 at 10:04 am

      These bars, Caley my friend, have your name written ALL over them!!

      Reply

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    Jessica @ Sweet Menuposted March 25, 2014 at 6:17 pm

    Beautiful Sally! And I bet they taste as good as they look!

    Reply

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    Katrina @ Warm Vanilla Sugarposted March 25, 2014 at 6:24 pm

    These little bars look perfect!! So yummy….and so bright in colour!

    Reply

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    Amyposted March 25, 2014 at 6:45 pm

    These look perfect for an Easter celebration! My neighbour’s lemon tree has just started its yearly assault of fruit and we are gathering bags full every week. I think this would be the perfect home for some of them :)
    Thanks Sally!

    Reply

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    Kaitlyn @ birchtreebakingposted March 25, 2014 at 8:05 pm

    This is such a great spring recipe! I loved your Nutella cheesecake bars, so I’m sure these are fabulous!

    Reply

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    Joanne T Fergusonposted March 25, 2014 at 8:11 pm

    G’day! Love blueberries and love cheesecake! YUM! These look terrific and wish I had one right now!
    Cheers! Joanne

    Reply

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    Rachaelposted March 25, 2014 at 9:55 pm

    I need these in my life. Right now. Right this instant. Holy moly! This seems like such a versatile recipe too! Do you need that much sugar in the crust though?

    I have to make these. Cheesecake is an ultimate weakness as is lemon desserts…and any dessert with fruit…this is an unbelievable combination. Thank you so much! Made my night!!

    Reply

    • Sallyreplied on March 26th, 2014 at 10:00 am

      The sugar melts down to help the graham crumbs stick. Hope you enjoy them!

      Reply

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    Nicole @ Culinary Coolposted March 25, 2014 at 11:04 pm

    These look absolutely scrumptious! I adore the combination of lemon+berries and when you factor in cheesecake, you certainly have a winning combo!

    Reply

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    BakingTrayposted March 26, 2014 at 1:37 am

    YUM!!! Loving that lemon and blueberry combo! actually anything cheesecake is what I love =) Can’t wait for more cheesecake recipes (although theres still heaps from your blog I have yet to make).

    Reply

    • Sallyreplied on March 26th, 2014 at 9:58 am

      I have a few more cheesecake ideas coming this spring! Let me know if you give any a try.

      Reply

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    Biancaposted March 26, 2014 at 1:45 am

    I love the flavour combination of these cheesecake bars, and the splashes of purple from the blueberries are beautiful. It does make me wonder why they aren’t called purpleberries. :)

    Reply

    • Sallyreplied on March 26th, 2014 at 9:58 am

      I sort of like the term purpleberries better than blueberries now. Ha!

      Reply

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    Candiceposted March 26, 2014 at 10:04 am

    This is such a pretty dessert! Looks delicious and is perfect for spring!

    Reply

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    Kiley- Rooks to Cooksposted March 26, 2014 at 10:19 am

    These look great!! I love how the blueberries pop up everywhere but you can still see the lemon in there too. The bars are definitely a good way to pretend it’s sunny and bright outside :)

    Reply

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    Julie @ Lovely Little Kitchenposted March 26, 2014 at 11:15 am

    I’m loving that thick, buttery graham cracker crust, and blueberry and lemon is such a fabulous combo! YUM!

    Reply

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    Beth @ bethcakesposted March 26, 2014 at 11:26 am

    The thicker the graham crust the better, in my opinion! I absolutely love this flavor combo. It reminds me of summer so much! I have some blueberries in my freezer that I picked last summer, and I’ve been trying to make them last. But I think I just need to bite the bullet and used them in these cheesecake bars. :)

    Reply

    • Sallyreplied on March 26th, 2014 at 3:21 pm

      Nothing is better than freshly picked blueberries. Frozen or not, they’d be amazing in these cheesecake bars Beth!

      Reply

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    Jacquieposted March 26, 2014 at 12:17 pm

    Ooooh blueberries + lemons + gramcrackers + CHEESECAKE!?!?! You can’t get much better than this. Thanks Sally!!!

    Reply

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    marcieposted March 26, 2014 at 3:16 pm

    I love a great citrus dessert right up there with chocolate, carrot cake, and salted caramel anything. Graham cracker crusts are the reason why I love cheesecake so much — they’re the best! These bars look heavenly with all of those beautiful blueberries. :)

    Reply

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    Laura (Tutti Dolci)posted March 26, 2014 at 4:15 pm

    I love cheesecake bars and I am totally sold on these with the lemons and blueberries!

    Reply

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    Danae @ reciperunnerposted March 26, 2014 at 6:19 pm

    I like your thinking Sally, cheesecake bars with a side of green juice, my kind of balance! I adore cheesecake and lemons so this dessert is right up my alley. Can’t wait to try these beauties!

    Reply

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    Super stitchesposted March 27, 2014 at 1:35 am

    I made these and they were so yummy!

    Reply

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    Rachel @ Baked by Rachelposted March 27, 2014 at 8:43 am

    Such a perfect flavor combination, especially for all kinds of Spring festivities!! :)

    Reply

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    Shainaposted March 27, 2014 at 4:57 pm

    I love the color that these came out! So pretty

    Reply

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    Osamaposted March 27, 2014 at 6:33 pm

    Going to make them tomorrow ,

    I didn’t tell you that i became truly addicted to your recipes ( as i said before they complete what i miss in pastry making , i really feel that you have your own special field in pastry making here , iam calling them pastry treats !) now really all your recipes that i tried until now worked great for me and i adore them . I tried monkey bread at first , then became addicted to BARS !! I tried the chocolate chip cookie dough penut butter brownies , penut butter rice krespies brownies , magic bars . Then i moved to the best CiNNAMON ROLLS in my life !! ( i used the monkey bred dough for them ) it is best of the best i garantuee no one would order a cinnamon roll from a coffee shop after trying this recipe . I mean it !!

    You are amazing , Definitely i became addicted to your blog !

    Wish you the best ,

    Pastry treat queen , thats your name for me .

    Reply

    • Sallyreplied on March 27th, 2014 at 6:42 pm

      I know you enjoyed that monkey bread, Osama! I appreciate your kind comment so much. And bars are my favorite – they’re so simple to make! Pastry treat queen – so sweet. Thank you!

      Reply

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    Amy @ Amy's Healthy Bakingposted March 27, 2014 at 6:57 pm

    Cheesecake bars vs juicing? That’s not even a fair fight — dessert will always win, hands down! ;) I’m planning on visiting my parents soon (once I shake this silly sore throat), and when I do, I’m definitely stocking up on lemons. They have at least 3 or 4 trees between their front and back yards! And you better believe that cheesecake bars just might make an appearance afterwards. Yum!

    Reply

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    Meaghan hposted March 27, 2014 at 10:30 pm

    I made these last night (for dessert after making two pizzas using your pizza dough recipe–which is always a huge hit in my house!). They were so amazing! I snuck a bar before everyone else had one a tried to convince them they were horrible, but no one believed me and I had to share. :-) Thanks for yet another great recipe!!

    Reply

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    Erin @ The Spiffy Cookieposted March 28, 2014 at 12:41 pm

    I’ve recently been obsessing over black berries so I’d love to make this with them

    Reply

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    Meg @ The Housewife In Training Filesposted March 28, 2014 at 4:07 pm

    These have nearly everything I love in spring desserts….with the exception of Peanut Butter which is acceptable all year long! I think I am going to whip up a batch before I make them for Easter…you know for quality assurance reasons :)

    Reply

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    Dinaposted March 28, 2014 at 5:55 pm

    yummy bars for spring!

    Reply

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    Lisa @ Simple Pairingsposted April 2, 2014 at 8:59 am

    Such lovely bars, Sally! I’m a cheesecake-a-holic. I remember asking for cheesecake on my birthday instead of cake as a kid for several years! Love your lemon twist – I actually really like tart + sweet because I love the balance. Brings such a brightness, too.

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:15 pm

      Yes! Tart and sweet is a fabulous combination. Lisa – I love that you’re a cheesecake-a-holic too!

      Reply

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    Emilyposted April 2, 2014 at 9:37 am

    SUCCESS!! These tasted soooo amazing!! Everyone that tried them, loved them!! I will be making these again for sure!! My boyfriend made the comment “this is your second good dessert in a row!” I told him that they were both from the same person!

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:14 pm

      That’s a great compliment coming from your boyfriend, Emily! So glad you tried these out. They’re a new favorite for sure.

      Reply

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    Sophieposted April 3, 2014 at 7:05 am

    These look so gooey and delicious!!

    Sophie
    http://what-sophie-said.blogspot.co.uk/
    xxx

    Reply

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    Yingstarposted April 3, 2014 at 7:32 pm

    these look absolutely AMAZING! blueberries and lemons are two of my fav things. can’t wait to try this!!

    Reply

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    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

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    Bree Kitchenposted April 10, 2014 at 8:53 pm

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

    Reply

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    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

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    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

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    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

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    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

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    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!

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    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.

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    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.

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    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.

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    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 :)

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

      Sounds amazing, Dawn – thanks for sharing the photos!

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    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

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