Addictive Recipes from a Self-Taught Baker

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!

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 Blueberry Cheesecake Bars. So simple to make!

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.

Blueberry Lemon Cheesecake Bars recipe on

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.

The PERFECT Homemade Graham Cracker Crust. Here's exactly how I make it every time!

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 a few 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.

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.

Creamy Lemon Blueberry Cheesecake Bars. So simple to make!

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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

More lemon recipes you’ll love:

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!



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


  • 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 lemons1
  • juice of 1 medium lemon1
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (225g) fresh or frozen unthawed blueberries


  1. Preheat oven to 350°F (177°C). Line an 8-inch square baking pan with aluminum foil with enough overhang on the sides. Set aside.
  2. 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.
  3. Make 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.
  4. 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.
  5. Make ahead tip: The bars stay fresh in an airtight container in the refrigerator for up to 5 days. You can freeze the bars for up to 3 months. Then, thaw overnight in the refrigerator before serving.

Recipe Notes:

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

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© 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.

Try my Nutella Swirl Cheesecake Bars next!

Nutella Swirl Cheesecake Bars

Also, here are my Snickers Cheesecake Bars and Strawberry Swirl Chocolate Chip Cheesecake Bars.


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


  1. These turned out perfectly. They were so rich and yet perfectly refreshing for a hot summer day. Everyone couldn’t get over how perfect the crust was.

  2. hi
    I am making them for a party next wknd. Can I refrigerate them for a week or freeze them? Or how far ahead can I make them and still have them fresh…Thanks…

  3. I made these for Thanksgiving and they were a huge hit so they were requested again for Christmas. They were easy to make and made me look like quite the baker in my families eyes. Thank you!

  4. Hi Sally! The cheesecake bars look spectacular and I can’t wait to try them! Just one question: is it possible to lighten it up with a bit of Greek yoghurt like with your skinny chocolate chip cheesecake bars so I get a bit more filling and I can use up my yoghurt? I’ve made those bars like a million times and they’ve turned out perfect everytime but I’ve been craving something lemon blueberry recently! Thanks! And sorry about the odd question haha!

  5. I am so sad as I type this comment. I’ve made your Pineapple Upside Down cake many times before and it was a huge success. I had people come to me with hugs to thank me for such a delicious treat. Now, this recipe for Lemon Blueberry Cheesecake Bars? They turned out to be soggy and fell apart as I cut them. I had to scrap the whole deal and go make a new batch. I think the reason for it was the frozen blueberries. Next time I will use fresh OR will thoroughly thaw out the frozen ones.

  6. I am making this recipe today and they are taking a long time to bake! The edges are golden but the inside is still very wet and jiggly. I’m assuming they are set when a toothpick comes out clean? I hope the longer baking time helps! The recipe looks amazing and I know my family will love them for after Easter dinner! 

  7. These are so delicious! I couldn’t wait to chill them for 3 hours, so I snuck a spoonful out of the pan. Worth it.
    My tin foil ripped when I tried to lift them, so I’d use parchment next time.
    I made a vegan version by replacing the egg with 2 Tbsp of flour, butter with vegan margarine, and cream cheese with this recipe:

  8. These beautiful cheesecake bars right now are in the oven! I used homemade blueberry jam to make a design with the filling! It is going to be a bday present.
    Thanks for always sharing.

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