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

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! sallysbakingaddiction.com

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 sallysbakingaddiction.com

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! sallysbakingaddiction.com

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

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours, 50 minutes
  • Yield: 16 bars
  • Category: Bars
  • Method: Baking
  • Cuisine: American


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) unsalted butter, melted
  • 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 lemons*
  • juice of 1 medium lemon*
  • 1 teaspoon pure 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 parchment paper with enough overhang on the sides to easily lift the chilled bars out as a whole. 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.
  5. Lift the parchment paper out of the pan and cut into squares.


  1. Make Ahead & Freezing Instructions: 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.
  2. Lemons: 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

Keywords: lemon blueberry cheesecake bars

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


  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: http://fastpaleo.com/recipe/almond-cream-cheese/

  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.

  9. These are really a great summer time treat!

    For me, the baking time was not exactly correct with either the specific oven I used.. (maybe the type of pan you use affects this? I used a dark glass pan lined with foil)… I had to add an additional 20 minutes onto the original recommended 30 minutes, and checked it halfway through the 20, as to not overcook it.

    I also added a top crust with the same recipe given for the bottom crust, and that was a nice addition for anyone who likes that.

    Overall such a great, tasty recipe and will be making again!

  10. I made these, they are amazing, zingy, sweet, creamy and smooth and crunchy – great flavours and textures. Thanks Sally! I’m excited to try it with other fruits one day. And so glad it freezes well too. So refreshing 🙂

  11. Hi Sally, is it possible to substitute half of the cream cheese with marscapone? I’ve made the original recipe several times before and they were fantastic, but right now I only have one package of cream cheese so was looking to combine it with some marscapone for a cheesecake. Thank you very much!

  12. Can you adapt this recipe for a springform pan? Or do you suggest going to another recipe for that? I’ve made this tons of times as dairy free bars using dairy free cream cheese, comes out delicious. Hoping to make it into a full cheesecake if possible….have you ever tried?

  13. Hi Sally, I have made these bars several times before and they are delicious! I’ve got this thick cranberry-blueberry compote in my fridge (from the holidays). I am wondering if I can use this concoction swirled into the cheesecake layer instead of the blueberries before baking it up? Any thoughts or tips on that? Thank you in advance for your help!

  14. Made these cheesecake bars on Sunday with a gluten free graham crackers and the crust is delicious and was a nice thick layer. Husband also liked this but has requested other fruit as he’s not a big blueberry fan (can’t believe it).

  15. I made these two nights ago and they’re almost all devoured! Like your Creamy Lemon Pie (also delicious), I added salted almonds to the crust, and a teeny bit of almond extract in the filling along with the vanilla. I made slightly sweetened whipped cream as an accompaniment, in case the cheesecake was too tart, and it was divine! Thanks once again, Sally!

  16. I’ve been baking thing from your site like crazy the past couple months challenging myself to become a better baker/cook. Of the many different recipes I’ve tried from your site (all of which have been great) these were my husband’s favorite (he is my official taste tester for everything). The kind of dessert that you take a bite of and your eyes roll back in your head while you go “mmmmmmm” lol. I have a feeling he will request these again.

  17. Hey everyone! I made these yesterday, instead of using blueberries I used frozen saskatoon berries. Also I used zest + juice from only one lemon. I didn’t want the lemon to overpower the saskatoon flavour and they turned out great! Had to increase the baking time (approximately 20 minutes additional time) most likely due to the frozen berries? Anyway, they turned out amazing! Thank you for this.

  18. These came out AMAZING! I love anything with blueberry and lemon combined, and these are the most delicious and light dessert. The crust by itself was so good I was eating the residue out of the bowl. I am going to use this recipe for the rest of time lol

  19. These are delicious!!! I LOVE cheesecake and this recipe did not disappoint! Thank you for sharing you recipes, it has been so long since I have got right into my cooking and thanks to your inspiration I will definitely be cooking a lot more often! ✌

  20. Hello! Just popped in to write that I just absolutely love these bars and have been making them at least once a summer for, oh I don’t know maybe 5 years or so? I did change the crust, I prefer an oatmeal cookie type bottom, so have been using difference recipes for that, but thank you so much for the inspiration and the recipe- they are just wonderful. I often make them to take to a music festival and will freeze them with parchment paper between layers, and when i pull them out they are a huge hit.

  21. Made these today. I used blackberries and added some animal cookie crumbs to my crust (I always add them to my graham cracker crust).

    They’re excellent. Not too sweet or tangy. Just perfect. I also made the dogs some of Sallies peanut butter dog treats today. As always, followed the recipe and they turned out perfect.

    I love Sally’s recipes.
    I’m waiting on her to post a cream cheese Danish so that I can work up the courage to attempt them. I want to do personal sized ones for sharing.

  22. I am very excited to make this recipe, it looks delicious! I was wondering if I could add lavender to these bars, (since I have so much of it,) thinking it would be pretty good. Any way how much do you think should use? Thanks Sally

    1. Hi Avery, You can certainly try it! I’m unsure of how much you would add (a lot depends on the type of lavender you are using).

  23. These turned out fabulous! Thank you!
    I used coconut oil in place of the butter for the crust and added a 1/2 t cinnamon..

  24. My only 8×8 pan is glass. Will a glass pan bake these well, or would it be better to use a metal springform pan?

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally