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:

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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

Description

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!


Ingredients

Crust

  • 10 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
  • 6 Tablespoons (90g) unsalted butter, melted
  • 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 pure vanilla extract
  • 1 and 1/2 cups (225g) fresh or frozen unthawed blueberries

Instructions

  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.

Notes

  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

168 Comments

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  1. 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!

    1. 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?

  2. Chelsea @chelseasmessyapron says:

    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 🙂

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

  3. Chelsea @ Gal on a Mission says:

    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! 🙂

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

  4. Melanie @ Carmel Moments says:

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

  5. 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

    1. 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?

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

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

  7. Taylor @ Food Faith Fitness says:

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

  8. 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.

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

      1. 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!

  9. 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.

  10. Rochelle @ Oh So Sweet Baker says:

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

  11. Shashi @ RunninSrilankan says:

    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!

  12. Norma | Allspice and Nutmeg says:

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

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

  13. Layla @ Brunch Time Baker says:

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

  14. Yum , those bars look so moist and delicious

  15. 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 🙂

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

  16. 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

  17. Gayle @ Pumpkin 'N Spice says:

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

  18. 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!

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

  19. Averie @ Averie Cooks says:

    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

    1. 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. 🙂

  20. Cate @ Chez CateyLou says:

    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!

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

  22. Joy @Baking-Joy says:

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

  23. Alyssa @ My Sequined Life says:

    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!

  24. Amy Glessner says:

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

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

  25. 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.

    1. Have a wonderful, safe trip Iram!

  26. Kelly - LEFT SIDE OF THE TABLE says:

    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! 🙂

  27. Stephanie @ Girl Versus Dough says:

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

  28. Nila @ The Tough Cookie says:

    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!

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

  29. “salted caramel runs through my veins” ha, I love that!
    These look gorgeous — like springtime in a bar 🙂

  30. Caley Buxton says:

    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!!

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

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