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 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.


  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 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!

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

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

  4. 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!!

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

  6. 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).

  7. 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. 🙂

  8. 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 🙂

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

  10. 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. 🙂

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

  11. 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. 🙂

  12. 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!

  13. 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 .

    1. 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!

  14. 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!

  15. 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!!

  16. 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 🙂

  17. 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.

  18. 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!

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

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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