Lemon Blueberry Cheesecake Bars

Jump to Recipe

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

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

Directions:

  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

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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

146 Comments

  1. 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!!

  2. 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!

  3. 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?

  4. 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

  5. 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!

  6. 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.

  7. 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!!

    1. 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.

  8. 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.

  9. 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.

  10. I  made these last week after hearing rave reviews from my mom and sister.  :-))  They are amazing…addictive, actually!  I live in Germany so I made my own “graham cracker” crust.  (For those in a similar situation, I used Leibnitz Vollkorn Kekse and added nutmeg and cinnamon, with the 6 tablespoons butter and sugar per the recipe. For the cream cheese, I used Philadelphia “Doppelrahm” because I couldn’t find the “Regular”. They turned out perfectly….). Thank you for the recipe!  I think I will be making them frequently.  🙂

  11. These are delicious. While the adults all loved the intense lemon flavor, my grandchildren thought they were too lemony. I changed the recipe to use only the juice and zest of 1/2 a lemon and they are perfect for the little ones. Thanks so much for sharing.

  12. These are delicious!  Sally, I have been reading your blog for several months now and I have tried over a dozen recipes and each one is amazing.  I am an avid baker and I spend most of my free time in the kitchen, so I definitely consider myself a bit of a food snob, ha.  But your recipes continually exceed expectations!!  
    I grew up in rural SC, and I remember baking all the time with my mom as a kid.  Isn’t it funny how once you’ve had amazing homemade goodies it becomes difficult to settle for store-bought goods?? 🙂  I am usually that person who always brings the dessert or homemade goodies to a get together, and your lemon blueberry cheesecake bars are definitely going into my repertoire.   In fact, my best friend has had a terrible week so I am making another batch to surprise her with tomorrow.  Also love your pancake recipes, amazing.  

    1. Thanks so much for the sweet comment, Laura! I appreciate you taking the time to write. I know what you mean about store-bought goodies. I always, always am preparing homemade treats. As you can imagine! And these lemon blueberry cheesecake bars– what a sweet surprise to lift your friend’s spirits.

  13. Hi Sally! It’s very hard to find fresh blueberries here in the Philippines, can I just bake the cheesecake without the blueberries and just top it off with blueberry jam before serving? I would really appreciate your reply. Thank you!!!! 🙂

  14. YUM! Anything fruity is my favorite. I’ve been wondering if your bar-type recipes would turn out well if doubled for a 9×13 size? Looking for more recipes for a crowd 🙂

  15. Hello Sally!

    I was looking at a different recipe for cheesecake bars and that recipe called for 2 eggs with 16 oz of cream cheese. What would the difference in taste be? I love the way yours taste and am hesitant to try the additional egg! 

    1. I can’t speak for the other recipe, but these bars don’t taste egg-y or custardy. They taste like thick cheesecake. Not sure if that helps at all! I’d say maybe try that recipe as written because maybe other ingredients differ as well?

  16. Hi Sally! I tried these today and loved them. However, the granulated in the crust did not dissolve. It was still there with every bite. Is this normal?

    1. It’s not normal. Are you using regular granulated sugar or perhaps a coarser sugar sub? I’m glad you loved the bars, but if you make them again and do not want to taste those sugar granules, how about using superfine or even confectioners sugar instead?

  17. THESE BARS WERE A HIT at my neighborhood cookout this weekend. Your lemon oatmeal creme bars are an absolute favorite of mine so I decided to give this one a whirl. They literally were gone 5 minutes after I put them out and I received so many compliments. Little did they know how simple this recipe was! I can’t wait to make them again. 

  18. I need to make some cheesecake bars that can be served as canapé type deserts. How strong structurally are these? If I cut them and they are at room temperature for up to an hour, will they still be bars?

    Thanks
    Polly

  19. Just made these today for a crawfish boil this weekend, and hey came out great! They’re tangy but still sweet (and not too sweet). Lemon and blueberry is such any amazing flavor combo. Thank you!

  20. these are fab! i just made them today.

    can i just ask, once i took them out of the oven, so many seconds later i noticed a line appearing from the blueberries which turned into a crack, 2 or 3. do you have any idea what could have caused this? i cooked them for 35 minutes, i opened the oven door at 30 minutes (to check them) then closed straight away again. i then took them out of the oven to cool!
    thanks sally

  21. Made these last night for a work meeting today and they turned out great!! A bit mushy because of the heat but still yummy.

  22. These are wonderful! The light and fluffy cheesecake is perfectly citrus without being tart. The pop of blueberries is both tasty and pretty, and the thick and fresh tasting crust is the right amount of sweet. These were a hit. Thanks Sally.

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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

×