There’s something magical about the combination of tart lemon and juicy blueberries. Add in the creamy richness of cheesecake, and you’ve got yourself a dessert that’s impossible to resist! These Lemony Blueberry Cheesecake Bars are the perfect balance of sweet and tangy, with a buttery graham cracker crust that ties it all together. Trust me, once you try them, they’ll become a regular in your dessert rotation.

Whether you’re hosting a brunch, celebrating a special occasion, or simply satisfying your sweet tooth, this recipe is as versatile as it is delicious. Plus, they’re easy to make and beautiful to serve—perfect for impressing your guests or treating yourself!

The Story Behind Lemony Blueberry Cheesecake Bars

Lemon and blueberry have always been a beloved pairing in the dessert world, but cheesecake takes it to another level. These bars are inspired by the classic cheesecake recipe with a fresh, fruity twist. The idea came to me during a summer farmers’ market trip, where I spotted the most gorgeous, plump blueberries. Combined with some Meyer lemons I had at home, I knew I had to make something special.

This recipe has evolved over the years. Initially, I made it as a full cheesecake, but let’s be honest—bars are so much easier to share and serve. They’re also perfect for potlucks, picnics, and parties. Plus, they’re just the right size for satisfying a dessert craving without feeling overly indulgent.

Seasonally, this recipe shines in the spring and summer when fresh blueberries are abundant. But don’t worry—frozen blueberries work just as well, so you can enjoy these cheesecake bars year-round. They’re a little slice of sunshine on a plate!

Ingredients for Lemony Blueberry Cheesecake Bars

To make the best Lemony Blueberry Cheesecake Bars, it’s all about choosing the right ingredients. Here’s a breakdown:

Graham crackers: The base of the crust. Opt for whole graham crackers and crush them yourself for the freshest flavor. You can substitute with digestive biscuits or gluten-free crackers if needed.
Butter: Melted butter binds the crust together and adds richness. I prefer unsalted butter to control the salt level.
Cream cheese: The star of the show! Use full-fat cream cheese for the creamiest texture. Make sure it’s softened to avoid lumps in your batter.
Sour cream: Adds a tangy depth to the cheesecake filling. If you’re out of sour cream, Greek yogurt works beautifully.
Granulated sugar: Sweetens the filling and balances the tartness of the lemon.
Lemons: Fresh lemon juice and zest bring the zing. Meyer lemons are slightly sweeter, but regular lemons work just as well.
Eggs: Help set the cheesecake filling. Always use room-temperature eggs for smoother mixing.
Blueberries: Fresh or frozen blueberries add bursts of flavor. If using frozen, don’t thaw them—this prevents excess moisture.
Vanilla extract: Enhances the overall flavor profile. Pure vanilla extract is best, but imitation works in a pinch.

Pro Tip: If you have leftover blueberries, toss them with a little lemon juice and sugar for a quick topping to serve alongside the bars!

Equipment You’ll Need

You don’t need fancy tools to make these cheesecake bars, but a few basics will make your life easier:

9×13-inch baking pan: The perfect size for these bars. Line it with parchment paper for easy removal.
Mixing bowls: Have at least two on hand—one for the crust and one for the filling.
Electric mixer: A hand or stand mixer works great for mixing the filling until smooth.
Spatula: For scraping the bowl and spreading the filling evenly.
Zester: A microplane zester is the easiest way to get fine lemon zest.
Food processor or rolling pin: For crushing the graham crackers.

If you don’t have a food processor, place the graham crackers in a zip-top bag and crush them with a rolling pin—it’s a little therapeutic, honestly!

How to Make Lemony Blueberry Cheesecake Bars

Prepare the crust: Preheat your oven to 350°F (175°C). In a food processor, pulse 2 cups (about 15 sheets) of graham crackers until finely ground. Mix with 1/2 cup (115g) melted butter and 1/4 cup (50g) granulated sugar. Press the mixture firmly into a parchment-lined 9×13-inch pan. Bake for 10 minutes, then set aside to cool.
Make the cheesecake filling: In a large bowl, beat 24 ounces (680g) softened cream cheese with 1 cup (200g) granulated sugar until smooth. Add 1/2 cup (120g) sour cream, 3 large eggs, 2 teaspoons vanilla extract, and the zest and juice of 2 large lemons. Mix until creamy and well combined.
Add the blueberries: Gently fold in 1 1/2 cups (225g) fresh or frozen blueberries, being careful not to crush them.
Assemble and bake: Pour the filling over the cooled crust, spreading it evenly. Bake for 35-40 minutes, or until the edges are set and the center has a slight jiggle. Let cool completely at room temperature, then refrigerate for at least 3 hours.
Slice and serve: Once chilled, use the parchment paper to lift the cheesecake out of the pan. Slice into bars and enjoy!

Pro Tip: If your cheesecake cracks, don’t stress—it’s still delicious. Plus, the blueberries on top hide imperfections beautifully!

Cooking Tips & Techniques

Making cheesecake bars isn’t difficult, but here are a few tips to ensure success:

Room temperature ingredients: Always use softened cream cheese and room-temperature eggs to prevent lumps in your batter.
Don’t overmix: Mix until just combined to avoid incorporating too much air, which can cause cracks.
Cool gradually: Let the cheesecake cool at room temperature before refrigerating. Sudden temperature changes can lead to cracking.
Use parchment paper: Lining the pan makes it easier to lift out the bars cleanly.
Check your oven temperature: An oven thermometer ensures accurate baking times.

I’ve learned these tips through trial and error—trust me, they make all the difference!

Variations & Adaptations

These bars are endlessly adaptable. Here are some ideas:

Gluten-free version: Use gluten-free graham crackers for the crust.
Berry swap: Substitute blueberries with raspberries, blackberries, or a mix of your favorite berries.
Lemon-lime twist: Replace half the lemon juice with lime juice for a citrusy variation.
Vegan option: Use dairy-free cream cheese, coconut cream, and egg replacer for the filling.
Chocolate drizzle: Add a drizzle of melted white or dark chocolate on top for extra indulgence.

My personal favorite? Mixing blueberries with raspberries for a slightly tart kick!

Serving & Storage Suggestions

Here’s how to make the most of your cheesecake bars:

Serving: Serve chilled, either plain or topped with whipped cream. A sprinkle of lemon zest adds a pop of color.
Pairings: These bars go beautifully with a cup of coffee or tea. For a fancier dessert, serve alongside a scoop of vanilla ice cream.
Storage: Store in an airtight container in the fridge for up to 5 days. They also freeze well—just wrap tightly and freeze for up to 2 months.
Reheating: Let frozen bars thaw in the fridge overnight. Avoid microwaving to maintain texture.

The flavors actually deepen after a day in the fridge, so they’re perfect for make-ahead desserts!

Nutritional Information & Benefits

Here’s the estimated nutritional breakdown per bar (based on 16 servings):

Calories: 250
Fat: 15g
Carbohydrates: 24g
Protein: 4g

While indulgent, key ingredients like blueberries and lemons provide vitamins, antioxidants, and immune-boosting benefits. These bars are a treat worth savoring, and they’re easy to fit into a balanced diet when enjoyed in moderation!

Conclusion

There you have it—a foolproof recipe for Lemony Blueberry Cheesecake Bars that’s sure to become a favorite. Whether you’re baking for loved ones or treating yourself, these bars are the perfect mix of creamy, tangy, and sweet. I love how versatile they are, and I hope you’ll have as much fun making them as I did!

If you try this recipe, I’d love to hear how it turned out. Share your thoughts in the comments below, and don’t forget to pin this recipe for later. Happy baking!

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work just as well. Don’t thaw them before adding to the filling to prevent excess moisture.

What if my cheesecake cracks?

Cracks are common and don’t affect the flavor. You can cover them with whipped cream or extra blueberries for presentation.

Can I make this recipe gluten-free?

Absolutely! Just swap the graham crackers for a gluten-free alternative.

How long will these bars last?

Store them in the fridge for up to 5 days or freeze for up to 2 months. They taste best chilled!

Can I use other fruits?

Yes! Try raspberries, blackberries, or even diced strawberries for a different twist.

Lemony Blueberry Cheesecake Bars Recipe Easy and Irresistible