Blueberry Lemon Cheesecake Bars made on a buttery graham cracker crust are creamy, sweet, and tart with refreshing lemon zest and fresh blueberries.
Cheesecake Bars are a great way to take a Classic Cheesecake and make it simple and portable to bring to a party. After baking in a large dish, you can cut it into squares to easily serve a crowd. This version adds a nice fruity flavor to the fun Dessert Recipe.
BLUEBERRY LEMON CHEESECAKE BARS
This dish is the perfect easy, breezy take on a blueberry cheesecake recipe. There’s no need to worry about using a springform pan or putting it in a water bath. Instead, all this recipe calls for is an easy Graham Cracker Crust, and fruity cream cheese layer all baked in a 9×13 pan. Its size also makes it an ideal recipe if you have a big group to serve.
Lemons and blueberries are the perfect fruit to pair together. The fresh lemon juice perfectly plays up the natural flavors of the blueberries. Together the two fruits are the ultimate combination of sweet and tangy, which makes this dish wonderfully refreshing, especially served in the summer. The flavors have a nice chilling effect.
This is a great recipe to use up any fresh blueberries before they start to go bad. However, if you don’t have fresh blueberries, you can also use frozen. They will thaw out as they bake. In some ways, frozen blueberries are even preferable, as they’re less likely to burst during the baking time than fresh are.
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TIPS FOR MAKING BLUEBERRY LEMON CHEESECAKE BARS
- Prep time: Start the recipe by preheating the oven, and prepping your baking dish with non-stick cooking spray.
- Crust: Put the graham crackers in a high-powered blender. Pulse until they’re broken into coarse crumbs. Then mix them with granulated sugar and cold butter. Once the mixture is combined, use your hands to press it evenly into the prepared baking dish.
- Cream cheese mixture: Add softened cream cheese and sugar to your stand mixer. Turn on the mixer at high speed until it becomes light and fluffy. Lower it to medium speed, and then add in the eggs, sour cream, vanilla extract, lemon zest, lemon juice, and 2 tablespoons of flour. Continue mixing until it’s creamy and smooth.
- Blueberry mixture: Add 2 tablespoons of flour to a mixing bowl and toss the blueberries with it until they’re coated.
- Assemble: Use a rubber spatula to spread the cream cheese filling over the crust, then sprinkle the blueberries on top.
- Baking time: Pop in the oven to bake for 45-50 minutes. Keep the recipe in the oven until filling is set. To test if it’s done jiggle the pan to see if the center wiggles. If it does, continue baking for another couple of minutes.
- Set: Take the Blueberry Lemon Cheesecake Bars from the oven and store them in the fridge to chill before serving.
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VARIATIONS ON BLUEBERRY LEMON CHEESECAKE BARS
- Crust: If you prefer, you can replace the crackers in the crust recipe with cookies. Regular or vanilla Oreos, and ‘Nilla Wafers would all work great for this!
- Fruit: You can add other fruits to the recipe like raspberries, strawberries, cherries, peaches, or plums. They would all add lots of new and delicious flavors.
- Pie filling: You can also try topping the Cheesecake Bars with canned blueberry or cherry pie filling for a syrupy, sweet fruit topping.
- Nuts: For some wonderful crunchy texture in the recipe, try topping off the dish with chopped pecans, cashews, or almonds.
- Toppings: For garnishes, try topping off the dish with powdered sugar, large-grain sugar, and sliced lemons. You can also add dollops of Whipped Cream or serve them with Vanilla Ice Cream.
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HOW TO STORE BLUEBERRY LEMON CHEESECAKE BARS
- Serve: After refrigerating the Blueberry Lemon Bars, you can take them out to serve. They will be good at room temperature for up to 2 hours.
- Store: You can cover the dish in plastic wrap or put the squares in an airtight container to store in the fridge for up to 1 week.
- Freeze: To freeze the bars, wrap them individually in plastic wrap and then put them in an airtight container. They’ll stay good frozen for up to 3 months. Then let them defrost in the fridge overnight.
Graham Cracker Crust:
- 3 cups graham cracker crumbs , (24 full crackers)
- 1/2 cup sugar
- 12 tablespoons unsalted butter , melted
- 24 ounces cream cheese , softened (4 blocks)
- 3/4 cup sugar
- 3 large eggs
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1/4 cup flour , divided
- 1 1/2 cups blueberries , fresh
- Preheat oven to 325 degrees and spray a 9x13 baking dish with baking spray.
- Mix the graham cracker crumbs, sugar, and melted butter together then press it into the baking dish in an even layer.
- To your stand mixer add the cream cheese and sugar on high speed until light and fluffy.
- Lower the speed to medium and add in the eggs, sour cream, vanilla, lemon zest, lemon juice, and 2 tablespoons of flour until smooth.
- Add the remaining 2 tablespoons of flour and the blueberries to a bowl and gently toss to cover.
- Fold blueberries into the cheesecake filling.
- Carefully spread the filling on the crust.
- Bake for 45-50 minutes, or until set and firm.
- Chill completely before serving.
I want to make this for Easter. Can you please clarify the amount of cream cheese? The ingredient list says both 24oz and 4 blocks.
Thanks so much. I love your recipes!
Hello! I’m sorry for the confusion but there is 8oz in each block. Have a great Easter!?
8 oz. x 3 blocks = 24 oz.
8 oz. x 4 blocks = 32 oz.
Thus the confusion. ?