These lemon blueberry cheesecake bars give me all the creamy cheesecake satisfaction without the stress of a full-sized cheesecake. With a buttery graham cracker crust, smooth lemony cream cheese filling, and bursts of juicy blueberries, they strike the perfect balance between tangy and sweet. They’re portable, easy to slice, and a hit every time I serve them.

Why You’ll Love This Recipe

I love how these bars capture all the rich, tangy flavor of cheesecake but are far simpler to prepare. I don’t have to fuss with a water bath or worry about cracks — just mix, bake, chill, and enjoy. The lemon adds a refreshing brightness, the blueberries give pops of juicy sweetness, and the thick graham cracker crust holds it all together beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• graham cracker crumbs

• unsalted butter, melted

• granulated sugar

• full-fat brick cream cheese, softened

• large egg

• lemon zest

• lemon juice

• pure vanilla extract

• fresh or frozen blueberries

Directions

1. I preheat the oven to 350°F (177°C) and line a 9-inch square baking pan with parchment, leaving overhang for easy removal.

2. For the crust, I stir graham cracker crumbs and sugar together, then mix in melted butter until sandy and evenly moistened. I press it into the pan and prebake for 8 minutes.

3. While the crust is still warm, I beat the cream cheese until smooth, then add the egg, sugar, lemon zest, lemon juice, and vanilla, mixing until creamy.

4. I gently fold in the blueberries, then spread the filling evenly over the warm crust.

5. I bake for 30–35 minutes, until set and lightly browned at the edges.

6. The bars cool at room temperature for 30 minutes, then I refrigerate for at least 3 hours before slicing.

Servings and timing

This recipe makes 16 small bars.
Prep time: 15 minutes
Bake time: 40 minutes
Cooling/chilling time: about 4 hours
Total time: about 4 hours 55 minutes

Variations

I sometimes swap blueberries for raspberries or blackberries for a different fruity twist. For extra flavor, I swirl in a couple of spoonfuls of lemon curd before baking. A sprinkle of shredded coconut on top of the crust before adding the filling gives a tropical hint.

Storage/Reheating

I store the bars in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months — I just thaw them overnight in the fridge before serving. No reheating is needed.

FAQs

Can I use frozen blueberries?

Yes, but I add them straight from the freezer so they don’t bleed too much into the batter.

Can I make these without lemon?

Yes, but the lemon is what makes these bars bright and fresh. Without it, they’ll be more like classic cheesecake bars.

How do I get clean slices?

I chill the bars thoroughly, then slice with a sharp knife, wiping the blade clean between each cut.

Can I use digestive biscuits instead of graham crackers?

Yes, I just grind them into crumbs, add a bit more sugar, and possibly extend the prebake time slightly.

Do these need to be refrigerated?

Yes, since they contain cream cheese, they should always be stored chilled.

Conclusion

These lemon blueberry cheesecake bars give me everything I love about cheesecake in a more approachable, snackable form. The creamy lemon filling, sweet bursts of blueberry, and buttery crust make each bite irresistible. They’re perfect for potlucks, picnics, or just as a special treat to keep in the fridge.

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