Print

Lemon Blueberry Cheesecake Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy lemon blueberry cheesecake bars with a buttery graham cracker crust. These easy-to-make bars combine the tangy richness of cheesecake with bursts of juicy blueberries, making them perfect for slicing, serving, and snacking.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours 55 minutes (including chilling)
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar (for crust)

6 tablespoons unsalted butter, melted

16 oz full-fat brick cream cheese, softened

1/3 cup granulated sugar (for filling)

1 large egg

1 tablespoon lemon zest

3 tablespoons fresh lemon juice

1 teaspoon pure vanilla extract

1 cup fresh or frozen blueberries

Instructions

  1. Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, mix graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until the mixture resembles wet sand.
  3. Press the mixture firmly into the prepared pan. Bake for 8 minutes, then remove from oven.
  4. While the crust is warm, beat cream cheese until smooth. Add 1/3 cup sugar, egg, lemon zest, lemon juice, and vanilla extract. Mix until creamy and smooth.
  5. Gently fold in the blueberries, then pour and spread the filling evenly over the warm crust.
  6. Bake for 30–35 minutes, or until set and edges are lightly browned.
  7. Let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours before slicing into bars.

Notes

  • Use frozen blueberries directly from the freezer to prevent bleeding.
  • Swap blueberries for raspberries or blackberries for variety.
  • Swirl in lemon curd before baking for extra flavor.
  • Add shredded coconut on the crust for a tropical hint.
  • Use a sharp knife and clean between cuts for neat slices.

Nutrition