Go Back
To make these tasty Lemon Blueberry Cheesecake Bars, you need fresh and simple ingredients. Here is the list of what you'll need: - 1 ½ cups graham cracker crumbs - ⅓ cup granulated sugar - ½ cup unsalted butter, melted - 16 oz cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - ¼ cup fresh lemon juice - 1 cup fresh blueberries - 2 tablespoons cornstarch Each ingredient plays a key role in this recipe. The graham cracker crumbs form a crunchy base, while the cream cheese creates a rich and creamy filling. The fresh blueberries add a burst of flavor and color. The lemon zest and juice give the bars a bright and tangy taste. Remember, using fresh ingredients makes a big difference in flavor. The sweet blueberries and zesty lemon work together for a perfect balance. You can find most of these ingredients at your local grocery store. Enjoy gathering your supplies! {{ingredient_image_1}} First, we need to get the oven ready. Preheat your oven to 350°F (175°C). Next, grab a 9x9 inch baking pan. Grease it with a little butter. Then, line the pan with parchment paper. Leave some paper hanging over the edges. This makes it easy to lift the bars out later. In a medium bowl, combine 1 ½ cups of graham cracker crumbs with ⅓ cup of sugar. Add ½ cup of melted unsalted butter. Mix it well until it looks like wet sand. Press this mixture firmly into the bottom of your prepared baking pan. Aim for an even layer. Bake this crust for 8-10 minutes. You want it to turn lightly golden. After baking, let it cool for a bit. Now, let’s prepare the filling. In a large bowl, beat 16 oz of softened cream cheese with 1 cup of sugar. Use a hand mixer or stand mixer. Mix until it is smooth and creamy. Add 2 large eggs, one at a time. Mix on low speed after each egg. Be careful not to overmix. Next, add 1 teaspoon of vanilla extract, the zest of 1 lemon, and ¼ cup of fresh lemon juice. Mix until everything is well blended. In a small bowl, toss 1 cup of fresh blueberries with 2 tablespoons of cornstarch. This keeps them from sinking in the filling. Gently fold the blueberries into the cream cheese batter. Pour the cheesecake mixture over the cooled crust. Spread it out evenly. Bake in the oven for 30-35 minutes. You want the center to be set with a slight jiggle. After baking, take it out and let it cool to room temperature. Once cool, refrigerate the cheesecake bars for at least 4 hours, but overnight is better. This helps them set fully. When ready, lift the bars out using the parchment paper and cut them into squares. To get a smooth and creamy cheesecake, start with softened cream cheese. This means taking it out of the fridge at least an hour before you mix. Use a hand mixer or stand mixer. Beat the cream cheese and sugar on low. Mix just until smooth. Overmixing adds too much air and can make the bars crack when baking. Baking time is key for perfect bars. Preheat your oven to 350°F (175°C). Bake the cheesecake bars for 30 to 35 minutes. The center should be set but still have a slight jiggle. This means it is done. If you stick a toothpick in, it should come out clean but not dry. For a beautiful presentation, serve the bars on a decorative platter. Before serving, lift the bars from the pan using the parchment paper. Cut them into neat squares. Garnish each piece with fresh blueberries and a sprinkle of lemon zest. This adds color and extra flavor, making them look as good as they taste. Pro Tips Use Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature before mixing. This will ensure a smooth and creamy filling without lumps. Don’t Overmix: When adding the eggs, mix on low speed and just until combined. Overmixing can lead to a denser texture in your cheesecake. Cool Gradually: Allow the cheesecake to cool at room temperature before refrigerating. This helps prevent cracking on the surface as it cools. Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries instead of frozen. If using frozen, make sure to thaw and drain them well. {{image_2}} You can switch up the berries in this recipe. Try raspberries, strawberries, or blackberries. Each berry brings its own taste and color. For a fun twist, you can add citrus flavors. Lime or orange zest can brighten the bars. Just keep the lemon juice to balance the sweetness. If you want a nutty flavor, use a nut-based crust. Almonds or pecans can work well. Just pulse them into crumbs and mix with butter. For those avoiding gluten, try a gluten-free graham cracker. There are many options available in stores today. You can swap cream cheese for a lighter option. Greek yogurt can work, but the texture will change. If you're vegan, use cashew cream instead. For egg substitutes, try flaxseed meal or chia seeds. Mix one tablespoon with three tablespoons of water to replace one egg. These swaps keep the bars tasty and fun! To keep your lemon blueberry cheesecake bars fresh, store them in the fridge. Use an airtight container to prevent them from drying out. If you want to keep them for longer, freezing is an option. Wrap each bar tightly in plastic wrap, then place them in a freezer-safe bag. This protects their flavor and texture. How long do they last? In the fridge, these cheesecake bars will stay good for about 5 days. If you freeze them, they can last up to 3 months. Just remember to label the bags with the date, so you know when to use them. How to restore texture when serving? If you want to enjoy them warm, take a bar out of the fridge. Let it sit at room temperature for about 15 minutes before serving. This helps the texture feel creamy again. You can also warm them slightly in the microwave for 10-15 seconds. Be careful not to overheat them, or the texture will change. Yes, you can use frozen blueberries. They add a nice burst of flavor. However, they may change the texture slightly. Frozen blueberries can release more juice, making the bars a bit softer. If you use them, toss them in cornstarch like fresh ones. This will help keep the filling from being too wet. If you want an alternative to Graham crackers, try digestive biscuits or crushed vanilla wafers. You can also use crushed nuts for a gluten-free option. Just be sure to adjust the butter amount if you change the base. Each option gives a different taste and texture to your crust. Yes, refrigerating the cheesecake bars is important. It helps them set properly and keeps them safe to eat. The cold helps firm up the filling. Letting them chill for at least four hours is best. For the best flavor and texture, leave them overnight if you can. Absolutely! These bars are great for meal prep. Make them a day or two in advance. Just store them in the fridge until you are ready to serve. This gives the flavors time to meld together. It also makes your day easier when you have guests over. This blog post covered making delicious cheesecake bars using simple ingredients like cream cheese and blueberries. We discussed each step, from making the crust to baking and cooling the bars. You learned tips for the perfect texture and ways to customize your cheesecake. In conclusion, you now have all the tools to create these tasty treats. Enjoy sharing them with friends or savoring them on your own! Happy baking!

Lemon Blueberry Cheesecake Bars

Delicious cheesecake bars with a lemon and blueberry flavor, perfect for dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 4 hours 40 minutes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 unit Zest of 1 lemon
  • 0.25 cup fresh lemon juice
  • 1 cup fresh blueberries
  • 2 tablespoons cornstarch

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper, leaving some overhang for easy removal later.
  • In a medium bowl, combine the graham cracker crumbs, ⅓ cup sugar, and melted butter. Mix until it's well combined and resembles wet sand.
  • Press the graham cracker mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and allow to cool slightly.
  • In a large mixing bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy using a hand mixer or stand mixer.
  • Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
  • Add the vanilla extract, lemon zest, and lemon juice to the cream cheese mixture. Mix until fully incorporated.
  • In a small bowl, toss the blueberries with cornstarch until they are well coated. This prevents them from sinking in the filling.
  • Fold the blueberries gently into the cheesecake batter.
  • Pour the cheesecake mixture over the prepared crust and spread it evenly.
  • Bake in the oven for 30-35 minutes or until the center is set and a slight jiggle remains.
  • Once baked, remove from the oven and let cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight, to set fully.
  • Before serving, lift the bars out of the pan using the parchment paper and cut them into squares.

Notes

Serve the cheesecake bars on a decorative platter. Garnish with additional fresh blueberries and a sprinkle of lemon zest for an attractive finish.
Keyword bars, blueberry, cheesecake, dessert, lemon