The Best Lemon Blueberry Cheesecake Bars Recipe Ever Made

Sweet memories often bloom around a lemon blueberry cheesecake bars adventure that promises pure comfort.

Soft cream cheese melts perfectly with tangy citrus notes dancing across each delectable bite.

Juicy blueberries nestle between creamy layers, creating delightful unexpected bursts of flavor.

Buttery graham cracker crusts provide a satisfying crunch beneath silky smooth filling.

Summer desserts rarely come more inviting than these elegant rectangular treats.

Minimal ingredients and straightforward techniques mean anyone can master this stunning recipe.

Prepare to indulge in a dessert that whispers sophisticated simplicity.

Why Lemon Blueberry Cheesecake Bars Are Popular

• Burst with Flavor: Tangy lemon and sweet blueberries create a vibrant, mouthwatering combination that dances on your taste buds.
• Impress Without Stress: These bars look elegant and complicated but come together quickly with simple ingredients and straightforward steps.
• Perfect Party Pleaser: Portable, easy to serve, and universally loved, these cheesecake bars are ideal for potlucks, gatherings, and casual celebrations.
• Customize with Ease: Swap blueberries for other fruits or adjust lemon intensity to match your personal preference, making this recipe wonderfully adaptable.

Lemon Blueberry Cheesecake Bars Ingredients

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake bars.
• Unsalted Butter: Helps bind the crust ingredients and adds richness to the base.

• Cream Cheese: The main component that creates the smooth and creamy texture of the cheesecake.
• Granulated Sugar: Adds sweetness and helps balance the tanginess of the cream cheese.
• Large Eggs: Provide structure and help the cheesecake set properly.
• Vanilla Extract: Enhances the overall flavor with its warm and aromatic notes.

• Lemon Zest, Lemon Juice: Bright citrus elements that add a fresh and tangy dimension to the cheesecake.
• Fresh Blueberries: Provide bursts of juicy sweetness and a pop of color throughout the bars.

How to Bake Lemon Blueberry Cheesecake Bars

Step 1: Prep the Oven and Pan

Heat your oven to 350°F.

Line a 9×13 inch baking pan with parchment paper, allowing some overhang for easy removal later.

Step 2: Create the Crunchy Crust

Crush graham crackers into fine crumbs.

Mix the crumbs with melted butter until they stick together.

Press this mixture firmly into the bottom of the prepared pan, creating an even layer that will serve as the foundation for your cheesecake bars.

Step 3: Whip Up the Creamy Filling

In a large mixing bowl, blend cream cheese until smooth and fluffy.

Gradually add sugar and continue mixing.

Incorporate eggs one at a time.

Grate fresh lemon zest and squeeze lemon juice into the mixture.

Pour in vanilla extract and mix until everything is perfectly combined and silky.

Step 4: Assemble the Delightful Layers

Pour the creamy cheesecake mixture over the graham cracker crust.

Scatter fresh blueberries across the top, allowing them to slightly sink into the filling.

The berries will create beautiful bursts of color and flavor throughout the bars.

Step 5: Bake to Perfection

Place the pan in the preheated oven.

Bake for about 35-40 minutes, or until the center is just set but still slightly jiggly.

The edges should be lightly golden and pulling away from the sides of the pan.

Step 6: Cool and Chill

Remove the pan from the oven and let it cool completely at room temperature.

Once cooled, transfer to the refrigerator and chill for at least 3 hours or overnight.

This helps the bars set and makes cutting easier.

Step 7: Slice and Serve

Using the parchment paper overhang, lift the entire dessert out of the pan.

Cut into neat squares or rectangular bars.

For clean cuts, use a sharp knife wiped with a warm, damp cloth between each slice.

Tips for Lemon Blueberry Cheesecake Bars

• Bake graham cracker base for 8-10 minutes before adding cheesecake filling to enhance its texture and prevent sogginess.
• Toss fresh blueberries in a light dusting of flour to prevent color bleeding and maintain clean bar appearance.
• Ensure cream cheese is at room temperature and beat until completely smooth to avoid lumps in the cheesecake mixture.
• Chill bars thoroughly and use a hot, clean knife wiped between each cut for perfectly neat and professional-looking bars.
• Add a pinch of lemon zest directly onto blueberries before baking to intensify the citrus and fruit notes.

Variations of Lemon Blueberry Cheesecake Bars

• Gluten-Free Blueberry Bars: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly version.
• Vegan Citrus Cheesecake Squares: Swap cream cheese with cashew-based cream cheese, use coconut oil instead of butter, and replace eggs with silken tofu or flax eggs.
• Low-Sugar Berry Bars: Substitute sugar with monk fruit sweetener or stevia, and use frozen blueberries for a lower-calorie alternative.
• Dairy-Free Lemon Bars: Use coconut cream cheese, plant-based butter, and coconut milk to create a creamy, lactose-free dessert option.

Serving Lemon Blueberry Cheesecake Bars

• Brunch Delight: Serve these tangy bars alongside a fresh fruit salad and mimosas for a delightful weekend morning treat.
• Dessert Platter Perfection: Arrange bars on a beautiful platter with mint leaves and extra blueberries for an elegant presentation at dinner parties.
• Coffee Companion: Pair with a hot cappuccino or cold brew coffee to complement the zesty lemon and sweet blueberry flavors.
• Picnic Perfect: Pack these portable bars in a cooler for outdoor gatherings, summer picnics, or potluck dessert contributions.

Storing Lemon Blueberry Cheesecake Bars

• Store bars in an airtight container in the refrigerator for up to 5 days. Cover tightly with plastic wrap to prevent drying out and absorbing other food odors.
• Wrap individual bars in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Keep bars chilled until just before serving. Do not leave at room temperature for more than 2 hours to prevent bacterial growth.
• Enjoy chilled or let sit at room temperature for 10-15 minutes. Avoid microwaving, as it can make the texture soggy and compromise the creamy consistency.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries, but make sure to thaw and pat them dry before adding to the cheesecake bars to prevent excess moisture.

• How do I prevent the cheesecake bars from cracking?

Avoid overmixing the batter, bake at the correct temperature, and let the bars cool gradually in the oven with the door slightly open to minimize cracking.

• Is it possible to make these bars gluten-free?

Absolutely! Simply substitute graham cracker crumbs with gluten-free graham cracker crumbs or crushed gluten-free cookies.

• How long can these cheesecake bars stay fresh?

When stored in an airtight container in the refrigerator, these bars will remain fresh for up to 5 days.

Lemon Blueberry Cheesecake Bars Recipe

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4.6 from 34 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Delightful lemon blueberry cheesecake bars blend tangy citrus with sweet berries in a creamy, irresistible dessert. Silky layers of rich cheesecake and juicy blueberries create a perfect summer treat you won’t be able to resist.

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Ingredients

Scale 1x2x3x

Crust:

• 1 1/2 cups (180 grams) graham cracker crumbs
• 1/2 cup (113 grams) unsalted butter, melted

Cheesecake Filling:

• 16 ounces (454 grams) cream cheese, softened
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice

Topping:

• 1 cup (150 grams) fresh blueberries

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Instructions

1. Line a baking pan with parchment paper, ensuring overhang for easy removal. Preheat oven to 350°F.
2. Combine graham cracker crumbs with melted butter, pressing firmly into an even layer across the bottom of the pan.
3. Using an electric mixer, cream together cream cheese and sugar until smooth and fluffy.
4. Incorporate eggs one at a time, mixing thoroughly after each addition.
5. Fold in lemon zest, lemon juice, and vanilla extract, blending until the mixture is uniform and creamy.
6. Gently pour the cheesecake batter over the prepared graham cracker crust.
7. Scatter fresh blueberries evenly across the surface of the cheesecake mixture.
8. Bake for 35-40 minutes, or until the center is set but still slightly jiggly.
9. Remove from oven and allow to cool completely at room temperature.
10. Refrigerate for at least 3 hours to ensure bars are firm and easily sliceable.
11. Lift out of pan using parchment paper edges, cut into square bars, and serve chilled.

Notes

• Chill the cream cheese beforehand to ensure a smooth, lump-free cheesecake mixture that blends perfectly.
• Gently fold blueberries into the top layer to prevent them from sinking completely into the batter.
• For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs for the crust.
• Enhance the lemon flavor by adding a light lemon glaze or zest sprinkle on top of the cooled bars for an extra citrusy kick.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 280 kcal
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg