Go Back
- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened at room temperature - 1 cup Greek yogurt - ¾ cup granulated sugar - 2 large eggs, at room temperature - 2 tablespoons fresh lemon juice - Zest of 1 large lemon - 1 teaspoon pure vanilla extract - 1 ½ cups fresh blueberries, rinsed and patted dry Using fresh and high-quality ingredients makes a big difference. I recommend using real cream cheese, not a low-fat version. The cream cheese adds rich flavor and creaminess. Choose full-fat Greek yogurt for a smooth texture. Fresh blueberries should be firm and vibrant. This ensures a burst of flavor in each bite. If you need a gluten-free option, you can use gluten-free graham cracker crumbs. For a lighter version, swap half the cream cheese for more Greek yogurt. If you prefer a sweeter dessert, you can add more sugar to taste. You can also use lemon extract instead of fresh lemon juice if needed. Start by preheating your oven to 350°F (175°C). Grab an 8x8 inch baking pan and line it with parchment paper. Be sure to leave some paper hanging over the edges. This will help you lift the bars out later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Stir until it looks like wet sand. Press this mixture firmly into the bottom of your lined pan. This will be your crust. Bake it for 10 minutes. Let it cool slightly while you make the filling. In a large bowl, use an electric mixer to beat 2 cups of softened cream cheese until it’s smooth. Next, add in 1 cup of Greek yogurt and ¾ cup of granulated sugar. Mix until everything is creamy. Then, add 2 large eggs, one by one. Mix on low speed after each egg to keep it smooth. Now, stir in 2 tablespoons of fresh lemon juice, the zest of 1 large lemon, and 1 teaspoon of pure vanilla extract. Blend until it’s well mixed. Take 1 ½ cups of fresh blueberries and gently fold them into the cheesecake mixture with a spatula. Be careful not to break the berries. Pour this filling over the cooled crust in the pan. Make sure to smooth the top. Bake for 30-35 minutes. The edges should look firm, but the center can jiggle a little. After baking, let the bars cool at room temperature for about one hour. Cover the pan and place it in the fridge for at least 4 hours or overnight to set. When you’re ready to serve, lift the cheesecake out of the pan using the parchment paper. Use a sharp knife to cut it into bars. For a pretty touch, add some fresh blueberries and a sprinkle of lemon zest on top. A mint leaf will make it even nicer! To get the creamiest texture, use room temperature cream cheese. Cold cream cheese can make your filling lumpy. Beat the cream cheese on medium speed until smooth. This helps to avoid lumps. When adding eggs, mix them in one at a time. Do not overmix after adding eggs. This keeps the texture light. Lastly, fold in the blueberries gently. This prevents them from breaking and keeps your bars smooth and creamy. One mistake is not preheating the oven. This can lead to uneven baking. Always preheat to 350°F (175°C) before starting. Another common error is overbaking. The center should have a slight jiggle. This means the bars will set as they cool. Don’t rush the cooling process either. Let them cool at room temperature first. Then, refrigerate for at least 4 hours. This ensures they are firm and ready to slice. To boost flavor, use fresh lemon juice and zest. This gives a bright taste to your bars. You can also add a pinch of salt to your filling. This helps balance the sweetness. For presentation, top the bars with extra blueberries. A sprinkle of lemon zest adds a pop of color. A sprig of mint on top makes it look fancy. These small touches make a big difference! {{image_4}} You can swap blueberries for other fruits. Raspberries and strawberries work great. They add a different taste and color. For raspberries, use about 1 ½ cups. They give a nice tartness. Strawberries add sweetness. Slice them thin for even mixing. Don’t be afraid to mix fruits! A combo of blueberries and strawberries is very tasty. You can easily make these bars gluten-free. Use gluten-free graham cracker crumbs for the crust. This keeps the flavor and texture the same. For vegan options, use dairy-free cream cheese. Substitute eggs with flax eggs or applesauce. ¼ cup of applesauce replaces one egg. These swaps keep the bars creamy and delicious. Graham crackers are classic, but you have choices. Use crushed Oreos for a chocolate twist. Almond flour with coconut oil makes a nutty crust. For a healthier option, use crushed nuts and oats. Each crust brings a unique flavor. Try different crusts to find your favorite! To keep your Lemon Blueberry Cheesecake Bars fresh, store them in the fridge. Use an airtight container or cover the pan with plastic wrap. This helps keep moisture in and prevents drying out. Your cheesecake bars will stay tasty for up to five days. Always check for any signs of spoilage before eating. You can freeze these cheesecake bars for longer storage. First, let them cool completely in the fridge. Then, slice them into individual bars. Wrap each bar tightly in plastic wrap. After that, place the wrapped bars in a freezer bag or container. They can last for up to three months in the freezer. To enjoy, simply thaw them in the fridge overnight before serving. If you prefer your cheesecake bars warm, reheating is easy. Place a bar in the microwave on low power. Heat it for about 10-15 seconds. Check if it’s warm enough. Be careful not to overheat, as this can change the texture. Enjoy your delicious Lemon Blueberry Cheesecake Bars warm or cold! Lemon Blueberry Cheesecake Bars can last about 4 to 5 days in the fridge. Store them in an airtight container to keep them fresh. If you want to enjoy them longer, you can freeze them. They can stay good for up to 3 months in the freezer. Just remember to wrap them well! Yes, you can use frozen blueberries. They work well in this recipe. Just make sure to thaw them first and drain any excess juice. This will help keep your cheesecake bars from becoming too watery. Fresh blueberries do add a nice texture and flavor, but frozen ones can also be tasty. The cheesecake is done when the edges look firm, and the center has a slight jiggle. It should not be liquid in the middle. If it looks too wobbly, give it a few more minutes in the oven. Remember, it will continue to set as it cools. Absolutely! These cheesecake bars are perfect for making ahead of time. You can prepare them a day or two in advance. Just make sure to chill them in the fridge for a minimum of 4 hours. This will help the flavors blend well and give them the best texture. These cheesecake bars are great on their own, but you can enhance them with a few extras. Consider serving them with whipped cream or a scoop of vanilla ice cream. Fresh blueberries on top also add a nice touch. A sprig of mint can brighten up the plate! You learned how to make delicious Lemon Blueberry Cheesecake Bars. We discussed key ingredients, quality notes, and substitutions. I shared step-by-step instructions for preparing the crust and filling. You also discovered tips for a creamy texture and ways to avoid common mistakes. We explored tasty variations and smart storage tips. Now, you can create your own perfect dessert. Enjoy the process and share your results!

Lemon Blueberry Cheesecake Bars

Indulge in the delightful flavors of Lemon Blueberry Cheesecake Bars with this easy recipe! Perfectly creamy and bursting with fresh blueberries, these bars are a showstopper for any occasion. Discover how to make a delicious graham cracker crust, rich cheesecake filling, and add a zesty lemon twist that everyone will love.
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened at room temperature

1 cup Greek yogurt

¾ cup granulated sugar

2 large eggs, at room temperature

2 tablespoons fresh lemon juice

Zest of 1 large lemon

1 teaspoon pure vanilla extract

1 ½ cups fresh blueberries, rinsed and patted dry

Instructions
 

Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring there's an overhang on the sides for easy lifting later on.

    Make the Crust: In a medium-sized mixing bowl, combine the graham cracker crumbs and the melted butter thoroughly. The mixture should be well-blended and moist. Transfer this mixture into the prepared baking pan and press it down firmly and evenly with the back of a measuring cup or your fingers to form a compact crust. Place it in the oven to bake for 10 minutes. After baking, remove the crust from the oven and allow it to cool slightly while you prepare the filling.

      Mix the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it reaches a smooth and creamy consistency. Gradually incorporate the Greek yogurt and granulated sugar, mixing until well blended and creamy.

        Incorporate Eggs and Flavor: Add the eggs individually, mixing on low speed after each addition until just combined—avoid overmixing. Next, stir in the fresh lemon juice, lemon zest, and vanilla extract, blending until the mixture is smooth and uniformly combined.

          Fold in Blueberries: Gently fold the fresh blueberries into the cheesecake mixture with a spatula, taking care not to break them.

            Combine and Bake: Pour the blueberry cheesecake filling over the cooled graham cracker crust in the baking pan. Use a spatula to smooth the top for an even finish. Place it back in the preheated oven and bake for 30-35 minutes. The edges should be firm, while the center may still have a slight jiggle when you gently shake the pan.

              Cooling Process: Once baked, take the cheesecake bars out of the oven and allow them to cool at room temperature for about one hour. After they’ve cooled, cover the pan with plastic wrap or foil and refrigerate for a minimum of 4 hours, preferably overnight, to ensure they are fully set.

                Slice and Serve: When ready to serve, lift the chilled cheesecake out of the pan using the parchment overhang. Carefully cut into bars using a sharp knife.

                  - Prep Time: 15 minutes | Total Time: 5 hours (includes chilling) | Servings: 16 bars

                    - Presentation Tips: For an elegant presentation, serve the chilled bars topped with additional fresh blueberries and a light sprinkle of lemon zest to enhance the visual appeal. A sprig of mint can also add a beautiful touch!