Go Back
For the Lemon Blueberry Cheesecake Bars, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened at room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - Zest of 1 lemon (about 1 tablespoon) - ⅓ cup fresh lemon juice (preferably from 2 lemons) - 1 cup fresh blueberries, rinsed and dried - 1 tablespoon all-purpose flour (for blueberries) These ingredients come together to create a rich and creamy texture with a burst of fresh flavor. To enhance your bars, consider these garnishes: - Fresh blueberries - Lemon zest - Whipped cream These toppings add color and extra taste, making your dessert even more appealing. If you need alternatives, here are some options: - For a dairy-free version, use vegan cream cheese. - You can replace granulated sugar with your favorite sweetener if desired. These substitutions allow you to enjoy this treat while accommodating dietary needs. {{ingredient_image_2}} Set your oven to 325°F (163°C). Grab an 8x8-inch baking pan. Line it with parchment paper, leaving some paper hanging over the sides. This makes lifting out the bars easy later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir well until the crumbs feel moist. Press this mixture evenly into the bottom of your prepared pan. Bake it for about 10 minutes. The crust should look lightly golden. Once done, take it out and let it cool for a bit. In a large bowl, beat 16 oz of softened cream cheese with an electric mixer. Mix it for about 1-2 minutes until it’s creamy. Gradually add 1 cup of sugar while mixing. Keep beating until it’s smooth. Now, add 2 large eggs, mixing one at a time. After that, mix in 1 teaspoon of vanilla extract, the zest of 1 lemon, and ⅓ cup of fresh lemon juice. Beat it all until you have a smooth mixture. In a small bowl, toss 1 cup of fresh blueberries with 1 tablespoon of flour. This helps the blueberries stay in place while baking. Gently fold the blueberries into your cheesecake mixture. Be careful not to break them! Pour this mixture over the cooled graham cracker crust and spread it evenly using a spatula. Put the cheesecake bars in the oven and bake for 25-30 minutes. Check if the edges are firm and the center has a slight jiggle. This means it’s done! Once baked, take the pan out of the oven and let it cool to room temperature. After it cools, cover the pan and refrigerate the cheesecake bars for at least 4 hours. For the best flavor, let them chill overnight. When ready to serve, lift the bars out of the pan using the overhanging parchment paper. Use a sharp knife to cut them into squares. Enjoy this tasty treat! To get the best texture, start with room temperature ingredients. This helps the cream cheese mix smoothly. If the cream cheese is cold, it can become lumpy. Next, keep an eye on your baking time. Bake until the edges are firm, but the center should still jiggle slightly. This ensures a creamy texture. For a boost in flavor, consider adding a bit more citrus. A touch of lime zest brightens the taste. You can also add a splash of vanilla extract for depth. The quality of your blueberries matters too. Fresh, ripe blueberries will make your bars taste amazing. Avoid berries that are mushy or overripe. Presentation is key for any dessert. Arrange the cheesecake bars on a lovely platter to catch the eye. For an extra touch, garnish each square with fresh blueberries. A light dusting of lemon zest adds color and brightness. You can also serve them with a dollop of whipped cream for a delightful finish. Pro Tips Use Room Temperature Ingredients: Allow your cream cheese and eggs to come to room temperature before mixing. This ensures a smoother batter and prevents lumps in your cheesecake filling. Don’t Overmix: Once you add the eggs, mix just until combined. Overmixing can incorporate too much air, causing the cheesecake to crack as it cools. Chill Completely: For the best texture and flavor, let the cheesecake bars chill in the refrigerator for at least 4 hours, or overnight if possible. This helps the flavors meld and the bars to set properly. Use Fresh Blueberries: Always use fresh blueberries for the best flavor and texture. If using frozen blueberries, make sure they're thawed and drained to avoid excess moisture in the batter. {{image_4}} You can change up the flavor of these bars easily. Try adding other berries like raspberries or strawberries. You can also use flavored extracts, like almond or coconut, to give a twist. Just remember to keep the lemon zest; it adds a great zing. Mixing different flavors can surprise your taste buds and keep things fun! If you need to make these bars fit your diet, you have options. For a gluten-free version, swap graham cracker crumbs for gluten-free crumbs. You can also use almond flour or oats. If you want lower sugar, consider using a sugar substitute. For a vegan treat, replace eggs with flax eggs and use dairy-free cream cheese. These changes allow everyone to enjoy these yummy bars. Serving these cheesecake bars can be as fun as making them! You can pair them with sauces like chocolate or caramel. Drizzle some sauce on the plate for a fancy look. Enjoy them with a scoop of ice cream for a creamy delight. You can also top them with extra blueberries or a sprinkle of lemon zest. The possibilities are endless, and each idea brings a new taste to the table! To keep your Lemon Blueberry Cheesecake Bars fresh, use these tips: - Refrigeration: Store the bars in an airtight container. This keeps them moist and flavorful. - Freezing: Wrap each bar in plastic wrap, then place them in a freezer-safe bag. This prevents freezer burn. How long do these bars last? - In the fridge: They stay fresh for about 5 days. - In the freezer: You can keep them for up to 3 months. This is perfect for meal prep or special events. If you freeze your bars, here's how to bring them back: - Thawing: Leave the bars in the fridge overnight before serving. This helps them regain their creamy texture. - Reheating: If you prefer them warm, heat them in the oven at 250°F (120°C) for about 10-15 minutes. This warms them gently without cooking them further. Lemon blueberry cheesecake bars stay fresh for about one week in the fridge. To keep them tasty, store them in an airtight container. You can also freeze them for up to three months. Just wrap them well in plastic wrap, then place them in a freezer bag. Yes, you can use frozen blueberries. Just remember to thaw and drain them first. This prevents too much moisture in the bars. Toss the thawed berries with a little flour before adding. This helps keep them from sinking during baking. If you need a cream cheese substitute, use Greek yogurt or ricotta cheese. Both give a creamy texture and taste. For a dairy-free option, try cashew cream or coconut cream. Each gives a unique flavor, so choose what you like best. You can definitely make these cheesecake bars ahead of time. They taste even better after chilling overnight. Just bake them, cool, and refrigerate. This way, you can serve them fresh and ready for your guests. To check if the cheesecake is done, look for firm edges and a slight jiggle in the center. It should not be liquid, but still soft. If the edges turn golden, it’s a good sign that they are ready. Use a toothpick in the center to test. If it comes out clean, it’s done! You now know how to make delicious Lemon Blueberry Cheesecake Bars. We covered main ingredients, baking steps, and serving tips. You can customize the recipe with various flavors and dietary options. Remember to use room temperature ingredients for the best texture. These bars store well in the fridge and can be frozen too. Try different garnishes to impress your friends. With these tips, you’ll create a tasty treat that everyone will love. Enjoy baking your cheesecake bars!

Lemon Blueberry Cheesecake Bars

Delicious cheesecake bars with a graham cracker crust, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened at room temperature
  • 1 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon zest of 1 lemon
  • 0.33 cups fresh lemon juice
  • 1 cups fresh blueberries, rinsed and dried
  • 1 tablespoon all-purpose flour (for blueberries)

Instructions
 

  • Preheat the Oven: Set your oven to 325°F (163°C). Prepare an 8x8-inch baking pan by lining it with parchment paper, allowing some of the paper to hang over the sides for easy lifting later.
  • Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of sugar. Mix thoroughly until the crumbs are evenly moistened.
  • Form the Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan. Place the pan in the oven and bake for about 10 minutes, or until lightly golden. Remove from the oven and allow it to cool slightly.
  • Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer at medium speed until it’s creamy and smooth, approximately 1-2 minutes. Gradually add 1 cup of sugar and continue beating until thoroughly combined and creamy.
  • Incorporate Eggs: Add the eggs to the cream cheese mixture, one egg at a time, mixing well after each addition to ensure they are fully incorporated. Then, mix in the vanilla extract, lemon zest, and fresh lemon juice, beating until the mixture is fully smooth and creamy.
  • Prepare the Blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of all-purpose flour. The flour helps to prevent the blueberries from sinking during baking. Gently fold the floured blueberries into the cheesecake mixture, being careful not to break them.
  • Assemble the Bars: Pour the cheesecake batter over the slightly cooled graham cracker crust, spreading it evenly with a spatula.
  • Bake: Place the cheesecake bars in the oven and bake for 25-30 minutes, or until the edges are firm and the center is just set with a slight jiggle when gently shaken.
  • Cool and Chill: Remove the pan from the oven and allow it to cool to room temperature. Once cooled, cover and refrigerate the cheesecake bars for at least 4 hours, or overnight for the best results.
  • Serve: When ready to serve, carefully lift the bars out of the pan using the overhanging parchment paper. Use a sharp knife to cut them into squares.

Notes

For best results, refrigerate overnight.
Keyword bars, blueberry, cheesecake, dessert, lemon