Quick & Sweet: Lemon Blueberry Cheesecake Bars Recipe

Creamy lemon blueberry cheesecake bars combine tangy citrus with sweet, juicy berries for an irresistible dessert.

Soft cream cheese melts into a buttery graham cracker crust, creating a dreamy base.

Bright blueberries burst through each slice, adding vibrant color and fresh flavor.

Delicate swirls of lemon zest bring a light, refreshing twist to every bite.

Summer picnics and weekend gatherings call for these delectable treats that everyone will adore.

Simple ingredients and easy preparation mean you can whip up these bars in no time.

Indulge in a slice and savor the perfect balance of sweet and tart sensations.

Lemon Blueberry Cheesecake Bars Taste Like Summer

• Craft a Quick Dessert: No oven needed, making this cheesecake a breeze to prepare for busy home bakers who want a delicious treat without complicated steps.
• Impress Guests Easily: The smooth, creamy texture and professional-looking finish will make you seem like a pro baker, perfect for dinner parties or family gatherings.
• Customize with Ease: Top with fresh berries, chocolate sauce, or caramel to create a personalized dessert that matches any occasion or taste preference.
• Minimal Ingredients, Maximum Flavor: Using simple pantry staples, this recipe delivers a rich, decadent dessert without requiring a long shopping list or expensive ingredients.

Gather Ingredients for Lemon Blueberry Cheesecake Bars

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

• Cream Cheese: The primary ingredient that creates the creamy and smooth texture of the cheesecake.
• Sugar: Adds sweetness and helps balance the tangy cream cheese.
• Eggs: Provide structure and help set the cheesecake filling.
• Lemon Juice: Brings a bright, citrusy tang to the dessert.
• Lemon Zest: Enhances the lemon flavor with aromatic citrus oils.
• Vanilla: Adds depth and warmth to the overall flavor profile.
• Flour: Helps stabilize the cheesecake filling and prevent cracking.

• Fresh Blueberries: Provide bursts of juicy sweetness and a beautiful color contrast to the creamy cheesecake.

Making Lemon Blueberry Cheesecake Bars Stepwise

Step 1: Warm Up the Oven and Prepare the Pan

Crank the oven to a toasty 350°F. Grab a baking dish and line it with parchment paper, letting the edges hang over for easy removal later.

Step 2: Create the Crumbly Crust

Combine graham cracker crumbs with melted butter, mixing until they stick together like sandy beach treasure. Press the mixture firmly into the bottom of the pan, creating a solid foundation.

Slide the pan into the oven and bake for 8-10 minutes. Once done, let it cool down completely.

Step 3: Whip Up the Creamy Filling

• Freshly squeezed lemon juice
• Bright lemon zest
• Vanilla extract
• All-purpose flour

Blend everything together until the mixture looks perfectly combined and free of lumps.

Step 4: Fold in the Fruity Burst

Gently tumble fresh blueberries into the cheesecake mixture, folding them in with a light touch so they don’t get crushed.

Step 5: Pour and Spread

Carefully pour the blueberry-studded cheesecake mixture over the cooled crust.

Use a spatula to spread it evenly, making sure every corner is covered.

Step 6: Bake to Perfection

Slide the pan back into the oven and bake for 30-35 minutes.

You’ll know it’s done when the center looks set but still has a slight jiggle.

Step 7: Chill and Slice

Let the cheesecake cool completely at room temperature.

Then park it in the refrigerator for at least 2 hours to firm up. When ready, lift out the bars using the parchment paper and slice into delightful squares.

Lemon Blueberry Cheesecake Bars – Expert Baking Tips

• Choose ripe, plump blueberries for the most intense flavor and vibrant color in your cheesecake bars.
• Ensure cream cheese is at room temperature to create a smooth, lump-free filling that blends perfectly.
• Zest lemons carefully to avoid the bitter white pith, focusing only on the bright yellow outer layer for maximum citrus punch.
• Line the baking dish with parchment paper extending over the sides for easy removal and clean cutting of bars.
• Chill the bars thoroughly before serving to help them set and develop a rich, creamy texture that slices cleanly.

Fun Lemon Blueberry Cheesecake Bars Flavors to Try

• Raspberry Swirl: Replace blueberries with raspberries and add a raspberry compote swirl on top for a vibrant, tangy flavor profile.
• Lavender Lemon: Infuse the cheesecake base with dried lavender and use Meyer lemons for a floral, sophisticated dessert experience.
• Gluten-Free Option: Swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to make the recipe celiac-friendly.
• Tropical Fusion: Incorporate diced mango and coconut flakes into the cheesecake mixture for a summery, exotic rendition of the original recipe.

Plate Lemon Blueberry Cheesecake Bars Beautifully

• Sunny Picnic Delight: Pack these zesty bars in a cute container for an outdoor lunch. Wrap individually in parchment paper for easy sharing and mess-free transport.
• Afternoon Tea Elegance: Arrange bars on a vintage platter with fresh mint leaves. Pair with Earl Grey tea for a sophisticated dessert experience that feels like a luxurious treat.
• Brunch Centerpiece: Dust bars with powdered sugar and add a few extra blueberries on top. Serve alongside fresh fruit and yogurt for a beautiful morning spread that will impress guests.
• Dessert Buffet Star: Create a colorful display by cutting bars into smaller bite-sized pieces. Mix with other fruity desserts to offer variety and let these tangy bars shine among sweet companions.

Storing Lemon Blueberry Cheesecake Bars the Easy Way

• Seal the lemon blueberry cheesecake bars in an airtight container and keep them in the refrigerator for up to 5 days. Cover with plastic wrap to prevent drying out and absorbing other food odors.
• Wrap individual bars tightly in plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving to maintain texture and flavor.
• Place parchment paper between each bar when storing to prevent sticking and preserve their shape. This method works great for both refrigerator and freezer storage.
• Keep cheesecake bars at room temperature for no more than 2 hours to prevent bacterial growth and maintain food safety.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries, but don’t thaw them first. Add them frozen to prevent color bleeding and maintain their shape in the cheesecake bars.

• How do I prevent my cheesecake bars from cracking?

Avoid overmixing the batter, bake at the correct temperature, and let the bars cool gradually by turning off the oven and leaving the door slightly open after baking.

• What type of cream cheese works best for this recipe?

Use full-fat, room temperature cream cheese for the smoothest and richest texture. Philadelphia cream cheese is a reliable brand that works well in this recipe.

Lemon Blueberry Cheesecake Bars Recipe

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4.6 from 9 reviews

• Total Time: 1 hour 5 minutes
• Yield: 16 1x

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Description

Creamy lemon blueberry cheesecake bars blend tangy citrus with sweet berries in a delightful dessert. Crumbly graham cracker crust and silky filling create a perfect balance of flavors for summer gatherings.

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Ingredients

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• 2 cups cream cheese
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup lemon juice (60 ml)
• 1 tbsp lemon zest
• 1 cup fresh blueberries
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter (113 g), melted
• 1/4 tsp salt

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Instructions

1. Prepare the oven at 350F and line a baking dish with parchment paper, ensuring complete coverage of the bottom and sides.
2. Combine graham cracker crumbs with melted butter, pressing the mixture firmly and evenly into the dish to create a compact crust layer. Bake for 8-10 minutes until lightly golden, then allow to cool completely.
3. Using an electric mixer, whip cream cheese and sugar until silky and uniform in texture, scraping down the sides of the bowl as needed.
4. Incorporate eggs one at a time, then add lemon juice, lemon zest, vanilla extract, and flour. Mix thoroughly until the batter becomes smooth and no lumps remain.
5. Carefully fold fresh blueberries into the cheesecake mixture, distributing them gently to prevent breaking.
6. Pour the cheesecake batter over the cooled crust, using a spatula to spread it evenly and create a level surface.
7. Bake for 30-35 minutes at 350F, checking for a slightly firm center and minimal jiggling when gently shaken.
8. Remove from oven and let cool at room temperature, then refrigerate for a minimum of 2 hours to set completely before slicing into bars.

Notes

• Customize the crust by replacing graham crackers with gluten-free alternatives like almond flour or crushed oats for those with dietary restrictions.
• Prevent blueberries from sinking by tossing them lightly in flour before folding into the cheesecake mixture, ensuring even distribution throughout the bars.
• Control moisture by using fresh blueberries and patting them dry to avoid excess liquid that could make the bars soggy.
• Enhance flavor depth by adding a small pinch of lemon zest on top of the bars just before serving for an extra citrusy burst.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 250 kcal
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.5 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 55 mg