Name: Lemon Blueberry Cheesecake Bars
Prep time: 15 min
Cook time: 35 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; 6 tbsp unsalted butter, melted; 16 oz (2 blocks) cream cheese, softened; ½ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; 1 cup fresh or frozen blueberries (if frozen, do not thaw)

Why You’ll Love This Recipe

I love these bars because they offer all the indulgence of cheesecake without the fuss of a springform pan or water bath. The flavors are fresh and vibrant, making them ideal for spring, summer, or really any time I want a dessert that’s rich but not too heavy. They’re portable, sliceable, and perfect for sharing at gatherings or keeping in the fridge for a sweet treat whenever I want one.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Granulated sugar
Melted butter

For the cheesecake filling:

Cream cheese (softened)
Granulated sugar
Eggs
Lemon juice
Lemon zest
Vanilla extract
All-purpose flour (just a little to help set)
Fresh or frozen blueberries

Directions

I preheat my oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a bowl, I mix the graham cracker crumbs, sugar, and melted butter until the texture is like wet sand.
I press the mixture firmly into the bottom of the prepared pan and bake it for about 8–10 minutes. I set it aside to cool while I make the filling.
In a mixing bowl, I beat the softened cream cheese until smooth, then add the sugar and mix until fully combined.
I add the eggs one at a time, mixing just until blended.
I stir in the lemon juice, lemon zest, vanilla, and flour, mixing gently.
I fold in the blueberries last, being careful not to crush them.
I pour the filling over the pre-baked crust and smooth the top with a spatula.
I bake for 30–35 minutes, or until the center is just set and the edges look slightly puffed.
I let the bars cool completely, then refrigerate for at least 3 hours before slicing.

Servings and timing

This recipe makes 9 to 12 bars, depending on how I cut them.
Prep time: 15 minutes
Cook time: 35 minutes
Chill time: 3 hours
Total time: about 4 hours

Variations

Sometimes I use a shortbread cookie crust instead of graham crackers for a richer base. If I want extra lemon flavor, I swirl in a bit of lemon curd before baking. I’ve also swapped blueberries for raspberries or blackberries with great results.

Storage/reheating

I store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them individually wrapped in plastic wrap and stored in a freezer bag for up to 2 months. I let them thaw in the fridge before serving—no reheating needed.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries straight from the freezer. I don’t thaw them first to avoid discoloring the batter.

How do I know when the cheesecake is done baking?

The edges should look set and the center should jiggle just slightly. I avoid overbaking so the bars stay creamy.

Can I make these bars ahead of time?

Definitely. I often make them a day in advance and chill overnight—they taste even better the next day.

Do I have to use flour in the filling?

I use a small amount to help the bars hold their shape. If I skip it, the texture may be a bit softer, but still delicious.

Can I double the recipe?

Yes, I double it and use a 9×13-inch pan. I add a few extra minutes to the baking time and keep an eye on the center for doneness.

Conclusion

Lemon Blueberry Cheesecake Bars are one of my favorite desserts when I want something fresh, creamy, and a little bit elegant without too much effort. The sweet-tart combo of lemon and blueberries is always a winner, and these bars disappear fast whenever I bring them out.