Creamy Lemon Blueberry Cheesecake Bars Recipe

Introduction

These easy-to-make creamy lemon blueberry cheesecake bars are the perfect dessert for any occasion. They combine a buttery graham cracker crust with a rich, tangy lemon cheesecake layer, all topped with a vibrant blueberry swirl. For another fantastic blueberry and lemon treat, try this Blueberry Lemon Muffins Recipe. This recipe delivers the best creamy lemon blueberry cheesecake bars with minimal fuss and maximum flavor.

Ingredients

These Creamy Lemon Blueberry Cheesecake Bars combine a buttery, sweet crust with a tangy, velvety filling bursting with fresh berry flavor.

• 14 graham crackers (about 1 3/4 cups crumbs)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 16 ounces cream cheese, room temperature
• 1/2 cup sour cream (or plain Greek yogurt)
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 1/2 cups fresh blueberries

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes (plus chilling)

Context: This streamlined process for Creamy Lemon Blueberry Cheesecake Bars is about 25% faster than many similar layered dessert recipes.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly and evenly into the bottom of a parchment-lined 9×9-inch baking pan. Bake for 8-10 minutes until lightly golden and fragrant, then set aside to cool slightly.

Step 2 — Make the Cheesecake Filling

Using an electric mixer on medium speed, beat softened cream cheese and granulated sugar until completely smooth and creamy, about 2-3 minutes. Scrape down the bowl. Add eggs one at a time, beating just until each is incorporated. Mix in sour cream, vanilla extract, and the zest and juice of one large lemon until the batter is uniform.

Tip: Ensure all ingredients are at room temperature to prevent a lumpy filling and ensure even baking.

Step 3 — Prepare the Blueberry Swirl

In a small saucepan, combine fresh or frozen blueberries, a tablespoon of sugar, and a teaspoon of lemon juice. Cook over medium heat for 5-7 minutes, mashing the berries slightly, until they release their juices and the mixture thickens. Let it cool for a few minutes, then puree briefly with an immersion blender or fork for a smoother swirl.

Step 4 — Assemble the Bars

Pour the creamy lemon cheesecake filling over the pre-baked crust. Drop spoonfuls of the blueberry sauce evenly over the top. Use a knife or toothpick to gently swirl the blueberry into the cheesecake layer, creating a marbled effect. Avoid over-mixing to maintain defined swirls.

Step 5 — Bake to Perfection

Place the pan in the preheated 350°F (175°C) oven. Bake for 35-45 minutes. The edges should be set, but the center should still have a slight, gentle jiggle when you tap the pan—it will firm up as it cools. Overbaking can cause cracking.

Step 6 — Cool Completely

Turn off the oven and crack the door open, letting the creamy lemon blueberry cheesecake bars cool inside for one hour. This gradual cooling helps prevent dramatic temperature shifts that lead to sinking or cracks. Then, transfer the pan to a wire rack to cool to room temperature.

Step 7 — Chill and Serve

Once at room temperature, cover the pan and refrigerate the bars for at least 4 hours, preferably overnight. This chilling step is crucial for the perfect firm, creamy texture. Use the parchment paper to lift the whole slab out before cutting into clean squares with a sharp knife wiped clean between cuts.

Nutritional Information

Calories	320
Protein	5g
Carbohydrates	28g
Fat	21g
Fiber	1g
Sodium	180mg

Note: Estimates are per serving for one Creamy Lemon Blueberry Cheesecake Bar, based on typical ingredients and serving size. Values can vary with specific brands and measurements.

Healthier Alternatives

These Creamy Lemon Blueberry Cheesecake Bars are wonderfully adaptable. Here are several ingredient swaps to tailor them to your dietary needs without sacrificing their signature creamy texture and bright flavor.

• Protein Boost — Replace half the cream cheese with Greek yogurt or cottage cheese (blended smooth) for a tangier, higher-protein filling.
• Lower-Carb / Keto — Use a granulated monk fruit or erythritol blend in both the crust and filling, and swap the graham crackers for almond flour or crushed nuts mixed with melted butter.
• Dairy-Free — Opt for plant-based cream cheese and coconut cream (the solid part from a can) to achieve the same rich, creamy texture in your lemon blueberry cheesecake bars.
• Gluten-Free — Simply use certified gluten-free graham crackers or gluten-free oat flour for the crust base.
• Reduced Sugar — Cut the sugar in the filling by 25% and use a no-sugar-added blueberry compote or fresh berries on top.
• Nut-Free Crust — For a nut-free alternative to almond flour, use gluten-free oat flour or sunflower seed meal for the crust.
• Low-Sodium — Use unsalted butter in the crust and ensure your cream cheese and other dairy products are low-sodium varieties.
• Vegan — Combine the dairy-free swaps with a flax egg or commercial vegan egg replacer in the filling to set the bars perfectly.

Serving Suggestions

• Pair these creamy lemon blueberry cheesecake bars with a glass of sweet Moscato or a cup of Earl Grey tea to complement the bright citrus and berry flavors.
• For a summer brunch, serve them alongside fresh fruit salad or a light Prosecco mimosa.
• Transform them into an elegant dessert by plating a bar with a dollop of freshly whipped cream and a sprinkle of lemon zest.
• Pack them for a picnic—these bars are portable and hold their shape perfectly, making them an ideal sweet treat outdoors.
• Create a dessert board for a party by arranging the cheesecake bars with other bite-sized sweets, fresh blueberries, and lemon slices for a beautiful presentation.
• For a cozy winter gathering, serve them warm with a scoop of vanilla bean ice cream melting over the top.

No matter the occasion, these creamy lemon blueberry cheesecake bars are a versatile dessert sure to impress. Their perfect balance of tangy and sweet makes them a crowd-pleaser year-round.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which leads to a lumpy, uneven filling. Fix: Let all dairy ingredients sit at room temperature for at least 1-2 hours before mixing.
• Mistake: Overmixing the batter after adding eggs, which incorporates too much air. Fix: Mix just until the eggs are fully incorporated to prevent cracking and sinking.
• Mistake: Pouring the blueberry layer directly onto the unbaked cheesecake base. Fix: Partially bake the crust first (about 10 minutes) to create a stable, non-soggy barrier.
• Mistake: Adding fresh blueberries raw, causing them to bleed and waterlog the bars. Fix: Toss frozen blueberries in a light dusting of flour or cornstarch before folding them in gently.
• Mistake: Baking until the center is completely firm, which results in dry, overcooked bars. Fix: The center should still have a slight, creamy jiggle when you gently shake the pan.
• Mistake: Cutting the bars before they are fully chilled, leading to a messy presentation. Fix: Chill the pan in the refrigerator for at least 4 hours, or preferably overnight, before slicing.
• Mistake: Using a dull knife to cut, which squishes the beautiful layers. Fix: Dip a sharp knife in hot water and wipe it clean between each cut for perfect, clean slices.
• Mistake: Skimping on the lemon zest and using only juice, resulting in a weak citrus flavor. Fix: Use the zest of at least two lemons for a bright, aromatic punch that defines these Creamy Lemon Blueberry Cheesecake Bars.
• Mistake: Not testing your oven’s accuracy with a thermometer. Fix: An oven that runs hot can curdle the filling; use an independent oven thermometer to ensure the correct temperature.

Storing Tips

• Fridge: Store leftover Creamy Lemon Blueberry Cheesecake Bars in a single layer in an airtight container in the refrigerator for up to 5 days. Ensure they are covered to prevent them from absorbing other odors.
• Freezer: For longer storage, freeze the bars individually on a parchment-lined baking sheet, then transfer to a freezer-safe container or heavy-duty bag. They will keep for up to 2-3 months. Thaw overnight in the refrigerator before serving.
• Reheat: These cheesecake bars are best served chilled. For a slightly softened texture, let them sit at room temperature for 10-15 minutes. Do not microwave, as this can compromise the creamy texture.

For food safety, always refrigerate your Creamy Lemon Blueberry Cheesecake Bars within 2 hours of preparation and keep them at or below 40°F (4°C).

Conclusion

These Creamy Lemon Blueberry Cheesecake Bars are the perfect sweet-tart treat for any occasion. We hope you love this easy recipe as much as we do! Give it a try and let us know what you think in the comments. For more delicious desserts, check out our Blueberry Dream Cheesecake Recipe and Lemon Cream Cheese Muffins Recipe. Don’t forget to subscribe for more tasty ideas!

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Creamy Lemon Blueberry Cheesecake Bars

Print Recipe

These creamy lemon blueberry cheesecake bars feature a buttery graham cracker crust, a tangy lemon cheesecake filling, and fresh blueberries baked into every bite. Perfect for a refreshing dessert or a sweet treat with coffee.

• Total Time: 5 hours 20 minutes (includes chilling)
• Yield: 16 1x

Ingredients

Scale 1x2x3x

• 14 graham crackers (about 1 3/4 cups crumbs)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 16 ounces cream cheese, room temperature
• 1/2 cup sour cream
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat oven to 325°F. Coat a 13×9-inch baking pan with non-stick spray.
2. Break graham crackers into fine crumbs in a food processor. Add sugar and melted butter, process until combined. Press mixture into the bottom of the pan and bake for 8-10 minutes until lightly browned. Let cool slightly.
3. In a large bowl, beat cream cheese and sour cream until smooth. Add sugar and beat until light and fluffy. Beat in eggs one at a time, mixing well after each. Blend in vanilla, salt, lemon zest, and lemon juice.
4. Gently fold in blueberries with a wooden spoon until evenly distributed.
5. Pour filling over the crust and spread into an even layer. Bake for 30-35 minutes until the center is just set.
6. Cool completely at room temperature, then refrigerate for at least 4 hours before slicing and serving.

Notes

These bars are best made a day in advance for maximum flavor and texture. Use fresh blueberries for the best results, but frozen (unthawed) can be substituted. For a cleaner cut, wipe the knife between slices.

• Author: Dorothy Miller
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 250
• Sugar: 18
• Sodium: 200
• Fat: 14
• Saturated Fat: 8
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 28
• Fiber: 1
• Protein: 5
• Cholesterol: 60

FAQs

Can I use frozen blueberries for these Creamy Lemon Blueberry Cheesecake Bars?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter, as this prevents excess moisture from turning your bars purple. Toss the frozen berries in a little flour to help them stay suspended in the creamy cheesecake layer.

How do I know when the cheesecake bars are fully set?

The Creamy Lemon Blueberry Cheesecake Bars are done when the edges are set but the center still has a slight, gentle jiggle. They will firm up completely as they cool in the refrigerator. Chilling for at least 4 hours is essential for clean slices.

Can I make these bars ahead of time for a party?

Absolutely. These Creamy Lemon Blueberry Cheesecake Bars are an excellent make-ahead dessert. Store them covered in the refrigerator for up to 3 days. For best texture and flavor, add any fresh berry garnish just before serving.