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Lemon Blueberry Cheesecake Bars

These Lemon Blueberry Cheesecake Bars feature a graham cracker crust with a creamy lemon cheesecake filling folded with fresh blueberries. They are baked until just set, then chilled to create a refreshing and easy-to-make dessert perfect for spring or summer.

  • Total Time: 5 hours (including chilling time)
  • Yield: 16 bars 1x

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14 whole graham crackers)
  • 3 tablespoons sugar (for crust)
  • 8 tablespoons butter, melted
  • 16 ounces cream cheese, room temperature
  • 1/2 cup sour cream
  • 3/4 cup sugar (for filling)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 pint fresh blueberries (about 2 cups)

Instructions

  1. Preheat oven and prepare a pan by lining it with parchment paper.
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl; press the mixture evenly into the bottom of the pan to form the crust.
  3. Bake the crust briefly until lightly set (around 8 minutes), then remove from oven.
  4. In a large bowl, beat cream cheese and sour cream on medium speed until smooth.
  5. Add sugar and beat on medium-high speed until light and fluffy, about 1 to 2 minutes.
  6. Beat in the eggs one at a time, mixing well after each addition.
  7. Blend in vanilla extract, salt, lemon zest, and lemon juice until combined.
  8. Gently fold in the blueberries using a wooden spoon until evenly incorporated.
  9. Pour the cheesecake mixture over the crust and spread into an even layer.
  10. Bake until the center is just set and the edges are lightly browned, about 30-35 minutes.
  11. Remove from the oven and cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

1. Use fresh or frozen blueberries without thawing to prevent color bleeding. 2. Meyer lemons add a sweeter, less acidic lemon flavor if available. 3. Bars can be made a day in advance and refrigerated for best texture and flavor.

  • Author: Dorothy Miller
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 60mg