Go Back
For this tasty Lemon Blueberry Cheesecake Bars recipe, you will need: - 1 cup graham cracker crumbs - 1/3 cup melted unsalted butter - 1/4 cup granulated sugar (for crust) - 16 oz cream cheese, softened - 1 cup powdered sugar - 1/2 cup sour cream - 1/4 cup fresh lemon juice - Zest of 1 lemon - 2 large eggs - 1 cup fresh blueberries (plus extra for topping) Each of these ingredients plays a key role in making your bars rich and flavorful. If you need to swap some ingredients, here are some ideas: - Use crushed cookies instead of graham crackers for the crust. - If you need a dairy-free option, try vegan cream cheese. - For a lower-sugar option, use a sugar substitute in the crust and filling. Store leftover bars in an airtight container in the fridge for up to five days. When choosing blueberries, look for these signs: - They should be plump and firm, not mushy. - Choose berries with a deep blue color; this means they are ripe. - Avoid any berries with white or green spots, as they are not fully ripe. Fresh blueberries add the best flavor and texture to your cheesecake bars. Always wash them gently before using. Start by preheating your oven to 350°F (175°C). This ensures the crust bakes evenly. Next, grab a medium bowl. Combine 1 cup of graham cracker crumbs, 1/3 cup of melted unsalted butter, and 1/4 cup of granulated sugar. Mix until it looks like wet sand. Now, take a baking pan, about 8x8 inches, and line it with parchment paper. Leave some paper hanging over the edges. This will help you lift the bars out later. Press the graham cracker mix firmly into the bottom of the pan. This forms your crust. Bake it for 10 minutes. You want it to be slightly golden. Once done, take it out and let it cool. In a large mixing bowl, put 16 oz of softened cream cheese. Beat it with an electric mixer until it is smooth and creamy. This step is key for a great texture. Gradually add in 1 cup of powdered sugar, 1/2 cup of sour cream, 1/4 cup of fresh lemon juice, and the zest of 1 lemon. Mix until everything is combined. Now, add 2 large eggs one at a time. Mix well after each addition. This helps to avoid lumps. Finally, gently fold in 1 cup of fresh blueberries. Make sure they are evenly distributed in the batter. Pour the cheesecake batter over the cooled crust. Spread it evenly. Bake for about 25 to 30 minutes. The edges should be set, but the center can still jiggle slightly. This is normal. Once done, take it out of the oven. Let it cool at room temperature for about 1 hour. Then, refrigerate it for at least 3 hours, or until it is fully chilled. After chilling, lift the cheesecake bars out using the parchment paper. Cut them into squares. Top with extra fresh blueberries for a beautiful finish before serving. Enjoy your delicious lemon blueberry cheesecake bars! To get a smooth and creamy cheesecake, start with room temperature cream cheese. Cold cream cheese can make lumps. Use an electric mixer to beat the cream cheese until it’s very smooth. Mix in the other ingredients slowly. This helps keep the air out and avoids cracks. One common mistake is overbaking the cheesecake. Check it at 25 minutes. The edges should be set, but the center should jiggle a bit. If you bake too long, the bars can become dry. Another mistake is not letting them cool properly. Chill for at least three hours before cutting. This helps the bars set well. These cheesecake bars are best served chilled. You can top them with fresh blueberries for a burst of flavor. A sprinkle of lemon zest adds a nice touch too. For a fun twist, serve them with whipped cream or a scoop of vanilla ice cream. Enjoy them at parties or just as a sweet treat at home! {{image_2}} You can change the fruit in this recipe to make it your own. Try strawberries, raspberries, or peaches. Each fruit brings a unique taste. For strawberries, just chop them small. Raspberries add a nice tartness. Peaches give a sweet, juicy flavor. You can also mix two fruits for fun flavors! For a gluten-free option, swap graham cracker crumbs for almond flour or gluten-free cookies. Almond flour gives a nutty taste. Gluten-free cookies can work too. Just crush them well and mix with melted butter. Press it into the pan like before. You won’t miss the gluten at all! You can boost the flavor of your cheesecake bars with a few extras. Add a splash of vanilla or almond extract to the filling. This adds depth to the taste. You can also use lemon zest from two lemons for more zing. Experiment with flavors to find your favorite mix! Store your lemon blueberry cheesecake bars in an airtight container. This keeps them fresh. Place a layer of parchment paper between layers to avoid sticking. Keep the bars in the fridge for best taste and texture. You can freeze these cheesecake bars for longer storage. First, cut them into squares. Wrap each square in plastic wrap, then place them in a freezer bag. They will stay fresh for up to three months. To enjoy, just thaw them in the fridge overnight. In the fridge, these bars last about five days. Make sure to keep them covered. If they start to dry out, they may lose their creamy texture. Enjoy them within this time for the best flavor! Yes, you can use frozen blueberries. They work well in this recipe. Just toss them in flour before adding them to the mix. This helps them hold their shape. Frozen berries may make the batter a bit more watery. So, be ready for a softer texture. Check for the edges. They should be set, while the center should jiggle slightly. The cheesecake continues to cook a bit after you take it out. If it looks too soft, give it a few extra minutes. Watch closely, as overbaking can ruin the creamy texture. These bars shine on their own, but you can add more flavor. Serve with whipped cream for a light touch. A scoop of vanilla ice cream pairs well too. Fresh mint leaves can add a nice color and taste. Enjoy these bars with a cup of tea or coffee for a perfect treat! You now know how to make tasty lemon blueberry cheesecake bars. We covered the best ingredients, tips for a great texture, and ways to store them. Remember to try different fruit and enhance flavors for fun twists. Avoiding common mistakes can make a big difference. Enjoy your baking, and share these delicious bars with friends and family. With practice, you’ll become a cheesecake pro in no time. Happy baking!

Lemon Blueberry Cheesecake Bars

Indulge in a slice of sunshine with these delightful Lemon Blueberry Cheesecake Bars! This easy recipe features a buttery graham cracker crust topped with a rich and creamy cheesecake made with fresh blueberries and zesty lemon. Perfect for any occasion, these bars are sure to impress your friends and family. Click through now to discover how to make this scrumptious dessert and elevate your baking game!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/3 cup melted unsalted butter

1/4 cup granulated sugar (for crust)

16 oz cream cheese, softened

1 cup powdered sugar

1/2 cup sour cream

1/4 cup fresh lemon juice

Zest of 1 lemon

2 large eggs

1 cup fresh blueberries (plus extra for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

    In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.

      Press the graham cracker mixture into the bottom of the prepared baking pan to form an even layer. Bake for 10 minutes until slightly golden. Remove from oven and set aside to cool.

        In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.

          Gradually add in the powdered sugar, sour cream, lemon juice, and lemon zest. Mix until fully combined and smooth.

            Add the eggs one at a time, mixing well after each addition until fully incorporated.

              Gently fold in the fresh blueberries until evenly distributed throughout the cheesecake batter.

                Pour the cheesecake batter over the cooled crust, spreading it evenly.

                  Bake for 25-30 minutes, or until the edges are set, and the center slightly jiggles.

                    Remove from the oven and let cool at room temperature for about 1 hour, then refrigerate for at least 3 hours or until fully chilled.

                      Once chilled, lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into squares and top with additional fresh blueberries for garnish before serving.

                        Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 16 bars