Description

These Lemon Blueberry Cheesecake Bars combine creamy cheesecake with bright lemon zest and juicy blueberries on a crisp graham cracker crust. Easy to make and perfect for any occasion, they’re a refreshing twist on classic cheesecake.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
2/3 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest (from about 2 lemons)
2 tablespoons lemon juice
2 tablespoons all-purpose flour
1/4 cup sour cream
1/4 teaspoon salt
1 cup blueberries (fresh or frozen)
1 teaspoon cornstarch
Powdered sugar (optional, for dusting)
Extra lemon zest or thin lemon slices (optional, for garnish)

Instructions

Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease the sides if desired.
In a medium bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then cool slightly.
In a large bowl, beat cream cheese until smooth and creamy (1-2 minutes). Add 2/3 cup sugar and beat again, scraping down the sides. Add eggs one at a time, mixing well after each. Add vanilla extract, lemon zest, and lemon juice. Beat until just combined.
Add flour, sour cream, and salt. Mix until smooth but do not overmix.
Toss blueberries with cornstarch in a small bowl. Gently fold half the berries into the cheesecake batter. Pour filling over cooled crust and scatter remaining blueberries on top.
Bake at 325°F (160°C) for 35-40 minutes, until edges are set and center jiggles slightly. Tent with foil if top browns too quickly.
Cool bars to room temperature in the pan (about 1 hour). Chill in the fridge for at least 3 hours, or overnight for best texture.
Lift bars out using parchment overhang. Slice into 16 squares with a sharp knife, wiping blade between cuts. Dust with powdered sugar, extra lemon zest, or garnish with lemon slices if desired.

Notes

Don’t rush the chilling step—bars need time to set for clean slices. Use fresh lemons for best flavor. If using frozen blueberries, add them straight from the freezer. For gluten-free, swap graham crackers for almond flour or gluten-free cookies. Overmixing eggs can make filling dense; mix just until incorporated. Bars freeze well for up to 2 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (1/16 of recipe)
Calories: 180
Sugar: 13
Sodium: 120
Fat: 12
Saturated Fat: 7
Carbohydrates: 18
Fiber: 1
Protein: 3

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