Biting into this Lemon Blueberry Cheesecake Bars is a burst of freshness with its zesty lemon tang. Oh, and it doesn’t skimp on the juicy blueberries or that perfect crispy crust either!

It’s often worth the effort⁠—I mean, I RAVE about this cheesecake recipe⁠—but if I’m looking for a quicker, less fussy cheesecake option, I usually make cheesecake pie or today’s cheesecake bars.

I’m pretty much like any other baking enthusiast or sweet tooth out there; whipping up a classic cheesecake is my jam. Seriously, I can’t stop talking about how amazing this cheesecake recipe is. That said, when I’m in the mood for something a bit less labor-intensive, I lean towards whipping up a cheesecake pie or, like today, some cheesecake bars.

Why This Recipe Works

Imagine all the creamy, dreamy texture of a traditional lemon cheesecake, but without the fuss. These bars are not just a breeze to make; they’re like the ultimate convenience in cheesecake form. Rich, extra thick, and bursting with a tangy-sweet lemon flavor that’s absolutely loaded with blueberries.

It’s like someone took the beloved lemon blueberry cake and transformed it into a cheesecake marvel. Best part? You can just grab one and go—no fork, no problem!

Graham Cracker Crust Success Tips

Here’s the go-to recipe for my graham cracker crust. It’s just right for a 9-inch square pan but flexible enough for 8-inch and 10-inch ones too. What makes this crust stand out is its perfect blend of crunch, butteriness, thickness, and a sweetness that’s just right—not too much, just enough. It’s the base for favorites like blueberry cream cheese pie, banoffee pie, and even those delightful mini key lime pies and key lime pie bars.

A few tips to nail it:

  • Balance is key. You’ll need just the right mix of graham cracker crumbs, sugar, and melted butter.
  • For the crumbs, take 12 full-sheet graham crackers and blitz them in a food processor or blender until fine.
  • Mix your crumbs and sugar first, then blend in the butter.
  • Press the mixture into your pan just until it holds together. Remember, pressing too hard is a no-go.

Ingredient Breakdown

Dive into the essentials for whipping up those divine lemon blueberry cheesecake bars:

  • Cream Cheese Bricks: Go for full-fat, brick-style cream cheese, not the spreadable kind meant for bagels. This rule of thumb holds true for making cream cheese frosting and strawberry cream cheese pie too.
  • Sugar: Keep a light hand with the sugar to let the natural flavors of lemon and blueberry shine through. Six tablespoons is just the ticket—it’s that sweet spot between 1/3 and 1/2 cup.
  • Lemon: One large lemon or a couple of mediums should do it. You’re aiming for 3 tablespoons of juice and a teaspoon of zest for that bright, lemony essence that won’t make you pucker up.
  • Vanilla Extract: It’s all about adding that rich, deep flavor.
  • Egg: Essential for keeping those bars together.
  • Blueberries: Fresh or frozen work. Just know, frozen berries will turn your batter a fun blue/purple hue.

This filling’s quite the kin to the one we love in cheesecake pie, with lemon juice stepping in for sour cream and just one egg needed since the bars are a bit on the thinner side. Expect the filling to be thick and to spread it over a warm crust for a snug fit.

Pro Tip: Lining your square baking pans is a game-changer, making it a breeze to lift out the bars for that perfect slice. I swear by this method for everything from rice krispie treats to M&M cookie bars.

Step-by-Step Instructions

  1. Preparing the Crust: Combine graham cracker crumbs, melted butter, and sugar, pressing the mixture into the bottom of a lined baking pan.
  2. Making the Cheesecake Filling: Beat cream cheese with sugar, then add eggs, vanilla, and lemon zest, pouring the mixture over the crust.
  3. Creating the Blueberry Lemon Topping: Simmer blueberries with lemon juice and sugar until thickened, then spread over the filling.

How to Cut Neat Squares

Here’s the trick to getting those perfectly neat squares from your cheesecake bars: First, let them cool at room temperature for about an hour. Then, stash them in the fridge for another two hours, or until the pan’s underside is cool to the touch.

Jumping the gun and slicing them too soon means you’ll end up with a crumbly mess. Planning to wow guests at a party or event? Whip these up the night before. This extra time ensures they cool and chill just right, making for perfectly neat squares.

When it’s time to slice, grab a sharp knife. For pristine cuts, give the knife a quick wipe after each slice.

And honestly? I wouldn’t tweak a single thing about this recipe. The whole crew raved about how airy the bars tasted and how the buttery graham cracker crust was a match made in heaven with the lemon cheesecake filling.

Striking that delicious balance between tart and sweet in lemon desserts can be a bit of a tightrope walk, but this recipe absolutely nails it!

Variations and Customizations

Want those perfect squares? Here’s the scoop:

Let your bars cool at room temp for about an hour before popping them into the fridge. Give them a solid two hours in there, or until the pan’s bottom is nice and cold. Jump the gun on cutting, and you might as well call them crumbles instead of squares.

Planning to dazzle at a party or event? Do yourself a favor and prep them the night before. That way, you’re guaranteed those sharp, clean cuts.

And when it’s time to slice, grab that sharp knife. Wiping it down after each cut keeps everything tidy.

As for the recipe? Wouldn’t change a thing. It’s a team favorite—light, yet satisfying, with that buttery crust playing off the lemony filling just so.

Hitting that sweet spot between tart and sweet in lemon desserts isn’t easy, but these bars? They’ve got it down pat.

Looking to shake things up? These bars are like a blank canvas. Try raspberries or strawberries for a fresh take, or go bold with a chocolate crust. And for folks looking into gluten-free or vegan options, there’s a whole world of substitute ingredients out there that won’t let you down on flavor or texture.

Serving and Storage Tips

For clean cuts, use a hot, clean knife. Keep these bars in the fridge for up to 4 days—ideal for prepping ahead. They freeze well for later enjoyment too.


  • Can I use frozen blueberries?

Yes, frozen blueberries are great for this recipe. You might need a bit more baking time because of the extra moisture.

  • How do I keep the cheesecake from cracking?

Mix the filling just until combined and use a water bath during baking to avoid cracks.

  • Can I make this ahead of time?

For sure! Prep these bars up to two days before your event for stress-free hosting.


Lemon Blueberry Cheesecake Bars are your go-to when you want to wow with ease. That punchy lemon meets sweet blueberry on a velvety cheesecake layer? Pure magic. Whip these up for your next get-together or when that dessert craving hits. Trust me, they’re a crowd-pleaser and a personal comfort in every bite.

While indulging in the tangy sweetness of Lemon Blueberry Cheesecake Bars, don’t miss the opportunity to explore another delightful treat. Check out the Easy Blueberry Oatmeal Bars for a wholesome and delicious option, perfect for any time of the day. It’s a simple yet satisfying way to enjoy the flavors of blueberries and oats in a health-conscious treat.

Recipe Tips

  1. Balance is key. You’ll need just the right mix of graham cracker crumbs, sugar, and melted butter.
  2. For the crumbs, take 12 full-sheet graham crackers and blitz them in a food processor or blender until fine.
  3. Mix your crumbs and sugar first, then blend in the butter.
  4. Press the mixture into your pan just until it holds together. Remember, pressing too hard is a no-go.

Lemon Blueberry Cheesecake Bars

Biting into this cheesecake is a burst of freshness with its zesty lemon tang. Oh, and it doesn't skimp on the juicy blueberries or that perfect crispy crust either!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 4 hours 55 minutes
Course Dessert
Cuisine American



  • 12 full-sheet graham crackers to yield 1 and 1/2 cups (180g graham cracker crumbs)
  • 6 Tablespoons 85g unsalted butter, melted
  • 1/4 cup 50g granulated sugar


  • 16 ounces 452g full-fat brick cream cheese, softened to room temperature
  • 1 large egg
  • 6 Tablespoons 75g granulated sugar
  • 1 teaspoon lemon zest
  • 3 Tablespoons 45ml lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups 210g fresh or frozen blueberries (do not thaw)


  • Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper with enough overhang on the sides to easily lift the chilled bars out as a whole. Set aside.
  • Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Press into the bottom of the lined pan.
  • Prebake crust: Bake the crust for 8 minutes. Cool for a few minutes as you prepare the filling in the next step.
  • Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese for 1 minute on medium speed until smooth. On medium speed, beat in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth and creamy, about 3 full minutes. Gently fold in the blueberries. Pour/spoon filling evenly onto the warm crust.
  • Bake for 30–35 minutes, or until the cheesecake has set up and the edges are lightly browned. The bars will be very puffy, but will sink down slightly as they cool. Remove from the oven and allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least 3 hours.
  • Lift the parchment paper out of the pan and cut into squares.
  • The bars stay fresh in an airtight container in the refrigerator for up to 5 days.


You can freeze these bars for up to 3 months. Just let them thaw in the fridge overnight before you plan to serve them. For this recipe, you’ll need a few special tools: a 9-inch square baking pan, a food processor, and either a handheld or stand electric mixer.
Keyword Lemon Blueberry Cheesecake Bars

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