Bright, creamy, and crumbly—this Blueberry Lemon Cheesecake Bars Recipe brings together graham cracker crust, tangy lemon cheesecake, juicy blueberries, and a buttery crumble topping.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Okay, confession time: this Blueberry Lemon Cheesecake Bars Recipe was born from what I’d call a kitchen accident. You ever stare into your fridge and realize you bought cream cheese weeks ago, swore you had a plan for it, but… nada? That was me. I had cream cheese, one lonely lemon, and blueberries that were on their last good day. Instead of tossing them, I thought, “Well, let’s just wing it.” And honestly? Best decision I’ve made in a while.
When I pulled the pan out of the oven, the smell of lemon and butter hit me in the face. My daughter wandered into the kitchen and asked, “What’s that smell?!”—the good kind of kid interrogation. Before the bars had even cooled, my husband snuck in with a fork and took a corner piece. Not a slice. Not even a neat bar. A forkful straight from the pan. I’ll admit, I was annoyed for about 3 seconds before realizing—hey, maybe that’s the best review you can get.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Blueberry Lemon Cheesecake Bars Recipe?
There are cheesecake bars, and then there’s this cheesecake bar recipe. It’s not stuffy or complicated—it’s laid back, kind of like your favorite pair of sneakers. The graham cracker crust has that hint of lemon zest that makes you go “ooh, what’s that?” The cheesecake filling is smooth and bright (like a summer afternoon bottled up), and then those blueberries burst in the oven like little edible fireworks. Top it all off with a buttery crumble, and you’ve basically got dessert that feels like it belongs at both a family picnic and a fancy dinner.
Plus, let’s be real—it’s easier than a full cheesecake. No water bath, no cracking drama. Just bars you can cut up and hand out… or, if we’re being honest, stash in the back of the fridge with a Post-It note that says “DO NOT TOUCH.”
Ingredient Notes:
I don’t know about you, but I like to know why each ingredient’s hanging out in the recipe. Here’s the roll call for this Blueberry Lemon Cheesecake Bars Recipe:
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Graham crackers – Your crust’s BFF. If you don’t have them, shortbread or even Oreos could crash the party.
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Butter – Melted, because butter fixes everything (well, almost).
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Lemon juice & zest – Fresh. Trust me, bottled stuff just feels like cheating.
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Cream cheese – Room temp or you’ll be chasing lumps with your mixer for eternity.
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Blueberries – Fresh if you can, but frozen works too. Just toss them in straight from the freezer, no thawing.
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Brown sugar – That deep, molasses-y flavor that makes the crumble taste like something your grandma would’ve made (with love, obviously).
How To Make Blueberry Lemon Cheesecake Bars?
You don’t need to be a pastry chef for this one. Promise.
Step 1 – Crust: Crush those grahams, stir in butter, sugar, and zest, then press into your pan. Use the bottom of a glass or coffee mug. Works every time.
Step 2 – Pre-Bake: Pop it in a 350°F oven for 10–15 minutes. This is like giving your crust a head start. Let it cool while you whip up the filling.
Step 3 – Cheesecake Layer: Beat cream cheese, sugar, eggs, lemon juice, and zest until smooth. And if you see a lump or two? Don’t stress. No one’s grading you.
Step 4 – Blueberries: Scatter them over the filling. Think of it like decorating—every bite deserves at least a berry or two.
Step 5 – Swirl & Crumble: Give it one gentle swirl with a butter knife. Then sprinkle on the crumble topping, which should look kind of like damp sand.
Step 6 – Bake Again: Back in the oven for 35–40 minutes. The middle should be set with just a little wiggle. Don’t overthink it.
Step 7 – Chill Time: Cool at room temp for an hour (the hardest part). Then refrigerate another hour before cutting into bars. Or, if you’re like me, cut a corner piece early and call it “quality control.”
Want To Save This Recipe?
Storage Options:
Here’s the deal: these bars keep well, but usually they don’t last long enough to test the theory. If you do manage to save some, keep them in a container in the fridge for up to 5 days. They’re even better cold, in my opinion. Want to hoard them? Freeze in layers with parchment for up to 2 months. Future you will thank past you when dessert magically appears after a long Tuesday.
Variations and Substitutions:
This Blueberry Lemon Cheesecake Bars Recipe is pretty forgiving. Want to mix it up? Go for it:
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Fruit swap: Raspberries or strawberries work beautifully.
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Citrus change: Try lime or orange zest for a twist.
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Different crust: Oreos or gingersnaps give it a whole new personality.
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Lightened up: Sub Greek yogurt for part of the cream cheese. Tangy, but still creamy.
What to Serve with Blueberry Lemon Cheesecake Bars?
Honestly, these bars hold their own. But if you want to dress them up, here are a few fun pairings:
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A scoop of vanilla ice cream (because double dessert is never wrong).
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A big mug of coffee or tea—perfect balance of bitter and sweet.
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Whipped cream with a lemon zest sprinkle on top. Fancy but low effort.
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Bring them to a summer BBQ—they’ll disappear faster than the deviled eggs.
Frequently Asked Questions:
Can I use frozen blueberries?
Yep. Straight from the freezer. No thawing unless you want blueberry tie-dye bars.
How do I know they’re done baking?
The edges should be lightly golden, and the center should jiggle like Jell-O. Not soup. Not brick. Something in between.
Can I make them a day ahead?
Absolutely. In fact, they’re even better the next day once the flavors have had their little overnight party in the fridge.
So there it is—my Blueberry Lemon Cheesecake Bars Recipe, born out of laziness and desperation but now a family favorite. Will you eat yours chilled right out of the fridge like me, or are you the type who likes them softened a bit on the counter first? Either way, I dare you to stop at one bar. I still haven’t figured out how.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Blueberry Lemon Cheesecake Bars Recipe
Ingredients
For the Crust:
- 9 graham cracker rectangles finely crushed
- 4 tablespoons unsalted butter melted
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
- 2 large eggs
- 2 tablespoons freshly grated lemon zest
- 1 ½ cups fresh blueberries
For the Crumble Topping:
- ¾ cup all-purpose flour
- 6 tablespoons unsalted butter melted
- 1 cup light brown sugar firmly packed
Instructions
Prepare the Crust:
- In a medium bowl, combine the crushed graham crackers, melted butter, lemon zest, and sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch square baking pan, using the base of a glass to ensure an even layer.
Pre-Bake the Crust:
- Preheat the oven to 350°F (175°C). Bake the crust for 10–15 minutes, or until lightly golden. Remove from the oven and allow it to cool completely.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese, sugar, lemon juice, eggs, and lemon zest until smooth and creamy. Pour the filling over the cooled crust, spreading it evenly.
Add the Blueberries:
- Distribute the blueberries evenly over the cheesecake layer. Using a butter knife, lightly swirl them into the filling without overmixing.
Prepare the Crumble Topping:
- In a separate bowl, combine the flour, melted butter, and brown sugar until the mixture resembles coarse crumbs. Sprinkle the crumble evenly over the blueberry layer.
Bake the Cheesecake Bars:
- Return the pan to the oven and bake for 35–40 minutes, or until the cheesecake is set but still slightly firm in the center. Remove from the oven and cool at room temperature for 1 hour.
Chill and Serve:
- Transfer the pan to the refrigerator and chill for at least 1 additional hour before slicing into bars. Serve chilled for best texture and flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
