Blueberry Lemon Cheesecake Bars

Blueberry lemon cheesecake bars take everything you love about classic cheesecake and brighten it up with fresh citrus and juicy blueberries. The creamy, tangy filling sits on a buttery graham cracker crust, so every bite has the perfect mix of crunchy and smooth. Because it’s baked in a square pan and cut into bars, it’s easier to bake, serve, and transport than a full cheesecake. These bars are great for spring and summer gatherings, potlucks, or anytime you want a special dessert that feels fancy but is simple to slice and share. Serve them chilled for the most refreshing flavor.

Ingredients

For the base:

• 2 tablespoons sugar
• 1/8 tablespoon ground cinnamon
• 9 graham crackers, crushed (about 3/4 cup crumbs)
• 4 tablespoons unsalted butter, melted

For the filling:

• 16 ounces cream cheese, room temperature
• 1/2 cup sugar
• 2 large eggs
• 2 lemons, zested and juiced
• 1 1/2 cups fresh blueberries

Directions

1. Preheat the oven to 325°F. Butter the bottom and sides of a 9×9-inch metal baking pan. Line the pan with two crisscrossed strips of parchment, leaving an overhang on all sides, then butter the parchment.
2. In a large bowl, combine the sugar, cinnamon, graham cracker crumbs, and melted butter until evenly moistened. Press the mixture firmly into an even layer on the bottom of the prepared pan.
3. Bake the crust for 10–12 minutes, until set, then remove to a cooling rack. Leave the oven on.
4. While the crust cools, prepare the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed for about 1 minute to soften. Scrape down the bowl and beater.
5. Add the sugar and beat on low speed until combined, about 1 minute. Scrape down the bowl, then add the lemon juice and lemon zest and beat on low until combined, about 1 minute. Scrape down again, add the eggs, and beat on low until thoroughly combined, about 1 minute.
6. Pour the cheesecake filling over the baked crust and smooth the top. Sprinkle the blueberries evenly over the surface, gently pressing them in until they are about half submerged.
7. Bake for 35–45 minutes, or until the center is mostly set and only slightly jiggles when you gently shake the pan.
8. Remove from the oven and cool completely at room temperature, then refrigerate for at least 3 hours. Use the parchment overhang to lift the chilled cheesecake from the pan, slice into bars, and serve cold or at room temperature. Store leftovers in the refrigerator.

Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 4 hours 10 minutes
Kcal: 280 kcal | Servings: 12

Tips

For the creamiest texture, bring the cream cheese to room temperature before mixing and keep the mixer on low speed to avoid incorporating too much air, which can cause cracks.

Let the bars cool fully, then chill for at least 3 hours (or overnight) before slicing; store cut bars in an airtight container in the refrigerator for up to 4 days.

FAQ

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries—don’t thaw them first, just sprinkle them on frozen and bake, adding a few extra minutes if needed.

Can I use a different pan size?
A metal 8×8-inch pan can work, but the bars will be slightly thicker and may need a few more minutes of baking time; keep an eye on the center jiggle.

Can I make these cheesecake bars ahead of time?
Absolutely; they’re actually better made a day ahead so they have plenty of time to chill and set in the fridge.

Do I need to use a water bath?
No water bath is needed for these bars—the lower baking temperature and smaller size help them bake evenly without it.

Can I swap the graham crackers for another cookie?
Yes, crushed vanilla wafers, shortbread cookies, or even lemon cookies make a great alternative crust with a slightly different flavor.