Blueberry Lemon Cheesecake Bars

Blueberry Lemon Cheesecake Bars

Hey there, friend! If you’re looking for a dessert that’s equal parts tangy, sweet, and downright irresistible, you’ve come to the right place.

These Blueberry Lemon Cheesecake Bars are the perfect treat to brighten up your day.

With a buttery graham cracker crust, a velvety lemon cheesecake filling, and a juicy blueberry swirl, they’re a little slice of heaven.

Plus, they’re super easy to make—no fancy equipment or baking degree required.

Whether you’re hosting a summer BBQ or just need a pick-me-up, these bars are sure to impress.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Prep the Crust
Start by crushing graham crackers into fine crumbs and mixing them with melted butter and a touch of sugar. Press this mixture firmly into a lined baking pan to create a sturdy, buttery base for your cheesecake bars. Pop it in the oven for a quick bake to set the crust.

2. Whip Up the Cheesecake Filling
In a large bowl, beat cream cheese until smooth and creamy. Add sugar, lemon zest, lemon juice, and a splash of vanilla extract, mixing until everything is well combined. Gently fold in the eggs one at a time, being careful not to overmix. This ensures your filling stays silky and smooth.

3. Create the Blueberry Swirl
While the crust is cooling, toss fresh blueberries with a bit of sugar and lemon juice in a saucepan. Cook them down until they release their juices and thicken slightly. Let the mixture cool, then swirl it into the cheesecake batter for that gorgeous marbled effect.

4. Bake to Perfection
Pour the cheesecake filling over the crust and use a knife to swirl the blueberry mixture into the batter. Bake until the edges are set but the center still has a slight jiggle. Let the bars cool completely before chilling them in the fridge to set.

5. Slice and Serve
Once chilled, lift the bars out of the pan using the parchment paper overhang. Slice into squares, garnish with fresh blueberries and a dusting of powdered sugar, and watch them disappear!

Pro Tips

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to avoid lumps in the filling.
• Don’t Overbake: The center of the cheesecake should still wobble slightly when you take it out of the oven—it will firm up as it chills.
• Fresh vs. Frozen Blueberries: Fresh blueberries work best for the swirl, but frozen ones can be used in a pinch. Just thaw and drain them first.
• Clean Cuts: For neat slices, dip your knife in hot water and wipe it clean between cuts.

Storage

• Store in an airtight container in the fridge for up to 5 days.
• These bars freeze well! Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.
  

Print Recipe

Blueberry Lemon Cheesecake Bars

Cooking Method: Baking Cuisine: American Favorites Courses: Desserts

Difficulty: Beginner Prep Time 20 mins Cook Time 35 mins Rest Time 4 hrs Total Time 4 hrs 55 mins

Servings: 12 Calories: 280

Best Season: Spring, Summer

Dietary:

Vegetarian

Description

With a buttery graham cracker crust, a smooth lemon cheesecake filling, and a vibrant blueberry swirl, these bars are a crowd-pleasing treat that’s perfect for any occasion.

Quick to prepare and bursting with flavor, they’re sure to become a favorite in your dessert rotation!

Ingredients

Scale

1/2x 1x 2x 3x

For the Crust:

• 1 ¹⁄₂ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ¹⁄₂ cup granulated sugar
• 2 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2 large eggs

For the Blueberry Swirl:

• 1 ¹⁄₂ cups fresh blueberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 325°F (160°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. In a large bowl, beat cream cheese until smooth. Add sugar, lemon zest, lemon juice, and vanilla, mixing until combined. Add eggs one at a time, mixing just until incorporated.
4. In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries burst and the mixture thickens slightly, about 5-7 minutes. Let cool.
5. Pour the cheesecake filling over the crust. Drop spoonfuls of the blueberry mixture onto the filling, then use a knife to swirl it in.
6. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly. Let cool to room temperature, then chill in the fridge for at least 4 hours.
7. Lift the bars out of the pan using the parchment paper. Slice into squares and serve chilled.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 26g9%

Dietary Fiber 1g4%

Sugars 20g

Protein 4g8%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a gluten-free version, use gluten-free graham crackers.
• If you prefer a stronger lemon flavor, add an extra tablespoon of lemon zest.
• These bars are best served chilled but can sit at room temperature for up to 30 minutes before serving.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Blueberry Lemon Cheesecake Bars, Easy Dessert, Summer Dessert, No-Bake Cheesecake