These Lemon and Blueberry Cheesecake Bars are a dreamy blend of tangy citrus and sweet berries, all nestled in a buttery crust. With just 20 minutes of prep, you’ll create a dessert that’s as stunning as it is delicious. The creamy cheesecake layer melts in your mouth, while the bursts of juicy blueberries add a refreshing pop of flavor. Perfect for any occasion, these bars are a crowd-pleaser that’s surprisingly simple to make.
In just over an hour, you’ll have a dessert that’s both elegant and comforting. The zesty lemon brightens every bite, balancing the richness of the velvety cheesecake. Each bar offers a delightful contrast of textures—crisp crust, smooth filling, and tender berries. Whether you’re hosting a gathering or treating yourself, these bars are guaranteed to impress with their vibrant flavors and effortless charm.
Ingredients for Lemon and Blueberry Cheesecake Bars
- Graham Cracker Crust:
- 9 graham cracker rectangles (4oz/115g or 1 ¼ cup crumbs)
- 4 tablespoons butter (2oz/57g, melted)
- Crumble Topping:
- 1 cup light brown sugar (6oz/170g)
- ¾ cup all-purpose flour (3 ¾oz/105g)
- 6 tablespoons cold butter (3oz/85g, cubed)
- ¼ teaspoon salt
- Cheesecake Layer:
- 2 cups cream cheese (16oz/454g, softened)
- 2 large eggs
- 2 tablespoons grated lemon zest (from 1 medium lemon)
- Juice of 1 medium lemon
- 2 teaspoons vanilla extract
- ½ cup sugar (4oz/115g)
- 1 ½ cups fresh blueberries (7½oz/213g)
Step-by-Step Instructions
- Prepare the Cookie Crust:
- Preheat the oven to 325°F (160°C). Butter an 8-inch square pan and line it with parchment paper.
- In a food processor, pulse graham crackers until fine crumbs form. Add melted butter and process until combined.
- Press the mixture evenly into the bottom of the pan. Chill in the fridge until needed.
- Make the Crumble Topping:
- In the same food processor (no need to wash), combine brown sugar, flour, cold butter, and salt. Pulse until the mixture resembles coarse crumbs. Set aside.
- Prepare the Cheesecake Layer:
- Wipe the food processor bowl with a paper towel. Add cream cheese, eggs, lemon zest, lemon juice, vanilla, and sugar. Process until smooth and creamy.
- Assemble the Bars:
- Remove the crust from the fridge. Pour the cheesecake filling over the crust. Dot generously with blueberries.
- Scatter the crumble topping evenly over the blueberries.
- Bake and Cool:
- Bake for 55-65 minutes, or until the topping is lightly browned and the center is almost set.
- Cool at room temperature for 1 hour, then refrigerate for 4 hours or until fully chilled.
- Cut into 9 bars and serve. Enjoy!
Storage and Reheating Tips
Store your Lemon and Blueberry Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving. If you prefer a slightly warm treat, let them sit at room temperature for 10-15 minutes or microwave for 10-15 seconds.
Serving Suggestions
These bars are delicious on their own, but you can elevate them with a dollop of whipped cream or a drizzle of lemon curd. Pair with a cup of herbal tea or a glass of sparkling wine for a delightful dessert experience. For a brunch twist, serve alongside fresh fruit or a light yogurt parfait.
Recipe Variations
Swap blueberries for raspberries or blackberries for a different berry twist. If you’re a fan of citrus, add a touch of orange zest to the cheesecake layer. For a nutty flavor, mix ¼ cup of finely chopped almonds or pecans into the graham cracker crust. Gluten-free? Use gluten-free graham crackers and a 1:1 gluten-free flour blend for the crumble topping.
Time-Saving Tips
Use pre-crushed graham cracker crumbs to skip the food processor step for the crust. Soften cream cheese quickly by microwaving it in 10-second intervals. If you’re short on time, chill the bars in the freezer for 1-2 hours instead of the fridge. For easy cleanup, line your pan with parchment paper so the bars lift out effortlessly.
Equipment Guidance
A food processor is your best friend for this recipe, making quick work of the crust, crumble, and cheesecake filling. If you don’t have one, a blender or even a zip-top bag and rolling pin can crush the graham crackers. Use a microplane for finely grated lemon zest, and a citrus juicer for maximum lemon juice extraction.
Lemon and Blueberry Cheesecake Bars
Ingredients
Graham Cracker Crust
- 9 graham cracker rectangles (4oz/115g) 1 ¼ cup of cookie crumbs
- 4 tablespoons butter (2oz/57g) melted
Crumble Topping
- 1 cup light brown sugar (6oz/170g)
- ¾ cup all-purpose flour (3 ¾oz/105g)
- 6 tablespoons cold butter (3oz/85g) cubed
- ¼ teaspoon salt
Cheesecake Layer
- 2 cups cream cheese (16oz/454g) softened
- 2 large eggs
- 2 tablespoons grated lemon zest
- 1 medium lemon juiced
- 2 teaspoons vanilla extract
- ½ cup sugar (4oz/115g)
- 1 ½ cups fresh blueberries (7½oz/213g)
Instructions
- Prepare Cookie Crust: Heat oven to 325°F (160°C). Butter and line an 8-inch square pan with parchment paper. In a food processor, add the graham crackers and process until fine crumbs form. Add the melted butter then cover and process until blended.
- Press Graham cracker crumb mixture evenly into the bottom of the pan and chill in the fridge until needed.
- Crumble Topping: Using the food processor again make the topping: Add brown sugar, flour, and cold butter to the processor bowl and blend until the mix resembles a crumble topping, just a few seconds. Set aside. (Bakers tips: I don’t wash the bowl between these stages because it’s such a similar crumb)
- Cheesecake Layer: Wipe the food processor mostly clean with a paper towel then add the cream cheese, eggs, lemon zest, lemon juice, vanilla, and sugar. Process until smooth and creamy.
- To Assemble: Remove the cookie crust from the fridge and pour the cheesecake filling over. Generously dot over the blueberries.
- Lastly, scatter over the crumble topping.
- Bake until the topping is lightly browned and the center is almost set, roughly 55-65 minutes. Cool 1 hour at room temperature then refrigerate for about 4 hours or until chilled. Cut into 9 bars and enjoy!
