Lemon Blueberry Cheesecake Bars

Tart, sweet and creamy, these lemon blueberry cheesecake bars are a refreshing dessert, perfect to welcome in the beginning of spring! These cheesecake bars have a bright lemony flavor combined with juicy blueberries to create a lovely flavor combo that both kids and adults will enjoy!

I don’t know about you, but I’m ready for springtime, with its longer days, warm sunshine, chirping birds and blossoming flowers. It’s already started to warm up where I live, but there are still some dreary cold days that like to randomly catch me by surprise, and when those days hit, its hard not to feel dreary myself. However, even on a day that is gray and gloomy, these lemon blueberry cheesecake bars can brighten my mood. Extra tart yet sweet, with a crunchy graham cracker crust and juicy pockets of blueberries, these lemon blueberry cheesecake bars are like eating sunshine in a square! They’re sure to turn any gloomy day around, giving you hope for the spring that is just around the corner 😀

Ingredients You Need

Graham Crackers~ To make a delicious buttery, crunchy crust, you will need to use graham crackers. Any brand will work!

White Sugar~ For this recipe, white sugar works best. I would not recommend using brown sugar or liquid sweeteners such as honey or maple syrup because they could alter the texture and flavor of the cheesecake.

Butter~ For the graham cracker crust, you will need to use melted butter. I prefer to use salted butter, but you could also use unsalted butter and add a pinch of salt to the crust.

Cream Cheese~ For cheesecake, using full-fat cream cheese is the best option. Do not use fat-free or low-fat cream cheese or dairy free substitutes.

Lemon Juice and Zest~ In this cheesecake recipe, it’s best to use fresh lemon juice and zest. Juice from a bottle will not result in the same fresh lemony flavor. You will need two large lemons for this recipe.

Egg~ One egg is needed to ensure that the cheesecake sets up properly. I would not recommend egg substitutes for this recipe.

Vanilla Extract~ Vanilla and lemon make a lovely flavor combination, so I don’t recommend omitting the vanilla. I love using homemade vanilla, but pure vanilla extract or vanilla bean paste will work well too.

Blueberries~ Sooo for some reason I forgot to put a very important ingredient in the picture above….but that aside, you need blueberries for this recipe! I used frozen blueberries, making sure that I didn’t thaw them at all before using. Fresh blueberries would also work just as well.

The Dance

These lemon blueberry cheesecake bars are so simple to make! First, you start off by making your graham cracker crust by processing sugar and graham crackers in a food processor and then adding melted butter. The mixture will have a similar texture to wet sand. You will then press the crust mixture into a pan and bake it while you make the lemon cheesecake batter.

To make the cheesecake batter, using a handheld or stand mixer, you will beat together cream cheese and sugar before adding in the egg, lemon juice, zest and vanilla. Lastly, gently fold in your blueberries using a spatula before pouring the batter over your graham cracker crust. You will then bake the cheesecake until the center still jiggles but is set around the edges. After it bakes, the cheesecake will need to be refrigerated overnight before slicing and serving. View the video below for a recipe visual:

In case you’re wondering how long these cheesecake bars lasted at my house, I will quickly inform you that they lasted maybe a day. My family enjoyed the tartness of the lemon and the sweetness of the blueberries. And did these bars pass the little kid picky eater test? Yes, they did indeed! So, if you’re in need of a bright, springtime dessert to boost your mood, look no further than these lemon blueberry cheesecake bars. They’re sure to brighten your day like they did mine 🙂

Need more spring recipes? Check these out:

Healthy Blueberry Crumble Bars

Cherry Almond Coffee Cake

Lemon Blueberry Baked Donuts

Healthy Carrot Cake Muffins

Lemon Blueberry Cheesecake Bars

Tart, sweet and creamy, these lemon blueberry cheesecake bars are a refreshing dessert, perfect to welcome in the beginning of spring! These cheesecake bars have a bright lemony flavor combined with juicy blueberries to create a lovely flavor combo that both kids and adults will enjoy!
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 12 hours
Course Dessert
Cuisine American
Servings 9 squares

Ingredients
  

Graham Cracker Crust

  • 12 graham crackers (full size)
  • 3 tbsp white sugar
  • 5 tbsp salted butter, melted or unsalted butter with a pinch of salt added to crust

Cheesecake Batter

  • 16 oz full-fat cream cheese
  • 3/4 cup white sugar
  • 1 large egg
  • 1/4 cup fresh lemon juice about two large lemons
  • 1 tbsp lemon zest about one large lemon
  • 2 tsp vanilla extract
  • 1 cup blueberries fresh or frozen

Instructions
 

  • Preheat your oven to 350 °F and line an 8×8 inch glass baking dish with parchment paper.
  • In a food processor, pulverize graham crackers and sugar together until they resemble fine crumbs. Add melted butter and pulse a few more times to create a mixture that resembles wet sand. Pour the mixture into your prepared pan and press firmly into an even layer along the bottom of the pan using your hands or the back of a measuring cup. Bake the crust for 10 min and then set aside to cool.
  • While the crust is baking, make the cheesecake batter. In a stand mixer fitted with a paddle attachment or a bowl using a hand mixer, beat the cream cheese and sugar for 1-2 minutes. Beat in the egg until smooth before adding the lemon juice, lemon zest and vanilla extract. The batter will be fairly runny. Very gently fold in the blueberries using a spatula until just combined.
  • Pour the batter over the slightly cooled crust and spread into an even layer. Place into the oven on the middle rack, and then add some water to a loaf pan and place the pan with water on the bottom rack. Bake the cheesecake for 45-50 minutes or until the edges are set but the middle is still jiggly. The loaf pan with water creates steam in the oven which helps keep the cheesecake from cracking.
  • Allow the cheesecake to cool about 2 hours at room temperature before covering and refrigerating for 10-12 hours or overnight. Chilling the cheesecake this amount of time ensures that it is completely set so that it will cut easily into 9 equal squares. Serve cold and store leftovers in the fridge for up to 3 days.
Keyword blueberry, cheesecake, lemon, springtime


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