These are ultra creamy lemon blueberry cheesecake bars baked on a graham cracker crust. Enjoy fresh lemon flavor and smooth cheesecake, plus there’s no shortage of juicy blueberries and crispy crust!
I originally published this recipe in 2014 and have since added new photos, a video tutorial, and a few more success tips.
Like many bakers and dessert lovers, I enjoy baking a classic cheesecake. It’s a tall and mighty dessert with massive crowd appeal and endless topping options like strawberry sauce and salted caramel.
But there’s no arguing that baking a cheesecake can be daunting: Don’t over-sweeten! Avoid over-baking! Don’t forget the water bath! Will your springform leak? We’ll find out!
It’s often worth the effort—I mean, I RAVE about this cheesecake recipe—but if I’m looking for a quicker, less fussy cheesecake option, I usually make cheesecake pie or today’s cheesecake bars.
Here’s Why You’ll Love These Lemon Blueberry Cheesecake Bars
- All the texture of traditional lemon cheesecake, but easier and quicker
- Extra creamy, extra thick
- Tangy-sweet flavor with loads of blueberries
- The cheesecake version of popular lemon blueberry cake
- Grab & go—no fork needed!
One reader, Rob, commented: “A+ recipe. Got rave reviews from serious and finicky dessert people. And it freezes extremely well. Make it this summer, and use at least some frozen blueberries which makes it a beautiful color…★★★★★”
One reader, Pam, commented: “So delicious! Perfect amount of lemon tartness with the sweetness of the blueberries is to die for! Since blueberries are in season here right now I used fresh. Love the thick crust also. It holds up well to the weight of the filling…★★★★★“
Graham Cracker Crust Success Tips
Below you’ll find my basic graham cracker crust recipe. It fits into a 9-inch square baking pan perfectly, as well as many 8-inch and 10-inch pans. I love this particular crust because it’s altogether crunchy, buttery, thick, and not overly sweet like many crumb crusts of its kind. We use it for blueberry cream cheese pie, banoffee pie, and both these mini key lime pies and key lime pie bars.
Some helpful tips:
- You need a careful ratio of 3 ingredients: graham cracker crumbs, sugar, & melted butter.
- Use a food processor or blender to grind 12 full-sheet graham crackers into crumbs.
- Stir the graham cracker crumbs and sugar together before mixing in the butter.
- Press into your lined pan just until it’s no longer crumbly. Do not pack down too hard.
Pre-bake the crust for 8 minutes so it has a little head start:
Grab These Ingredients for the Filling
- Bricks of Cream Cheese: Make sure you’re using bricks of full-fat cream cheese and not the cream cheese in a tub you would use for spreading on bagels. Same rule applies when making cream cheese frosting and strawberry cream cheese pie.
- Sugar: When over-sweetening these bars, you can’t detect the natural lemon and blueberry flavors. 6 Tablespoons is the magical unicorn amount; it’s more than 1/3 cup and not quite 1/2 cup!
- Lemon: 1 large lemon or 2 medium lemons are typically enough for these lemon blueberry cheesecake bars. You need 3 Tablespoons of juice and 1 teaspoon zest, which together is the perfect amount for lovely lemon flavor (that isn’t pucker-your-lips-sour!).
- Vanilla Extract: For delicious, rich flavor.
- Egg: The cheesecake bars would fall apart without an egg.
- Blueberries: You can use fresh or frozen blueberries. If using frozen, your batter will be swirled blue/purple.
The filling we use for lemon blueberry cheesecake bars is a lot like this cheesecake pie. Lemon juice replaces the sour cream and we can get away with 1 egg since the bars aren’t quite as thick.
Expect a thick filling. Make sure you spread it over the crust while the crust is still warm. Why? This will help the filling adhere to the crust a little better.
Success Tip: Here’s how I like to line square baking pans. So easy! Lining the pan makes it much easier to remove the bars before slicing and serving. I use the same tip when making rice krispie treats and M&M cookie bars, too.
How to Cut Neat Squares
Cool baked bars at room temperature for about 1 hour, and then refrigerate them for 2 hours or until the bottom of the pan feels cold. If you cut the bars into squares too early, they’ll completely fall apart. If I’m serving these at a party or event, I prepare them the night before just so I know they’ll cool and chill long enough to yield neat squares.
Slice them with a sharp knife and wipe the knife clean between each cut.
I wouldn’t change a thing about this recipe! The whole team loved how light they tasted, as well as how the buttery graham cracker crust complemented the lemon cheesecake filling. Finding the tasty balance between tart and sweet is tricky when it comes to lemon desserts, but these bars nail it!
More Lemon Desserts You’ll Love
- Lemon Blueberry Cake
- Citrus Cake
- Lemon Blueberry Cupcakes or Lemon Blueberry Muffins
- Creamy Lemon Pie
- Lemon Blueberry Babka
- Lemon Pound Cake
- Lemony Blueberry Galette
For more summer dessert inspiration, see my roundups of favorite Memorial Day recipes and BBQ cookout dessert recipes.
Print
Lemon Blueberry Cheesecake Bars
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours, 50 minutes
- Yield: 16 bars
- Category: Bars
- Method: Baking
- Cuisine: American
Description
Creamy lemon cheesecake bars studded and swirled with blueberries. They’re prepared on my simple graham cracker crust and will absolutely be your new favorite dessert!
Ingredients
Crust
- 12 full-sheet graham crackers (to yield 1 and 1/2 cups (180g) graham cracker crumbs)
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Filling
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1 large egg
- 6 Tablespoons (75g) granulated sugar
- 1 teaspoon lemon zest
- 3 Tablespoons (45ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (210g) fresh or frozen blueberries (do not thaw)
Instructions
- Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper with enough overhang on the sides to easily lift the chilled bars out as a whole. Set aside.
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Press into the bottom of the lined pan.
- Prebake crust: Bake the crust for 8 minutes. Cool for a few minutes as you prepare the filling in the next step.
- Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese for 1 minute on medium speed until smooth. On medium speed, beat in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth and creamy, about 3 full minutes. Gently fold in the blueberries. Pour/spoon filling evenly onto the warm crust.
- Bake for 30–35 minutes, or until the cheesecake has set up and the edges are lightly browned. The bars will be very puffy, but will sink down slightly as they cool. Remove from the oven and allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least 3 hours.
- Lift the parchment paper out of the pan and cut into squares.
- The bars stay fresh in an airtight container in the refrigerator for up to 5 days.
Notes
- Freezing Instructions: You can freeze the bars for up to 3 months. Thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): 9-inch Square Baking Pan | Food Processor | Electric Mixer (Handheld or Stand) | Cooling Rack
- Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs instead (about 13–14 biscuits), the same amount of butter, and add a bit more sugar (about 1/3 cup, or 67g). You may need to add a few extra minutes to the pre-baking time, as digestive biscuits are not quite as crispy-crunchy as graham crackers. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make cheesecake. I have no experience with it, but this is what I’ve heard from other non-US readers.
Reader Comments and Reviews
The recipe says a 9” pan yields 16 bars. Is that correct? Small, thick squares?
Hi Kathy, that’s correct! Enjoy
Hi Sally! Can you substitute fresh raspberries for the blueberries? Thanks, Chris
Hi Chris, that should work, just be extra careful folding in the raspberries so as not to break them. Let us know how it goes!
Be careful with the lemon everyone- I read Sally’s tip too late about approximately how much zest and juice should come from a medium lemon. I used large lemons (juice from one and zest from one) and my dessert came out FAR too tart- the 1/3 cup of sugar was not enough!
Made this for a potluck. Everyone loved it! I was wondering if any adjustments are needed if I don’t include the blueberries.
I have made this recipe several times and my family and I love it. Even my husband who is not a cheesecake fan loves these bars.
I could use some advice though. How can I get smooth cream cheese? I follow the directions and it still comes out with tiny lumps. How can I smooth it out?
Hi Lia! Make sure to start with room temperature cream cheese and beat it until smooth and creamy in step three before adding the other ingredients.
What about a shortbread crust ? Or would that be to sweet?
Hi Amber, you can certainly try with a shortbread crust if you’d like. Let us know how it goes!
I’m so excited to make these blueberry cheesecake bars.
I have a lot of blueberries from the farmers market that i have frozen.
My question is how much longer do i bake them?
Thank you
Lynne
I have tried so many of your recipes and they are wonderful! I think your strawberry cake is my favorite so far!
Hi Lynne, we’re not sure of the exact time, but just a few minutes longer should help. Keep a close eye on them. Enjoy!
And yet another AMAZING Sally dessert!
A+ recipe. Got rave reviews from serious and finicky dessert people. And it freezes extremely well. Make it this summer, and use at least some frozen blueberries which makes it a beautiful color (and the more thawed they are, the bluer the batter, if you like that kind of thing).
Hi Sally, your recipes are always great. Do you have an idea if egg replacer would work well in this recipe? My MIL has allergies to wheat (celiac), egg and almond. She loves my baking and has requested a lemon treat for her birthday. I can get GF Graham crackers, but what do you think about egg replacer in this? Also, if you have any other baking recipes that omit these 3 ingredients, I’d love to try them too. Thanks, always your fan Sally.
Hi Kika, we’ve never tested this recipe (or any of our cheesecake recipes) with egg replacer before, but we would love to hear how it goes if you give it a try! How sweet of you to bake for your MIL – I’m sure she appreciates it! Here’s a link to all our recipes that are naturally egg-free AND gluten-free, you’ll just have to look out for ones with almonds.
I have made this with blueberries and strawberries and both times it was perfect. Thanks yet again, Sally for making me look like I know what I’m doing!
Hi, this turned out so yummy! My family LOVED it! How can I convert this recipe for a 8″ springform pan?
Hi E, you can certainly make these cheesecake bars into a traditional cheesecake. A 9 inch pan would be ideal, so you may have a bit of leftover crust and filling (you can make a few mini cheesecakes with the leftovers if desired). Use our cheesecake post as a guide for baking temperature and time. Let us know how it goes for you!
Hi Sally,
This is my first ever comment – on any site. ♀️♀️
Anyway, I live in Israel and you have both taught me and saved me with your recipes! Everything here is done by scratch and thanks to all of your notes and conversion tricks – I have taught myself how to bake from scratch! All of the recipes I have made have come out perfect! You are incredibly talented. Thank you! Now down to business……. we have Shavuot on Sunday, which is a dairy based holiday and I would like your advice on how to combine your ‘Blueberry Swirl Cheesecake’ – minus the swirl WITH your ‘Lemon Blueberry Cheesecake Bars’. (Basically no swirl, but I want to add lemon juice/zest and blueberries) Can you please help?
Thanks again for sharing your amazing talents!!!
Hi Chelsea, we’re so happy to read that you love our recipes, thank you! You could beat in about 1 Tablespoon of zest and 1/4 cup of fresh lemon juice to the blueberry swirl cheesecake and sprinkle blueberries on top of the cheesecake before baking like with the bars (instead of the swirl). We haven’t tested this, but would love to hear how it goes for you!
Hi sally! Just wondering if i omit the lemon do i have to change the volume of the other ingredients? And can this recipe be made in a 9” square pan?
Hi Sha, If made in a 9 inch pan they will be a little thinner. If you omit the lemon you may wish to cut the sugar to 1/4 of a cup. Enjoy!
Hello, ao excited to try these bars. My question is. can this recipe be doubled for a 13×9 baking pan? Thanks. I’m curious though. Why do bakers with blogs always make their desserts in a small pan ? Examples 8×8 or 9×9? Instead of a 13×9 pan.
Hi LuAnn, Yes, double the recipe for the 9×13 pan. The bake time will be longer, but I am unsure of the exact amount of time.
Thanks for the really excellent recipe. I deviated very slightly, made a short bread crust and instead of lemon zest I threw 1/4 lemon into food processor and mulched it to smithereens. They’re addictive.
Tommy Boy!! We are going to do the same thing but with fresh picked blueberries and raspberries this summer.
Hi Sally. I love your recipes. I tried the lemon blueberry cheesecake bar for our lunch group at work this week. I doubled the recipe and cooked it 9 minutes past what the recipe called for and left it in the oven with the door opened slightly and it came out perfect!
Hi Sally! This might be a silly question, but do you grease the parchment paper? Looking forward to making this over the weekend!
No need to grease the parchment paper, Reem!
Hi Christina, I recommend following the baking instructions used for these mini cheesecakes.
I made this over the weekend and it was amazing. The flavor of the lemons and blueberries was so intense it was a hit with family and friends!
So delicious! Perfect amount of lemon tartness with the sweetness of the blueberries is to die for! Since blueberries are in season here right now I used fresh. Love the thick crust also. It holds up well to the weight of the filling. Although these are thick and creamy the lightness of the flavor keeps them from being too sweet. I doubled the recipe and made a 9×13 pan. Baked them for about 50 minutes and that seemed to be just about right.
Hi there!
So excited to try these bars this week!
As a rule of thumb, I generally double the ingredients of a recipe that calls for a 9-inch square pan in order to use a 9×13 pan. Would you recommend doubling this recipe for a 9×13 pan? Also, what would you recommend for the baking time for a 9×13 pan? Thanks!
Hi Emily, Yes, double the recipe for the 9×13 pan. The bake time will be longer, but I am unsure of the exact amount of time.
Hi all,
Think I need some help! I’ve baked this for 30 minutes more than stated and it’s still not set! Any suggestions? I’ve put it back in again.
Hi Lisa, Any chance you used frozen berries? That would certainly increase the bake time.
Hi Sally,
If I am making these for a get together tomorrow can I leave them in the fridge overnight before cutting them?
Thanks!
Yes, They will stay fresh in an airtight container in the refrigerator for up to 5 days.
AMAZING! I have been baking a lot during quarantine and specifically lemon blueberry treats.
These turned out really well. I omitted the sugar in the crust as I had bough graham crackers with cinnamon sugar topping. It set very well and will definitely make again.
These look amazing and since lemon and blueberries together are a favourite flavour combination, I can’t wait to try this recipe. I was wondering though, would this recipe work as mini cheesecakes?If so do you have an idea what the baking time would be? Love your recipes!
Sure can! The bake time will be quick, I’m unsure exactly how long they will take.
These look good and I want to give them a try! Do you think they’d go well with mixed berries? I have a big bag or frozen mixed berries with blackberries, raspberries, and blueberries.
Hi Reem, You can use 1 and 1/2 cup of mixed berries instead of all blueberries. If frozen, do not thaw.
My only 8×8 pan is glass. Will a glass pan bake these well, or would it be better to use a metal springform pan?
Hi Mollie, a glass pan works just fine. It’s what I usually use.
I am very excited to make this recipe, it looks delicious! I was wondering if I could add lavender to these bars, (since I have so much of it,) thinking it would be pretty good. Any way how much do you think should use? Thanks Sally
Hi Avery, You can certainly try it! I’m unsure of how much you would add (a lot depends on the type of lavender you are using).
Made these today. I used blackberries and added some animal cookie crumbs to my crust (I always add them to my graham cracker crust).
They’re excellent. Not too sweet or tangy. Just perfect. I also made the dogs some of Sallies peanut butter dog treats today. As always, followed the recipe and they turned out perfect.
I love Sally’s recipes.
I’m waiting on her to post a cream cheese Danish so that I can work up the courage to attempt them. I want to do personal sized ones for sharing.
Hello! Just popped in to write that I just absolutely love these bars and have been making them at least once a summer for, oh I don’t know maybe 5 years or so? I did change the crust, I prefer an oatmeal cookie type bottom, so have been using difference recipes for that, but thank you so much for the inspiration and the recipe- they are just wonderful. I often make them to take to a music festival and will freeze them with parchment paper between layers, and when i pull them out they are a huge hit.
These are delicious!!! I LOVE cheesecake and this recipe did not disappoint! Thank you for sharing you recipes, it has been so long since I have got right into my cooking and thanks to your inspiration I will definitely be cooking a lot more often! ✌