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Creamy Blueberry Lemon Cheesecake Bars

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These creamy blueberry lemon cheesecake bars feature a buttery graham crust, a smooth lemon-infused cheesecake filling, and a vibrant blueberry layer. Perfect for a quick, refreshing, and indulgent dessert.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs (about 12 full sheets crushed finely)
  • 1/4 cup (50g) brown sugar, packed
  • 6 tbsp (85g) unsalted butter, melted
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • Zest of 1 large lemon (about 1 tbsp)
  • 1/4 cup (60ml) fresh lemon juice (from about 2 lemons)
  • 1 tsp vanilla extract
  • 2 tbsp (30ml) sour cream or Greek yogurt
  • 1 1/2 cups (225g) fresh or frozen blueberries (if frozen, do not thaw)
  • 1 tbsp (12g) cornstarch
  • 2 tbsp (25g) granulated sugar
  • Optional: 1 tsp lemon zest for extra brightness

Instructions

  1. Preheat your oven to 325°F (165°C). Line a 9×9 inch pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, brown sugar, melted butter, and a pinch of salt. Stir until evenly moistened and sandy.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  4. In a small saucepan, combine blueberries, sugar, cornstarch, and optional lemon zest. Cook over medium heat, stirring frequently, until thickened and berries start to burst, about 5-7 minutes. Remove from heat and let cool completely.
  5. Using an electric mixer, beat softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add sugar and mix until fully incorporated.
  6. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, vanilla extract, and sour cream until smooth and combined. Do not overmix.
  7. Pour half of the cheesecake filling over the cooled crust, smoothing evenly.
  8. Spread the cooled blueberry mixture gently over the cheesecake filling layer.
  9. Top with remaining cheesecake filling, spreading carefully to cover the blueberries completely.
  10. Bake for 35-40 minutes, or until edges are set but center jiggles slightly when shaken. Start checking at 35 minutes.
  11. Turn off oven and crack door open, letting bars cool inside for about 30 minutes to prevent cracking.
  12. Transfer to refrigerator for at least 4 hours or overnight to fully set.
  13. Use parchment overhang to lift bars out and slice into 12 bars with a sharp knife, wiping blade clean between cuts.

Notes

Use softened cream cheese for smooth texture. Do not overmix batter after adding eggs to prevent cracks. Press crust firmly to avoid sogginess. Cook blueberries gently to keep vibrant color. Cool bars slowly in oven with door ajar to prevent cracking. Chill overnight for best texture and flavor. Wipe knife between slices for neat edges.

Nutrition

Keywords: blueberry cheesecake bars, lemon cheesecake bars, creamy cheesecake, easy dessert, homemade cheesecake bars, blueberry lemon dessert

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