Go Back
To make these tasty Lemon Blueberry Cheesecake Bars, you need a few key ingredients: - 1 ½ cups graham cracker crumbs - ⅓ cup unsalted butter, melted - 2 cups cream cheese, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - ½ cup sour cream - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon lemon zest (from about 1 lemon) - 1 teaspoon pure vanilla extract - 1 cup fresh blueberries, rinsed and drained - Pinch of salt Each ingredient plays a big role in flavor and texture. The cream cheese gives the bars their creamy base. The sugar adds sweetness, while the eggs help bind everything together. The sour cream adds richness and a slight tang. Fresh blueberries burst with flavor, and the lemon zest and juice brighten the dish. For a lovely finish, consider these optional garnishes: - Powdered sugar - Fresh blueberries - Mint sprigs These toppings not only look pretty but also enhance the taste. A sprinkle of powdered sugar adds a sweet touch. Fresh blueberries give a pop of color and flavor. Mint sprigs bring a fresh aroma that pairs well with the cheesecake. Enjoy playing with these options to make your bars truly shine! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). Grab an 8x8-inch baking pan. Line it with parchment paper, leaving some overhang. This helps with easy lifting later. Next, in a medium bowl, mix 1 ½ cups of graham cracker crumbs with ⅓ cup of melted unsalted butter. Use a fork or your fingers to combine the crumbs and butter well. Now, transfer the crumb mix to the pan. Press it firmly and evenly across the bottom. This forms a solid base. Bake this crust for 10 minutes. Once done, remove it and let it cool slightly while you make the cheesecake filling. In a large bowl, beat together 2 cups of softened cream cheese and 1 cup of granulated sugar. Use an electric mixer on medium speed. Keep mixing until the mixture is smooth and creamy, with no lumps. Next, add 2 large eggs, one at a time, mixing well after each one. Then, add ½ cup of sour cream, 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, 1 teaspoon of pure vanilla extract, and a pinch of salt. Mix on low speed until everything blends smoothly. Now, gently fold in 1 cup of fresh blueberries using a spatula. Be careful not to break the berries as you mix. Pour the cheesecake filling over the cooled graham cracker crust. Spread it evenly to cover the crust completely. Bake the cheesecake bars for 30 to 35 minutes. The edges should be set, but the center can still jiggle a little. The top should be light golden when it's done. After baking, remove the pan from the oven. Let it cool at room temperature for about 1 hour. Then, move it to the refrigerator to chill for at least 3 hours, or better yet, overnight. This helps the bars set nicely. To serve, lift the cheesecake out of the pan using the parchment overhang. Place it on a cutting board and slice it into bars of your preferred size. Enjoy your tasty lemon blueberry cheesecake bars! Using room temperature ingredients is key for creamy cheesecake bars. When you mix cold cream cheese, it can stay lumpy. Let your cream cheese, eggs, and sour cream sit out for about 30 minutes. This small step makes a big difference in texture. Overmixing the batter can create air bubbles. This can lead to cracks as the cheesecake cools. Mix just until smooth and combined. Use low speed when adding ingredients after the eggs. This preserves the creamy texture we all love. To prevent cracks in your cheesecake, avoid sudden temperature changes. Let your cheesecake cool slowly. After baking, turn off the oven and crack the door for about 30 minutes. This helps the cheesecake cool gently. For even baking, make sure your oven is preheated. Bake in the center of the oven for the best results. The cheesecake should jiggle slightly in the middle when done. Allow it to cool at room temperature before chilling. This ensures a lovely, smooth finish. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature for a smoother filling and better incorporation. Don’t Overmix: When adding the eggs and other ingredients, mix just until combined to prevent the cheesecake from cracking during baking. Cool Gradually: Allow the cheesecake to cool slowly at room temperature before refrigerating to minimize the risk of cracks on the surface. Chill Overnight: For the best texture and flavor, let the cheesecake bars chill overnight in the refrigerator before slicing and serving. {{image_4}} You can make these bars even tastier. Try adding other berries like raspberries or strawberries. Mixing in these fruits gives new flavors to your bars. You can also use different extracts. Almond or coconut extracts can add a fun twist to the taste. Just a little goes a long way, so start with a teaspoon. If you need a gluten-free version, switch to gluten-free graham cracker crumbs. Many brands offer this option. You can still enjoy a great crust that way. For a vegan cheesecake filling, use a mix of silken tofu and dairy-free cream cheese. Blend until smooth and creamy. This way, everyone can enjoy these delicious bars! To keep your leftover cheesecake bars fresh, follow these steps: - Allow the bars to cool completely at room temperature. - Use a sharp knife to slice them into bars. - Place the bars in an airtight container. - Layer parchment paper between bars to avoid sticking. - Store them in the refrigerator for up to 5 days. For best results, use glass or plastic containers with tight seals. They help keep moisture in and air out, preserving flavor and texture. If you want to save some bars for later, freezing is easy: 1. Follow the cooling and slicing steps mentioned above. 2. Wrap each bar tightly in plastic wrap. 3. Place the wrapped bars in a freezer-safe bag or container. 4. Label with the date and type of treat. 5. Freeze for up to 3 months. To thaw, simply move the bars to the fridge for several hours or overnight. Enjoy them chilled or at room temperature! Lemon Blueberry Cheesecake Bars last about 5 days in the fridge. Store them in an airtight container. If you freeze them, they can last up to 3 months. To thaw, place them in the fridge overnight before serving. This keeps them fresh and tasty. Yes, you can use frozen blueberries. They work well in this recipe. Just remember to let them thaw and drain them before adding to the batter. This helps avoid excess moisture. Fresh blueberries give a firmer texture, while frozen might be softer but still delicious. You can use several substitutes for cream cheese. For a dairy-free option, try silken tofu blended until smooth. Another choice is cashew cream made from soaked cashews. For a lower-fat option, use Greek yogurt. Both will give you a creamy texture with great taste. To make delicious lemon blueberry cheesecake bars, start with key ingredients like cream cheese, sugar, and fresh blueberries. Follow the step-by-step instructions to create a smooth filling and a tasty crust. Remember to keep your ingredients at room temperature and avoid overmixing for the best texture. You can even explore variations with other fruits or dietary options. In the end, these bars offer a sweet treat that's easy to store or freeze. Enjoy experimenting with flavors and share this dessert with friends. Trust your skills, and you’ll create something special every time!

Lemon Blueberry Cheesecake Bars

Delicious cheesecake bars with a graham cracker crust, creamy lemon filling, and fresh blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 9
Calories 200 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.33 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 0.5 cup sour cream
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries, rinsed and drained
  • 1 pinch salt

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare an 8x8-inch baking pan by lining it with parchment paper, ensuring you leave some overhang on the sides for easy lifting after baking.
  • In a medium mixing bowl, combine the graham cracker crumbs with the melted butter. Use a fork or your fingers to mix until the crumbs are thoroughly coated with the butter.
  • Transfer the crumb mixture to the prepared baking pan. Press it down firmly and evenly across the bottom to create a solid crust layer. Bake in the preheated oven for 10 minutes. Once done, remove from the oven and allow to cool slightly while preparing the cheesecake filling.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together on medium speed until the mixture becomes smooth and creamy, with no lumps remaining.
  • Add the eggs to the cream cheese mixture one at a time, mixing well after each addition to ensure they are fully incorporated. Next, add the sour cream, freshly squeezed lemon juice, lemon zest, vanilla extract, and a pinch of salt, mixing on low speed until everything is blended and smooth.
  • Carefully fold in the fresh blueberries using a spatula, being gentle to avoid breaking the berries.
  • Pour the prepared cheesecake filling over the cooled graham cracker crust, spreading it evenly to cover the crust completely.
  • Bake the cheesecake bars in the oven for 30-35 minutes. The edges should be set, with the center remaining slightly jiggly. The top should have a light golden hue, indicating it's done.
  • After baking, remove the pan from the oven and let it cool at room temperature for about 1 hour. Once cooled, transfer it to the refrigerator and chill for at least 3 hours, or ideally overnight, to allow the bars to set completely.
  • To serve, lift the cheesecake out of the pan using the edges of the parchment paper. Place it on a cutting board and slice into bars of your desired size.

Notes

Serve the chilled bars dusted with powdered sugar and garnish with fresh blueberries and mint.
Keyword blueberry, cheesecake, dessert bars, lemon