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Lemon Blueberry Cheesecake Bars


Creamy lemon cheesecake bars studded and swirled with blueberries. They're prepared on simple graham cracker crust.

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Rate this recipe 4.4/5 (20 Votes)


  • Crust:
  • 12 full-sheet graham crackers (1.5 cups)
  • 6 Tbsp melted unsalted butter
  • 1/3 cup granulated sugar
  • Filling:
  • 16 oz cream cheese, softened to room temperature
  • 1 large egg
  • 1/3 cup granulated sugar
  • zest of 2 medium lemons
  • juice of 1 medium lemon
  • 1 tsp vanilla
  • 1.5 cups fresh or frozen unthawed blueberries (fresh tasted much better)


Servings 16
Preparation time 15mins
Cooking time 290mins
Adapted from


Step 1

Preheat oven to 350F. Line a 8x8 baking pan with aluminum foil with enough overhang on the sides. Set aside.

Make the Crust:
1. Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into the lined pan. Bake for 5 minutes. Allow to cool as your prepare the filling.

For the Filling:
1. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese for 1 minutes 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. Spoon filling onto the crust.
2. Bake for 30-35 minutes or until cheesecake has set up and the edges are lightly browned. The bars will be very puffy, but will sink slightly down as they cool. Allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for a least 3 hours. Lift the foil out of the pan and cut into squares.

Store bars in a covered container for up to 5 days in the refrigerator.


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