Name: Blueberry Lemon Cheesecake Bars (3 Ingredients)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tbsp melted butter; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1/4 cup sour cream; 1 tbsp lemon zest; 2 tbsp lemon juice; 1 tsp vanilla extract; 1 cup fresh blueberries

Jump to Recipe

Oh my gosh, let me tell you about these blueberry lemon cheesecake bars – they’re seriously life-changing! That perfect moment when creamy cheesecake meets bright lemon zest and bursts of juicy blueberries gets me every time. I first made these for a backyard BBQ last summer, and let’s just say they disappeared before the potato salad. What I love is how easy they are – no water bath, no fussy crust, just pure deliciousness in every bite. The crumbly graham cracker base gives way to that silky filling that somehow balances tangy and sweet perfectly. Trust me, once you try these, you’ll be making them all season long!

Blueberry Lemon Cheesecake Bars - detail 1

Why You’ll Love These Blueberry Lemon Cheesecake Bars

Listen, I know you’re going to fall head over heels for these blueberry lemon cheesecake bars just like I did. Here’s why they’re absolutely irresistible:

Creamy dreamy texture: That smooth cheesecake filling is so luxe it practically melts in your mouth – no cracks, no dry bits, just pure velvety perfection.

Zingy lemon kick: The combination of fresh lemon zest and juice gives these bars this bright, tart pop that cuts through the richness beautifully.
Bursts of berry bliss: Those juicy blueberries? They explode with flavor in every bite and create these gorgeous purple swirls in the golden filling.
No-fuss fabulous: Unlike traditional cheesecakes, these bars skip the water bath drama while still delivering that classic creamy texture we all crave.

Party superstar: I’ve lost count of how many times these have been the first dessert to disappear at gatherings – they’re that good!
Summer in every bite: The combination of lemon and blueberries just screams sunshine and happy days.

Seriously, these blueberry lemon cheesecake bars check all the boxes – easy enough for weeknights, special enough for celebrations, and delicious enough to make you do a little happy dance with every bite!

Ingredients for Blueberry Lemon Cheesecake Bars

Alright, let’s gather up everything we need to make these heavenly bars! I promise, each ingredient plays a special role in creating that perfect balance of creamy, tangy, and sweet. Here’s your shopping list broken down into three easy parts – crust, filling, and topping.

For the Crust

1 1/2 cups graham cracker crumbs – about 12 full sheets crushed (pro tip: I like to pulse mine in a food processor for super fine crumbs)
1/4 cup granulated sugar – this little bit of sweetness makes the crust sing

6 tablespoons melted butter – unsalted is my go-to, and make sure it’s properly melted but not bubbling hot

For the Filling

16 oz cream cheese – full-fat please, and it must be softened to room temperature (I leave mine out for 2 hours)
1/2 cup granulated sugar – just enough to sweeten without overpowering the lemon

2 large eggs – also at room temperature (cold eggs can make the filling lumpy)
1/4 cup sour cream – the secret weapon for extra creaminess
1 tablespoon lemon zest – from about 2 medium lemons (zest them before juicing!)

2 tablespoons lemon juice – fresh squeezed only, none of that bottled stuff
1 teaspoon vanilla extract – pure vanilla makes all the difference

For the Topping

1 cup fresh blueberries – washed and completely dried (wet berries will make your filling soggy)

Optional: Frozen blueberries work too! Just thaw them completely and pat very dry with paper towels

Equipment Needed for Blueberry Lemon Cheesecake Bars

Okay, let’s talk tools! You don’t need anything fancy for these blueberry lemon cheesecake bars – just the basics from your kitchen. Here’s what I always grab:

8×8-inch baking pan – metal or glass both work great

Parchment paper – lifesaver for easy removal and clean cuts
Mixing bowls – one medium for crust, one large for filling
Hand mixer or stand mixer – makes that filling silky smooth

Measuring cups and spoons – precision matters, especially with the lemon
Spatula – for scraping every last bit of that delicious filling

That’s it! No special equipment needed – just the everyday stuff most bakers already have on hand.

How to Make Blueberry Lemon Cheesecake Bars

Alright, let’s dive into making these gorgeous blueberry lemon cheesecake bars! I’ll walk you through each step so you get that perfect creamy texture with just the right amount of tang. Don’t worry – it’s much easier than it looks, and I’ll share all my little tricks along the way.

Preparing the Crust

First things first – preheat that oven to 325°F and line your 8×8 pan with parchment paper, leaving some overhang on the sides (trust me, you’ll thank me later when lifting these beauties out). Now, grab your graham cracker crumbs, sugar, and melted butter and mix them together in a medium bowl. You want it to look like wet sand – if you squeeze some in your hand, it should hold its shape. Dump it into your prepared pan and press it firmly into an even layer using the bottom of a measuring cup. Pop it in the oven for 10 minutes – this gives the crust that perfect crispiness. Let it cool slightly while you make the filling, but don’t let it get cold!

Making the Filling

Here’s where the magic happens! In a large bowl, beat your softened cream cheese and sugar together until completely smooth – about 2 minutes with a hand mixer. Scrape down the sides (this is crucial!) then add eggs one at a time, mixing just until combined after each. Too much mixing here can incorporate too much air. Now stir in the sour cream, lemon zest, lemon juice, and vanilla. The filling should be silky and pourable – if you see any lumps, keep mixing, but don’t go crazy. That lemon zest will make your kitchen smell amazing!

Assembling and Baking

Carefully pour your gorgeous filling over the slightly cooled crust. Now for the fun part – scatter those beautiful blueberries evenly over the top. Some will sink, and that’s perfect! Bake for 35-40 minutes. You’ll know they’re done when the edges look set but the center still has a slight jiggle – like Jell-O when you gently shake the pan. Don’t wait for it to be completely firm, or you’ll lose that creamy texture we love. The bars will continue to set as they cool.

Blueberry Lemon Cheesecake Bars - detail 2

Cooling and Serving

Here’s the hardest part – patience! Let the bars cool completely at room temperature (about 1 hour), then transfer to the fridge for at least 2 hours to set properly. I know it’s tempting, but cutting into warm cheesecake is a recipe for disaster. When you’re ready, use that parchment paper to lift the whole slab out onto a cutting board. Run a sharp knife under hot water, wipe it dry, and make clean cuts. Wipe the knife between cuts for picture-perfect bars. And there you have it – pure blueberry lemon bliss!

Tips for Perfect Blueberry Lemon Cheesecake Bars

After making these blueberry lemon cheesecake bars more times than I can count, I’ve picked up some foolproof tricks to guarantee perfection every time! First – and I can’t stress this enough – room temperature ingredients are non-negotiable. Cold cream cheese equals lumpy filling, and nobody wants that. When mixing the filling, stop as soon as everything’s combined – overbeating introduces too much air and can cause cracks. The jiggle test is your best friend: the center should wobble like Jell-O when gently shaken. And please, please don’t skip the chilling time! Those 2 hours in the fridge transform good bars into magical, sliceable perfection.

Ingredient Notes and Substitutions for Blueberry Lemon Cheesecake Bars

Listen, I know sometimes you gotta work with what you’ve got, so here’s the lowdown on swaps that actually work! First, the graham crackers – gluten-free versions work beautifully here (just make sure they’re crushed fine). If you’re out of sour cream, plain Greek yogurt is my go-to substitute – same tang, same creaminess. Now about those blueberries: fresh are ideal, but frozen totally work in a pinch (thaw them first and pat super dry). One thing I wouldn’t mess with? The cream cheese – full-fat is non-negotiable for that perfect texture. And whatever you do, don’t skip the fresh lemon zest – it’s the soul of these bars!

Storage and Reheating Instructions for Blueberry Lemon Cheesecake Bars

These beauties keep like a dream in the fridge! Just pop any leftovers (if you’re lucky enough to have any) in an airtight container – they’ll stay fresh for up to 5 days. I always serve them chilled straight from the refrigerator – that cool, creamy texture is absolute perfection. Pro tip: layer parchment between bars if stacking to keep them looking picture-perfect!

Nutritional Information for Blueberry Lemon Cheesecake Bars

Here’s the scoop on what’s in each heavenly bar (based on cutting into 9 servings):

Calories: 280
Fat: 19g (11g saturated)
Protein: 4g
Carbs: 24g (1g fiber, 18g sugar)
Cholesterol: 85mg
Sodium: 220mg

Now, full disclosure – these numbers can wiggle a bit depending on your exact ingredients and brands. But honestly? When something tastes this good, I’m not counting – I’m just enjoying every creamy, tangy bite!

FAQ About Blueberry Lemon Cheesecake Bars

You’ve got questions, I’ve got answers! Here are the things people ask me most about these irresistible blueberry lemon cheesecake bars:

Can I use frozen blueberries instead of fresh?
Absolutely! Just thaw them completely first, then pat them very dry with paper towels – we don’t want extra moisture making our filling soggy. Frozen berries tend to bleed more color, so your bars might have more purple swirls (which I think looks gorgeous!).

How do I know when they’re done baking?
That magical jiggle test! The edges should look set while the center wobbles slightly when you gently shake the pan – like Jell-O. It’ll continue to firm up as it cools. Overbaking leads to cracks, so when in doubt, pull them out!

Can I make these ahead for a party?
You bet – they’re actually better the next day! Make them up to 24 hours in advance and keep refrigerated. Just wait to cut them until you’re ready to serve for the prettiest presentation.

How long do they keep in the fridge?
These blueberry lemon cheesecake bars stay fresh for up to 5 days when stored properly in an airtight container. Though let’s be real – they never last that long in my house!

Can I freeze leftovers?
Sure can! Wrap individual bars tightly in plastic wrap, then foil. They’ll keep for 2-3 months. Thaw overnight in the fridge before enjoying that creamy texture again.

Share Your Thoughts on Blueberry Lemon Cheesecake Bars

I’d absolutely love to hear how your blueberry lemon cheesecake bars turned out! Did they disappear as fast as mine always do? Drop me a comment below with your experience, or snap a pic and tag me on social – I live for those berry-stuffed, lemony gorgeous shots. And if you loved them as much as I do, a recipe rating makes my day! Happy baking, friends!

For more delicious recipes and inspiration, check out Cooking with Judy on Pinterest.

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Why You’ll Love These Blueberry Lemon Cheesecake Bars