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Creamy Lemon Blueberry Cheesecake Bars

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These creamy lemon blueberry cheesecake bars offer a refreshing and indulgent dessert with a tangy lemon flavor balanced by sweet blueberries atop a buttery crust. Perfect for summer gatherings or any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 180g)
  • 6 tablespoons unsalted butter, melted (about 85g)
  • ¼ cup granulated sugar (about 50g)
  • 16 oz cream cheese, softened (about 450g)
  • ⅔ cup granulated sugar (about 135g)
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon juice (about 30ml, from 1 large lemon)
  • 1 tablespoon lemon zest (from 1 lemon, finely grated)
  • 1 teaspoon pure vanilla extract
  • ¼ cup sour cream (about 60ml)
  • 1 cup fresh blueberries (about 150g)
  • 2 tablespoons granulated sugar (about 25g)
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang on the sides to lift the bars out later.
  2. In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and ¼ cup granulated sugar. Mix until the crumbs are evenly coated and look like wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Use the bottom of a glass or measuring cup to pack it down tightly and evenly. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
  4. In a small bowl, toss blueberries with 2 tablespoons sugar and 1 teaspoon lemon juice. Set aside to macerate while you make the filling.
  5. In a large bowl, beat softened cream cheese with ⅔ cup sugar until smooth and creamy, about 2-3 minutes. Scrape down the sides to avoid lumps.
  6. Add the eggs one at a time, mixing just until combined after each addition. Then mix in fresh lemon juice, lemon zest, vanilla extract, and sour cream until fully incorporated.
  7. Pour half of the cheesecake filling over the cooled crust, smoothing it out gently with a spatula.
  8. Scatter half of the blueberry mixture evenly over the first layer of filling. Pour the remaining cheesecake filling on top, then add the rest of the blueberries on the surface, pressing them in slightly.
  9. Bake the bars for 35-40 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
  10. Cool the cheesecake bars completely in the pan on a wire rack. Once at room temperature, refrigerate for at least 4 hours or overnight to fully set.
  11. Cut into squares using a sharp knife warmed in hot water and wiped dry for clean edges.

Notes

Do not overbake to avoid cracks and dryness; the center should jiggle slightly when done. Chill bars overnight for best flavor and easier slicing. Bring cream cheese to room temperature before mixing to avoid lumps. Macerate blueberries with sugar and lemon juice to prevent sogginess.

Nutrition

Keywords: lemon blueberry cheesecake bars, creamy cheesecake bars, easy dessert, summer dessert, blueberry dessert, lemon dessert, cheesecake bars recipe

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