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Lemon Blueberry Cheesecake Bars

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These easy homemade lemon blueberry cheesecake bars feature a buttery graham cracker crust, creamy lemon-infused cheesecake, and a vibrant blueberry swirl. Perfect for gatherings or a simple treat, they deliver bright, fresh flavor with minimal fuss.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10–12 full crackers, crushed fine)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch salt
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons granulated sugar (for blueberry swirl)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon cornstarch
  • 16 oz cream cheese, softened to room temperature
  • 1/2 cup granulated sugar (for cheesecake layer)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon (about 1 tablespoon, packed)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup sour cream or Greek yogurt
  • 1 tablespoon all-purpose flour
  • Extra blueberries for garnish (optional)
  • Powdered sugar for dusting (optional)
  • Thin lemon slices or zest curls for garnish (optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, pinch of salt, and melted butter. Mix until the texture is like wet sand.
  3. Press mixture firmly into the bottom of the lined pan. Bake for 8-10 minutes until lightly golden. Let cool slightly.
  4. For the blueberry swirl: In a small saucepan, combine blueberries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until berries burst and sauce thickens (about 5-7 minutes).
  5. Stir in cornstarch and cook another 1-2 minutes until glossy and thick. Set aside to cool.
  6. For the cheesecake filling: In a large bowl, beat cream cheese until smooth and fluffy (about 2 minutes). Add 1/2 cup sugar and mix until well combined.
  7. Beat in eggs, one at a time, scraping down the bowl after each addition.
  8. Mix in vanilla extract, lemon zest, lemon juice, and sour cream or Greek yogurt.
  9. Sprinkle in flour and mix just until combined.
  10. Pour cheesecake filling over the slightly cooled crust and smooth the top.
  11. Dollop spoonfuls of blueberry sauce over the filling. Use a toothpick or skewer to gently swirl the sauce into the cheesecake.
  12. Bake at 350°F (175°C) for 30-35 minutes, or until edges are set and center has a slight jiggle.
  13. If the top browns too much, tent loosely with foil for the last 10 minutes.
  14. Remove from oven and cool in the pan for 1 hour, then refrigerate for at least 3 hours (overnight is best).
  15. Lift bars out using parchment paper. Cut into 16 squares with a sharp knife, wiping the blade between cuts.
  16. Garnish with extra blueberries, powdered sugar, or lemon zest if desired. Serve chilled.

Notes

For best results, use room temperature ingredients for the cheesecake layer. Don’t overmix after adding eggs to avoid cracks. Chill thoroughly before slicing for clean bars. Gluten-free graham crackers can be used for a gluten-free version. Bars can be made ahead and freeze well for up to 2 months.

Nutrition

Keywords: lemon blueberry cheesecake bars, cheesecake bars, lemon dessert, blueberry dessert, easy dessert bars, homemade cheesecake, summer dessert, potluck dessert, picnic dessert, creamy cheesecake, fruit swirl bars

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