Blueberry Lemon Cheesecake Bars Recipe

How to make the best cheesecake bars with fresh blueberries and lemon. Jump to the Blueberry Lemon Cheesecake Bars Recipe or read on to see our tips for making them.

Blueberry Lemon Cheesecake Bars Recipe

There’s something dreamy about this cheesecake bar — maybe it’s the soft yellow hue of the lemony cheesecake against the fresh blueberries or maybe that soft buttery top. Whatever it is, we love them and think you will too.

Easy Blueberry Muffin RecipeYOU MAY ALSO LIKE: Our Ridiculously Easy Blueberry Muffin Recipe with a quick recipe video showing you how we make them.

How to Make the Best Blueberry Lemon Cheesecake Bars

These cheesecake bars come together very quickly — especially when you use a food processor.

How to Make the Best Blueberry Lemon Cheesecake Bars

A food processor makes quick work of the crust made with graham crackers, sugar, lemon zest, and melted butter . If you don’t have one, though — add the graham crackers to a plastic bag, find something heavy and bash the heck out of them until fine crumbs then you can just stir everything else in with a spoon.

Making the filling

The food processor can be used for the cheesecake filling, too. Combine cream cheese with eggs, more lemon zest, lemon juice and sugar. Give it a whirl then pat the crust down into a baking pan and top it with the cheesecake layer.

Adding to a pan

Blueberries are scattered on top of the cheesecake layer and then we finish the bars with a brown sugar crumble topping. After some time in the oven the bars are done.

Adding the topping

Lemon Bars Recipe with Buttery CrustYOU MAY ALSO LIKE: How to make the best lemon bars with a crisp buttery crust and a creamy tart lemon topping. Jump to the Lemon Bars Recipe.

Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Blueberry Lemon Cheesecake Bars Recipe

  • PREP
  • COOK
  • TOTAL

These cheesecake bars are a dream. The lemony cheesecake matches perfectly with fresh blueberries and that buttery streusel really makes everything work. If you can’t find fresh blueberries, try ripe red raspberries or even blackberries. We really prefer to stick to fresh berries for this, not frozen, since we like how the fresh berries stay intact while baking.

When making these cheesecake bars, you really want them to be cold before cutting, so there is some time spent chilling the baked cheesecake. To speed things up a bit, place the cheesecake into your freezer for 30 minutes instead of the refrigerator for 1 hour before cutting into bars.

Makes approximately 9 bars

You Will Need

Graham Cracker Crust

9 graham cracker rectangles (1-1/4 cups of cracker crumbs)

2 tablespoons sugar

1 teaspoon grated lemon zest

4 tablespoons butter, melted

Cheesecake Layer

2 (8-ounce) packages cream cheese, softened

2 large eggs

2 tablespoons grated lemon zest

1/4 cup fresh lemon juice

1/2 cup sugar

1 1/2 cups fresh blueberries

Crumble Topping

1 cup packed light brown sugar

3/4 cup all-purpose flour

6 tablespoons cold unsalted butter

Directions

  • Prepare Crust
  • Heat oven to 325 degrees F. Line an 9-inch square pan with aluminum foil and lightly spray with non-stick cooking spray.

    Add graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon zest to the bowl of a food processor. Process until fine crumbs form. Add the melted butter then cover and process until blended.

    Press graham cracker crumb mixture evenly into the bottom of the pan and bake until lightly toasted, about 10 minutes. Cool 10 to 15 minutes before adding the cheesecake layer.

    • Make Cheesecake Layer
    • While the graham cracker base cools, make the cheesecake bar filling. Wipe the food processor mostly clean with a paper towel then add cream the cheese, eggs, 2 tablespoons lemon zest, lemon juice and sugar. Process until smooth and creamy.

      • To Finish
      • Spoon cheesecake filling over crust then top with blueberries.

        Make the topping by adding brown sugar, flour, and cold butter to a medium bowl. Cut the butter into small cubes and then add them to the bowl. Using your fingers or a fork work the butter into the flour and sugar until crumbly. Scatter topping over the blueberries.

        Bake until the topping is lightly browned and center is almost set (center should jiggle only slightly when moved), 35 to 40 minutes. Cool 1 hour at room temperature then refrigerate about 1 hour or until chilled. (Or freeze for 30 minutes). Cut into 9 bars.

Adam and Joanne's Tips

  • If you do not have or want to use a food processor make the crust by crushing the graham crackers in a plastic bag with something heavy such as a pan or rolling pan. Add the crumbs to a bowl along with 2 tablespoons of sugar, lemon zest, and melted butter. Stir until blended. Then for the cheesecake filling, use a hand blender to blend cream cheese, eggs, lemon zest, lemon juice and sugar until smooth and creamy.
  • We made these for Betty Crocker not too long ago and they were a hit, so we just didn’t feel right not sharing with you!

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

51 comments… Leave a Comment
  • Kelly Senyei | Just a Taste July 22, 2013, 2:51 pm

    These looks so fantastic! Love that mix of tangy cheesecake and sweet berries!

    Reply
    • Joanne July 23, 2013, 5:16 pm

      Thanks, Kelly!

      Reply
  • Delaine June 14, 2013, 1:27 pm

    I just made these bars and they are nothing short of AMAZING!!! I am not a great baker or cook but I really wanted to make a special dessert for my long distance boyfriend who is coming to visit me and it’s going to blow him away! I can’t stop sneaking in a bite. I actually think they would be great without the streusel if you wanna cut a little bit of the sugar out. Or maybe even reduce it by half. It did make a lot of streusel. Great recipe! I will definitely make this again and again! Oh and I did have to bake it the full 40 mins and I let it sit for about 1/2 to cool before I put in the fridge.

    Reply
  • laney December 14, 2012, 12:16 pm

    I always throw fresh blueberries in the freezer for later breads and such. Can I use them and do I thaw them first or sprinkle with flour so as not to have them sink?

    Reply
    • Adam December 16, 2012, 8:29 pm

      Frozen berries should work just fine.

      Reply
  • Kblair November 30, 2012, 7:43 pm

    I just made this recipe, and while it tastes fantastic, it refused to set in the oven. I had to bake it for over an hour at the recommended 325F. Then again, my filling looked nothing at all like yours in the photo; mine was really runny with the same ingredients. Any ideas why that might be?

    Reply
    • Joanne December 1, 2012, 2:11 pm

      Hi Kblair – We’re not sure. Did it eventually set? The only thing we can think of is that your oven temperature may not be accurate. We have two ovens and one of them is 25 degrees lower than what the oven is set at. We added a stand alone thermometer to the inside of our oven to accommodate for this.

      Reply
  • Heatherrrr September 16, 2012, 10:25 pm

    I’ve now made this recipe twice, and it’s AMAZING. Everyone who tries it gets the “OMG” big eyes and mystified look on their face. I cannot really explain how wonderful it is.

    Two notes: First, maybe it’s the graham crackers I use but I found the crust to have WAY too much butter. (The first time I made it, the sheen was so great when I first patted down the crust that I took a paper towel to soak some of it up.) I reduced it to 1/3 c.

    Second, this recipe makes enough streusel to cover 2 cheesecakes! I cut it in half (unless you like things very streusely!)

    Takes 45 mins in my old-arse oven for perfect results. Many of my berries burst, but the consistency and done-ness was otherwise perfect. I like the way it looks with the burst berries, all gooey and streaked with deep purple.

    I now make these bars whenever I have the opportunity to bring anything anywhere.

    Reply
  • Amy September 10, 2012, 11:19 am

    No comment.

    Reply
  • Diana July 31, 2012, 9:17 am

    My boss brought this into the office this morning and shared- I have to say, this is AMAZING!!!! I love blueberries, so I know I will be making this myself VERY SOON… 🙂

    Reply
  • Shannon July 25, 2012, 6:01 pm

    Oh my! These look amazing… a must try! A crust on the bottom and the top… genius! Thank you!

    Reply
  • faye July 23, 2012, 11:52 am

    These Blueberry Lemon Cheesecake bars were YUMMY! I had company for a week, this was one of the the new recipes i tried and it was a big hit. The pan was empty within the day. Thanks for posting this yummy recipe.

    Reply
  • Amanda July 11, 2012, 12:33 pm

    these look so good… and your photographs are beautiful! I love the step by step shots!!

    -Amanda

    Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: