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

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


  • 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

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55 comments… Leave a Comment
  • Shirley Neily July 20, 2015, 9:56 am

    Could you tell the amount of (graham cracker crumbs)that are needed to make the crust? Thanks

    • Joanne August 10, 2015, 1:51 pm

      Hi Shirley, I just updated the recipe with this. You need about 1-1/4 cups of graham cracker crumbs for this.

  • Katie February 26, 2015, 9:06 am

    I know this is an old post but I thought I’d ask! I want to make this for my husbands birthday, but I will be so busy that day. What is the best part to make ahead. Or better yet, can I make the entire thing ahead of time, freeze or refrigerate it, and then bake it when Im ready?

    Thank you!

    • Adam March 2, 2015, 2:02 pm

      The whole thing can be made in advance. Baking, cooling completely then then freezing is a good idea.

  • Andy May 25, 2014, 9:17 pm

    Made this over the weekend. I agreed with the comment that there streusel amount could have been halved as there was a lot left over. Also, the filling was thinner than yours was too so not sure what I need to do in the future to thicken it.

    One thing I have to comment on though was that I found the cheesecake with the blueberries to be way too tart for my liking. Blueberries are in season and are very sweet, but like all blueberries they tend to “tarten” when they’re cooked. This in conjunction with the lemon zest and juice made the entire thing very tart and not as rich/sweet as I would have wanted. Not sure if anybody else experienced that but overall it was good.

    • Joanne May 28, 2014, 12:37 pm

      Hi Andy, We’re glad you gave our recipe a try. If you’re up to it, you could add a little more sugar to the cheesecake mixture to sweeten things up a little. Thanks for coming back and commenting.

  • Vanessa May 12, 2014, 8:18 pm

    This recipe is nothing short of spectacular. I literally made it a dozen times last summer during blueberry season! I can’t wait to share it with even more people this summer 🙂
    Love the website and so many of the great recipes you have shared!! Thank you for so many delicious ideas!

    • Joanne May 16, 2014, 11:40 am

      Thank you so much! We are thrilled you enjoy our lemon bars so much!

  • Audrey March 5, 2014, 7:04 am

    Hi there. This recipe looks beautiful and delicious as spring approaches! I live abroad and don’t have graham crackers, so I’ll have to supplement. Could you give me the cup or gram measurement for crumb crust quantity, please? Thanks!

    • Joanne March 17, 2014, 5:10 pm

      There should be about 1 1/4 cups of graham cracker crumbs. By the way, a great alternative is finely crushed Digestive biscuits.

  • Erin Senica February 25, 2014, 11:01 am

    HI! i just made this recipe twice with in the past 2 weeks. once i brought it into work and it was eaten within 2 hours. the other we had a baby shower and i made it with fresh rasberries. I preferred it with the blue berries because they bring out the lemon flavor the best. thank you so much for sharing this will definately be a staple in my house hold and functions.

  • Zkay November 3, 2013, 3:22 pm

    I really want to try this recipe, but I a wondering whether it can be done with chocolate. My niece specifically asked for chocolate cheesecake and I’d like to accommodate her. Can this recipe be modified?

    • Joanne November 3, 2013, 3:36 pm

      Hi there — you could try. We have never tried it ourselves. You could leave the blueberries out and add chocolate chips or add a layer of chocolate ganache on top once it has cooled instead of the streusel topping. Or, make the recipe as stated and drizzle melted chocolate over the streusel after it is done.

  • GretchenJoanna October 28, 2013, 12:46 am

    I am researching a lemon cheesecake bar that I can make in a sheet pan, and I ran across yours. I may use it, though it’s not the time of year (almost November) to get fresh blueberries – I wonder if I could use dried somehow….

    But my bigger question is about preparing the pan: in the recipe you say to grease the pan, but the photo shows a foil-lined pan. Have you also baked these without the foil?

    • Joanne October 30, 2013, 9:51 am

      Hi there — Foil makes things easy when removing the bars from the pan. We have updated the recipe to call for a foil-lined pan. Thanks!

  • Cat Colbert September 18, 2013, 11:46 am

    This recipe looks awesome…………………

  • Sarah C. July 29, 2013, 1:31 pm

    My favorite type of recipe — very easy to put together, and great results. Love! I used cinnamon graham crackers, as I had them on hand, which added a nice little taste. Based on other comments, I made half the streusel amount (perfect), and baking/cooling was no problem. My filling did look a bit thinner than yours does in the photo, but I suspect I just had it in the food processor a bit longer (I was doing a couple of things at once). Either way, it had no problem setting. Will definitely make again! Thanks, you two!

  • Kelly Senyei | Just a Taste July 22, 2013, 2:51 pm

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

    • Joanne July 23, 2013, 5:16 pm

      Thanks, Kelly!

  • 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.

  • 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?

    • Adam December 16, 2012, 8:29 pm

      Frozen berries should work just fine.

  • 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?

    • 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.

  • 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.


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