So you already know I’m a bit of a baker myself (and I like to think I’m pretty good at it!) But let’s be real; sometimes, even bakers like me just can’t summon energy for a full-blown baking marathon.

And that’s where these lemon blueberry cheesecake bars swoop in. They’ve got all the flavorful delight of a classic cheesecake without much kitchen fuss!

Why Lemon Blueberry Cheesecake Bars Recipe Are A Huge Hit

1. A feast to the palate

We’re talking about the best combo ever! There’s the crumbly graham cracker crust, creamy cheesecake filling, and bursts of juicy blueberries in every single bite.

Oh, and how can anyone forget about that zesty kick of lemon to balance out all the sweetness and richness? This flavor fiesta will keep you coming back for seconds, I promise.

How To make Lemon Blueberry Cheesecake Bars

2. A versatile crowd-pleaser

These babies come in convenient bar form, so they’re super easy to slice, serve, and share. Doesn’t matter whether you’re hosting a potluck, hitting up a bake sale, or just having a chill hangout night with friends; these bars are your new best pal!

And while they’re absolutely divine flying solo, you can totally jazz them up with whipped cream or a drizzle of lemon curd for extra oomph.

3. Always ready for your twist

Also, feel free to play around with the lemon intensity to suit your taste buds. If you’re feeling extra, toss in some raspberry filling or any other fruit you like. The world is your cheesecake bar, my friend!

And since we’re already on the topic of lemon and blueberry, how about trying my lemon cupcake, lemon blueberry cupcake, or other fruit cakes?

Blueberry Cheesecake Bars Recipe

Prepping the crust is easy. Just some graham crackers, butter, and sugar, and you’re golden!

Now, onto the filling. Here’s what you’ll need:

Cream Cheese Bricks: Make sure it’s the full-fat kind, not the spreadable stuff you put on bagels.
Sugar: NEVER over-sweeten these bars, or you’ll miss out on all the natural blueberry and lemon flavors! 4 tablespoons is the best bet.
Lemon: Get a large lemon, then squeeze out ⅔ teaspoon of zest and 2 tablespoons of juice; they give the bars a perfect lemony zing without making your lips pucker!
Vanilla Extract: Don’t forget this guy for that extra-rich flavor.
Egg: Of course, an egg. Your cheesecake bars will tear themselves apart without it!
Blueberries: You can use frozen or fresh ones; both are amazing. But I often go frozen, so my batter will end up a cool swirl of purple and blue.

Step 1.

Preheat your oven to 350°F (or 177°C), and grab a 6-inch square pan. Line it with some parchment paper, leaving a bit of overhang around the sides so you can lift them like a breeze later. Got it? Great! Set that aside for now.

Crust

Step 2.

Now, onto the crust! Toss whole graham crackers into your blender or food processor and crush ’em up until you’ve got fine crumbs. Mix granulated sugar with these crumbs, then stir some melted butter into that, and you’ll end up with a thick, sandy mixture. Press it firmly into the pan’s bottom!

Pop that crust into the oven and bake (more like pre-bake) away for about 8 minutes.

Lemon Blueberry Cheesecake Bars cake batter

Filling

Step 3.

Let’s whip up the filling while the crust is still cooling off! Beat your cream cheese with a mixer until nice and smooth (took me about 1 minute at medium speed).

Then, add in eggs, lemon zest, sugar, vanilla extract, and lemon juice, and beat them all together. Now, fold in those juicy blueberries as gently as you can.

Finishing Touches

Step 4.

Time to pour that luscious filling over your warm crust and spread it out nicely! Now, into the oven it goes. Wait 30 to 35 minutes or ’til the edges turn lightly browned; your cheesecake is set! The bars might puff up a bit, sure, but don’t worry. They will settle eventually!

Step 5.

Once they’re out of the oven, let them cool on the rack for about 30 minutes, then pop them into the fridge for 3 hours — longer is even better!

When you’re ready to serve, lift those bars off the pan (now you know why we need the parchment paper!) and cut them into squares. Voila!

Notes

1. Want to get ahead? Great news: you can totally make the crust about 3 days in advance. Just cover it and pop it into the fridge.

How about the cheesecake filling? You can also whip it up beforehand but don’t leave it in the fridge for more than 24 hours (a day) before pouring it over the baking and crust.

2. Once your bars are baked to perfection, keep ’em in the fridge in an airtight container; they’ll stay fresh for about 5 days. You can either serve ’em up straight from the refrigerator or let ’em come to room temperature.

3. Try to serve ’em within ~48 hours after baking if you don’t want to miss out on their amazing flavor and texture. And hey, if you’ve got leftovers or want to stash some away for later munching, a freezer is totally an option!

Just make sure they’re cooled down completely first, then wrap ’em up real tight in a couple of plastic wrap layers. They’ll keep in your freezer for 3 months. Defrost ’em in the fridge whenever you’re ready to dig in!