I like cookies and I like cake, but bar desserts are my absolute favorite. They are the best of cakes and cookies all rolled into one tasty bar. And…these Blueberry Lemon Cheesecake Bars are the very best! All the creamy goodness of cheesecake, but they are easier to make, easier to eat, and easier to share.
Whenever I need a simple but delicious dessert for a book club gathering or a family dessert night or a welcome package for a new neighbor, I pull out this Blueberry Lemon Cheesecake Bar recipe.
I used to make these cheesecake bars with just the blueberries, but I got a new zester and was anxious to try it out so I threw in some lemon zest and a dash of juice and it blew me away. I had no idea how much better blueberry cheesecake bars could taste with the simple addition of lemon. The bright, tangy lemon zest adds a burst of flavor to every bite and pairs perfectly with the blueberries! My old standby cheesecake bar recipe went from ordinary to extraordinary with just a bit of lemon. Citrus adds such a spark to recipes and it really shines in this recipe. The blueberries are special too of course. I recommend using fresh blueberries in this recipe, but you can use frozen if that’s all you have access to.
Fresh blueberries are easy to work with, just make sure you rinse them well and let them drain well before adding them to the batter. A good colander, or evena Berry Colander, is essential when you’re dealing with fresh berries. I especially like a double handle colander for jobs like this. The handy colander you see below is part of a 3-piece, interlocking set that I love. With extra flared rims for easy gripping and pouring, the small scoop is perfect for washing berries and transferring them directly to your baking bowl. Purchase the Good Cook 3-Piece Colander Set on Amazon now.
With fresh ingredients and favorite kitchen tools on hand, all you’ve got to do now is light up the oven. You’re less than 1 hour away from sharing a pan full of delicious Blueberry Lemon Cheesecake bars with everyone you love! (Including…yourself!) Enjoy!
Blueberry Lemon Cheesecake Bars
A touch of lemon makes these blueberry cheesecake bars bright and delicious! A classic recipe, perfect for sharing at potlucks and parties.
For the crust
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 9 graham crackers
- 1/2 stick butter, melted
For the filling
- 16 ounces cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1 lemon, zested and juiced
- 1/2 cup sugar
- 1 1/2 cups fresh blueberries
- Powdered sugar, for dusting (optional)
Preheat oven to 325 degrees Fahrenheit. Line a 9x9 baking pan with parchment paper, pressing down at the corners. In a food processor, combine the crackers, sugar, and cinnamon. Process until well combined. Add the melted butter and pulse two or three times. Pour mixture into prepared baking sheet and pat down evenly along bottom of pan. Bake for 10 minutes, or until golden. Set aside and cool slightly. For the filling: In a medium bowl, combine cream cheese, vanilla extract, eggs, lemon zest and juice, and sugar. Using a high speed mixer, mix until well combined and completely smooth. Pour over the cooled crust. Sprinkle the blueberries over the cream cheese mixture. Bake for 30 to 35 minutes or until the center is set. Remove from oven and cool completely. Once cooled, place in refrigerator for at least 3 hours before cutting. Dust with powdered sugar before serving.