Go Back

Lemon Blueberry Cheesecake Bars Recipe - Bright, Creamy, and Easy

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets)
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted
  • For the cheesecake filling:
  • 16 ounces cream cheese, softened to room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup sour cream or full-fat Greek yogurt
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cornstarch (or 2 teaspoons all-purpose flour)
  • 1 1/2 cups fresh blueberries (see notes for frozen)
  • For finishing (optional):
  • Powdered sugar for dusting
  • Lemon zest curls or thin lemon slices

Method
 

  1. Prep the pan and oven: Heat the oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment, leaving overhang on two sides to lift the bars out later.
  2. Make the crust: In a bowl, mix graham crumbs, sugar, and salt. Stir in melted butter until the mixture looks like wet sand. Press firmly into the prepared pan, packing it tightly and evenly. Bake for 8–10 minutes, until lightly set and fragrant. Let cool slightly while you make the filling.
  3. Beat the cream cheese: Using a hand mixer or stand mixer on medium speed, beat cream cheese until smooth and creamy, about 2 minutes. Scrape down the bowl.
  4. Add sugar and thickeners: Mix in granulated sugar and cornstarch until smooth. This helps prevent cracks and keeps the filling silky.
  5. Add eggs and flavorings: Beat in eggs one at a time on low speed, just until incorporated. Mix in sour cream, lemon zest, lemon juice, and vanilla. Don’t overmix—too much air can cause cracks.
  6. Fold in blueberries: Gently fold in 1 1/4 cups of the blueberries, reserving a handful to scatter on top. If the berries are very juicy, toss them lightly with 1 teaspoon flour first to help prevent streaking.
  7. Assemble: Pour the filling over the warm crust and smooth the top. Sprinkle the remaining blueberries evenly over the surface.
  8. Bake: Bake at 325°F for 28–35 minutes. The edges should be set, and the center should have a slight jiggle, like set Jell-O. Avoid overbaking.
  9. Cool gradually: Turn off the oven and crack the door for 10 minutes to ease the temperature drop. Transfer the pan to a wire rack and cool to room temperature.
  10. Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to fully set.
  11. Slice and serve: Lift the bars out using the parchment. Cut into 16 squares with a sharp knife, wiping the blade between cuts. Finish with a light dusting of powdered sugar or extra lemon zest if you’d like.