Lemon Blueberry Cheesecake Bars – Creamy & Fruity

These lemon blueberry cheesecake bars are a creamy, tangy, and fruity dessert with a buttery graham cracker crust. Bursting with fresh blueberries and bright lemon flavor, they’re perfect for parties, picnics, or a sweet treat anytime. This recipe is easy to make ahead, slice, and serve.

Why You’ll Love This Recipe

• Creamy and tangy with fresh fruit
• Easy to slice into bars for serving
• Perfect for spring and summer gatherings
• Make-ahead friendly
• A beautiful, colorful dessert that impresses

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Filling

• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Step-by-Step Instructions

1. Preheat oven to 350°F.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9×9-inch baking pan.
3. Bake crust for 8 minutes, then remove and let cool.
4. In a mixing bowl, beat cream cheese and sugar until smooth.
5. Add eggs one at a time, then mix in sour cream, lemon juice, and vanilla extract until creamy.
6. Gently fold in blueberries.
7. Pour filling over the cooled crust and spread evenly.
8. Bake for 30–35 minutes until the edges are set but the center slightly jiggles.
9. Cool completely, then refrigerate at least 2 hours before slicing into bars.

Tips & Variations

• Use frozen blueberries if fresh are unavailable, thawed and drained
• Add lemon zest to the crust or filling for extra brightness
• For a swirl effect, drizzle blueberry puree before baking
• Serve with a dusting of powdered sugar or whipped cream
• Ensure cream cheese is softened for a smooth filling

Storage & Freezer Instructions

• Store in an airtight container in the fridge for up to 5 days
• Freeze bars for up to 1 month, wrapped individually
• Thaw in the refrigerator before serving
• Best served chilled for creamy texture
• Avoid stacking bars to prevent sticking

Serving & Pairing Ideas

• Serve with fresh blueberries or raspberries
• Pair with lemon or blueberry tea
• Add a dollop of whipped cream
• Perfect for brunch or dessert tables
• Garnish with lemon zest for a fresh touch

Frequently Asked Questions

Can I make these cheesecake bars ahead of time?

Yes, they actually taste better when chilled for several hours or overnight to allow flavors to meld.

Can I use frozen blueberries?

Yes, just thaw and gently drain excess moisture to prevent soggy filling.

How do I prevent cracks in the cheesecake?

Avoid overmixing and bake until edges are set but the center slightly jiggles.

Can I make mini bars or muffins instead?

Yes, use a mini muffin tin or smaller pan, reducing baking time slightly.

Ready to Make It?

These lemon blueberry cheesecake bars are creamy, fruity, and refreshing—a dessert that’s perfect for any occasion. Save this recipe to enjoy a sweet, tangy treat anytime.

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