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Lemon Blueberry Cheesecake Bars

Tangy lemon cheesecake with sweet blueberries on a buttery graham cracker crust, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 280

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cup unsalted butter melted
  • 2 tbsp sugar
Filling
  • 16 oz cream cheese softened
  • 0.75 cup sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 lemon zest from 1 lemon
  • 2 tbsp lemon juice
  • 0.5 cup fresh blueberries plus extra for garnish
Topping
  • powdered sugar optional for dusting

Equipment

  • Mixing bowls
  • Baking pan
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
  2. Mix graham cracker crumbs, melted butter, and sugar; press into pan. Bake 8–10 minutes.
  3. Beat cream cheese until smooth. Add sugar, eggs, vanilla, lemon zest, and lemon juice.
  4. Fold in blueberries gently and pour over crust.
  5. Bake 25–30 minutes until edges set and center slightly jiggly.
  6. Cool to room temperature, then refrigerate 2+ hours.
  7. Lift bars from pan, slice into squares, garnish with blueberries and powdered sugar.

Notes

Store refrigerated for up to 4 days or freeze up to 2 months. Thaw overnight before serving.