This creamy & sweet lemon blueberry cheesecake bars recipe is the perfect summer treat! You will love the cookie crust, blueberry swirls and creamy lemon cheesecake filling.
Raise your hand if you love cheesecake! I love cheesecake but sometimes it can be very temperamental and finicky to prepare.
In an effort to use up the many pounds of blueberries we bought blueberry picking, it’s time to share this absolutely delicious Lemon Blueberry Cheesecake Bars recipe that we made last night. I absolutely love blueberries.
These Blueberry Lemon Cheesecake Bars are much easier to make than a traditional cheesecake.
The next time you have a sweet tooth and browsing dessert recipes on social media, keep this delicious recipe on your mind. I am always trying new recipes and the first time I enjoyed today’s recipe, I think I died and went to heaven.
The best part is how each and every bite gets the creamy perfect base of the cheesecake and the sweet, tartness of the blueberries.
How to make my Lemon Blueberry Cheesecake Bars recipe:
Be sure to scroll down to get the full, printable recipe!
You will need:
- golden oreos or vanilla sandwich cookies
- unsalted butter, melted
- cream cheese, softened
- sour cream
- granulated sugar
- vanilla extract
- 1 large egg
- all purpose flour
- 1 lemon
- fresh blueberries
- a square pan
Preheat the oven to 325°F. Line a 8×8 baking dish with foil or parchment paper and set aside. The best way to leave a parchment paper overhang to help you life your lemon blueberry cheesecake squares out of the baking pan.
The first step is to make your crust.
I use sandwich cookies in this recipe, but feel free to make a simple graham cracker crust. You can also buy graham cracker crumbs in the baking aisle.
Place graham crackers or cookies in a food processor and process into fine crumbs.
If you don’t have a food processor, no worries. Put the cookies in a zippered bag and crush them up.
In a medium bowl, mix the crumbs with melted butter and then press the crumbs into the bottom of pan to form a crust, set aside.
In a large mixing bowl, use an electric mixer or stand mixer with the paddle attachment on medium speed to medium-high speed, whip your cream cheese until it has a creamy texture.
Then combine cream cheese with the sour cream, sugar, vanilla, egg and flour. Medium lemons work best for this. In a small bowl, juice your lemon and add the lemon peel.
Mix until combined, scrape down the sides as needed with a rubber spatula.
Add in some of the sweet blueberries and fold them in. Pour mixture on top of the crust. Top with the remaining fresh berries.
Add in some of the blueberries and fold them in. Pour on top of the crust. Top with the remaining blueberries.
Heat oven to 350 degrees. Your cheesecake bars will need a bake time of 36 minutes, until the center is very slightly jiggly and the edges start to brown. Baking times may vary depending on your oven.
For best results, let your lemon blueberry cheesecake squares cool on the counter top or a wire rack until they are room temperature, cover with plastic wrap and place in the fridge for at least 4 hours to set up. Cut with a sharp knife, serve, enjoy. Garnish with more berries, lemon wedges, and whipped cream if desired. You can even serve a fresh blueberry sauce over your bars.
Like most lemon desserts, use real lemons. Lemon extract or the lemon juice in the bottle is fake and you are going to want fresh lemon juice and lemon zest to get that sweet and tart lemon flavor.
To get the best texture for this recipe, use full fat cream cheese.
This recipe will stay fresh for about 5 days in an airtight container in the fridge. If you want to freeze them, keep the container in the freezer and thaw overnight in the fridge.
We love these Lemon Blueberry Cheesecake Bars because the filling is so creamy and sweet. These are the perfect summer dessert to bring to a get together or summer BBQ.
Of course, a standard cheesecake and other cheesecake recipes are always a favorite dessert option, the combination of lemon and blueberries yields an end result among the likes of lighter desserts.
More Lemon or Blueberry Recipes for you to try!
- 18 golden oreos or vanilla sandwich cookies
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ⅓ cup sour cream
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 2 tablespoons all purpose flour
- 1 tablespoon lemon juice, fresh squeezed
- Zest from one lemon
- 1 cup blueberries
- Preheat the oven to 325°F.
- Line a 8x8 baking dish with foil or parchment paper, set aside.
- Place the cookies in a food processor and process into crumbs, or crush them in a zippered bag.
- Mix the crumbs with the melted butter, press into the baking dish to form a crust, set aside.
- In a large bowl, add the cream cheese and with a hand mixer, mix until smooth with no lumps.
- Add the sour cream, sugar, vanilla, egg, flour, lemon juice, and lemon zest.
- Mix until combined, scrape down the sides as needed.
- Add in ¾ of the blueberries and fold them in.
- Pour on top of the crust. Top with the remaining blueberries.
- Bake for 36 minutes, until the center is very slightly jiggly and the edges start to brown.
- Let cool on the counter top, cover and place in the fridge for at least 4 hours to set up.
- Cut, serve, enjoy. Garnish Lemon Blueberry Cheesecake Bars with more blueberries, lemon wedges, and whipped cream if desired.
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