Sweet, slightly tart cheesecake filling bursting with fresh blueberries on a graham cracker crust and topped with a crumbly streusel. These Lemon Blueberry Cheesecake Bars are everything a summer dessert should be.
Fresh and Fruity Summer Dessert
Mouthwatering doesn’t begin to describe it. These Lemon Blueberry Cheesecake Bars have it all! A chewy graham cracker crust, a sweet tart creamy filling bursting with fresh blueberries all topped with a scrumptious graham cracker streusel. Meet summer’s new signature dessert!
Not a Cheesecake Fan? Me Either!
Cheesecake is the one dessert on the planet that I’m just ho-hum about. But I am absolutely addicted to these cheesecake bars. The bright lemon, sweet blueberries and the buttery crust – I’m in 100%. With all that flavor and texture, there’s no room to be bored!
Zesty and Flavorful
In the winter, I crave sweets with cinnamon and spice. But when summer rolls around, it’s all about the lemon and fresh berries. The lemon flavor keeps the cheesecake from feeling too heavy and the berries bring a wonderful fresh sweetness that’s hard to beat. I know you’re going to love them, too!
These dessert bars would be so beautiful to serve at a Mother’s Day Brunch, a baby shower or casual get together with friends. There are sure to be clinking forks and rave reviews!
What Do I Need to Make Lemon Blueberry Cheesecake Bars?
(see recipe card for measurements and details)
- Graham crackers or boxed graham cracker crumbs
- Granulated sugar
- Fresh lemons
- Unsalted butter
- Cream cheese (low fat cream cheese works, too)
- Egg
- Granulated sugar
- Fresh Blueberries
- Light brown sugar
- 9-inch square baking pan
- Nonstick cooking spray
- Parchment paper
My Favorite Lemon Recipes
Light, bright and zesty, lemon adds so much flavor to baked goods, drinks, and sauces! My Favorite Lemon Recipes are easy, flavorful and sure to be favorites in your house, too!
How to Make Fine Graham Cracker Crumbs
I swear by boxed graham cracker crumbs. However, if you want to make your own, you certainly can! The easiest way I’ve found to get uniformly fine crumbs is in the food processor. First break graham crackers into chunks, drop them into the food processor (or blender) and then pulse until finely crushed.
How to Make Lemon Blueberry Cheesecake Bars
- Preheat oven to 325°F. Spray an 9-inch square baking pan with non-stick cooking spray and line the bottom of the pan with parchment paper.
- First, make the crust. In a medium mixing bowl, stir together the fine graham cracker crumbs, sugar and lemon zest until combined. Stir in the melted butter until well incorporated and starting to come together.
- Press the crust mixture into the bottom of the prepared baking dish. Bake for 10 minutes. Remove from the oven and let cool while you prepare the filling.
- Then make the filling. In the bowl of an electric mixer fitted with the whisk attachment, whisk together the cream cheese, egg and sugar until smooth.
- Add the lemon juice and beat until well combined.
- Gently stir in the lemon zest and blueberries.
- Pour the filling over the baked crust.
- To make the topping: In a medium mixing bowl, add 1/2 cup graham cracker crumbs, 1/2 cup brown sugar and 3 tablespoons softened butter. Mix together with a fork until well combined and crumbly. Sprinkle the topping evenly over the cream cheese mixture in the baking dish.
- Bake the bars for 35-40 minutes or until the top starts to turn brown and the center is set. The filling should jiggle slightly, but not be runny.
- Remove from the oven. Let set at room temperature for 1 hour. Then cover and place in the refrigerator to chill for at least 3 hours.
- Lift the parchment paper from the baking pan and cut into bars to serve.
More of The Best Brownies and Bars
From chewy and fudgy to nutty, chunky, chocolatey, no-bake and flourless. My collection of the Best Brownies and Bars has something everyone will love!
How to Store Lemon Blueberry Cheesecake Bars
Store in an airtight container in the refrigerator for up to 5 days.
To freeze, I recommend cutting them into bars and placing them in a single layer on a parchment paper lined baking sheet or platter. Flash freeze them for one hour. Then place the bars in a freezer-safe sealed container, with parchment paper between each layer, for up to 3 months.
When ready to enjoy, defrost in the refrigerator for several hours or overnight.
If you make these Lemon Blueberry Cheesecake Bars, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Lemon Blueberry Cheesecake Bars
- Prep Time: 20 minutes
- Set/Chill Time: 4 hours
- Cook Time: 45-50 minutes
- Total Time: 5 hours 10 minutes
- Yield: 16 cheesecake bars
Description
Sweet, slightly tart cheesecake filling bursting with fresh blueberries on a graham cracker crust and topped with a crumbly streusel. These Lemon Blueberry Cheesecake Bars are everything a summer dessert should be.
Ingredients
Crust:
- 1 and 1/2 cups finely crushed graham cracker crumbs (about 12 whole graham crackers)
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon zest (from 1 large lemon)
- 1/2 cup (1 stick) unsalted butter, melted
Filling:
- 2 (8 ounce) packages cream cheese, completely softened
- 1 large egg, room temperature
- 1/2 cup granulated sugar
- 3 tablespoons fresh lemon juice (from 1 large lemon)
- 1 tablespoon fresh lemon zest (from 1 large lemon)
- 1 and 1/2 cup fresh blueberries
Topping:
- 1/2 cup finely crushed graham cracker crumbs
- 1/2 cup light brown sugar
- 3 tablespoons unsalted butter, softened
Instructions
- Preheat oven to 325°F. Spray an 9-inch square baking pan with non-stick cooking spray and line with parchment paper.
- To make the crust: In a medium mixing bowl, stir together the graham cracker crumbs, sugar and lemon zest until combined. Stir in the melted butter until well incorporated and starting to come together.
- Press the crust mixture into the bottom of the prepared baking dish. Bake for 10 minutes. Remove from the oven and let cool while you prepare the filling.
- To make the filling: In the bowl of an electric mixer fitted with the whisk attachment, whisk together the cream cheese, egg and sugar until smooth. Add the lemon juice and beat until well combined. Gently stir in the lemon zest and blueberries. Pour the filling over the baked crust.
- To make the topping: In a medium mixing bowl, add 1/2 cup graham cracker crumbs, 1/2 cup brown sugar and 3 tablespoons softened butter. Mix together with a fork until well combined and crumbly. Sprinkle the topping evenly over the cream cheese mixture in the baking dish.
- Bake the bars for 35-40 minutes or until the top is starting to turn brown and the center is set. The filling should jiggle slightly, but not be runny.
- Remove from the oven and let set at room temperature for 1 hour before covering and placing in the refrigerator to chill for at least 3 hours.
- Lift the parchment paper from the baking pan and cut into bars to serve. Store in an airtight container in the refrigerator for up to 5 days.
