Say hello to your new summer obsession: Lemon Blueberry Cheesecake Bars! Tart, fresh lemon paired with sweet, juicy blueberries- all wrapped up in a creamy cheesecake layer and a crunchy graham cracker crust. Yum!
Perfect for picnics, potlucks, or just a treat-yourself moment, these cheesecake bars are sure to become a staple in your dessert repertoire. Let's get baking and bring a piece of sunshine into your kitchen!
Why I Love this Recipe
I absolutely adore these Lemon Blueberry Bars! They have all the texture of traditional cheesecake, but they're so much easier and quicker to make. The result is an extra creamy, decadent dessert that's perfect for a summer dessert.
These Lemon Blueberry Bars are:
- Super easy to make with simple ingredients!
- Packed with fresh summer flavors like lemon and blueberry.
- Rich and creamy.
- Family friendly.
- Perfect for summer parties and potlucks.
- Vegetarian. (And for a vegan option - check out these vegan lemon bars!)
Tips & Tricks
When I make Lemon Blueberry Cheesecake Bars, I've discovered a few tips and tricks that help ensure they come out perfect every time:
Use fresh ingredients
I always opt for fresh blueberries and lemon juice, as they enhance the flavor of these delicious cheesecake bars significantly. Trust me, the difference is noticeable!
Room temperature cream cheese
To achieve a smooth and creamy filling, it's essential to use cream cheese that has softened at room temperature. This helps prevent any lumps and makes blending the filling much easier.
When preparing the filling, I find it's best to mix until the ingredients are just combined. Overmixing can lead to a denser, less airy filling.
Pre-bake the crust
Before adding the filling, I pre-bake the crust for a bit. This helps set the base and prevents any sogginess.
Cooling & chilling
Once I remove the cheesecake bars from the oven, I let them cool completely at room temperature before chilling them in the fridge. This prevents any cracks from forming and ensures a firm texture.
These Lemon Blueberry Bras can be stored in an airtight container in the refrigerator for 3-5 days.
Swap the fruit.
One simple twist is to change the fruit! You can swap blueberries for raspberries, strawberries, or even a mix of ripe berries to give a different fruity flavor to your dessert bars.
Try a different crust.
Replace the traditional graham cracker crust with one made from chocolate cookie crumbs, shortbread cookies, or gingersnaps for a totally new flavor.
Add some jam.
Put an even more decadent spin on the original recipe by adding a swirl of fruit sauce or jam to the cheesecake filling. Simply swirl a few spoonfuls of your favorite jam (blueberry, raspberry, or strawberry jam would work well) into the bars before baking. Bonus - this looks pretty too!
Add lemon curd.
For even more tangy lemon flavor, try adding a thin layer of lemon curd on top of the baked cheesecake bars. Once they have cooled, spread a layer of lemon curd and refrigerate as usual.
More Tasty Desserts
If you love these Lemon Blueberry Bars, be sure to check out these other delicious ideas:
- Vegan Cookie Dough Bars
- Vegan Blueberry Cobbler
- Strawberry Cheesecake Overnight Oats
- Cheesecake Stuffed Strawberries
- 2 cups Vanilla Wafers crumbled
- ½ cup unsalted butter melted
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine the melted butter and crumbled vanilla wafers to form a crumbly mixture. Pour the mixture into a lightly greased 9”x9” baking pan, pressing the crumbles lightly to form a crust.
- Bake the crust in the oven for 10 minutes. Once finished, take the crust out and set aside leaving the oven set at 350 degrees.
- To prepare the blueberry and lemon cheesecake filling, start by placing the cream cheese and sugar into a stand mixer or large mixing bowl. Beat until smooth and creamy.
- Add in the eggs, lemon juice, and vanilla extract. Gently fold in the blueberries until well incorporated.
- Pour the mixture into the baking dish, spreading evenly over top of the graham cracker crust.
- Bake for 20 minutes. Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees Fahrenheit and bake for an additional 30 minutes.
- Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes. Allowing it to slowly reduce temperature in this manner helps prevent cracking! Remove the bars from the oven and allow it to come to room temperature.
- Once at room temperature, prepare the glaze by combining the powdered sugar, milk and lemon juice in a small bowl and mixing until smooth. Pour the glaze over the cheesecake bars and spread evenly.
- Cover the cheesecake bars with plastic wrap and place in the refrigerator for at least 3 hours.
- Once chilled, take out and cut into 16 squares.
- It is VERY important to follow the baking and cooling instructions to ensure no cracks are formed.
- Store in an airtight container in the refrigerator for up to 5 days.