Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars are a zesty, creamy treat with a buttery graham crust, tangy lemon cheesecake filling, and fresh blueberry swirls. Baked to perfection and chilled, they deliver bright citrus and juicy berry flavor in every bite. Super easy for beginners and make-ahead friendly-perfect for potlucks or sunny days.

Lemon Blueberry Cheesecake Bars

Tangy lemon cheesecake bars with fresh blueberry swirls on a buttery crust. Creamy, bright, and easy to make-great for summer vibes.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Chilling Time 4 hours hrs

Servings: 16 bars

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Crust

• 1½ cups graham cracker crumbs about 12 full sheets
• ¼ cup granulated sugar
• ½ cup unsalted butter melted

For the Cheesecake Filling

• 24 oz 3 blocks cream cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs room temperature
• ¼ cup fresh lemon juice from 2 lemons
• 2 Tbsp lemon zest from 2 lemons
• 1 tsp vanilla extract

For the Blueberry Swirl

• 1½ cups fresh blueberries
• 2 Tbsp granulated sugar
• 1 Tbsp lemon juice
• 1 tsp cornstarch

Equipment

• 9×9-inch baking pan
• Food processor or rolling pin
• Large mixing bowl
• Electric mixer
• Zester and juicer
• Spatula
• Parchment paper

Method

 

1. Preheat oven to 325°F. Line a 9×9-inch pan with parchment paper, leaving overhang. Set aside.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press firmly into pan bottom with the back of a measuring cup. Bake 10 minutes until set. Cool completely.
3. In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat for 5 minutes, stirring until berries burst and mixture thickens slightly. Mash lightly with a fork. Let cool.
4. In a large mixing bowl, beat cream cheese and sugar with electric mixer on medium until smooth (2 minutes). Add eggs one at a time, beating just until blended. Mix in lemon juice, zest, and vanilla until creamy.
5. Pour filling over cooled crust. Spoon blueberry mixture in dollops over the top. Use a knife or toothpick to gently swirl for a marbled effect.
6. Bake 40 minutes until edges are set and center has a slight jiggle. Turn off oven, crack door, let cool inside 1 hour.
7. Refrigerate 4 hours or overnight until firm. Lift out using parchment, cut into bars.

Notes

• Room-temp cream cheese and eggs prevent lumps.
• Fresh blueberries give the best swirl-frozen can work but thaw first.
• Don’t overmix after adding eggs to avoid cracks.
• Chill overnight for cleaner cuts and better flavor.
• Store in fridge up to 5 days covered.
• Dust with powdered sugar right before serving for that extra pop.