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Blueberry Lemon Cheesecake Bars

Blueberry Lemon Cheesecake Bars

Creamy lemon-kissed cheesecake bars swirled with juicy blueberries on a buttery graham cracker crust. Bright, tangy, and irresistible.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.5 cup graham cracker crumbs lightly packed
  • 2.5 tbsp granulated sugar for crust
  • 0.13 tsp fine salt a small pinch
  • 1 tsp lemon zest for crust
  • 6 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 0.75 cup granulated sugar for filling
  • 0.5 cup sour cream room temp
  • 1 tbsp lemon zest for filling
  • 2 tbsp fresh lemon juice
  • 1.5 tsp vanilla extract
  • 1 tbsp all-purpose flour binder
  • 2 eggs large
  • 2 cup blueberries fresh or frozen
  • 3 tbsp granulated sugar for blueberry swirl
  • 1 tbsp fresh lemon juice for blueberry swirl
  • 3 tbsp water
  • 2 tsp cornstarch

Instructions

Preparation Steps

  • Heat oven to 325°F. Line an 8-inch square pan with a parchment sling.
  • Combine blueberries, sugar, lemon juice, and 2 tablespoons water in a small saucepan.
  • Simmer over medium heat until berries burst, 4 to 5 minutes.
  • Whisk cornstarch with remaining 1 tablespoon water. Stir into berries and cook until glossy and thick. Cool.
  • Stir crumbs, crust sugar, salt, and crust zest in a bowl. Add melted butter and mix until evenly moistened.
  • Press crust firmly into the pan. Bake 8 to 10 minutes, then let cool slightly.
  • Beat cream cheese and filling sugar until smooth and fluffy, about 1 minute.
  • Mix in sour cream, filling zest, vanilla, lemon juice, and flour until just combined.
  • Beat in eggs one at a time on low speed. Avoid overmixing.
  • Pour filling over warm crust. Spoon blueberry mixture on top and swirl gently with a knife.
  • Bake 30 to 35 minutes, until edges are set and center still slightly wobbly.
  • Cool to room temperature. Chill at least 3 hours until firm, then slice into bars.

Notes

Variation: Swap in raspberries or blackberries for the swirl, or add 1 tsp poppy seeds to the crust for crunch. Storage: Keep refrigerated up to 4 days or freeze, well wrapped, for 2 months. Serve chilled with extra lemon zest on top.
This recipe is an original creation inspired by classic Blueberry Lemon Cheesecake Bars flavors. All ingredient ratios and instructions are independently developed.