introduction

This Lemon Blueberry Cheesecake Bars is fresh and bright. It feels soft and sweet. It fits a snack plate or a small treat. If you like rich bar sweets, try our caramel apple cheesecake bars for a change.

why make this recipe

Make this recipe when you want a light but rich dessert. The lemon gives a fresh note. The berries add sweet pop. You can make it for a picnic, a small party, or a week treat. If you want more fruit bar ideas, see this caramel apple cheesecake bars (other version).

how to make Lemon Blueberry Cheesecake Bars

You make the base first, then mix the cream cheese filling, fold in berries, and bake. The steps are simple and do not take hard skill. For filling tips you can read how other bars set well in this strawberry cheesecake bars guide.

Ingredients :

200 g butter cookies
100 g butter, melted
400 g cream cheese
150 g sugar
2 eggs
Juice and zest of 1 lemon
200 g fresh blueberries
1 tsp vanilla extract

Directions :

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a 20×20 cm baking pan with parchment paper.
Crush the cookies and mix them with melted butter. Spread this mixture evenly in the pan and press down firmly.
In a bowl, mix cream cheese, sugar, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
Gently fold in the fresh blueberries and spread the mixture over the cookie base.
Bake in the preheated oven for about 30-35 minutes, or until the filling is set.
Remove from the oven and let cool. Cut into bars and serve.

how to serve Lemon Blueberry Cheesecake Bars

Cut bars into even pieces. Serve cool or at room temp. Add a small dust of powdered sugar or a thin lemon slice. You can serve with plain cream or a scoop of vanilla ice cream. For a showy plate, pair with a small lemon berry cake like the lemon blackberry swirl cheesecake.

how to store Lemon Blueberry Cheesecake Bars

Cool the bars fully before you store them. Put bars in an airtight box. Keep them in the fridge for up to 5 days. You can freeze the bars for up to 2 months. Thaw in the fridge before you eat.

tips to make Lemon Blueberry Cheesecake Bars

Use room temp cream cheese for a smooth mix.
Do not over mix after you add eggs. Mix until smooth and stop.
Fold in blueberries with a gentle hand so they do not break.
Press the cookie base well so it holds the filling.
For a bright lemon note, use the zest from a fresh lemon as in this lemon blueberry cookies idea.

variation (if any)

Swap blueberries for raspberries or blackberries.
Add a thin lemon curd swirl on top before baking.
Use graham crackers in place of butter cookies for a new base.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Thaw and drain them well. Pat dry so they do not add extra water.

Q: How do I know the bars are done?
A: The top should look set. The center may wobble a bit but it firms as it cools.

Q: Can I make this in a larger pan?
A: Yes, but the bake time will change. Watch the fill and test at 25 minutes more.

Q: Can I use low fat cream cheese?
A: You can, but the bars can be less rich and may change texture.

Conclusion

For a full tested version and extra tips, see Sally’s Lemon Blueberry Cheesecake Bars recipe.