By Blueberry Lemon Cheesecake Bars Recipe is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Blueberry Lemon Cheesecake Bars Recipe captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Blueberry Lemon Cheesecake Bars Recipe becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Base:
2 tablespoon sugar
1/8 tablespoon ground cinnamon
9 graham crackers, crushed (about 3/4 cup crumbs)
4 tablespoons unsalted butter, melted
For the Filling:
16 ounces cream cheese, room temperature
1/2 cup sugar
2 large eggs
2 lemons, zested and juiced
1 1/2 cups fresh blueberries
How To Make Blueberry Lemon Cheesecake Bars Recipe
Preheat oven to 325F. Butter the bottom and sides of a 9×9 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a large bowl, combine sugar, cinnamon, graham cracker crumbs and melted butter. Combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom of the pan. Bake in preheated oven for 10-12 minutes until set. Remove pan to a cooling rack. Do not turn your oven off.
While the crust is cooling, prepare the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at low speed to break up and soften it slightly, about 1 minute. With a rubber spatula, scrape the beater and the bottom and sides of the bowl. Add the sugar and beat at low speed until combined, about 1 minute. Scrape down the bowl; add the lemon juice and lemon zest and beat at low speed until combined, about 1 minute. Scrape down the bowl; add the eggs and beat at low speed until thoroughly combined, about 1 minute.
Pour onto the cooked graham cracker base and sprinkle with blueberries. Gently press the blueberries into the batter until they are half exposed.
Bake in the oven for 35-45 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Lift the bars out by the parchment overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.
PREPARATION STEPS
Preheat oven to 325F
Butter the bottom and sides of a 9×9 inch metal baking pan
Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends
Place another piece of parchment paper in the same manner, perpendicular to the first sheet
(This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
Pour onto the cooked graham cracker base and sprinkle with blueberries. Gently press the blueberries into the batter until they are half exposed.
Bake in the oven for 35-45 minutes, or until the center only slightly jiggles
Remove from the oven and cool completely before refrigerating for at least 3 hours
Lift the bars out by the parchment overhang; slice into desired size and store in the refrigerator
Serve cold or at room temperature.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
