Blueberry Lemon Cheesecake Bars

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These delicious Blueberry Lemon Cheesecake Bars are easy to make and a summer favorite!  You’ll love the cookie crust topped with creamy lemon filling and bursting with fresh blueberries.

Lemon Blueberry Cheesecake Bars

Blueberry Lemon Cheesecake Bars

Calling all cheesecake lovers – these Blueberry Lemon Cheesecake bars are for you!! The lemony cheesecake pairs perfectly with fresh blueberries over a crisp cookie crust making these a crowd-pleasing dessert everyone will love.

I love cheesecake and I love the combination of blueberries and lemons together in any dessert so I’m excited to share this delicious recipe with you. Not only is every bite bursting with blueberries and creamy lemon cheesecake filling, these cheesecake bars are so easy to make.  The hardest is part is waiting for the cheesecake to cool because you’ll want to dig in right away.

What YOu Need to Make Cheesecake Bars

To make these cheesecake bars, you’ll need the following ingredients:

  • Golden Oreos (or any type of vanilla sandwich cookie)
  • Butter
  • Cream cheese
  • Sour cream
  • Sugar
  • Vanilla extract
  • Egg
  • Flour
  • Lemons
  • Blueberries

How to make Lemon Cheesecake bars

These delicious Blueberry Lemon Cheesecake Bars start with a simple cookie crust.  This is a basic crust that can be used if you’re looking for an easy crust for pies and other dessert recipes. The best part is you only need two ingredients – vanilla sandwich cookies and melted butter.

Then comes the flavor!  The cheesecake is loaded with fresh lemon juice and lemon zest giving these bars a burst of lemon flavor your taste buds will love.  And, finally we’ve mixed in blueberries to compliment the lemon and creamy cheesecake.  I also think that raspberries, strawberries and blackberries would great in these cheesecake bars.  You really can’t mess up these bars so feel free to add a cup of your favorite berries.

Blueberry Lemon Cheesecake Bars with blueberries and lemon slices

Cheesecake Bar Tips

  • Make sure the cream cheese is softened or you’ll get a lumpy batter.
  • To soften the cream cheese, place in a microwave save bowl and microwave on high for 15-20 seconds or until softened.
  • Also, it’s very important to beat the cream cheese well until it’s very smooth.
  • Adding a little flour to the cheesecake mixture prevents the cheesecake from cracking so don’t leave that out.
  • For easy clean up, line baking dish with parchment paper or aluminum foil.
  • Don’t have fresh berries, feel free to use frozen berries.
  • These bars need to be chilled before cutting. To speed things up a bit, place in the freezer for 30-45 minutes.

 

Blueberry Lemon Cheesecake Bars

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Blueberry Lemon Cheesecake Bars

These delicious Blueberry Lemon Cheesecake Bars are easy to make and a summer favorite!  You’ll love the cookie crust topped with creamy lemon filling and bursting with fresh blueberries.

  • Author: Kara
  • Prep Time: 15 Minutes
  • Cook Time: 36 Minutes
  • Total Time: 51 minutes
  • Yield: 9 Bars 1x
  • Category: Dessert

Ingredients

Scale
  • 18 golden Oreos or vanilla sandwich cookies
  • 3 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • ⅓ cup sour cream
  • ⅓ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons all purpose flour
  • 1 tablespoon lemon juice, fresh squeezed
  • Zest from one lemon
  • 1 cup blueberries

Instructions

  1. Preheat the oven to 325°F. Line an 8×8 baking dish with foil or parchment paper, set aside.
  2. Place the cookies in a food processor and process into crumbs, or crush them in a zippered bag.
  3. Mix the crumbs with the melted butter, press into the baking dish to form a crust, set aside.
  4. In a large bowl, add the cream cheese and with a hand mixer, mix until smooth with no lumps. Add the sour cream, sugar, vanilla, egg, flour, lemon juice, and lemon zest. Mix until combined, scrape down the sides as needed.
  5. Add in ¾ of the blueberries and fold them in. Pour on top of the crust. Top with the remaining blueberries.
  6. Bake for 36 minutes, until the center is very slightly jiggly and the edges start to brown.
  7. Let cool on the counter top, cover and place in the fridge for at least 4 hours to set up. Cut, serve, enjoy.
  8. Garnish with more blueberries, lemon wedges, and whipped cream if desired.

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