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Blueberry Lemon Cheesecake Bars
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 18 bars
  • 2 cups graham cracker crumbs
  • 2 tablespoons white sugar
  • 6 tablespoons melted butter
  • 4 packages 8 oz each cream cheese, at room temperature
  • 1 cup white sugar
  • 1 tablespoon lemon zest
  • ½ lemon juiced
  • 4 eggs
  • 1 pint fresh blueberries about 2 cups
  1. Preheat the oven to 350 degrees F.
  2. Line a 9x13 cake pan with parchment paper, cut the paper so that it fits inside the pan. Have the ends of the parchment paper extend past the sides.
  3. In a small bowl combine the graham cracker crumbs, 2 tablespoons of white sugar and butter together with a fork. Layer the crumb mixture on the bottom of the pan, pressing the mixture down with the back of the fork.
  4. Bake in the oven for about 10 minutes until slightly browned. Remove from the oven and allow to cool slightly.
  5. While the crust is baking, beat the cream cheese, 1 cup of white sugar, lemon zest and lemon juice in a bowl using a stand mixer or hand held mixer until well combined. Add in the eggs, one at a time. Mix until just incorporated.
  6. Using a spatula, gently fold in the fresh blueberries into the cream cheese mixture.
  7. Pour the mixture over the cooled crust. Tap the cake pan on the counter to remove any bubbles from the mixture.
  8. Bake for about 40 minutes, until the center is set and firm to the touch. Remove from the oven.
  9. Cool completely before covering with plastic and chilling in the fridge for 4-6 hours.
  10. Remove the bars from the cake pan and cut into squares to serve. Garnish with icing powder or additional lemon zest if you like.