Lemon Blueberry Cheesecake Bars

Name: Lemon Blueberry Cheesecake Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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

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Published:

December 31, 2025

Lemon Blueberry Cheesecake Bars topped with fresh blueberries

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About this recipe

This sweet bar mixes tart lemon and fresh blue fruit with soft cheese in a crisp base. It tastes bright and mild. If you like small fruit treats, try this blueberry lemon cookies for a snack with a similar taste.

why make this recipe

You make this to feed a small crowd or to take to a meet. The bars cut into pieces and travel well. They balance tart lemon, sweet cheese, and juicy berries. If you want a different fruit twist, see my blueberry cheesecake swirl cookies for more ideas.

how to make Lemon Blueberry Cheesecake Bars

Make the base first, then mix the cheese batter, and bake. Use room heat cream cheese so the mix is smooth. Fold the berries in last so they stay whole. For a richer sweet layer, you can look at other bar ideas like these caramel apple cheesecake bars for step ideas.

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

Serve the bars cool or at room heat. Dust a little sugar on top or add a thin lemon slice for look. A small dollop of cream or yogurt fits well. For an autumn meet, pair with a softer bar like caramel apple cheesecake bars (version 2).

how to store Lemon Blueberry Cheesecake Bars

Keep the bars in a sealed box in the fridge for up to 4 days. You can put parchment between layers to stop stick. Freeze in a tight box for up to 1 month; thaw in the fridge.

tips to make Lemon Blueberry Cheesecake Bars

Use soft cream cheese so the mix is smooth and not lumpy. Do not overmix after you add the berries; stir slow and light. Press the cookie base well so it holds the top. For a firmer base try using less butter or try a recipe idea like caramel apple cheesecake bars (version 1) for crust tips.

variation (if any)

Swap blueberries for raspberries or mixed berries. Add a thin lemon glaze on top for more shine. Use graham crackers instead of butter cookies for a new base.

FAQs (minimum three FAQ)

Q: Can I use frozen blueberries?
A: Yes. Thaw them and drain the extra juice. Pat dry so the mix does not get wet.

Q: Do I need to bake the bars long?
A: Bake until the center looks set but not dry. The cook time is about 30 to 35 minutes.

Q: Can I make this ahead?
A: Yes. Make and chill a day before. The bars hold their taste well.

Q: How do I cut clean pieces?
A: Chill fully, then run a hot knife through and wipe the blade each cut.

Conclusion

For a trusted step list and more notes on this lemon and blueberry mix, you can read the full guide on Sally’s Lemon Blueberry Cheesecake Bars recipe.