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When you need a dessert that feeds a crowd, cheesecake bars are hard to beat. They have all the creamy texture of traditional cheesecake, but they’re easier to portion for potlucks, parties, and holiday dessert tables. Bright lemon and juicy blueberries keep every bite fresh instead of overly rich.
Here’s Why This Lemon Blueberry Cheesecake Bars Recipe Works
Dense, creamy cheesecake texture: Full-fat cream cheese and sour cream create a smooth cheesecake that bakes up dense enough for clean slices.
Blueberries in every bite: The berries are folded into the batter instead of layered on top, so you get bursts of blueberry throughout each bar.
Perfect for making ahead: An overnight chill gives the filling time to fully set, making the bars easy to slice and serve for parties, potlucks, and holiday gatherings.
Made for sharing: Baking in a 9×13-inch pan makes these bars easy to portion for potlucks, parties, and holiday dessert tables.
Ingredient Notes
Graham cracker crumbs: Use finely crushed crumbs so the crust presses into an even layer. If you want more detail on the base, my graham cracker crust has extra tips for texture and pressing.
Cream cheese: Use full-fat brick-style cream cheese, softened to room temperature. Tub-style cream cheese is too loose for this filling.
Sour cream: Full-fat sour cream softens the texture and gives the filling a slight tang.
Lemon zest and juice: Zest the lemons before juicing them. The zest is where most of the lemon flavor comes from.
Eggs: Add the eggs one at a time on low speed. Once eggs go in, the goal is to mix just enough and no more.
Blueberries: Fresh or frozen blueberries both work. If using frozen berries, add them straight from the freezer so they do not release extra juice into the batter.
Recipe Tips
Use room-temperature ingredients: Soft cream cheese, room-temperature sour cream, and room-temperature eggs blend into a smoother filling.
Scrape the bowl often: Cream cheese likes to cling to the bottom and sides of the bowl. Scraping keeps little lumps from hiding in the batter.
Mix the eggs on low: Too much air can make the cheesecake puff as it bakes and sink as it cools.
Do not thaw frozen blueberries: Add them frozen so they hold their shape and do not bleed too much into the filling.
Look for a slight jiggle: The edges should be set, but the center should still wobble a little when you gently shake the pan.
Warm the knife before slicing: A warm knife and a quick wipe between cuts make the cleanest cheesecake bars.
Serve them with a spoonful of homemade whipped cream.
More Lemon and Cheesecake Desserts
If you want a brighter, curd-style lemon dessert, lemon bars are the classic choice. For a another cheesecake bar without blueberries, these lemon cheesecake bars lean fully into the lemon.
For a full-size cheesecake, my cheesecake without a water bath uses a different method but gives you that same dense, creamy texture.
Frequently Asked Questions
Yes. Frozen blueberries work just as well as fresh. Add them directly from the freezer without thawing, since thawed berries release extra juice that can streak the batter and affect the texture.
The long chill lets the filling fully set so the bars slice cleanly and have a dense, creamy cheesecake texture.
Use room-temperature ingredients, mix the eggs on low speed, avoid overbaking, and let the cheesecake cool gradually in the turned-off oven with the door cracked.
Look for set edges and a center that still jiggles slightly when you gently shake the pan. The filling will continue to firm up as the cheesecake cools and chills, so it’s better to pull it a little early than to overbake it.
Blueberry Lemon Cheesecake Bars
These blueberry lemon cheesecake bars are rich enough for a celebration but practical enough to make ahead. Bake them the day before, chill them overnight, and slice just before serving.
Serve the bars plain, or spoon homemade blueberry sauce over each slice for a glossy finish. If you want a thinner drizzle, blueberry lemon syrup works nicely with the lemon in the filling.
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Lemon Blueberry Cheesecake Bars
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Ingredients
Graham Cracker Crust
- 2 ½ cups graham cracker crumbs, (18 full sheets)
- ⅓ cup granulated sugar, 65 grams
- ½ teaspoon salt
- 10 tablespoons unsalted butter, melted, 140 grams
Cheesecake Filling
- 32 ounces full-fat cream cheese, softened, 907 grams
- 1 ¼ cups granulated sugar, 250 grams
- ¾ cup sour cream, full-fat, room temperature, 170 grams
- 2 teaspoons vanilla extract
- 2 tablespoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- 4 large eggs, room temperature
- 2 ½ cups blueberries, fresh or frozen, do not thaw, 350 grams
For Serving (Optional)
- Homemade blueberry sauce
Instructions
- Preheat the oven to 325°F. Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on the long sides to lift the cheesecake from the pan after chilling.
- In a medium bowl, stir together the graham cracker crumbs, sugar, salt, and melted butter until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let the crust cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth, about 2 to 3 minutes.
- Add the sugar and beat until well combined. Mix in the sour cream, vanilla, lemon zest, lemon juice, and salt until smooth, scraping down the sides of the bowl as needed.
- Reduce the mixer to low speed. Add the eggs one at a time, mixing just until each egg is incorporated. Do not overmix after adding the eggs.
- Gently fold the blueberries (do not thaw if frozen) into the cheesecake batter with a rubber spatula.
- Pour the filling over the cooled crust and spread it into an even layer.
- Bake for 40 to 45 minutes, or until the edges are set and the center still has a slight jiggle when the pan is gently shaken.
- Turn the oven off and crack the oven door open a few inches. Let the cheesecake cool in the oven for 30 minutes.
- Transfer the pan to a wire rack and cool completely. Cover and refrigerate for at least 8 hours, preferably overnight.
- Use the parchment paper to lift the cheesecake from the pan. Slice into bars with a warm knife, wiping the blade clean between cuts. Serve plain or with homemade blueberry sauce spooned over each bar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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