Blueberry Lemon Cheesecake Bars

These Blueberry Lemon Cheesecake Bars are a delightful Easter dessert featuring a buttery graham cracker crust topped with ultra-creamy lemon-infused cheesecake swirled with juicy fresh blueberries. Bright, tangy, and perfectly sweet, they offer a refreshing twist on classic cheesecake in easy-to-serve bar form—ideal for spring celebrations. (about 50 words)

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it strikes the perfect balance between tart lemon brightness and sweet, bursting blueberries, all wrapped in the smoothest cheesecake texture without the fuss of a full cheesecake.

The graham cracker crust adds that satisfying crunch, while the bars are make-ahead friendly, slice beautifully, and look stunning on an Easter table with their vibrant purple-blue swirls against the pale yellow filling.

They’re lighter than traditional dense cheesecakes yet indulgent, crowd-pleasing for all ages, and capture that fresh spring vibe—guests always ask for seconds (and the recipe!). Plus, no water bath needed, so they’re beginner-friendly but taste bakery-level professional.

Yield: 16 bars

Blueberry Lemon Cheesecake Bars

Print

Creamy lemon cheesecake bars with juicy blueberry swirls on a buttery graham crust—perfect Easter treat!

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 4 hours

Total Time 5 hours 5 minutes

Ingredients

For the Crust:

• 1 ½ cups (about 180g) graham cracker crumbs (from 10-12 full sheets)
• 6 tablespoons (85g) unsalted butter, melted
• ¼ cup (50g) granulated sugar

For the Cheesecake Filling:

• 16 oz (452g) full-fat brick cream cheese, softened to room temperature
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• Zest of 2 large lemons
• 3 tablespoons fresh lemon juice (from about 1-2 lemons)
• 1 teaspoon vanilla extract

For the Blueberry Swirl:

• 1 ½ cups fresh blueberries (divided: 1 cup for sauce, ½ cup whole)
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Instructions

1. Get excited and prep! Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal—your future self will thank you!
2. Make that irresistible crust. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press firmly and evenly into the bottom of your prepared pan using the back of a measuring cup. Bake for 8-10 minutes until lightly golden and fragrant. Let it cool while you whip up the filling.
3. Create the blueberry magic swirl. In a small saucepan over medium heat, combine 1 cup blueberries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Cook for 4-5 minutes, stirring and mashing the berries until they burst and release juices. Stir in the cornstarch slurry and simmer 1-2 minutes until thickened like jam. Remove from heat, strain if you want it smoother (I like some texture!), and cool slightly.
4. Beat the cheesecake filling to silky perfection. In a large bowl with an electric mixer (or stand mixer with paddle), beat the softened cream cheese until smooth and creamy—no lumps allowed! Scrape down the sides often.
5. Sweeten and flavor it up. Add the sugar and beat until fully combined. Mix in the lemon zest, lemon juice, and vanilla—taste it here; the bright citrus should shine!
6. Add eggs gently. Beat in the eggs one at a time on low speed, just until incorporated. Overmixing can cause cracks, so keep it gentle and smooth.
7. Assemble the beauty. Pour the cheesecake filling over the cooled crust and spread evenly. Dollop the blueberry sauce over the top, then scatter the remaining ½ cup whole blueberries. Use a knife or skewer to swirl the sauce artistically—create pretty patterns!
8. Bake with love. Bake for 35-45 minutes until the edges are set but the center still has a slight jiggle (like Jell-O). It will firm up during chilling.
9. Cool and chill. Turn off the oven, crack the door, and let the bars cool inside for 1 hour to prevent cracking. Then cool completely at room temp, cover, and refrigerate at least 4 hours (overnight is best!).
10. Slice, serve, and wow everyone! Lift out using parchment overhang, slice into 16 bars, and dust with powdered sugar if desired. Serve chilled and watch the smiles!

Notes

Use fresh lemons for zest and juice—the flavor is unmatched. These bars are no-water-bath easy, but if cracks worry you, a water bath can help (place pan in larger pan with hot water). They're naturally egg-based, so not vegan unless substituted.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 224Total Fat 15gSaturated Fat 9gUnsaturated Fat 6gCholesterol 63mgSodium 107mgCarbohydrates 21gFiber 0gSugar 19gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Recipe Tips and Tricks

• Use room-temperature cream cheese and eggs for the silkiest, lump-free filling—cold ingredients lead to lumps.
• Fresh blueberries work best for bursting pockets of flavor; if using frozen, don’t thaw them to avoid excess moisture.
• Gently swirl the blueberry sauce into the filling with a knife or toothpick for beautiful marbled patterns—don’t overmix!
• Line your pan with parchment paper overhang for easy lifting and clean cuts.
• Chill the bars thoroughly (at least 4 hours or overnight) for the best texture; they’re even better the next day.
• For clean slices, wipe your knife between cuts with a warm, damp cloth.
• Zest lemons before juicing them—it’s much easier!

Ingredients Notes

Full-fat brick cream cheese is essential for that rich, creamy cheesecake texture—avoid tubs or low-fat versions, as they add too much moisture and won’t set properly. Fresh lemons provide the brightest zest and juice; bottled juice lacks the same vibrant punch.

Graham crackers form a classic, sturdy crust—pulse them finely for even texture. Granulated sugar sweetens without overpowering the tartness. Fresh blueberries deliver juicy pops and natural color; they’re the star for spring freshness.

Eggs bind and add creaminess—large, room-temp ones incorporate best. A touch of vanilla enhances the flavors without stealing the show.

Variations and Substitutions

• Swap blueberries for raspberries or strawberries for a different berry twist, or mix them for a berry medley.
• For a gluten-free version, use gluten-free graham crackers or a nut-based crust like almond flour shortbread.
• Make it lighter with Neufchâtel cheese (1/3 less fat cream cheese), though the texture will be slightly softer.
• Add a crumble topping (extra graham mixture) for extra crunch, or drizzle white chocolate over the top for elegance.
• For more lemon intensity, increase zest to 2 teaspoons or add a thin lemon glaze (powdered sugar + lemon juice).
• Vegan adaptation: Use dairy-free cream cheese, plant-based butter, and an egg replacer like flax eggs—results are close but less creamy.
• Short on time? Use a store-bought graham crust, though homemade tastes fresher.

Storage Options

Store the bars covered in the refrigerator for up to 5 days—they stay fresh and the flavors meld beautifully. For longer storage, freeze individual bars wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge before serving. Avoid leaving them at room temperature more than 1-2 hours, especially in warm weather, to prevent softening.

Dish Gallery

Please share this Blueberry Lemon Cheesecake Bars with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Apricot Almond Tart