These Blueberry Lemon Cheesecake Bars with a buttery shortbread crust are the perfect summer dessert.

Blueberry Lemon Cheesecake Bars

BLUEBERRY LEMON CHEESECAKE BARS

My kids and I have a summer bucket list with 101 things to do this summer. They’re free simple things like put on a magic show, play hopscotch, or go on a scavenger hunt. So whenever I hear, “Mom, I don’t have anything to do“, we consult the list and off they go. I think we may cross off our list earlier than later.

a piece of cheesecake cut out

I’ve been all about blueberry treats lately. These blueberry lemon cheesecake bars have oodles of lemon zest in them for a bright and creamy flavor. Blueberry and lemon were meant to be together.

cheesecake bars on a plate
A fresh blueberry sauce isn’t hard to make at all. You just simmer the blueberries until they break down into a sauce. Once it’s cooled it’s then swirled on top of the cheesecake filling.

Blueberry Lemon Cheesecake Bars - summer flavors with a shortbread crust. {The Girl Who Ate Everything}

CAN I USE ANOTHER KIND OF FRUIT?

Sure! Any kind of berry like a strawberry, raspberry, or blackberry can be used instead for variety.

OTHER BLUEBERRY RECIPES:

Blueberry Lemon Cheesecake Bars - summer flavors with a shortbread crust. {The Girl Who Ate Everything}

Blueberry Lemon Cheesecake Bars

3.92 from 12 votes
These Blueberry Lemon Cheesecake Bars with a buttery shortbread crust are the perfect summer treat.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 bars

Ingredients

Crust:

  • 1 1/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 heaping Tablespoon lemon zest
  • 2 cups flour
  • 1/4 teaspoon salt

Blueberry Filling:

  • 2 cups fresh blueberries
  • 2 Tablespoons brown sugar
  • 2 Tablespoons lemon zest
  • 2 Tablespoons lemon juice

Cream Cheese Layer:

  • 2 8-oz packages cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon zest
  • 1 Tablespoon vanilla
  • 2 eggs

Instructions
 

  • Preheat oven to 350° and line a 9 x 13 pan with parchment paper. I sprayed my pan lightly with cooking spray just to be sure it didn't stick.
  • For the crust: Beat the butter, sugar, and lemon zest until creamy. Add the flour and salt and beat until combined. Press dough into bottom of prepared pan and bake 15 minutes.
  • For the filling: Combine blueberries with brown sugar, 2 tablespoons lemon zest, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries are just soft, 5 - 10 minutes. Set aside to cool.
  • For the cream cheese layer: Beat cream cheese, sugar, lemon zest, and vanilla together. Add in the eggs, one at a time, until combined. Scrape cream cheese mixture onto warm crust and smooth top. Dollop blueberry mixture randomly over top of cream cheese layer. Gently pull a knife tip through the top to create swirls.
  • Bake on the middle rack of the oven until filling is set, about 30-40 minutes. Cool and refrigerate for a couple hours until chilled. Slice and serve.

Notes

Source: adapted from Jen's Random Scraps
Cuisine: American
Course: Dessert
Blueberry Lemon Cheesecake Bars

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