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

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.

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 Lemon Cheesecake Bars - summer flavors with a shortbread crust. {The Girl Who Ate Everything}
Blueberry Lemon Cheesecake Bars - summer flavors with a shortbread crust. {The Girl Who Ate Everything}
A fresh blueberry sauce is simmered and then swirled on top of the cheesecake filling.
Blueberry Lemon Cheesecake Bars - summer flavors with a shortbread crust. {The Girl Who Ate Everything} Blueberry Lemon Cheesecake Bars - summer flavors with a shortbread crust. {The Girl Who Ate Everything}

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

Source: adapted from Jen's Random Scraps

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