Blueberry Lemon Cheesecake Bars
These Blueberry Lemon Cheesecake Bars with a buttery shortbread crust are the perfect summer dessert.
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.
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.
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.
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:
- Lemon Blueberry Trifle
- Lemon Blueberry Crescent Ring
- Blueberry Streusel Muffins
- Lemon Blueberry Muffins
- Blueberry Croissant Puff
- Blueberry Custard Pie
Blueberry Lemon Cheesecake Bars
- 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
- 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
- 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.
You have to try these!
I made these a few times during the Holidays. Great success. Everyone loved it. Really refreshing with the lemon taste in it. Loved the idea that you can make small bites with this dessert.
Thank you so much Lyne.
I just saw this recipe today and I can’t wait to try but it is wintertime and I only have frozen blueberries at home can I use those
these were fantastic. Everyone loved them. Thanks for sharing your recipe.
These look delicious! Can’t wait to try them. I making cookies for my nieces graduation party and I was wondering if these could be frozen?
I’m sure they can. Most cheesecake freeze beautifully.
Made these bars today and they turned out really nice. The one thing I would say is the crust was too thick for the amount of cheesecake. I will be making this again, as it tasted delicious, but will be reducing the amount of crust for sure.
Oh wow. And I thought it was on the thin side. Shoot.
How many does the recipe make?
About 18-24 depending how big you slice them.
Did you mash the berries before adding them to the cheesecake? I followed your recipe but the blueberries remained whole.
As I cooked them they broke down so there was no need to mash. You could definitely mash them if you want. It think it would work either way.
Hey Christy, Hats off to you for nailing it. I really loved this recipe. This is my first time to try it and I’m glad that I made it. All of my friends loved it as well.
Glad you liked it!
These were AMAZING! I love blueberries and lemon…add two more favorites–cheesecake and a shortbread-like crust–and I am in heaven. Brought these to a family gathering and everyone loved them! Thanks for an amazing recipe!
Hi Christy, I just discovered your amazing food blog! Wow! Your blueberry lemon cheesecake looks so yummy that it has to go into my tummy! 🙂 It really looks fantastic! Plus I’m such a cheesecake lover that I’m definitely going to try out this recipe! Thank you for sharing! And the quality of your photos are really good, too!
Wishing you a lovely weekend!
Thank you Lale! Welcome!
I made these Sunday –they were delicious! Thanks for sharing
You can’t go wrong with blueberries, cream cheese, and lemon! I can’t get enough lemony flavor so when the Eureka lemons are harvested, I juice and then zest 20+ # at once. Store the zest with a few tablespoonsful of sugar in the freezer. The sugar draws out the essential oil: it stays as good as freshly-grated zest year round. Thanks!
I just made this and put it in the oven! I can’t wait to see what it tastes like. I want to try and make it with strawberries too! I have one question… my blueberry filling came out really runny/watery. I didn’t add anything extra to it. I was afraid to add all the liquid so I left a lot of it out… and even leaving some of the liquid out it pooled on top of the cream cheese. What did I do wrong? Thank you!
Hmm. Maybe you had some really juicy blueberries! You could leave some of the liquid out for next time. I’m not sure. Mine was really thick.
Thank you so much for sharing these recipes..I’ve had nothing but a great response to everything I make from your website. The pictures are beautiful as well!
Thank you Kate! That’s so nice to hear.
These look so beautiful Christy! Such a perfect summer dessert. I always love when blueberries are paired with a little lemon. Perfect to bring to a picnic or BBQ!
Love your blog name!
to-do lists full of fun are the best kind. i wouldn’t mind having these on my to-do list!
currently, I’m mildly obsessed with blueberries, so I’m completely loving these bars! pinned them!
Oh Christy, I love that you made these! This is such an amazing recipe… and your photos are gorgeous!!
I happen to be allergic to blueberries, do you think this recipe would work with fresh blackberries? In your opinion, would I need to make any alterations if I used blackberries?
It looks delicious!! Hope to try them soon!!
Nope! I think fresh blackberries would work with no adjustments. Good luck!
Those look and sound absolutely amazing! I’m not a huge dessert person but I think you just changed my mind. 😉
How gorgeous are these bars!? I am in love (read: obsessed) with cheesecake…especially blueberry cheesecake. I actually eat blueberry oatmeal with cream cheese in it every morning!
These bars are definitely being introduced to my face ASAP. Pinning!
These look so yummy. I love cheesecake. I just wish hubby liked blueberries Guess I could always 1/2 the recipe, put in smaller pan and have the whole pan of bars to myself :}
Thanks 4 sharing this wonderful cheesecake bar recipe
Yes! You can definitely half it in an 8X8 pan.
Or use another berry your husband would like. I can see these made with raspberries.
lemon zest in that buttery delicious crust?! YUM and that creamy dreamy cheesecake filling studded with those berries! This is definitely going on my summer baking to-do list! Wonder if I can use frozen berries?
I definitely think you can use frozen.