Lemon Blueberry Cheesecake Bars
This post may contain affiliate links. Read my full disclosure policy here.
The first time I tried these Lemon Blueberry Cheesecake Bars, I was seriously in another world.
These are SO good, that even my husband {who is not a cheesecake or lemon fan}, raves about them. The cheesecake filling is to-die for, and the streusel topping is not just a sprinkle, but rather a thick layer that leaves a fabulous sweet crunch in your mouth!
They take a little bit of prep, but the end result is definitely worth it.Trust me, once you serve these little spring lovelies at your next get-together, absolutely everyone will be asking you for the recipe!
The Process
Step 1: In a food processor {I just used my Ninja}, place graham crackers, sugar, and lemon peel. Cover and process on and off pulses until crumbs form. Add in melted butter and process again until mixed in.
Step 2: Press mixture evenly into the bottom of a 8 or 9″ pan, sprayed with cooking spray, or greased with butter. Bake 10 minutes and cool.
Step 3: Use food processor again to mix softened cream cheese, eggs, lemon peel, juice, and sugar until smooth and creamy.
Step 4: Pour filling over crust and top with blueberries. I used fresh, but frozen would work well too.
Step 5: In a medium bowl, mix topping ingredients with fork or fingers until crumbly, then sprinkle over filling.
Step 6: Bake 40-50 minutes until topping is lightly browned and center is almost set. Cool for 1 hour on a wire rack, then refrigerate for about 2 hours until chilled.
Don’t you want to just dig in right now? Yum!
Lemon Blueberry Cheesecake Bars
- Total Time: 1 hour 10 minutes
- Yield: 9 servings 1x
Description
If you need a Spring pick-me-up, you MUST try these heavenly lemon blueberry cheesecake bars. The filling is to-die for, and the streusel topping leaves a fabulous crunch in your mouth!
Ingredients
Crust:
- 9 graham cracker rectangles
- 2 tbsp granulated sugar
- 1 tsp grated lemon peel
- 1/4 cup butter, melted
Filling:
- 2 packages {8oz each} cream cheese, softened
- 2 eggs
- 2 tbsp grated lemon peel
- 1/4 cup fresh lemon juice
- 1/2 cup granulated sugar
- 1 cup blueberries {fresh or frozen}
Topping:
- 1 cup packed brown sugar
- 3/4 cup all-purpose flour
- 6 tbsp cold unsalted butter
Instructions
- Heat oven to 325 degrees F. Spray 8 or 9″ square pan with cooking spray.
- In food processor, place graham crackers, 2 tbsp granulated sugar, and 1 tsp lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3-4 pulses until incorporated. Press mixture evenly into bottom of pan. Bake 10 minutes. Cool.
- Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tbsp lemon peel, lemon juice, and sugar. Cover; process until smooth. Pour filling over crust and top with blueberries.
- In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
- Bake 40-50 minutes or until topping is lightly browned and center is almost set {center should jiggle only slightly when moved}. Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Cut and serve, or store in the fridge.
Notes
Recipe adapted from Betty Crocker
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Keywords: cheesecake bars, blueberry cheesecake bars
Total Cost: $8.68/pan or $.96/serving
Blueberries are in season right now in Florida, and I so wish I had gotten the chance to go picking! But since we aren’t in a house where I can use my deep freezer {yet}, I don’t really have the resources to stock up in my itty bitty one.
Instead, I had to grab some fresh blueberries from the store, which were a little more expensive than the U-pick. So if you want to make this recipe even more frugal, definitely plan on picking up a few pounds of blueberries over the Summer to freeze.
Then you can make this Spring-like recipe whenever you want, especially if you need a sunshine pick-me-up during the long, cold Winter!
What’s your favorite way to use blueberries?
If you need even more dessert recipe ideas, be sure to visit and follow my Brownies {and Bars} Pinterest board!
Follow Kalyn Brooke’s board Brownies {and Bars} on Pinterest.
Disclosure: Some of the links in the post above are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. Read my full disclosure policy here.
Amazing! Very sweet, but very good. Was extremely easy to make which is a huge plus in my book.
That’s exactly one of the reasons I love this recipe so much, it’s so simple!
Hey there.. I love this recipe. It’s so delicious. I wanted to make for s party tomorrow but I’m not seeing the ingredient list… Am I missing something? I know it was on here before and I really want to make these for s party tomorrow. Could you post ingredients please??
Hi Jeanine,
Thanks for letting me know! It’s working for Laptops and desktops but not for mobile. I know what the issue is so now I’m just trying to fix it. 🙂 Here’s the ingredient list in case you can’t get to a computer:
Crust:
9 graham cracker rectangles
2 tbsp granulated sugar
1 tsp grated lemon peel
1/4 cup butter, melted
Filling:
2 packages {8oz each} cream cheese, softened
2 eggs
2 tbsp grated lemon peel
1/4 cup fresh lemon juice
1/2 cup granulated sugar
1 cup blueberries {fresh or frozen}
Topping:
1 cup packed brown sugar
3/4 cup all-purpose flour
6 tbsp cold unsalted butter
Instructions
Heat oven to 325 degrees F. Spray 8 or 9″ square pan with cooking spray.
In food processor, place graham crackers, 2 tbsp granulated sugar, and 1 tsp lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3-4 pulses until incorporated. Press mixture evenly into bottom of pan. Bake 10 minutes. Cool.
Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tbsp lemon peel, lemon juice, and sugar. Cover; process until smooth. Pour filling over crust and top with blueberries.
In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
Bake 40-50 minutes or until topping is lightly browned and center is almost set {center should jiggle only slightly when moved}. Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Cut and serve, or store in the fridge.
Absolutely AMAZING!! I am horrible at baking but thought I would give these a try with fresh blueberries from the farmers market. They turned out awesome. Thanks!
Shanon, I am SO excited these worked for you!! Thanks for coming back to let me know. 🙂
Is it 9 rectangles, or 9 squares (equals 2 rectangles) of graham crackers? I ask because I used 9 rectangles and it doesn’t cover to the bottom of my 9 inch pan…
It’s 9 full rectangles….not the itty bitty rectangles that make up a square. 2 squares = 1 rectangle. Hope that helps clear things up!
Do you use actual lemon peel, or lemon zest??
I use lemon zest if I’m using a fresh lemon, but I also have dried lemon peel on hand that works great when I’m out of lemons, or they aren’t on sale. Hope that helps!
These look sooooo good! I’m going to have to make these this weekend! I love the idea of blueberry with lemon! Sounds so fresh and tangy!
Let me know if you like them! 🙂