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Lemon Blueberry Cheesecake Bars

  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings 1x


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!




  • 9 graham cracker rectangles
  • 2 tbsp granulated sugar
  • 1 tsp grated lemon peel
  • 1/4 cup butter, melted


  • 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}


  • 1 cup packed brown sugar
  • 3/4 cup all-purpose flour
  • 6 tbsp cold unsalted butter


  1. Heat oven to 325 degrees F. Spray 8 or 9″ square pan with cooking spray.
  2. 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.
  3. 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.
  4. In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
  5. 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.


Recipe adapted from Betty Crocker

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Cuisine: American

Keywords: cheesecake bars, blueberry cheesecake bars