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Loads of juicy blueberries, creamy lemon cheesecake and a cookie crust all baked together into one incredibly delicious treat. These blueberry cheesecake bars are easy to make and even easier to love!
3 Reasons You’ll Love This Recipe
- Way easier (and less fussy) than a traditional cheesecake: Plus cheesecake bars are a breeze to slice and serve too!
- Delicious blueberry and lemon flavor combo: Juicy blueberries + bright lemony cheesecake = spring and summer dessert perfection!
- A total make-ahead dessert hero: These blueberry lemon cheesecake bars need fridge time anyway, so they’re basically begging to be made the day before a gathering. One less thing to worry about!
Ingredient Notes
Here’s what you’ll need to make these blueberry lemon cheesecake bars:
Detailed ingredient list and directions located in the recipe card below.
- Cream Cheese: Go for the full-fat bricks or blocks (not the spreadable tubs). Make sure it’s at room temperature so it mixes up super smooth.
- Eggs: You’ll need large eggs, and letting them come to room temperature will help everything blend together perfectly.
- Sugar: I like using organic cane sugar in my baked goods.
- Lemon: We’re using both lemon zest and juice here for lots of bright, fresh flavor. A microplane zester makes it really easy to get that finely grated lemon zest.
- Blueberries: This recipe uses fresh blueberries.
- Cookie Crust: The crust is a mix of cookie crumbs, melted unsalted butter, sugar, vanilla extract, sea salt and cinnamon. Graham crackers, digestive biscuits or arrowroot biscuits all work great for the cookie crumbs. Blitz them up in a food processor for a fine crumb.
Why The Food Processor Is Your Best Friend Here
The food processor is the real MVP of this recipe! It handles everything which means these cheesecake bars come together fast and with way less mess.
It blitzes the cookies into perfect crumbs, mixes up the crust in seconds, and after a quick wipe, it’s ready to make a super smooth cheesecake filling. This is the food processor that I use (I’ve had it for ages and still love it so much!).
How To Make Blueberry Cheesecake Bars
Alright, let’s get started! This dessert is so easy to make – honestly, the hardest part is being patient while they chill and set in the fridge.
Step 1: Prep your baking pan
Start by preheating your oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper – leave a bit of overhang so you can lift the cheesecake bars out easily later.
Step 2: Make the crust
Toss 1½ cups of cookie crumbs (graham crackers, arrowroot or digestive biscuits all work great), ¼ cup melted unsalted butter, 2 tablespoons organic cane sugar, ½ teaspoon vanilla extract, ¼ teaspoon sea salt and ¼ teaspoon cinnamon into your food processor. Pulse until everything is combined.
Pour the crust mixture into the lined baking pan, spread it out evenly and press down firmly using the flat bottom of a glass or measuring cup. You’re going for a smooth, even layer here.
Pop it into the oven and prebake for 10 minutes. Let it cool for a few minutes while you make the cheesecake filling.
Step 3: Make the cheesecake filling
Give your food processor a quick wipe to remove any remaining crust mixture. Then add in 2 blocks of softened full-fat cream cheese (16oz/500g), 2 large room temperature eggs, ½ cup organic cane sugar and the zest and juice of 1 lemon. Process until smooth and creamy.
Pour the cheesecake filling over the crust and smooth it out evenly. Gently sprinkle over 2 cups of fresh blueberries.
Step 4: Bake It
Bake for about 45 minutes or until the edges are set and the center still has a little jiggle when you move the pan.
Step 5: Chill, slice and serve
Place the baking dish on a wire rack and cool at room temperature for 1 hour, then cover and pop in the fridge to chill and set for at least 3 hours (or overnight).
Lift the whole thing out of the pan using the parchment paper and place onto a cutting board. Slice it into 9 to 16 squares – totally depends how big you want your pieces! Serve or keep stored in an airtight container in the fridge for 3 to 4 days.
Optional garnish idea: Add a little pop of yellow and extra lemony goodness by sprinkling over some finely grated lemon zest or chopped candied lemon peel before serving.
Tips For Success
Helpful Tips
- Bring your ingredients to room temperature: For a super smooth and creamy cheesecake filling, make sure the cream cheese and eggs are at room temperature before you start.
- Let them chill (be patient!): I know, waiting is the worst (especially with something this good) but these cheesecake bars need time to chill and set in the fridge. If you cut into them too soon, they’ll fall apart on you. So be strong – it’s worth it!
- Use a sharp knife for clean cuts: Want those picture-perfect squares? Use a large sharp knife and wipe it clean between slices.
FAQ
Store them in an airtight container in the fridge for 3 to 4 days. For longer storage, you can also freeze them. Just place them uncovered in the freezer for about an hour or until solid. Then wrap each one in plastic wrap and toss them into a freezer bag. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy, unwrap, pop them in a container and let them thaw in the fridge overnight.
Sure can! Just keep in mind that the cheesecake bars will be a bit thinner, so they’ll bake a little faster – start checking around the 35-40 minute mark.
Fresh is definitely best for these cheesecake bars. But if frozen is all you’ve got, just make sure to thaw and fully drain them first.
I absolutely love how easy it is to make cheesecake bars with a food processor but you can definitely still make them without one. Just crush the cookies in a freezer bag with something heavy like a rolling pin (a little kitchen therapy!), stir the crust ingredients together by hand and use a stand mixer or hand mixer to whip up the cheesecake filling. It will take a little more effort and a few extra dishes but they’ll still turn out totally delicious.
More Blueberry Recipes
Did you make these blueberry cheesecake bars? I would love to hear about it! Please leave me a comment below.
Blueberry Cheesecake Bars
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour (plus chill time)
- Yield: 9 to 16 squares
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Loads of juicy blueberries, creamy lemon cheesecake and a cookie crust all baked together into one incredibly delicious treat. These blueberry cheesecake bars are easy to make and even easier to love!
Ingredients
For the crust:
- 1½ cups cookie crumbs (graham crackers, digestive biscuits or arrowroot biscuits all work well – pulse in food processor until finely ground)
- ¼ cup melted unsalted butter
- 2 tablespoons organic cane sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¼ teaspoon ground cinnamon
For the lemon cheesecake filling:
- 2 bricks/blocks full-fat cream cheese, softened to room temperature (16 oz/500g)
- 2 large eggs, room temperature
- ½ cup organic cane sugar
- zest and juice of 1 lemon (3 tablespoons juice)
Blueberry Topping:
- 2 cups fresh blueberries
Instructions
- Preheat oven and prep pan: Preheat oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper, leaving a bit of overhang to easily lift out the cheesecake bars later.
- Make the crust: Toss all the crust ingredients into your food processor and pulse to combine. Pour the crust mixture into the lined baking pan, spread it out evenly and press down firmly using the flat bottom of a glass or measuring cup. You’re going for a smooth, even layer here.
- Prebake crust: Bake for 10 minutes and let it cool for a few minutes while you make the cheesecake filling.
- Make the cheesecake filling: Wipe the food processor clean. Then add all the lemon cheesecake filling ingredients and process until smooth and creamy.
- Assemble: Pour the cheesecake filling over the crust and smooth it out evenly. Then gently sprinkle over the fresh blueberries.
- Bake: Bake for about 45 minutes or until the edges are set and the center still has a little jiggle when you move the pan.
- Chill and set: Place the baking dish on a wire rack and cool at room temperature for 1 hour, then cover and pop in the fridge to chill and set for at least 3 hours (or overnight).
- Slice and serve: Lift the whole thing out of the pan using the parchment paper and place onto a cutting board. Slice it into 9 to 16 squares – totally depends how big you want your pieces! I like to sprinkle over some finely grated lemon zest (adds a pop of fresh lemon). Serve immediately or keep stored in an airtight container in the fridge for 3 to 4 days.
Notes
- The food processor is the real MVP of this recipe! It handles everything which means these cheesecake bars come together fast and with way less mess. It blitzes the cookies into perfect crumbs, mixes up the crust in seconds, and after a quick wipe, it’s ready to make a super smooth cheesecake filling. This is the food processor that I use (I’ve had it for ages and still love it so much!)
- Can these be made without a food processor? I absolutely love how easy it is to make cheesecake bars with a food processor but you can definitely still make them without one. Just crush the cookies in a freezer bag with something heavy like a rolling pin, stir the crust ingredients together by hand and use a stand mixer or hand mixer to whip up the cheesecake filling. It will take a little more effort and a few extra dishes but they’ll still turn out totally delicious.
- Optional garnish idea: Add a little pop of yellow and extra lemony goodness by sprinkling on some finely grated lemon zest or chopped candied lemon peel before serving.
