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    Home » Dessert » Lemon Blueberry Cheesecake Bars Recipe

    Lemon Blueberry Cheesecake Bars Recipe

    Published: Jul 12, 2012 · Modified: Apr 26, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Enjoy this fresh tasty dessert on a lovely summer afternoon!

    If everything falls into place this weekend, it will be a momentus one. I will wait until it is over to share! I have butterflies in my tummy about every part of it. It has been a long time since I have felt like this!

    I haven’t been thinking about food too much this week, but I did manage to pull these tasty little treats together (inspired by Epicurean Mom). I loved them. They were summery and fresh, which are two of my favorite words to describe food lately with all of this warm (and wonderful) weather.

    Blueberries + lemons = summery freshness.


    Preheat your oven to 350 degrees F. Coat an 8×8-inch baking dish with cooking spray.

    In a food processor, combine:

    10 graham crackers, broken into pieces

    2 tablespoons granulated sugar

    2 tablespoons light brown sugar

    1/4 teaspoon salt


    Pulse until fine crumbs form.


    Add 5 tablespoons of melted butter and pulse until crumbs are moistened.


    Press crumbs into the bottom of the prepared baking dish and bake in the preheated oven for 10 minutes.


    In a large bowl, combine:

    Two 8-oz. packages cream cheese, softened

    2 tablespoons milk

    2 large eggs

    1/2 cup sugar

    2 tablespoons all-purpose flour


    Using a hand-held mixer, mix on medium speed until smooth.

    While you are doing that, have a cute kitchen helper start juicing a few lemons for you. 🙂


    Add to the bowl:

    Zest from 2 lemons

    Juice from 2 lemons


    Mix with a hand-held mixer until combined.

    Remove a handful of blueberries from a 1-pint package and set aside. Pour the rest of them into the bowl.


    Gently stir with a spoon until combined.

    Pour the cream-cheese-blueberry mixture over the crust.

    Drop the reserved blueberries evenly over the top.


    Bake in the preheated oven for 45 minutes. Let cool completely. Cover and refrigerate for a minimum of 4 hours before serving.


    Here’s to summery, fresh, butterflies-in-tummy days ahead! Enjoy your weekend!


    Lemon Blueberry Cheesecake Bars

    This dessert is deliciously fresh!
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Chill Time: 4 hours
    Servings: 9 servings
    Calories: 256kcal
    Author: Megan Porta

    Ingredients

    • 10 graham crackers broken into pieces
    • 2 tbsp. granulated sugar
    • 2 tbsp. light brown sugar
    • 1/4 tsp. salt
    • 5 tbsp. butter melted
    • 2 8 oz. packages cream cheese softened
    • 2 tbsp. milk
    • 2 large eggs
    • 1/2 cup sugar
    • 2 tbsp. all-purpose flour
    • 2 lemons zested
    • 2 lemons juiced
    • 1 pint blueberries divided

    Instructions

    • Preheat oven to 350 degrees F. Coat an 8×8-inch square baking dish with cooking spray and set aside.
    • In a food processor, combine graham cracker pieces, sugar, brown sugar and salt. Pulse until fine crumbs form. Add melted butter and pulse until crumbs are moistened. Press crumbs into the bottom of prepared baking dish and bake in the preheated oven for 10 minutes.
    • In a large bowl, combine cream cheese, milk, eggs, sugar and flour. Using a hand-held mixer on medium speed, mix until smooth. Add lemon zest and juice and mix until combined. Add blueberries (minus a handful) and gently fold in with a spoon.
    • Pour the cream cheese-blueberry mixture over the crust. Drop the reserved handful of blueberries over the top and bake in preheated oven for 45 minutes. Let cool completely and refrigerate for a minimum of 4 hours before serving.

    Nutrition

    Calories: 256kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 236mg | Potassium: 94mg | Fiber: 2g | Sugar: 27g | Vitamin A: 302IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

    « Strawberry Lemonade
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    Reader Interactions

    Comments

    1. Linda

      July 15, 2020 at 12:21 pm

      Should I use salted or non salted butter?

      Reply
      • Megan Porta

        July 16, 2020 at 4:11 pm

        I like to use salted butter in my baking. Thanks for asking!

        Reply
    2. Bernadette

      July 26, 2017 at 1:30 am

      Hi, I found this recipe when I was searching for something to make with an abundance of blueberries I lucked into. I just made it today, and we had a piece just now for dessert — it is delightful! We both love the addition of the lemon juice and zest, it complemented the blueberry flavor and helped make the dessert be not overly sweet. This will go into regular dessert rotation. Thanks!

      Reply
      • Megan Porta

        August 08, 2017 at 6:51 pm

        Hi Bernadette! I’m so glad you loved the bars! I love the lemon-blueberry combo, too. Can’t beat it!
        Megan

        Reply
    3. Sara

      September 02, 2016 at 3:55 pm

      What would be the cook time/temp for a double recipe in a 9×13 pan? These are delicious and I know a 8×8 will not be enough for my family gathering this weekend.

      Reply
      • Megan Porta

        September 04, 2016 at 10:43 pm

        Hi Sara, could you try doubling the recipe and using two 8×8 pans? I hate to give advice about something I’ve never tried, but if you used a 9×13 I’d say start checking for doneness around an hour. Let me know what you try and how it turns out!
        Megan

        Reply
        • Dorothy

          August 21, 2019 at 6:22 pm

          I just made one and doubled the recipe and put in 9×13”pan- baked for an hour and it was perfect! This recipe is always a huge hit!

          Reply
          • Megan Porta

            August 22, 2019 at 4:27 am

            Love hearing that! Thanks for commenting and letting me know.

            Reply
    4. Ryan Rose

      August 07, 2012 at 1:56 am

      These lemon blueberry cheesecake bars look and sound awesome!

      Reply
    5. Megan Porta

      July 19, 2012 at 6:19 pm

      Hi Deb! Thanks!! You can check out the Photography section to learn more about my equipment, but I shoot with a Canon 40D for all food photography.
      Megan

      Reply
    6. Deb

      July 19, 2012 at 1:44 pm

      Beautiful blog and photos. Can you help me by telling me what kind of camera you have?

      Reply
    7. Katie

      July 19, 2012 at 10:32 am

      I made these yesterday! Easy and delicious…. thanks for the recipe.

      Reply
    8. Medeja

      July 13, 2012 at 1:33 am

      Cheesecake that has got blueberries and lemon must be amazing! Looks very good and I feel really hungry now 🙂

      Reply

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    I'm Megan and I am so happy you are here! Whether you are looking for a healthy salad, easy dinner or indulgent dessert, I've got you covered! Let's dig deeper →

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