Lemon Blueberry Cheesecake Bars – A Zesty, Creamy Delight That’s Irresistibly Easy
If you’re craving a dessert that strikes the perfect balance between creamy, fruity, and tangy, look no further than these Lemon Blueberry Cheesecake Bars. Whether you’re a seasoned baker or someone who simply wants to whip up an impressive treat for guests, this recipe is for you. It’s a foolproof, crowd-pleasing dessert that combines the velvety smoothness of cheesecake with the refreshing brightness of lemon and the juicy burst of fresh blueberries—all nestled on a buttery biscuit crust.
Why You’ll Love This Recipe
This recipe is ideal for:
- Busy home bakers looking for a quick but decadent dessert.
- Lemon lovers who crave that fresh, citrusy zing.
- Blueberry fans wanting a sweet-tart bite in every forkful.
- Entertainers who want a pretty, sliceable dessert for gatherings.
- Beginner bakers who need a no-fuss recipe with simple steps and everyday ingredients.
These bars are not only bursting with flavor but also look absolutely stunning with their speckled purple and golden hues. Think picnic-perfect, brunch-worthy, and afternoon tea-chic all in one bite-sized bar.
Ingredients You’ll Need
- 200 g biscuits (e.g., butter biscuits or graham crackers)
- 100 g melted butter
- 400 g cream cheese (full-fat for best texture)
- 150 g sugar
- 2 eggs
- Juice and zest of 1 lemon (organic preferred)
- 200 g fresh blueberries
- 1 tsp vanilla extract
This ingredient list is wonderfully short and accessible, and each element serves a specific purpose—creating a creamy, zesty, berry-laced masterpiece.
Kitchen Equipment Required
- 20 x 20 cm (8×8 inch) baking pan
- Parchment paper
- Mixing bowls (one large, one medium)
- Hand mixer or stand mixer
- Silicone spatula or wooden spoon
- Measuring cups and spoons
- Citrus zester or grater
- Knife for slicing bars
- Food processor or rolling pin (for crushing biscuits)
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 180°C (350°F). Line a 20 x 20 cm baking pan with parchment paper, leaving a bit of overhang so you can easily lift the bars out later.
2. Make the Base
Crush the biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and rolling over them with a rolling pin.
Stir in the melted butter until well combined.
Press this mixture evenly into the bottom of your prepared pan using the back of a spoon or your fingers. Chill it for 10 minutes while you prep the filling.
3. Prepare the Cheesecake Mixture
In a large bowl, combine the cream cheese, sugar, eggs, lemon juice, lemon zest, and vanilla extract. Beat on medium speed until smooth and creamy. Avoid overmixing to keep the texture light.
4. Add the Blueberries
Gently fold in the fresh blueberries, being careful not to crush them too much.
5. Assemble and Bake
Pour the cheesecake mixture over the chilled biscuit base and smooth out the top.
Bake in the preheated oven for 30–35 minutes, or until the filling is set and lightly golden at the edges.
6. Cool and Slice
Let the bars cool completely in the pan. For best results, refrigerate for at least 2 hours before slicing into neat squares. This will help them firm up and intensify the flavors.
Pro Tips for Perfect Cheesecake Bars
- Room temperature ingredients mix more smoothly and evenly—especially the cream cheese and eggs.
- Don’t skip chilling the base. This helps prevent it from crumbling once baked.
- Use a sharp knife dipped in hot water to slice the bars cleanly.
- Avoid overbaking. The center should still have a slight wobble when you take it out—it will set as it cools.
Easy Variations to Try
Feeling adventurous? Here are some fun twists on the classic recipe:
- Swap the fruit: Try raspberries, strawberries, or even a berry mix.
- Add a swirl: Drop a few teaspoons of blueberry jam or lemon curd on top before baking and swirl with a toothpick.
- Go gluten-free: Use gluten-free biscuits for the base.
- Make it tropical: Add shredded coconut to the crust or swap lemon for lime.
How to Store Your Cheesecake Bars
These bars store beautifully, making them great for meal prep or entertaining.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze individually wrapped bars for up to 2 months. Thaw overnight in the fridge before serving.
Food and Drink Pairings
Pair these luscious cheesecake bars with:
- A cup of Earl Grey or chamomile tea
- A glass of sparkling lemonade or Prosecco for a bubbly kick
- A dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent
These bars are versatile enough to be served at breakfast brunches, tea parties, or even as a light dessert after a summer BBQ.
Frequently Asked Questions (FAQ)
Can I use frozen blueberries?
Yes, but don’t thaw them first—otherwise, they may bleed into the batter and turn it purple. Toss them lightly in flour before folding them in to prevent sinking.
Can I make this ahead of time?
Absolutely! These bars are actually better the next day after they’ve had time to chill and set fully. Perfect for prepping the night before a party.
What’s the best cream cheese to use?
Full-fat cream cheese gives the best texture and flavor. Avoid whipped or spreadable types.
Can I double the recipe?
Yes! Use a 9×13-inch pan and adjust baking time to around 40–45 minutes. Keep an eye on the center for doneness.
Final Thoughts
These Lemon Blueberry Cheesecake Bars are everything you want in a dessert—bright, creamy, simple, and spectacular. Whether you’re baking for yourself or for a crowd, this recipe is a guaranteed hit.
