Easy, fresh and tasty these Lemon Blueberry Cheesecake Bars are a hit with the whole family. They are super simple to whip up and everyone enjoys them.
We are on a cheesecake kick lately, if you can’t tell by my last post! Cheesecake, is there really much to say about it besides that is it 100% completely awesome, addicting and one of the best desserts ever.
Cheesecake is one one things that I’m really good at making, or so I’ve been told. I like to make all the different cheesecakes and cheesecake bars that I can.
I love a myself normal cheesecake pretty much like no other, but Cheesecake Bars are one of the top of my list types of deals, especially these Lemon Blueberry ones.
Also, baking with blueberries is super fun and tasty. I love the flavor of blueberries in a variety of desserts.
WHY THIS RECIPE WORKS:
- They are in bar forM so they are so much easier to portion out to your liking.
- They are quicker to whip up then a regular cheesecake and take much less time with the chilling process.
- The addition of blueberries and lemon really enhance the flavors of these cheesecake bars.
These Cheesecake Bars really are simple to make. Any fruit that you like you can pretty much use use, we have done Lemon Raspberry and Strawberry versions as well and LOVE it.
This recipe is really versatile and you can add anything else besides fruit to them as well such as chocolate chips, Oreos, crushed up candy, etc.
If you are a fan of blueberry desserts you might want to check out some of my other favorites: Blueberry Crumb Pie, Blueberry Buckle and Blueberry Cheesecake Ice Cream!
Let’s just say that I’m in love with alllll things blueberry! I mean seriously, baking with blueberries is just delicious and you can get them all year around so they don’t have to be a summer dish.
HOW TO MAKE LEMON BLUEBERRY CHEESECAKE BARS, STEP BY STEP:
- Line a 8×8 baking dish with foil or parchment paper, set aside. Place the cookies in a food processor and process into crumbs, or crush them in a zippered bag. Mix the crumbs with the melted butter, press into the baking dish to form a crust, set aside.
- In a large bowl, add the cream cheese and with a hand mixer, mix until smooth with no lumps. Add the sour cream, sugar, vanilla, egg, flour, lemon juice, and lemon zest. Mix until combined, scrape down the sides as needed. Add in ¾ of the blueberries and fold them in.
- Pour on top of the crust and spread out until smooth.
- Add the remaining blueberries to the top of the cheesecake batter and Bake at 325 degrees F for 36 minutes, until the center is very slightly jiggly and the edges start to brown. Let cool on the counter top, cover and place in the fridge for at least 4 hours to set up.
How much more simple can these Lemon Blueberry Cheesecake Bars get? And thats what we like around here, easy and simple recipes.
These Cheesecake Bars are the perfect spring and summer treat that you want, especially if you are a fan of lemon and blueberry together like we are!
CAN YOU FREEZE THESE BARS?
Yes! This is one thing that I love about cheesecake and cheesecake bars is that they are easily able to be frozen.
To freeze you’ll want to bake and cool as directed in recipe. Cut the bars and place them on a baking sheet and place them in the freezer.
Once they are frozen, we recommend that you wrap individually in plastic wrap then tin foil or you can place in a Tupperware container separated by parchment and they will store for about 3 months.
We like to wrap individually because it’s easier to take them out and have them be able to defrost that way.
HOW TO STORE:
These Cheesecake Bars should not be left out at room temperature for more than 4 hours since they contain cream cheese. So storing in the refrigerator is the best way to go.
We keep ours in the baking pan, but you can remove from the pan and cut int individual servings and place in an airtight container like Tupperware or ziptop bag.
Or you can just wrap the pan with some plastic wrap or tinfoil and keep them in the refrigerator where they should last about 3-4 days.
TIPS AND TRICKS:
- Beat your cream cheese before adding any other ingredients, this helps to prevent any lumps from forming.
- This recipe can easily be doubled to make a larger batch.
- Make sure you completely cool on counter before chilling, this is a good tip for all cheesecakes to prevent cracking and extra moisture buildup.
- You can substitute any fruit that you like, or other mix ins that you desire.
- These can be frozen, see our reference above.
If you want a fun and delicious summery treat that the whole family will love you have to make these Lemon Blueberry Cheesecake Bars! They have always been a hit!
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If you’ve tried these LEMON BLUEBERRY CHEESECAKE BARS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Ingredients
- 18 golden oreos or vanilla sandwich cookies
- 3 Tbs unsalted butter melted
- 8 oz. cream cheese softened
- 1/3 cup sour cream
- 1/3 cup granulated sugar
- 1/3 tsp vanilla extract
- 1 large egg
- 2 Tbs all-purpose flour
- 1 Tbs lemon juice fresh squeezed
- Zest from one lemon
- 1 cup blueberries divided
Instructions
- Preheat the oven to 325°F. Line a 8x8 baking dish with foil or parchment paper, set aside. Place the cookies in a food processor and process into crumbs, or crush them in a zippered bag. Mix the crumbs with the melted butter, press into the baking dish to form a crust, set aside.
- In a large bowl, add the cream cheese and with a hand mixer, mix until smooth with no lumps. Add the sour cream, sugar, vanilla, egg, flour, lemon juice, and lemon zest. Mix until combined, scrape down the sides as needed. Add in ¾ of the blueberries and fold them in. Pour on top of the crust. Top with the remaining blueberries.
- Bake for 36 minutes, until the center is very slightly jiggly and the edges start to brown. Let cool on the counter top, cover and place in the fridge for at least 4 hours to set up. Cut, serve, enjoy. Garnish with more blueberries, lemon wedges, and whipped cream if desired.
Notes
- Beat your cream cheese before adding any other ingredients, this helps to prevent any lumps from forming.
- This recipe can easily be doubled to make a larger batch.
- Make sure you completely cool on counter before chilling, this is a good tip for all cheesecakes to prevent cracking and extra moisture buildup.
- You can substitute any fruit that you like, or other mix ins that you desire.
- These can be frozen, see our reference above.
Nutrition
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