Sweet, slightly tart cheesecake filling studded with fresh blueberries on a graham cracker crust, finished with a buttery, crumbly streusel. These Lemon Blueberry Cheesecake Bars are the perfect bright dessert for summer.
Fresh and Fruity Summer Dessert
These Lemon Blueberry Cheesecake Bars combine a chewy graham cracker crust, a bright lemon cheesecake filling filled with juicy blueberries, and a crisp graham streusel on top. Light, refreshing, and full of texture, they’re an ideal dessert to serve any time summer fruit is in season.
Not a Cheesecake Fan? Me Either!
If classic cheesecake isn’t your favorite, these bars might change your mind. The lemon brightens the filling so it never feels heavy, and the blueberries bring a natural sweetness and fresh pop. Paired with the buttery crust and streusel, each bite has just the right balance of flavors and textures.
Zesty and Flavorful
When warm weather arrives, citrus and fresh berries take center stage. The lemon juice and zest add a lively tang that lifts the cream cheese, while the blueberries provide bursts of natural sweetness. These bars are elegant enough for a shower or brunch and easy enough for a casual gathering.
Serve them at brunches, baby showers, or neighborhood get-togethers—guests will love the combination of bright flavor and tender texture.
What Do I Need to Make Lemon Blueberry Cheesecake Bars?
(See the recipe card below for exact measurements.)
- Graham crackers or boxed graham cracker crumbs
- Granulated sugar
- Fresh lemons (zest and juice)
- Unsalted butter
- Cream cheese (regular or reduced fat)
- Egg
- Fresh blueberries
- Light brown sugar (for the streusel)
- 9-inch square baking pan, parchment paper, and nonstick spray
My Favorite Lemon Recipes
Lemon adds a bright lift to baked goods, beverages, and savory dishes. Try other lemon-forward recipes for a similar fresh flavor profile.
How to Make Fine Graham Cracker Crumbs
Boxed graham cracker crumbs are convenient and uniformly fine, but you can make your own quickly. Break graham crackers into pieces, add to a food processor or blender, and pulse until finely ground for an even texture.
How to Make Lemon Blueberry Cheesecake Bars
- Preheat the oven to 325°F. Spray a 9-inch square pan with nonstick spray and line the bottom with parchment paper.
- To make the crust: Combine finely crushed graham cracker crumbs, sugar, and lemon zest in a medium bowl. Stir in melted butter until the mixture holds together.
- Press the crust into the prepared pan and bake for 10 minutes. Remove and cool while you prepare the filling.
- To make the filling: In a mixer fitted with the whisk attachment, beat softened cream cheese, the egg, and sugar until smooth. Add lemon juice and mix until combined. Gently fold in lemon zest and fresh blueberries.
- Pour the filling over the baked crust and spread evenly.
- To make the topping: Combine 1/2 cup graham cracker crumbs, 1/2 cup light brown sugar, and 3 tablespoons softened butter in a bowl. Mix with a fork until crumbly and sprinkle evenly over the filling.
- Bake for 35–40 minutes, until the top is lightly browned and the center is set but still has a slight, non-runny jiggle.
- Remove from oven and let cool at room temperature for 1 hour. Cover and chill in the refrigerator for at least 3 hours to fully set.
- Lift the bars from the pan using the parchment paper and cut into squares to serve.
More of The Best Brownies and Bars
If you enjoy bars and brownies, explore a variety of textures and flavors—from fudgy to no-bake options—to find more crowd-pleasing treats.
How to Store Lemon Blueberry Cheesecake Bars
Store the bars in an airtight container in the refrigerator for up to 5 days.
To freeze, cut into bars and arrange in a single layer on a parchment-lined tray. Flash-freeze for about an hour, then transfer to a freezer-safe container with parchment layers between stacks. Freeze for up to 3 months.
Thaw in the refrigerator for several hours or overnight before serving.
If you make these Lemon Blueberry Cheesecake Bars, take a photo and share it—I love seeing how people customize recipes. Enjoy!
xoxo,
Lemon Blueberry Cheesecake Bars
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- Author: The BakerMama
- Prep Time: 20 minutes
- Set/Chill Time: 4 hours
- Cook Time: 45-50 minutes
- Total Time: 5 hours 10 minutes
- Yield: 16 cheesecake bars
Description
Sweet, slightly tart cheesecake filling bursting with fresh blueberries on a graham cracker crust and topped with a crumbly streusel. These Lemon Blueberry Cheesecake Bars are everything a summer dessert should be.
Ingredients
Crust:
- 1 1/2 cups finely crushed graham cracker crumbs (about 12 whole graham crackers)
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon zest (from 1 large lemon)
- 1/2 cup (1 stick) unsalted butter, melted
Filling:
- 2 (8 ounce) packages cream cheese, completely softened
- 1 large egg, room temperature
- 1/2 cup granulated sugar
- 3 tablespoons fresh lemon juice (from 1 large lemon)
- 1 tablespoon fresh lemon zest (from 1 large lemon)
- 1 1/2 cups fresh blueberries
Topping:
- 1/2 cup finely crushed graham cracker crumbs
- 1/2 cup light brown sugar
- 3 tablespoons unsalted butter, softened
Instructions
- Preheat oven to 325°F. Spray a 9-inch square baking pan with nonstick cooking spray and line with parchment paper.
- To make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and lemon zest. Stir in melted butter until the mixture comes together.
- Press the crust into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool while you make the filling.
- To make the filling: In a mixer fitted with the whisk attachment, beat the softened cream cheese, egg, and sugar until smooth. Add lemon juice and mix until combined. Gently fold in lemon zest and blueberries. Pour the filling over the baked crust.
- To make the topping: In a medium bowl combine 1/2 cup graham crumbs, 1/2 cup brown sugar, and 3 tablespoons softened butter. Mix until crumbly and sprinkle evenly over the filling.
- Bake for 35–40 minutes, until the top is lightly browned and the center is set but still slightly jiggly.
- Remove from the oven and let sit at room temperature for 1 hour. Cover and chill in the refrigerator for at least 3 hours to fully set.
- Lift the bars from the pan using the parchment paper and cut into squares. Store in an airtight container in the refrigerator for up to 5 days.