Dessert

Easy Blueberry Cheesecake Bars Recipe

Bylilan Sage December 9, 2025December 9, 2025

Introduction

These easy blueberry cheesecake bars combine a buttery graham cracker crust with a creamy lemon-infused cheesecake layer, topped with fresh blueberries and a crumbly streusel. Perfect for any occasion, they offer a delightful balance of tart and sweet in every bite.

The image shows two stacked dessert bars with three visible layers. The bottom layer is a golden-brown crumbly crust, thin and firm. The middle layer is thick, creamy, and white with whole dark purple blueberries embedded throughout. The top layer is a light brown crumbly streusel with a coarse texture, sprinkled unevenly over the cream layer. The dessert pieces rest on parchment paper on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Graham Cracker Crust:

9 whole graham crackers (1 ¼ cups / 125g graham cracker crumbs)
2 tablespoons (25g) sugar
1 teaspoon finely grated lemon zest
4 tablespoons (56g) butter, melted

Cheesecake Layer:

16 ounces (450g) full-fat block cream cheese, at room temperature
2 large eggs
2 tablespoons finely grated lemon zest
1/4 cup (60ml) fresh lemon juice
1/2 cup (100g) sugar
1 ½ cups (225g) fresh or frozen blueberries (about 8 ounces)

Crumble Topping:

1 cup (200g) packed light brown sugar
3/4 cup (98g) all-purpose flour
6 tablespoons (85g) cold unsalted butter

Instructions

Step 1: Preheat the oven to 325°F (162°C). Line a 9-inch square pan with aluminum foil and lightly spray with non-stick cooking spray.
Step 2: Make the crust by adding graham crackers, 2 tablespoons sugar, and 1 teaspoon lemon zest to a food processor. Pulse until fine crumbs form. Add melted butter, cover, and process until moistened.
Step 3: Press the crumb mixture evenly into the bottom of the pan. Bake for 10 minutes or until lightly toasted. Let cool for 10 to 15 minutes.
Step 4: Clean the food processor bowl mostly with a paper towel. Add cream cheese, eggs, 2 tablespoons lemon zest, lemon juice, and 1/2 cup sugar. Process until smooth and creamy.
Step 5: Spread the cheesecake filling over the cooled crust. Then top evenly with blueberries.
Step 6: Prepare the crumble topping by combining brown sugar and flour in a medium bowl. Cut cold butter into small cubes and add to the bowl. Work the butter into the mixture with your fingers or a pastry cutter until crumbly. Scatter over the blueberries.
Step 7: Bake the bars for 35 to 40 minutes, until the topping is lightly browned and the center jiggles only slightly when moved.
Step 8: Let the bars cool for 1 hour at room temperature, then refrigerate for at least 2 hours until chilled. Cut into 9 bars before serving.

Tips & Variations

For extra flavor, substitute half the lemon zest with orange zest in both the crust and filling.
Use frozen blueberries without thawing to prevent the filling from becoming too watery.
Try topping with a drizzle of blueberry sauce or fresh whipped cream for a special touch.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For best texture, allow them to come to room temperature for 15 minutes before serving. You can also freeze the bars for up to 2 months; thaw overnight in the fridge before enjoying.