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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Lemon Blueberry Cheesecake Bars Cooking View
Annie's Original

When I told you of my growing obsession with cheesecake, I wasn’t kidding.  And it turns out, you weren’t either.  The response I get with almost any post about cheesecake is overwhelming – seems you all love it too!  I’ve been really digging the lemon-blueberry flavor combination this summer and I decided to try it out in the form of a cheesecake bar.  I searched around for a recipe but none really struck me so I decided to create my own.  Thankfully these were everything I had hoped for – light and creamy lemony cheesecake with sweet, juicy blueberries and my favorite graham cracker crust.  I brought the leftovers in to work and they were gone by the end of the day.  I’ll take that as a good sign :)

Lemon Blueberry Cheesecake Bars
Yield: 1 9x13 inch pan


For the crust:
2 cups graham cracker crumbs
3 tbsp. sugar
8 tbsp. butter, melted

For the cheesecake:
16 oz. cream cheese, at room temperature.
½ cup sour cream
¾ cup sugar
2 large eggs
1 tsp. vanilla extract
Pinch of salt
2 tsp. lemon zest
2 tbsp. freshly squeezed lemon juice
1 pint fresh blueberries

Cooking View


  • Preheat the oven to 325˚ F.  Line a 9 x 13-inch pan with foil.  Lightly grease the foil.  In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.  Toss with a fork until well blended and all the crumbs are moistened.  Press the mixture evenly into the bottom of the prepared pan.  Bake for 8-10 minutes, until lightly browned.  Transfer to a wire rack to cool and maintain the oven temperature while you prepare the filling.

  • In the bowl of an electric mixer, combine the cream cheese and sour cream.  Beat on medium speed until smooth.  Add in the sugar and beat on medium-high speed until light and fluffy, 1-2 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla extract, salt, lemon zest and lemon juice.  Fold in the blueberries gently with a spatula until evenly incorporated.  Pour the mixture over the graham cracker crust and gently spread into an even layer with an offset spatula.

  • Bake for 35 minutes or until just set and the center no longer jiggles when the pan is tapped.  Transfer to a cooling rack and let cool to room temperature.  Cover and refrigerate for at least 4 hours before slicing and serving.


  • Siunna

    I adore the lemon-blueberry combo as well! In Marcel Desaulniers’ ‘Desserts To Die For’, there is a wonderful lemon-blueberry cheesecake recipe that I make annually during the summertime. If you can find the book in your library, I strongly recommend it!

  • I make Lemon Blueberry Bars with a shortbread crust — I love graham crusts on cheesecakes, but decided to mix it up — and we love it!

    These look delicious :)

  • I’ll have one of these for breakfast, please. Right. Now.

  • Wawa

    I never trust coworkers as a gauge for food – they’ll eat anything if it’s next to the coffee maker – but these look great!

  • oh wow! these look great :)

  • Janel Barry

    If you’re digging the lemon/blueberry combo—try this! Just made it this week and it was a great, quick breakfast! (not that you are in need of any recipes, just wanted to share!) Amazing blog! THANK YOU!

  • Liz N

    I am totally making this tonight for a potluck tomorrow! I have all the ingredients except for the graham cracker crumbs. This looks amazing and I’m sure it tastes even better.

  • This brings back memories. The first “complicated” recipe I ever made was Blueberry Cheesecake Bars with a hazelnut crust from the Williams Sonoma Baking Cookbook. Everyone raved about them and I was hooked on baking for my friends!

  • I’m so excited to try these! I love the lemon and blueberry combination too, and have been searching for a recipe that looked appealing. I was planning to make a lemon/blueberry loaf this weekend, but I think it might have to wait…

  • Oh my goodness, these look delicoius!! Seeing that I love lemon, blueberries, and cheesecake-I will definitely be making these soon.

  • I don’t believe i’ve ever had the lemon/blueberry combination, but it looks delicious! :)

  • Yay more cheesecake! And yay for blueberries – because seriously we have SO. MANY. We need delicious desserts like this to use them up…!

  • Oh my goodness, Annie! Can I put my order in for one of these for my breakfast? YUM! They look awesome and sound delicious!

  • I LOVE the lemon-blueberry combo too. And I just discovered it!! I made loaf cake:

    I also have a freezer full of michigan blueberries – I can’t wait to try this. Cheesecake is always a winner! Thanks Annie!

  • I’m surprised they made it until the end of the day. My staff would have taken these down before school even started. They look wonderful!

  • These sound delicious!! Think I’ll be trying them this weekend….

  • Thank you for sharing, my son will love these!

  • So scrumptious! This counts as eating fruit, right?

  • I was just thinking about how I haven’t made cheesecake in such a long time. Cheesecake bars sound like a great idea!

  • Fate has lead me here..wouldn’t you know I have lots of blueberries currently in the refrigerator even after which we have been eating by the handfuls. Now I have something new to try with them…can’t wait! This very well may steer me out of the blueberry pancake phase I am in.
    Thanks for sharing!

  • Oh yum. Keep the cheesecakes coming!!!

  • Liz N

    Bravo Annie on your “Annie original” recipe! This turned out BEAUTIFULLY! I made it last night and cut up the squares this morning for our potluck. I had a small corner piece and I am in love. I have NO DOUBT that this will be a huge hit at the party. I’ll be sharing a link to this recipe on my Facebook page so my friends can have the recipe too. This was EXACTLY what I hoped it would be. Good stuff Annie!

  • looks so yummy!

    have a nice time!

  • Love lemon and blueberry. Can’t wait to try some of your recipes.

  • Charlene

    I am going to try these tomorrow – I have everything I need and two of my most favorite things in the world are blueberries and lemons – YUM! Enjoy the rest of your week-end!

  • cheesecake is certainly a love of mine as well.

  • Cheesecake has to be one of the finest pleasures in life! Add lemon and blueberry and you have a definite hit. Nicely done. And congrats on the top 9!

  • i’ve made lemon blueberry tiramisu before and the combination is a perfect one. thanks for the recipe, i’ll be making this soon :)

  • Great idea. These look (and sound) great!

  • these look fantastic!

  • yum! and such amazing photography/styling.

  • Lauren

    Oh yum, yum, yum! My husband hates cheesecake, so I never make it at home. I didn’t care this time and made it anyway, and sent half of it to work with him. The left is all for me!!! Delicious!

  • I love cheesecake bars! So much easier to make yet equally as delicious as regular cheesecake.

  • Sasha

    I made these yesterday and they were a hit! My husband does not have a sweet toothe, and would never take seconds, but he had 3 pieces of this. DELISH!

  • Laura

    I made these on Saturday for a scrapbooking crop and everyone has since emailed me looking for the recipe because they were absolutely delicious!!
    Thanks Annie!

  • These look so delicious (how can they not be? it’s cream cheese and blueberries!). I can’t wait to try them.

  • Misha

    I am making these tonight for a potluck at my husband’s work tomorrow. Thank you for all the inspiration! I have had a difficult pregnancy and haven’t been in the kitchen much. My sister-in-law raved about you and I thought I would give baking a try again. So far I have made your heavenly cinnamon rolls and chocolate chip cheesecake. You have never failed me! I have made a pledge to try one new recipe a week and I am always coming back to your website! Thank you so much! Let me know when you decide to do a cookbook :)

  • G. Rupp

    Just made these and they are in the oven now! Can’t wait to have them later on tonight for a snack! I agree, please let us know when you do a cookbook!

  • Misha

    Update: They were fabulous! They tasted light and refreshing! I couldn’t eat just one slice! Everyone at my husband’s work was impressed and wanted the recipe. I happily directed them to your website ;)

  • Oo I am a total cheesecake lover too…someone needs to start a blog dedicated to all things cheesecake! :-) These bars sound heavenly!

  • Kelli

    these were a total hit! So easy!

  • Made these today for a baby shower tomorrow. They turned out great. Thanks!

  • Amy

    These were fantastic and easy to do! My coworkers wanted to establish a rule that I bake these once a week. Thanks, Annie!

  • Sophie

    I made these over the weekend, with a couple of tweaks (chiefly digestive biscuits and no added sugar for the base — graham crackers do not exist in England), extra lemon zest / juice, and no vanilla in topping. I also baked mine in a water bath which gave a nice light texture. It turned out really well, so thank you for a great recipe.

  • OOOO!!! They look delicious! I can’t wait to make these this weekend when I’m home. But I’m thinking of doing lemon and raspberry cheesecake bars. I love raspberries!

  • Annie

    Sounds great! I love the lemon/raspberry combo.

  • Krista

    I just wanted to let you know I made this recipe for my women’s club meeting on Sunday and shared some with coworkers on Monday. Everyone loved them. Thank you for the recipe.

  • Diana

    Finally made these and they were great! I love it when new recipes turn out for me! Thanks!

  • I made these last night and they are AMAZING! I didn’t have any graham crackers on hand so I made them with a shortbread crust and I already can’t wait to make them again! My whole family LOVED them! I think I’ll be making 2 more batches of them this week to take to 2 different potlucks :) I posted about them on my blog and linked it to yours. Thanks for a great recipe!

  • val

    I have had this recipe bookmarked for a while and finally tried it this weekend. I LOVED it and so did my husband. It’s a great base for a cheesecake bar and next time I may not add the blueberries and just add a strawberry topping. Awesome recipe. Thanks!!!

  • Siddalee2000

    Did you make them with the raspberries? If so how much raspberries did you use?

  • Fisher29

    I’ve made this recipe several times and just LOVE IT!! My whole family loves it too! I always make it with fresh blueberries but today I only have frozen. Do I need to let them sit out before I use them? I rarely use anything frozen so I’m kind of new at this…

  • annieseats

    No, you can use them frozen.

  • Ashleybre

    I made these on Saturday to take to a friend’s house and they turned out great! Everyone loved them and they were very easy to make :) Such a great spring dessert now that blueberries are in season – thanks for the recipe!

  • NRS

    Annie, looking forward to making these. Did you use the foil sling to remove before cutting or did you cut in pan? Thanks!

  • annieseats

    I use the foil to lift it out, then cut. Enjoy!