Lemon-Blueberry Cheesecake Bars

Bloggers Adam and Joanne Gallagher from Inspired Taste combine bright lemon with sweet blueberries in these tasty cheesecake bars. Learn to make this recipe with our how-to article.

  • Prep Time 20 min
  • Total Time 4 hr 0 min
  • Servings 9


graham cracker rectangles
tablespoons granulated sugar
teaspoon grated lemon peel
cup butter, melted


packages (8 oz each) cream cheese, softened
tablespoons grated lemon peel
cup fresh lemon juice
cup granulated sugar
1 1/2
cups fresh blueberries or Cascadian Farm® organic frozen blueberries (thawed) (from 8-oz bag)

Streusel Topping

cup packed brown sugar
cup Gold Medal™ all-purpose flour
tablespoons cold unsalted butter

  • 1 Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking spray.
  • 2 In food processor, place graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of pan. Bake 10 minutes. Cool.
  • 3 Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tablespoons lemon peel, the lemon juice and 1/2 cup granulated sugar. Cover; process until smooth. Pour filling over crust. Top with blueberries.
  • 4 In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
  • 5 Bake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Cut into 3 rows by 3 rows. Store in refrigerator.

Expert Tips

Replace the blueberries with blackberries or raspberries.

To chill the bars faster and make cutting them easier, place in the freezer for about 20 minutes.