Blueberry and Lemon Cheesecake Bars
Although I adore cheesecakes that have been in the oven, there’s something super-indulgent about no-bake versions. They’re usually effortlessly creamy, and the possible flavor combinations are endless. These blueberry and Lemon Cheesecake Bars encapsulate everything that I love about no-bake cheesecakes, including the iconic graham cracker base, smooth filling, and indulgent topping.
Hi Everyone, Nicky here from Kitchen Sanctuary with one of my favorite dessert bars! I love no-bake cheesecakes; they’re so quick and easy to make, and the flavour combinations are endless.
Why You’ll Love This Recipe
- They’re the perfect balance between sweet and acidic.
- The texture of blueberries gives a pleasant burst when you bite into the bars!
- It’s easy to make but always impresses guests.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Graham crackers
- Unsalted butter
- Heavy cream
- Cream cheese (I used Philadelphia)
- Confectioners’ sugar
- Vanilla extract
- Lemon juice
- Zest of two lemons
- Blueberries
- Granulated sugar
How to Make Lemon and Blueberry Cheesecake Bars
- Step One: Line an 8-inch baking tin with plastic wrap (or foil or parchment).
- Step Two: Place the crackers in a bowl or bag and crush them with a rolling pin. Mix the butter with the cracker crumbs and spoon the mixture into the prepared baking tray. Flatten and squash the crumbs down as much as you can (I like to place another same-size tray on top to squash it down). Place in the refrigerator while you make the cream cheese layer.
- Step Three: Place the cream into a large bowl and whisk until it just holds its shape. Add the cream cheese, confectioners’ sugar, vanilla extract, lemon juice, and lemon zest. Whisk again until combined.
- Step Four: Spoon the cream cheese mixture on top of the biscuit base and level out with the back of a spoon. Place it back in the refrigerator while you make the blueberry topping.
- Step Five: Place the blueberries and sugar in a small saucepan. Cook on medium heat until the sugar melts and the blueberries start to release their juices, stirring a couple of times during cooking. It should take about 5 minutes. Turn off the heat and leave to cool to room temperature.
- Step Six: Remove the cheesecake from the refrigerator and from the tin. Peel off the lining, then carefully cut it into 12 slices.
- Step Seven: Top each slice with a spoonful of the blueberry mixture before serving.
What to Serve with Them
If you want to dial up your dessert, try serving your Blueberry and Lemon Cheesecake Bars with any of these delicious picks.
Recipe Tips and Tricks
- If you’re racing against the clock, place your ingredients in a food processor instead of using a whisk. Just be careful not to overmix.
- When you’re shopping, choose the cream cheese in a block. The tub varieties will work, but the ones in the block are firmer and designed for baking.
- I advise using fresh blueberries instead of frozen ones for this recipe. Frozen ones still work, but they may bleed slightly, ruining the aesthetic of your otherwise gorgeous bars.
- You can make this recipe the day before! This is my favorite thing to do, as these bars take a decent amount of time to firm up in the fridge.
Variations and Substitutions
- If you’re not feeling blueberries, make the topping with raspberries or blackberries! Alternatively, you can leave them out altogether for a tangy treat with lemon.
- For something slightly different, try using Oreos or wafers for the base.
- Experiment with chopped almonds, pecans, or peanuts if you want to add some crunch and a nutty flavor to these bars.
Storage Instructions
This cheesecake will keep covered in the fridge for up to two days.
I suggest placing the bars in a few airtight containers, as you won’t want to layer them on top of each other unless necessary.
Before cutting them for storage, just make sure they’re completely chilled and set. This will prevent your bars from collapsing and spreading.
Can I Freeze?
These Blueberry and Lemon Cheesecake Bars freeze beautifully.
Wait until they’re completely chilled before freezing them in individual Ziploc bags or plastic wrap.
When ready to eat them again, simply thaw them in the refrigerator overnight!
Cheesecake Recipes
- Pumpkin Pie Cheesecake
- Brownie Bottom Cheesecake
- No-Bake Cherry Cheesecake
- Butterscotch Cheesecake Bars
- Cheesecake Squares with Chocolate Nut Crust
- Strawberry Cheesecake Bars
You’ll also like Blueberry Lemon Tart, Blueberry Tea Cake, Lemon Cheesecake Mousse, Lemon Bars, Blueberry Cobbler, Lemon Cheese Bars, Blueberry Buckle, and Blueberry Bread.
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Blueberry and Lemon Cheesecake Bars
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Ingredients
- 7 oz graham crackers
- 4 oz unsalted butter 1 stick, melted
- ½ cup + 2 tbsp heavy cream
- 1 + ⅓ cups cream cheese I used Philadelphia
- ½ cup confectioners’ sugar
- 1 tsp vanilla extract
- 1 + ½ tbsp lemon juice
- zest of two lemons
- 2 cups blueberries
- 3 tbsp granulated sugar
Instructions
- Line an 8-inch baking tin with plastic wrap (or foil or parchment).
- Place the crackers into a bowl or bag and crush with a rolling pin. Mix the butter with the crackers crumbs and spoon the mixture into the prepared baking tray. Flatten and squash the crumbs down as much as you can (I like to place another same-size tray on top to squash it down). Place in the refrigerator whilst you make the cream cheese layer.
- Place the cream into a large bowl and whisk until it just holds it’s shape. Add in the cream cheese, confectioners’ sugar, vanilla extract, lemon juice and lemon zest. Whisk again until combined.
- Spoon the cream cheese mixture on top of the biscuit base and level out with the back of a spoon. Place back in the refrigerator whilst you make the blueberry topping.
- Place the blueberries and sugar into a small saucepan. Heat on a medium heat until the sugar melts and the blueberries start to release their juices – stirring a couple of times during cooking. It should take about 5 minutes. Turn off the heat and leave to cool to room temperature.
- Take the cheesecake out of the refrigerator and remove from the tin. Peel off the lining, then carefully cut the cheesecake into 12 slices.
- Top each slice with a spoonful of the blueberry mixture before serving.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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This is the 2nd time I have made this dessert in 3 weeks!! I used ameretti cookies ground up instead of graham crackers. Love the subtle almond flavor it brings to the dish. I also had left over cream so just whipped that up and dolloped on top. This second time I added a bit of lemon juice, zest and a pinch of sea salt. This is the easiest dish to put together. Next time going to try cherries!
Hi not sure of the blueberry topping. How much sugar .
3 tablespoons of sugar
These look so scrumptious! Can’t wait to try making these 🙂
This looks and sounds like a scrumptious dessert. I have already saved it to my favorites. I am so happy and grateful that you have shared so many excellent recipes with us. Thank you.
This would be a great dessert for when we have our friends over for supper.
This would be great with just the crust and cheese. The sauce makes it decadent.
Hi there! Where can I find a baking pan this size? I tried looking online for 20x20cm pan and I can’t seem to find one. This looks amazing and I really want to make it tomorrow!
Hi Kenzie, I just heard back from Nicky and she says a pan like this will work just fine: https://www.amazon.ca/dp/B00LMONEF6?psc=1
looks amazing!
Looks ahhhhhmazing! These are definitely a “must try” for me! I can’t wait! Thanks for sharing!!
Smiles from Chippy White Cottage,
Rebecca
Gorgeous and mouth-watering! I love no-bake desserts in the Summer, so it’s perfect! – Love, Anna
Congratulations!
Your recipe will be featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great day!
Miz Helen
Wow, this looks so delicious. My mouth is watering.
Bev