Blueberry Lemon Cheesecake Bars
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A sweet and creamy lemon cheesecake filling bursting with blueberries sits atop a lemon shortbread crust with lemon shortbread crumbles on top. With millions of views to date since its original publication in 2014, these bars have made their way into hundreds of thousands of bakers all over the world, and the 100+ positive reviews speak for themselves. These are even my BFF’s favorite recipe from my site!
THIS VIRAL RECIPE HAS STOOD THE TEST OF TIME
These blueberry lemon bars are an icon here at Fresh April Flours. Having originally been published in 2014, they were one of the first recipes I ever made and thanks to Pinterest, they have had several viral moments in their lifetime, the first of which was just 1 month after I started my site.
These bars are always proving that while folks love chocolate + peanut butter, mint + chocolate, and sprinkles in a lot of things, the blueberry + lemon combo is HOT.
In fact, check out this review from reader Sara:
Do you extra-love this combo, too? Check out my blueberry lemon cheesecake and blueberry lemon cupcakes if you’re looking for recipes that have wowed taste-testers and readers alike over the years.
Simple and Delicious Lemon Blueberry Cheesecake Bars
A SHORTBREAD CRUST: this is a sturdy, thick, and buttery shortbread crust. We’ll be reserving some of this crust for the top of the bars, so pay close attention to the instructions when they direct you to split the crust dough. This is a traditional shortbread crust brightened up with lemon.
A BLUEBERRY LEMON CHEESECAKE FILLING: while the base of this filling is cream cheese, its much thicker than a cheesecake might be. The star of the show is the blueberries, complemented by lemon juice and zest in the filling. You’ll be happy to know you can use fresh or frozen blueberries so you can make these bars year round!
A SHORTBREAD CRUMBLE TOPPING: as mentioned, this topping comes from our shortbread crust. You’ll reserve some of the crust and chill it until you need it, at which point you’ll crumble it into smaller pieces that sink right into the filling and create a shortbread “sandwich” of sorts to every bar.
Lemon Blueberry Bars Recipe Ingredients
You only need 10 ingredients for these bars, and you’ll repeat a few of those ingredients in both the crust and the filling.
FOR THE SHORTBREAD CRUST
As mentioned, these lemon blueberry squares start with a shortbread crust. This crust is made of:
unsalted butter
granulated sugar
vanilla extract
salt
zest of one lemon
all-purpose flour
THE FILLING
cream cheese
granulated sugar
zest of one lemon
eggs
yogurt or sour cream
lemon juice
salt
all-purpose flour
blueberries (fresh or frozen)
You will also see there’s a bit of a crumble on top, and that’s just reserved shortbread crust, so easy peasy lemon squeezy– that’s your entire ingredient list!
How to Make Lemon Blueberry Cheesecake Bars
These bars are really simple. The crust comes together in a snap, and while it bakes, you can get the filling together.
1. MAKE THE CRUST
Since this lemon shortbread crust uses melted butter, you can mix all of the ingredients together in one bowl right away. Once it’s all together, you’ll remove ¾ cup of the crust which we’ll sprinkle on top.
Be sure to reserve ¾ cup of the crust, and not ¾ of the whole crust. I have had folks make this mistake and it’s no good! This portion of the crust will go in the fridge so the butter can firm up before you’re ready to use it.
Press the crust into the bottom of an 8″ or 9″ square baking dish and let it bake while you prepare the crust.
2. MAKE THE FILLING
If you’ve ever made cheesecake, you’ll recognize the filling for these lemon blueberry cheesecake bars is very similar to a cheesecake filling.
Beat the cream cheese and sugar until it’s smooth, then start adding in all of the other ingredients, keeping everything smooth and free of lumps. Since cheesecake doesn’t usually have flour in it, that’s how this filling differs from a traditional cheesecake filling.
The flour will help bind the bars together, since we’re then going to load it up with tons of blueberries.
As I mentioned, I have used both fresh and frozen blueberries. In fact, I sometimes use a mix of both, because I love how the purple color of the frozen ones rubs right off into the off-white filling giving it some small purple swirls.
3. ADD THE CRUMBLE AND BAKE THE BARS
Once the crust has been pre-baked and the filling is ready, you can pour it right on top of the crust. Then, add your shortbread crumble topping.
Since it will have sat in the fridge, even for a short time, it will have firmed up enough that you can use a fork or your hands to break it into crumbles. I prefer the fork because it makes some tiny crumbles and also keeps my warm hands out of the mix.
Use your hands to drop chunks of the shortbread crumble right onto the top of the bars, add in a few extra blueberries, and then bake to perfection!
Tips For Making Lemon Blueberry Bars
Pay attention to the instructions for the reserved crust as you are reserving a measured ¾ cup and not ¾ of the whole crust.
Be sure you’re letting these bars chill before cutting them. Since the filling is very cheesecake-like, it will continue to set up as the bars cool but will be far too soft to slice if not chilled.
This recipe doubles beautifully! Bake in a 9×13” baking dish for about 60-75 minutes.
Top bars with lemon zest for an extra punch of lemon flavor.
HOW DO I KNOW THE BARS ARE DONE?
Over the years, I have had folks tell me that their bars never set up. But I am here to tell you that they WILL set up if you bake them long enough. It always takes mine 55-60 minutes in my own oven, but when I bake them in my best friend’s oven in Utah, it takes more like 75 minutes, even at the correct temperature.
Go by the toothpick test and make sure you bake them until it comes out clean. You’ll also want to be sure you’re baking them in the middle of the oven, not at the bottom or the top.
ALLOW TO COOL THEN CHILL BEFORE CUTTING
You’ll need to let these bars cool on a wire rack completely before you chill them in the fridge. While several hours is my preference for chilling, you only need at LEAST one hour before you can cut them.
I tell you my preference because I have made these so many times, I have cut and tasted them in all different stages of chilled. I find them easiest to cut when they’ve chilled for longer, but again, it is totally your preference.
These truly are one of those recipes I can almost 100% guarantee you will love. If you enjoy lemon blueberry desserts, this is one of the best I’ve ever had. While I like blueberries, I don’t typically reach for them as a snack or in a dessert.
But in these lemon blueberry cheesecake bars with shortbread crust? I’ll reach for them every time.
In the mood for some other portable square snacks? Try my fluffernutter bars, Key lime pie bars, Meyer lemon bars, piña colada bars, or candy bar blondies next!
More Favorites from Fresh April Flours
Blueberry Lemon Pie Bars
Ingredients
SHORTBREAD CRUST
- 1 cup (227g) unsalted butter melted
- ½ cup (100g) granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- the zest of one lemon
- 2 cups (240g) all-purpose flour be sure to measure properly
FILLING
- 8 ounces (225g) cream cheese softened to room temperature
- 1 cup (200g) granulated sugar
- zest of one lemon
- 2 large eggs
- 5 ounces (150g) yogurt or sour cream1
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt
- ½ cup (60g) all-purpose flour
- 3 cups (300g) blueberries fresh or frozen; if using frozen, do not thaw
Instructions
- Position a rack in the center position of the oven. Preheat the oven to 350ºF (177ºC).
- Line an 8″ x 8″ (or 9" x 9") baking pan with foil. Leave an overhang on the sides. Set aside.
SHORTBREAD CRUST
- Stir the melted butter, granulated sugar, vanilla extract, salt, and the lemon zest together in a medium bowl. Add the flour and stir until combined.1 cup (227g) unsalted butter, ½ cup (100g) granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon salt, the zest of one lemon, 2 cups (240g) all-purpose flour
- Reserve ¾ cup2 of the shortbread crust and place in the refrigerator or freezer until needed.
- Press remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.
FILLING
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Add the sugar and lemon zest and beat until smooth.8 ounces (225g) cream cheese, 1 cup (200g) granulated sugar, zest of one lemon
- Add the eggs, and continue beating until completely incorporated. Add the yogurt, lemon juice, and salt and beat again. Finally, add the flour and beat one more time until just combined. Scrape down the sides as necessary before adding the blueberries, then gently fold in the blueberries with a large spatula.2 large eggs, 5 ounces (150g) yogurt or sour cream1, 2 teaspoons fresh lemon juice, ¼ teaspoon salt, ½ cup (60g) all-purpose flour, 3 cups (300g) blueberries
- Pour filling into prepared crust and add a few blueberries on top of filling. Remove reserved crust from refrigerator and crumble over top of the filling (you may need to separate into crumbs with a knife or fork). Sprinkle with additional sugar or course sugar, if desired.
- Bake bars for 55-60 minutes minutes, or until a toothpick inserted in center comes out clean. Allow bars to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 1 hour.
- When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Top with lemon zest before serving, if desired. Bars can be stored covered in the refrigerator up to 5 days. Bars freeze well, up to 3 months. Thaw in the refrigerator overnight.
Video
Notes
- Yogurt or sour cream: you can use any kind of yogurt you like. I have used lemon, plain, and vanilla. I have no preference. Sour cream works great as well.
- Reserved crust: be sure to reserve a measured ¾ cup and not ¾ of the whole crust.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Lynn, I made these several times and so so good.
What do you think about using fresh rhubarb? My rhubarb is up
and I have lots!
Hi, Stella– I’ve actually never worked with rhubarb in my life! I don’t love it, so that’s probably why, haha. If you are comfortable trying your hand at it (it sounds like you’re familiar with using rhubarb), then please report back!
These were fantastic! Something for everyone- shortbread crust, cheesecake filling, blueberries, and a hint of lemon. They had the perfect amount of sweetness too. Hardest thing was waiting for them to cool. I would recommend a 9×9 pan (I had extra filling using an 8×8- that I baked in a ramekin- so nothing was wasted!)
Thanks so much, Carla!
If I use a 9×13 pan should I double the recipe? I need more bars but only want to make once
Hi, Jill– YES. Double the recipe to fit in a 9×13. It will be a similar bake time, possibly a little longer, but check it often to be sure. Enjoy!
This was a huge hit! Easy to make. My mom, who is super picky, loved these. That’s a compliment of its own.
Thank you so much! I’m so happy to hear this 🙂
I love that you add the ingredients/amounts under each step! I teach Culinary Arts, therefore, spend a lot of time scrolling/researching recipes. This added step will be an exceptional tool to add to the toolbox needed in education. Thank you for your creativity.
Best!
So glad you enjoy that feature, Jen 🙂
After I started making these I found I did not have a lemon! So I used an orange for the zest and the juice. They came out great. They are very rich so one bar is pretty filling.
Oooooh, amazing! I’m glad you were still able to make it work. Thanks for sharing, Libby!
Absolutely perfect! Thank you! I didn’t change a thing.
Thank you so much, Kiah!
We love, love, love this recipe. I make it at least once a month.
I love that, Daniela! Thanks so much for letting me know 🙂
Excellent recipe. I made them as a dessert for guests. I served them with a small scoop of vanilla ice cream. Everyone raved about them! I liked the fact that they were not overly sweet.
I am going to make another batch soon using fresh raspberries and grated orange rind.
Thanks so much, Leslie!
Yummy but can I freeze it?
Yep– that note is in the recipe.
Hi Lynn, made for the first time & loved it! I want to use a 9×13 pan next time for thinner bars. Do you have any suggestions on the bake times for the crust & filling if I still use the exact same recipe/ ingredient amounts?
Hi, Lexie! Using the recipe as written for a 9×13 will make them SUPER thin! I’d suggest doubling the recipe and baking in a 9×13, which will make thinner bars that still have structure and substance. You could also halve the recipe and bake in an 8×8 as directed. Bake temp would be the same, but a little longer for 9×13 (try starting at the suggested bake time) and shorter for halving in the 8×8 (reduce time by about 20 minutes). I hope that all made sense. Let me know if you try it!
These are phenomenal!! I’ve eaten them chilled and also straight out of the freezer (they hold up really well). I first made them a couple months ago; I went blueberry picking over the weekend and thought it was a great opportunity to make them again – a double batch this time. Highly recommend!!!
Thank you so much, Sara!
Love this recipe! Can I make this in a muffin pan? How should I adjust cooking times?
Hi, Donna! Thanks so much. I would not know how to make this in a muffin pan. I imagine it would be pretty difficult and I’d need to test baking times to insure the same result. If you feel like trying it, I’d love to hear about it, though!
Looks and sounds amazing
Can these be frozen?
Yep, step #5 of the recipe.
Hi Lynn,
These bars sound so yummy that I would like to make them for my upcoming book club dinner. I have one concern, 3 out of 11 are gluten-intolerant, is it possible to substitute the flour with almond flour of the same quantity and xantham gum ?
Hi, Cheri– you can use a 1:1 GF flour in place of the all-purpose. Enjoy!
Now in my oven! Looks like a keeper. Thank you
How did they turn out, Linda? 🙂
Made these bars for a light dessert when we were having friends over for drinks and snacks. Everyone loved them. Eating the leftovers today, my husband couldn’t stop raving about them. Thank you.
Thanks so much, Mary! I’m so happy everyone loved them.
I made this into a 9 X 13 pan- did not double the recipe but multiplied all amounts by 1 and a half and the amount of batter and finished bar size was perfect. I think doubling it would have been too much product. Just added 5 minutes to the cook time, same temperature. Absolutely delicious recipe!
Thanks so much, Beth!
Lynn, I always thoroughly read through your recipe posts in their entirety and thanks to your clear directions and explanations I have yet to bake something that doesn’t blow our minds! I used frozen blueberries and they worked great. My advice to anyone trying this recipe is to believe Lynn when she says that your bars *will* set up *if* you give them enough time in the oven. Allow plenty of time- you cannot rush these. I doubled the recipe and these took nearly 2 hours to bake (admittedly I think my oven runs cold). After about an hour the edges started to get brown so I covered the perimeter of the pan in foil and then eventually covered the entire thing so that the shortbread topping would not burn. I just kept checking and eventually a toothpick came out clean. Allowed them to chill in the fridge overnight and the next morning cut them into squares. They are delicious! I love the shortbread crust that makes these sort of a crossover between pie and cheesecake. My husband actually enjoys his with a small scoop of vanilla ice cream. SO GOOD! Thanks Lynn!
Thanks so much, Hillary! I appreciate your thorough review!