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.
Hi – when you list “zest from one lemon”, that sounds like a lot of lemon with using two lemons total. Can you provide if this is correct – – using one lemon for the crust and one lemon for the filling? How much zest should be used when measuring it from one lemon? Thanks!
That is correct– you will use two lemons and all of the zest from them. Enjoy!
It’s the end of blueberry season in our part of the country. I have frozen berries in freezer. Any recommendations…leaving them frozen? allowing to thaw?
Those instructions are in the recipe. Enjoy!
I always replace blueberries with blackberries- I’m not sure if the stores sell good ones this time of year, but I hope this helps with an idea! (:
One of THEE BEST desserts I have ever made!! Will be making this again ☺️
Thanks so much, Debbie!
Delicious recipe. 😋
Thank you so much, Sharon!
Have you ever substituted raspberries? Our raspberries are still producing and I can’t freeze anymore of them. Thinking I should cut back on lemon, if using raspberries. What do you think?
Hi, Erin– I never have, but I get asked this A LOT, and it appears it works really well! I hope you try it– let me know if you do!
These are delicious…If you love cheesecake and blueberries this is a recipe for you. I made these for a church function and there wasn’t a crumb left….
Thanks so much, Elaine!
Can the lemon blueberry bars be doubled? Thanks!
Hi, Janet– yes, it can! I suggest a 9″ x 13″ pan and baking for less time, checking as needed on doneness.
Is it a bad idea to double recipe? This is for fall birthday event.
Hi, Denise– this will double nicely in a 9×13 pan. Bake time is a bit less!
Thank you, Camilla 🙂
These were absolutely delicious!!! I followed the recipe exactly as stated. I used a 9×9 dish. I didn’t use foil, just coconut oil spray and nothing stuck to the dish. They were crowd pleasers for sure! I was happy there were a few leftovers for me to enjoy the next day.
Thanks so much, Melissa!
These are in the oven right now and smell delightful! I wasn’t looking for such a thick bar – used 8×8. Looking for a small treat for a baby shower. Thoughts?
Hi, Cheryl– I’m so excited to hear how you like them! If you want to, you can cut the crust recipe in half if you want to use this recipe but make it smaller. You could also halve the entire recipe and still put it in an 8X8 to make smaller pieces. Or, candy bar blondies are always a good idea– you can add in any candy/sprinkles you want to match specific decor/theme. Let me know if you need more suggestions!
These are delicious! Light, and refreshing. Not overly sweet either. The only problem I had was using foil to line the baking dish. I should have stuck with my gut and used the parchment but I followed the recipe. The shortbread completely stuck to the foil.
Thanks so much! You’re not the first person to say that– I will include a note in the recipe card to reflect the better choice for some.
Thanks for the recipe Lynn, I’ve made it twice this week! Delicious combination of flavors. Used meyer lemons, two more teaspoons of lemon juice in the filling. Done at 55 mins.
Hey, Chuck– thanks so much for the feedback! I’m so glad you enjoyed it 🙂
Should you cook longer for 8×8 pan? Seems mine are taking longer.
Thank you
Hi, Sue– everyone’s oven is different. I use an 8×8 pan and that’s what it was written for.
This is in the oven. I forgot the foil! Pan is glass lightly buttered. Think it will lift out ok? Darn it. I was so focussed on doubling.
Hi, Bonnie– it will be totally fine! Just a little messy to get out of the pan! Enjoy!
I doubled this to serve a larger group. Even though I forgot to line my pyrex 9 by 13 dish, i was able to get the squares to lift after letting the pan sit at room temp for about two hours. Everyone liked the taste, and the crumble topping was so good. I chilled the crumble topping in a square container and then grated it, pressing firmly on the side of a box grater.
Next time I make it, (and there will be a next time, for sure), if it needs to be doubled, I will use two 8 or 9 inch square pans. It will be easier to serve, as the volume in the 13 by 9 was a bit too deep. Big thanks to Lynn for this lovely dessert.
Great idea to grate the topping! Thanks for the feedback, Bonnie 🙂
These were a huge hit both with family and at work! I don’t normally go for lemon desserts, but I loved these. Thank you for sharing!
I am trying to take these to an out of town event, where I’ll be staying in a hotel the night before, will these freeze well or should I just try to keep them refrigerated before serving them?
Hi, Aubrey– they do freeze well, but they will be just fine in the fridge! Enjoy!
I love the taste of blueberries and lemon together, so I was excited to run across your recipe. Of course I had to try it the next day and they were delicious. The only issue I have is the size of the pan…. I want to make a 9 x 13! Wondering if I can double or adjust the ingredients? Next time, I’ll just make 2 9×9 pans. Thank you!
Hi, Sara! Doubling will work great in a 9×13 or you can just do two separate square ones. Enjoy!
Does the receipe for Blueberry Lemon Pie Bars have to be adjusted for high altitude baking? Recently moved to a higher elevation around 5000 ft and itis messing with a lot of my receipts.
These look yummy need a desert for Mothers Day these look perfect. Thank you
Hi, Diane– I don’t have any experience with high altitude baking, but I do know my BFF can make these in Salt Lake City, UT with no issue. Sorry I can’t be more helpful but I hope that helps a little!
I made these for my mom for Mother’s Day and they were a huge hit!! Everyone loved them and they were so so easy to make!! Will definitely make again 🙂
Thanks so much!!