Lemon Blueberry Cheesecake Bars – rich, creamy cheesecake with flecks of lemon zest and studded with juicy blueberries on a shortbread crust. All the deliciousness of cheesecake in a quick and easy bar, with bright, sunny flavors. Perfect for spring!
I love these little bars! They’re light and refreshing with the perfect balance of sweetness and sunny lemon, just popping with juicy blueberries.
I’ve given these Lemon Blueberry Cheesecake Bars a buttery, shortbread crust – my favorite cheesecake crust for amazing taste and texture. The cheesecake is flavored with lemon juice and finely grated lemon zest in the perfect proportions – not too tangy or overpowering – just a bright, sunny, lemony flavor. Instead of mixing the berries into the cheesecake, I’ve just sprinkled them on top of the batter after putting it in the baking pan. The berries sink about halfway into the batter – giving these bars their beautiful, berry studded top.
These Lemon Blueberry Cheesecake Bars are quick and easy to make. The best part is there’s no messing around with a water bath and long hours of cooking like there is for a regular cheesecake.
For the crust:
- 1 1/2 cups shortbread cookie crumbs, finely ground (6.75oz, 191g)
- 3 tablespoons butter, melted (1.5oz, 43)
For the filling:
- 16oz cream cheese, softened (454g)
- 1/2 cup sugar (3.5oz, 99g)
- 2 eggs
- finely grated zest from 2 lemons (about 1 1/2 tablespoons)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 1/2 cups fresh blueberries (8oz, 227g)
- confectioners’ sugar, for sprinkling on top
For the crust:
- Preheat oven to 350 degrees F.
- Prepare an 8 inch baking pan with a removable bottom by lining with baking parchment and spraying with nonstick cooking spray.
- Mix the cookie crumbs and the melted butter until well combined and moistened.
- Press the crumbs into the bottom of the baking pan. Using a flat bottomed measuring cup, press the crust firmly and evenly into the bottom of the pan,
- Bake until golden brown around the edges and fragrant, about 8 minutes. Set aside to cool.
For the cheesecake:
- In a stand mixer fitted with the paddle attachment, beat cream cheese until light and fluffy, about 2 minutes. Scrape down bowl.
- Add sugar and beat another 2 minutes, scraping down bowl halfway through.
- Add eggs, one at a time, mixing on low speed for 20 seconds after each egg. Scrape down bowl.
- Add zest, lemon juice, and vanilla and mix until thoroughly combined.
- Pour batter into pan. Sprinkle blueberries evenly on top, dropping them gently.
- Bake until only slightly wobbly in the center, about 35 minutes.
- Let cool to room temperature. Refrigerate until well chilled, about 3 hours before slicing.
- Dust with confectioners’ sugar before serving
*If you don’t have a removable bottom baking pan, line pan with aluminum foil and let the sides overhang so that you can easily lift the bars out of the pan.
*Don’t cool the bars too quickly or they will crack. I learned this the hard way by letting them cool in front of a fan.
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