This Lemon Blueberry Cheesecake Bars recipe has been a sunny staple at our summer gatherings for years. I first wrote it down after a warm afternoon picnic when I wanted something that felt like cheesecake but was easier to slice and share. The combination of tangy lemon, fresh blueberries, and a tender graham cracker base creates a contrast of textures and flavors that always draws second helpings. It’s the kind of dessert that makes people pause mid-conversation to take another bite.

I discovered the balance of lemon and blueberry when I had extra berries at the end of a farmers market haul and a craving for something refreshing yet indulgent. The result is a creamy filling that sets just enough to slice cleanly while remaining soft and luscious on the tongue. I prefer Meyer lemons when they’re available for their floral sweetness, but regular lemons work beautifully too. The memories attached to these bars are small and joyful: backyard birthdays, neighborhood potlucks, and lazy afternoons when someone brings a chilled tray and the kids race to be first in line.

Ingredients

• Graham cracker crumbs (2 cups): Use 14 whole rectangle-shaped graham crackers and process them until fine. I like the traditional honey-flavored variety for a touch of sweetness and structure in the crust. Press firmly so the base holds when slicing.
• Sugar for crust (3 tablespoons): Granulated sugar helps bind the crumbs and adds a delicate sweetness; you can reduce it slightly if you prefer a less sweet base.
• Butter (8 tablespoons, melted): Unsalted is best so you control seasoning; melted butter creates a compact, tender crust that browns lightly during the short blind bake.
• Cream cheese (16 ounces, room temperature): Full-fat gives the creamiest texture; reduced-fat will work but the bars will be slightly less rich. Allow to come to room temperature to avoid lumps in the filling.
• Sour cream (1/2 cup): Adds tang and silkiness; light sour cream is fine if you want to cut calories, but full-fat gives the best mouthfeel.
• Sugar for filling (3/4 cup): Sweetens but doesn’t overpower the lemon; taste and adjust carefully if your berries are particularly sweet or tart.
• Eggs (2 large): Bring structure and richness — beat them in one at a time for an even, airy texture.
• Vanilla extract (1 teaspoon): Adds depth and rounds the lemon’s brightness.
• Salt (1/8 teaspoon): Balances sweetness and enhances flavors.
• Lemon zest (1 tablespoon) and juice (2 tablespoons): Fresh zest and juice are crucial; Meyer lemons are a lovely, sweeter choice when available but conventional lemons work great.
• Fresh blueberries (1 pint, about 2 cups): Choose firm, ripe berries for the best texture; rinse and drain well before folding into the filling.

Instructions

Preheat and prepare pan: Preheat the oven to 325 degrees F and spray a 13- x 9-inch pan with non-stick cooking spray. Line the pan with parchment if you like an easy lift-out; let the parchment overhang two opposite sides for simple removal and neater slicing. Make the crust: Break 14 graham crackers in half and pulse in a food processor until fine crumbs form, or place in a sealed bag and crush with a rolling pin. Combine crumbs with 3 tablespoons sugar and 8 tablespoons melted butter, pulsing or stirring until uniformly moistened. Press the mixture firmly into the prepared pan to form an even layer that reaches all corners and is slightly compacted for structural integrity. Blind bake the crust: Bake the crust for 8 to 10 minutes until it smells toasty and takes on a light golden color. Remove it from the oven and allow it to cool slightly while you prepare the filling; cooling prevents the filling from becoming too hot and weeping. Prepare the filling: In a large bowl, beat 16 ounces room-temperature cream cheese with 1/2 cup sour cream on medium speed until smooth. Add 3/4 cup sugar and beat on medium-high until light and fluffy, about 1 to 2 minutes. Beat in the eggs one at a time, mixing thoroughly after each addition. Blend in 1 teaspoon vanilla, 1/8 teaspoon salt, 1 tablespoon lemon zest, and 2 tablespoons lemon juice until just combined. Fold in blueberries and assemble: Gently fold in 1 pint fresh blueberries with a wooden spoon or spatula to avoid crushing them. Pour the filling over the slightly cooled crust and spread into an even layer with an offset spatula. Tap the pan lightly on the counter to release air bubbles. Bake until set: Bake at 325 degrees F for about 35 minutes, or until the center appears just set — it should still have a faint jiggle but not look liquid. Overbaking will lead to cracks and a dry texture; the residual heat will finish the set during cooling. Cool and chill: Remove the pan and let it cool to room temperature on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, preferably overnight, to achieve clean slices and the ideal creamy texture. Use a hot, clean knife to slice: heat the blade under hot water, wipe dry, and slice between wipes for neat cuts.

Storage Tips

Store chilled bars in an airtight container layered between sheets of parchment or wax paper to prevent sticking. In the refrigerator they keep well for up to 3 days; beyond that the crust may soften and the filling can lose its ideal texture. For longer storage, freeze cut bars on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight to preserve shape and moisture. When reheating small portions, a brief 10-15 second zap in the microwave helps release flavors but keep them chilled for best mouthfeel.

Ingredient Substitutions

If you don’t have graham crackers, digestive biscuits or vanilla wafers can be substituted in equal volume though the flavor will shift slightly. For a gluten-free option, use certified gluten-free graham crumbs or almond flour mixed with a tablespoon of sugar and 6 to 7 tablespoons melted butter to bind — press firmly and prebake as directed. Swap sour cream for full-fat Greek yogurt for similar tang and creaminess, or use light versions if you prefer. If you’d like to reduce sugar, try 1/2 cup sugar in the filling and taste; lemon and blueberries provide bright counterbalance so you can often cut a little sugar without sacrificing flavor.

Serving Suggestions

Serve chilled bars plain for a minimalist dessert, or garnish with a dusting of powdered sugar, a few fresh blueberries, and a thin lemon slice for a pretty plate. They pair especially well with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for an indulgent finish. For brunch, serve alongside iced coffee or a citrusy tea. For presentation at gatherings, cut bars into smaller squares and arrange on a platter with edible flowers or mint leaves for a refined touch.

Cultural Background

Bar-style cheesecakes are an American adaptation of the traditional cheesecake, designed for portability and easy portioning. The graham cracker crust is a classic in U.S. desserts, lending a cookie-like base that contrasts the creamy filling. Lemon-blueberry pairings are common in American and European baking because the bright acidity of citrus complements the lushness of berries; this combination evokes summer farmers market flavors and simple, rustic baking traditions.

Seasonal Adaptations

In summer use the ripest local blueberries for maximum sweetness and texture. In late summer or early fall, swap blueberries for blackberries or chopped stone fruit for a seasonal twist. For winter gatherings, consider using frozen wild blueberries and add a pinch of cinnamon or cardamom to the crust for warmth. You can also include a streusel topping in cooler months for additional texture and spice.

Meal Prep Tips

Make the crust and filling the day before, bake, then chill overnight for convenience. Wrap the chilled whole pan tightly with plastic wrap and store in the fridge; slice the next day with a hot knife for neat squares. If prepping for a crowd, cut bars and freeze them individually on a tray, then transfer to a container — they thaw quickly and are easy to portion at events. Label containers with the date and any notes about ingredients for guests with dietary restrictions.

These bars are a comforting bridge between simple home baking and a dessert that impresses guests. Whether you’re serving them at a casual potluck or a small dinner, they make sharing easy and memorable. Try them once and I’m confident they’ll become a requested favorite in your rotation too.