Blueberry Lemon Cheesecake Squares are creamy, sweet and tart. With a delicious cheesecake base, you can make them with fresh or frozen blueberries. You can make these cheesecake bars any time of the year!
Blueberry Lemon Cheesecake Squares
Blueberries and lemons go together like a bird and a song. Now put those together with cheesecake and you’ve really got something! Blueberry Lemon Cheesecake Squares are my go to dessert when I need that sweet-tart-creamy dessert fix. You can make them any time of the year because the grocery store always has lemons (at least here in Washington they do), and you can use either fresh or frozen blueberries, or a combination of both!
When you are mixing up the filling for Blueberry Lemon Cheesecake Squares, you will add the eggs in last. Just mix them in until incorporated. Overmixing the eggs will cause the cheesecake to puff up and will change the density of the bars.
For this recipe you will need an 8″x8″ baking dish. You can get 9 good sized squares out of this recipe. Or 4 huge ones. I’m not judging!
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Sweet blueberries and tart lemon are a dynamic duo in this dessert. Creamy and rich with a crisp graham cracker crust. Enjoy this easy to make pan of goodness any time of the year!
- 10 Graham Crackers
- 1/4 cup Sugar
- 6 Tbsp Butter, melted
- 2 8 oz blocks Cream Cheese, room temperature
- 1/3 cup Sugar
- 1 tsp Flour
- 1 tsp Vanilla
- 2 Tbsp Lemon Zest (I get 2 T from 2 average sized lemons)
- 3 Tbsp Lemon Juice (fresh, usually I get 3 T from 1 lemon)
- 1 Egg, room temp
- 1 Egg Yolk, room temp
- 1 1/2 cups Blueberries (fresh or frozen)
Heat oven to 325 degrees. Grease a 8"x8" baking dish with butter. Line the dish with parchment paper (on top of the butter) so it overhangs on both sides. This will help you get it out of the pan easier.
Break up graham crackers a bit and put them in a food processor. Pulse a few times.
Add sugar and turn on food processor and process until the pieces are all crumbs.
Add the melted butter and process again until the mixture resembles wet sand.
Pour the crumbs into the prepared baking dish and press evenly, using a small drinking glass.
Bake for 12 to 14 minutes until lightly browned. When done, cool dish on a wire rack while you make the filling.
Wipe out the food processor to use for making the filling.
Add cream cheese and sugar to the food processor. Mix until well combined and smooth.
Add flour and process until mixed in.
Add vanilla, lemon zest, lemon juice, and mix until fully combined.
Add egg and egg yolk. Pulse a few times until egg is fully incorporated, but don't over mix.
Pour mixture into a bowl and fold in the blueberries with a spatula (As an alternative, if you don't want to dirty a bowl, you can just put the berries on top, but I like them mixed in).
Pour mixture onto the cooled crust and spread to even it out.
Bake at 325° for 35 minutes, or until the edges start to brown, and the mixture only slightly jiggles when shook.
Remove to a wire rack and cool completely. Then chill in the fridge for about 3 hours.
Cut into 9 squares and serve!
Resources to make Blueberry Lemon Cheesecake Squares recipe and more
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