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Perfect Red White and Blue Lemon Blueberry Cheesecake Bars

red white and blue lemon blueberry cheesecake bars - featured image
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A festive and easy-to-make cheesecake bar featuring a tangy lemon cheesecake filling layered with juicy blueberries on a buttery graham cracker crust, perfect for summer celebrations.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened (full-fat recommended)
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh or frozen blueberries (thawed and drained if frozen)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon sugar (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9 inch pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly moistened and resemble wet sand. Press firmly into the bottom of the prepared pan and smooth evenly. Bake for 10 minutes, then remove and let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy (about 2-3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract, lemon zest, and lemon juice until combined and silky.
  4. Prepare the topping: Toss blueberries with flour and sugar (if using) to prevent sinking and excess juice.
  5. Assemble: Pour half the cheesecake filling over the baked crust and smooth evenly. Sprinkle half the blueberry topping on top. Pour the remaining cheesecake batter over the blueberries and top with the rest of the blueberry mixture, gently pressing down.
  6. Bake: Place pan in the oven and bake for 40-45 minutes, or until edges are set and center is slightly jiggly. Avoid overbaking to keep creamy texture.
  7. Cool and chill: Let bars cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight for best slicing.
  8. Slice and serve: Use parchment overhang to lift bars from pan. Cut into 12 squares with a sharp knife, wiping blade between cuts for clean edges.

Notes

Use full-fat cream cheese for best texture. If using frozen blueberries, thaw and drain well to avoid excess moisture. Avoid overbaking to keep bars creamy. Let bars chill overnight for best slicing and flavor. For gluten-free, substitute graham cracker crumbs with almond flour. For dairy-free, use vegan cream cheese and coconut oil instead of butter.

Nutrition

Keywords: lemon blueberry cheesecake bars, patriotic dessert, 4th of July dessert, easy cheesecake bars, summer dessert, blueberry lemon bars

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