Lemon Blueberry Cheesecake Bars

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16
Author Haley D Williams



  • Butter for greasing
  • 2 tablespoon sugar
  • 1/8 tablespoon ground cinnamon
  • 8 graham crackers
  • 1/2 stick unsalted butter melted


  • 16 ounces cream cheese room temperature
  • 2 eggs
  • 2 lemons zested and juiced
  • 1/2 cup sugar
  • 1 1/2 cups fresh blueberries


Graham Cracker Crust

  • Preheat oven to 325° F.
  • Grease the bottom of a 9 by 9-inch baking pan with butter. Place parchment paper in the pan, pressing down at the corners.
  • In a food processor or blender, combine the sugar, cinnamon and graham crackers until it reaches the consistency of breadcrumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour mixture into the lined baking pan and firmly pat down with your hands or the bottom of a glass.
  • Bake for about 12 minutes, or until set. Allow to cool completely.

Cheesecake Filling

  • In a bowl of a stand mixer, add cream cheese, eggs, lemon zest, lemon juice and sugar. Mix until well combined and a smooth consistency is reached, about 3 minutes. Pour onto the cooked graham cracker base and spread carefully and evenly. Sprinkle blueberries on top.
  • Bake in the oven (325° F) for 35 to 45 minutes, or until the center jiggles slightly. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 16 square bars.