Description
Blueberry Lemon Bliss Cheesecake Bars are a refreshing dessert that combines tart blueberries, zesty lemon, and a rich, creamy cheesecake layer on a buttery shortbread crust—perfect for summer gatherings or a sweet treat.
Ingredients
Scale
- 1 1/4 cups room temperature butter
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest (for crust)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups fresh blueberries
- 2 tablespoons brown sugar
- 2 tablespoons lemon zest (for filling)
- 2 tablespoons lemon juice (for filling)
- 2 (8 oz) packages cream cheese, room temperature
- 1/2 cup sugar (for cheesecake filling)
- 1 tablespoon lemon juice (for cheesecake filling)
- 1 tablespoon vanilla extract
- 2 eggs
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it.
- In a bowl, combine 1/2 cup sugar and 1 tablespoon lemon zest. Beat in 1 1/4 cups butter until creamy, about 2-4 minutes.
- Add 2 cups flour and 1/4 teaspoon salt. Mix until crumbly. Press evenly into pan and bake for 25-30 minutes until golden. Let cool slightly.
- In a saucepan, combine 2 cups blueberries, 2 tablespoons brown sugar, 2 tablespoons lemon zest, and 2 tablespoons lemon juice. Cook over medium heat for 5-8 minutes until berries burst. Set aside to cool.
- In a bowl, beat 2 packages cream cheese with 1/2 cup sugar until smooth. Add 1 tablespoon lemon juice and 1 tablespoon vanilla extract, then mix in eggs one at a time until fluffy.
- Pour cheesecake filling over the cooled crust and spread evenly. Spoon the blueberry mixture on top and swirl with a knife to create a marbled effect.
- Bake for 30-40 minutes until cheesecake is set with a slight jiggle in the center.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight before slicing into squares.
Notes
- Use frozen blueberries if fresh aren’t available—just thaw and drain excess liquid.
- For dairy-free, substitute butter and cream cheese with vegan alternatives.
- To make it gluten-free, use a gluten-free flour blend or almond flour.
- Add a twist with lavender or use raspberries/strawberries for variation.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 15g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: blueberry lemon cheesecake bars, summer dessert, shortbread crust, cheesecake squares, fruit dessert, picnic treats