Blueberry Lemon Bars have a cookie crust layer and cheesecake with blueberries and zesty lemon juice. Topped with a homemade lemon glaze.
The combination of lemon and blueberries has been around for a long time. Honestly, once you sink your teeth into one of these cream cheese blueberry bars, you will see why!
These blueberry cheesecake bars are great for entertaining friends, taking to a work potluck, or munching on after a tasty dinner.
If you are craving more sweets, be sure to try my Strawberry Cheesecake Tart, Peach Cobbler with Cake Mix, and Mixed Berry Cobbler.
Why You’ll Love These Lemon Blueberry Cream Cheese Bars
- Easy recipe
- Juicy blueberries
- Perfect summer treat
- Can be made with frozen or fresh blueberries
- The perfect amount of lemon flavor
- Kids and adults love them
- Simple steps
Ingredients Needed For Cheesecake Bars
Buttery Crust
- Vanilla wafers
- Unsalted butter
Cheesecake Layer
- Cream cheese
- Sugar
- Eggs
- Vanilla extract
- Marshmallow fluff
- Blueberries
- Lemon juice
- Lemon zest
Lemon Glaze
- Powdered sugar
- Half and half, milk or heavy whipping cream
- Lemon juice
How to make Blueberry Lemon Bars
Step 1: Prepare the crust
Heat the oven to 350 degrees. Smash the wafer cookies into fine crumb. Either roll them in a bag with a rolling pin or put in a food processor until they are a fine powder.
Add melted butter to the wafer cookies and mix. Press into the bottom of the pan (9×9).
Step 2: Make the cream filling
Combine cream cheese and granulated sugar together in a stand mixer or in a large bowl with a hand mixer. Once smooth and creamy, add in the pure vanilla extract and eggs. Combine well, then add the marshmallow fluff. Stir in the lemon juice and lemon zest. Fold in the blueberries gently.
Step 3: Add topping to the bottom layer
Using a spatula, spread the creamy filling on top of the crust with a rubber spatula.
Step 4: Bake the lemon blueberry cheesecake squares
Bake the cheesecake bars for 20 minutes at 350 degrees. Then turn the temperature down to 200 degrees and bake for 30 more minutes. Let the delicious blueberry bars rest in the oven for 10 minutes. (make sure to turn the oven off at this point)
Step 5: Prepare the lemon glaze
Mix together the powdered sugar, heavy cream (or whatever milk choice you choose), and lemon juice in a small bowl. Whisk until smooth.
Step 6: Add glaze and chill
Drizzle the cheesecake glaze on top of the blueberry cheesecake bars. Cover the bars tightly and place in the fridge for 3 hours to chill.
Garnish with fresh blueberries, cut, serve, and enjoy!
Blueberry Lemon Cheesecake Bars Tips
- It’s vital that you don’t open the oven door when you lower the temperature. Just keep it closed until you are ready to remove the cheesecake bars from the oven.
- Don’t serve until the blueberry bars have had the full 3 hours to set up.
- For added lemon, go ahead and serve with some lemon zest as a garnish.
- You can use fresh or frozen blueberries.
- Only use freshly squeezed lemon juice or the blueberry cheesecake bars won’t taste right.
- For a little bit of spiciness, add a pinch of nutmeg or cinnamon.
- Line the baking dish with parchment paper for easy cleanup.
Blueberry Lemon Bars
Equipment
Ingredients
Cookie Crust
- 2 1/2 cups vanilla wafers crushed
- 1/2 cup unsalted butter melted
Cheesecake Filling
- 16 ounces cream cheese room temperature
- 1/4 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup marshmallow fluff
- 1 tablespoon lemon juice fresh
- 1 teaspoon lemon zest
- 1 cup blueberries fresh or frozen
Lemon Glaze
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- 2 tablespoons half and half milk, heavy whipping cream, or milk alternative
Instructions
- Heat the oven to 350 degrees. Smash the wafer cookies into fine crumb. Either roll them in a bag with a rolling pin or put in a food processor until they are a fine powder.Add melted butter to the wafer cookies and mix. Press into the bottom of the pan (9×9).
- Combine cream cheese and granulated sugar together in a stand mixer or in a large bowl with a hand mixer. Once smooth and creamy, add in the pure vanilla extract and eggs. Combine well, then add the marshmallow fluff. Stir in the lemon juice and lemon zest. Fold in the blueberries gently.
- Using a spatula, spread the creamy filling on top of the crust with a rubber spatula.
- Bake the cheesecake bars for 20 minutes at 350 degrees. Then turn the temperature down to 200 degrees and bake for 30 more minutes. Let the delicious blueberry bars rest in the oven for 10 minutes. (make sure to turn the oven off at this point)
- Mix together the powdered sugar, heavy cream (or whatever milk choice you choose), and lemon juice in a small bowl. Whisk until smooth.
- Drizzle the cheesecake glaze on top of the blueberry cheesecake bars. Cover the bars tightly and place in the fridge for 3 hours to chill.Garnish with fresh blueberries, cut, serve, and enjoy!
Notes
- It’s vital that you don’t open the oven door when you lower the temperature. Just keep it closed until you are ready to remove the cheesecake bars from the oven.
- Don’t serve until the blueberry bars have had the full 3 hours to set up.
- For added lemon, go ahead and serve with some lemon zest as a garnish.
- You can use fresh or frozen blueberries.
- Only use freshly squeezed lemon juice or the blueberry cheesecake bars won’t taste right.
- For a little bit of spiciness, add a pinch of nutmeg or cinnamon.
- Line the baking dish with parchment paper for easy cleanup.