These VIRAL lemon blueberry cheesecake bars are the ultimate no-fuss dessert! No oven needed—just a creamy lemony filling, juicy blueberries, and a buttery graham cracker crust. Ready in 30 minutes (plus chilling) and perfect for summer parties or sweet cravings! #NoBakeDessert
Yields: Approximately 16 bars
Prep time: 25 minutes
Chill time: Minimum 4 hours (preferably overnight)
Bake time: 30-35 minutes
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Equipment:
- 9×13 inch baking pan
- Parchment paper
- Food processor (optional, for crushing graham crackers)
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- Rubber spatula
Instructions with Step-by-Step Pictures:
1. Prepare the Baking Pan:
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the finished bars out of the pan.
2. Make the Graham Cracker Crust:
- Crush the graham crackers: Place the graham crackers in a food processor and pulse until fine crumbs form. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
- Combine crust ingredients: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.
- Press the crust: Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan. You can use the bottom of a flat-bottomed glass or measuring cup to help with this.
- Pre-bake the crust (optional but recommended for a firmer crust): Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. Remove from the oven and let it cool slightly while you prepare the filling.
3. Make the Lemon Blueberry Cheesecake Filling:
- Cream the cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined and there are no lumps.
- Incorporate the eggs: Beat in the eggs one at a time, mixing just until each yolk disappears. Be careful not to overmix at this stage, as it can lead to cracks in the cheesecake.
- Add the remaining wet ingredients: Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until just combined.
- Fold in the blueberries: Gently fold in the fresh blueberries with a rubber spatula until they are evenly distributed throughout the batter. Be careful not to overmix, as this can cause the blueberries to bleed color into the batter.
4. Bake the Cheesecake Bars:
- Pour the filling: Pour the lemon blueberry cheesecake filling evenly over the prepared graham cracker crust in the baking pan.
- Bake: Bake in the preheated oven at 350°F (175°C) for 30-35 minutes, or until the edges of the cheesecake are set and the center is just slightly jiggly. Avoid overbaking.
5. Cool and Chill:
- Cool slightly: Remove the baking pan from the oven and let the cheesecake bars cool in the pan on a wire rack for at least 1 hour. As they cool, the center will continue to set.
- Chill thoroughly: Once cooled to room temperature, cover the baking pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully chill and firm up.
6. Cut and Serve:
- Lift and cut: Once fully chilled, use the parchment paper overhang to gently lift the cheesecake slab out of the baking pan onto a cutting board.
- Cut into bars: Use a sharp knife to cut the cheesecake into even-sized bars. Wipe the knife clean with a damp cloth between cuts for cleaner edges.
- Serve: Enjoy your delicious lemon blueberry cheesecake bars straight from the refrigerator!
💡 Expert Tips
Room temperature ingredients prevent cracks.
For clean cuts, wipe the knife with hot water between slices.
Double the recipe for a 9×13-inch pan.
🌡️ Storage & Freezing
Fridge: Up to 5 days in an airtight container.
Freezer: Wrap tightly (up to 3 months). Thaw overnight.
🍽️ Serving Suggestions
With: Lemon sorbet or vanilla bean ice cream
For brunch: Pair with an iced lavender latte
Gifting: Package in cellophane boxes with ribbon
📊 Nutrition (Per Bar)
Calories: 210 | Sugar: 15g | Protein: 3g | Carbs: 18g
Enjoy your homemade Lemon Blueberry Cheesecake Bars! They are a delightful treat for any occasion.
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