When I told you of my growing obsession with cheesecake, I wasn’t kidding.  And it turns out, you weren’t either.  The response I get with almost any post about cheesecake is overwhelming – seems you all love it too!  I’ve been really digging the lemon-blueberry flavor combination this summer and I decided to try it out in the form of a cheesecake bar.  I searched around for a recipe but none really struck me so I decided to create my own.  Thankfully these were everything I had hoped for – light and creamy lemony cheesecake with sweet, juicy blueberries and my favorite graham cracker crust.  I brought the leftovers in to work and they were gone by the end of the day.  I’ll take that as a good sign :)


For the crust:
2 cups graham cracker crumbs
3 tbsp. sugar
8 tbsp. butter, melted

For the cheesecake:
16 oz. cream cheese, at room temperature.
½ cup sour cream
¾ cup sugar
2 large eggs
1 tsp. vanilla extract
Pinch of salt
2 tsp. lemon zest
2 tbsp. freshly squeezed lemon juice
1 pint fresh blueberries


  • 01

    Preheat the oven to 325˚ F.  Line a 9 x 13-inch pan with foil.  Lightly grease the foil.  In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.  Toss with a fork until well blended and all the crumbs are moistened.  Press the mixture evenly into the bottom of the prepared pan.  Bake for 8-10 minutes, until lightly browned.  Transfer to a wire rack to cool and maintain the oven temperature while you prepare the filling.

  • 02

    In the bowl of an electric mixer, combine the cream cheese and sour cream.  Beat on medium speed until smooth.  Add in the sugar and beat on medium-high speed until light and fluffy, 1-2 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla extract, salt, lemon zest and lemon juice.  Fold in the blueberries gently with a spatula until evenly incorporated.  Pour the mixture over the graham cracker crust and gently spread into an even layer with an offset spatula.

  • 03

    Bake for 35 minutes or until just set and the center no longer jiggles when the pan is tapped.  Transfer to a cooling rack and let cool to room temperature.  Cover and refrigerate for at least 4 hours before slicing and serving.


  • Siunna

    I adore the lemon-blueberry combo as well! In Marcel Desaulniers’ ‘Desserts To Die For’, there is a wonderful lemon-blueberry cheesecake recipe that I make annually during the summertime. If you can find the book in your library, I strongly recommend it!

  • I make Lemon Blueberry Bars with a shortbread crust — I love graham crusts on cheesecakes, but decided to mix it up — and we love it!

    These look delicious :)

  • I’ll have one of these for breakfast, please. Right. Now.

  • Wawa

    I never trust coworkers as a gauge for food – they’ll eat anything if it’s next to the coffee maker – but these look great!

  • oh wow! these look great :)

  • Janel Barry

    If you’re digging the lemon/blueberry combo—try this! Just made it this week and it was a great, quick breakfast! (not that you are in need of any recipes, just wanted to share!) Amazing blog! THANK YOU!


  • Liz N

    I am totally making this tonight for a potluck tomorrow! I have all the ingredients except for the graham cracker crumbs. This looks amazing and I’m sure it tastes even better.

  • This brings back memories. The first “complicated” recipe I ever made was Blueberry Cheesecake Bars with a hazelnut crust from the Williams Sonoma Baking Cookbook. Everyone raved about them and I was hooked on baking for my friends!

  • I’m so excited to try these! I love the lemon and blueberry combination too, and have been searching for a recipe that looked appealing. I was planning to make a lemon/blueberry loaf this weekend, but I think it might have to wait…

  • Oh my goodness, these look delicoius!! Seeing that I love lemon, blueberries, and cheesecake-I will definitely be making these soon.

  • I don’t believe i’ve ever had the lemon/blueberry combination, but it looks delicious! :)

  • Yay more cheesecake! And yay for blueberries – because seriously we have SO. MANY. We need delicious desserts like this to use them up…!

  • Oh my goodness, Annie! Can I put my order in for one of these for my breakfast? YUM! They look awesome and sound delicious!

  • I LOVE the lemon-blueberry combo too. And I just discovered it!! I made loaf cake: http://gorgeousgourmet.blogspot.com/2010/05/lemon-blueberry-yogurt-loaf.html

    I also have a freezer full of michigan blueberries – I can’t wait to try this. Cheesecake is always a winner! Thanks Annie!

  • I’m surprised they made it until the end of the day. My staff would have taken these down before school even started. They look wonderful!

  • These sound delicious!! Think I’ll be trying them this weekend….

  • Thank you for sharing, my son will love these!

  • So scrumptious! This counts as eating fruit, right?

  • I was just thinking about how I haven’t made cheesecake in such a long time. Cheesecake bars sound like a great idea!

  • Fate has lead me here..wouldn’t you know I have lots of blueberries currently in the refrigerator even after which we have been eating by the handfuls. Now I have something new to try with them…can’t wait! This very well may steer me out of the blueberry pancake phase I am in.
    Thanks for sharing!

  • Oh yum. Keep the cheesecakes coming!!!

  • Liz N

    Bravo Annie on your “Annie original” recipe! This turned out BEAUTIFULLY! I made it last night and cut up the squares this morning for our potluck. I had a small corner piece and I am in love. I have NO DOUBT that this will be a huge hit at the party. I’ll be sharing a link to this recipe on my Facebook page so my friends can have the recipe too. This was EXACTLY what I hoped it would be. Good stuff Annie!

  • looks so yummy!

    have a nice time!

  • Love lemon and blueberry. Can’t wait to try some of your recipes.

  • Charlene

    I am going to try these tomorrow – I have everything I need and two of my most favorite things in the world are blueberries and lemons – YUM! Enjoy the rest of your week-end!

  • cheesecake is certainly a love of mine as well.

  • Cheesecake has to be one of the finest pleasures in life! Add lemon and blueberry and you have a definite hit. Nicely done. And congrats on the top 9!

  • i’ve made lemon blueberry tiramisu before and the combination is a perfect one. thanks for the recipe, i’ll be making this soon :)

  • Great idea. These look (and sound) great!

  • these look fantastic!

  • yum! and such amazing photography/styling.

  • Lauren

    Oh yum, yum, yum! My husband hates cheesecake, so I never make it at home. I didn’t care this time and made it anyway, and sent half of it to work with him. The left is all for me!!! Delicious!

  • I love cheesecake bars! So much easier to make yet equally as delicious as regular cheesecake.

  • Sasha

    I made these yesterday and they were a hit! My husband does not have a sweet toothe, and would never take seconds, but he had 3 pieces of this. DELISH!

  • Laura

    I made these on Saturday for a scrapbooking crop and everyone has since emailed me looking for the recipe because they were absolutely delicious!!
    Thanks Annie!

  • These look so delicious (how can they not be? it’s cream cheese and blueberries!). I can’t wait to try them.

  • Misha

    I am making these tonight for a potluck at my husband’s work tomorrow. Thank you for all the inspiration! I have had a difficult pregnancy and haven’t been in the kitchen much. My sister-in-law raved about you and I thought I would give baking a try again. So far I have made your heavenly cinnamon rolls and chocolate chip cheesecake. You have never failed me! I have made a pledge to try one new recipe a week and I am always coming back to your website! Thank you so much! Let me know when you decide to do a cookbook :)

  • G. Rupp

    Just made these and they are in the oven now! Can’t wait to have them later on tonight for a snack! I agree, please let us know when you do a cookbook!

  • Misha

    Update: They were fabulous! They tasted light and refreshing! I couldn’t eat just one slice! Everyone at my husband’s work was impressed and wanted the recipe. I happily directed them to your website ;)

  • Oo I am a total cheesecake lover too…someone needs to start a blog dedicated to all things cheesecake! :-) These bars sound heavenly!

  • Kelli

    these were a total hit! So easy!

  • Made these today for a baby shower tomorrow. They turned out great. Thanks!

  • Amy

    These were fantastic and easy to do! My coworkers wanted to establish a rule that I bake these once a week. Thanks, Annie!

  • Sophie

    I made these over the weekend, with a couple of tweaks (chiefly digestive biscuits and no added sugar for the base — graham crackers do not exist in England), extra lemon zest / juice, and no vanilla in topping. I also baked mine in a water bath which gave a nice light texture. It turned out really well, so thank you for a great recipe.

  • OOOO!!! They look delicious! I can’t wait to make these this weekend when I’m home. But I’m thinking of doing lemon and raspberry cheesecake bars. I love raspberries!

  • Annie

    Sounds great! I love the lemon/raspberry combo.

  • Krista

    I just wanted to let you know I made this recipe for my women’s club meeting on Sunday and shared some with coworkers on Monday. Everyone loved them. Thank you for the recipe.

  • Diana

    Finally made these and they were great! I love it when new recipes turn out for me! Thanks!

  • I made these last night and they are AMAZING! I didn’t have any graham crackers on hand so I made them with a shortbread crust and I already can’t wait to make them again! My whole family LOVED them! I think I’ll be making 2 more batches of them this week to take to 2 different potlucks :) I posted about them on my blog and linked it to yours. Thanks for a great recipe!

  • val

    I have had this recipe bookmarked for a while and finally tried it this weekend. I LOVED it and so did my husband. It’s a great base for a cheesecake bar and next time I may not add the blueberries and just add a strawberry topping. Awesome recipe. Thanks!!!

  • Siddalee2000

    Did you make them with the raspberries? If so how much raspberries did you use?

  • Fisher29

    I’ve made this recipe several times and just LOVE IT!! My whole family loves it too! I always make it with fresh blueberries but today I only have frozen. Do I need to let them sit out before I use them? I rarely use anything frozen so I’m kind of new at this…

  • annieseats

    No, you can use them frozen.

  • Ashleybre

    I made these on Saturday to take to a friend’s house and they turned out great! Everyone loved them and they were very easy to make :) Such a great spring dessert now that blueberries are in season – thanks for the recipe!

  • NRS

    Annie, looking forward to making these. Did you use the foil sling to remove before cutting or did you cut in pan? Thanks!

  • annieseats

    I use the foil to lift it out, then cut. Enjoy!