Lemon Blueberry Cheesecake Bars

This weekend was the first day of spring. Although the weather did not reflect a beautiful spring day, my kitchen did. While it was sleeting outside, I was squeezing and zesting lemons for these refreshing treats. The Officer requested some lemon bars and when I found this recipe, which is actually for lemon cheesecake bars, I figured he would love them (he obsesses over two desserts: brownies and cheesecake).

These bars are a fantastic combination of a citrus spring dessert with the creaminess of cheesecake. Then topped with blueberries, they make a gorgeous, yet casual dessert. The Officer couldn’t stop eating them. The lemon is mild enough to not overwhelm the crust and the blueberries. They make a nice little trio in your mouth.

And one thing about lemons is, I think they are so pretty. I love the bright, fresh skin of a lemon and the fantastic design on the inside. I can’t help but think about summer when I see lemons…it is almost here. So raise your lemon bars (or any other desert) to summer being near!


    Lemon Blueberry Cheesecake Bars

  • Ingredients

  • butter to grease the pan
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
  • 9 graham crackers
  • 1/2 stick unsalted butter, melted
  • filling
  • 16 ounces cream cheese, at room temperature
  • 2 eggs
  • 2 lemons, zested and juiced
  • 1/2 cup sugar
  • 1 cup blueberries
  • 1/2 cup powdered sugar

  • Directions

  • make the crust

    Preheat oven to 325 degrees F.

    Butter the bottom and sides of an 8 by 8 inch baking pan. Cut two pieces of parchment paper in rectangles long enough to extend up the sides of the pan (so later you can use them as tabs to pull out the finished cheesecake bars). Place the parchment paper in the buttered pan cross-wise and press it into the corners.

    In a plastic bag, crush up the graham crackers in to dime size pieces or smaller crumbs. In a bowl, mix the sugar, cinnamon and graham crackers. Add the melted butter and mix until the butter is incorporated. Pour the mixture into the baking pan and evenly press it into the bottom of the pan and about a 1/4 inch on the sides. Use a glass or another smooth surface to disperse the graham cracker mixture. Bake in the oven for 12 minutes. Cool crust.

    make the filling

    Before you begin, ensure the cream cheese is at room temperature. This will make your bars more creamy. In a bowl with an electric mixer, add the cream cheese, eggs, lemon zest, lemon juice and sugar. Mix until the ingredients are creamy and the cream cheese is fully incorporated. Pour into the pan with the cooled crust. Then evenly distribute the blueberries.

    Bake in the oven for 35 minutes until a toothpick inserted into the cheesecake comes out mostly clean. Only allow the top to get a hint of brown. Remove from the oven and cool completely. Then refrigerate for at least 3 hours. Remove the cheesecake from the pan using the parchment paper. Cut into 9 bars and sprinkle with powdered sugar.

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  1. Posted March 25, 2010 at 6:09 am | Permalink

    Mmmm these look amazing!! Must make!

  2. Posted March 25, 2010 at 7:55 am | Permalink

    yum!!!! definitely want to make these!!!

  3. Posted March 25, 2010 at 8:04 am | Permalink

    These look delicious, and I can’t wait until fresh summer blueberries arrive!

  4. Posted March 25, 2010 at 12:01 pm | Permalink

    wow wow wow, so many of my favorite flavors together. I truly believe lemon should be an essential flavor in cheesecake, as it cuts down the richness a bit. Great pictures ~

  5. Posted March 25, 2010 at 8:35 pm | Permalink

    Beautiful photos….Wonder what size pan I should use if I doubled the recipe….

  6. Posted March 25, 2010 at 9:34 pm | Permalink

    Shannon, it might be best to use two pans. You could also use a slightly bigger pan (9×9) to get more bars, they will just be a bit thinner.

  7. Posted March 25, 2010 at 11:29 pm | Permalink

    These do look like a sunny spring day. I love anything with lemon!

  8. Posted March 26, 2010 at 3:15 am | Permalink

    These bars look amazing!! I love your photos, too.

  9. Posted March 26, 2010 at 4:12 am | Permalink

    I would not stand the temptation of it when i see it.I cancel my diet plan.

  10. Posted March 26, 2010 at 6:20 am | Permalink

    Those look amazing! I’ve been baking with lemon a lot to, it’s so nice for spring desserts isn’t it?

  11. Posted March 26, 2010 at 7:13 am | Permalink

    Oh these look wonderful! My mouth is watering!

  12. Posted March 26, 2010 at 7:33 am | Permalink

    Ooh lovely! I can’t resist lemon at this time of year. The top photo is great.

  13. Posted March 27, 2010 at 6:40 am | Permalink

    i just found this blog via The Wednesday Chef. i really like it! the cheesecake bars look so zesty and fresh, yum! i look forward to reading more recipes. :)

  14. Posted March 27, 2010 at 7:05 am | Permalink

    these look delicious…beautiful photos! love the design of your blog.

  15. Posted March 27, 2010 at 9:57 am | Permalink

    These look and sound delicious-wish I could get nice blueberries around here (sigh).

  16. Posted March 27, 2010 at 11:15 pm | Permalink

    These look delicious and gorgeous photography ;]

  17. Posted March 29, 2010 at 6:24 am | Permalink

    May I know about how much do 9 graham crackers weigh? Cause I intend to use my (failed) chocolate chip cookies for the base! Thank you!

  18. Posted March 29, 2010 at 8:52 pm | Permalink

    What a gorgeous blog! Just found you via Matt Bites. Your photos are beautiful, these bars look great :)

  19. Posted March 31, 2010 at 9:13 am | Permalink

    Cherine, I think it would be about 1 cup to 1-1/4 cup.

  20. Posted April 4, 2010 at 12:17 pm | Permalink

    These look soooooo delicious! Thanks for posting!

  21. Posted April 9, 2010 at 8:40 pm | Permalink

    I love cheesecake! Looks yummy. Thanks for commenting on my blog.

  22. Susan
    Posted April 14, 2010 at 9:45 am | Permalink

    I made these last night- and all I can say is, WOW, these are delicious. And SO easy to make. This recipe will definitely hold a place in my go-to dessert recipes! Thanks so much for sharing!

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5 Trackbacks

  1. By TasteSpotting « Etoiles et Toiles on March 28, 2010 at 6:30 pm

    [...] variety. I’m have a very very hard time deciding what to try first, but I think it has to be Lemon Blueberry Cheesecake Bars (lord help us [...]

  2. [...] quite go according to plan. My blueprints for this recipe began when I saw these delicious lemon blueberry cheesecake squares on Shared Sugar. I started pining for them, but I’ve also been pining for lemon squares. [...]

  3. [...] The recipe comes from Kesha at Shared Sugar. Her pictures are beautiful, check them out here. [...]

  4. By Summer Treats « From the Mouths of Babes on August 3, 2010 at 11:10 pm

    [...] needed to figure out something to do with. I perused one of my favorite Web sites and stumbled upon this recipe from Shared Sugar, a cute little cooking blog, and I’m very pleased with the [...]

  5. By Summer Fruits | Crow & Quill on April 4, 2011 at 12:29 pm

    [...] {Via SharedSugar} [...]

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