Lemon Blueberry Cheesecake Bars are a creamy sweet treat loaded with fresh lemon, blueberries, and prepared on top of a Golden Oreo cookie crust. They’ll be an instant favorite dessert.
You might be surprised to know this but I actually don’t enjoy blueberries unless they are mixed inside something. Shocker, right? The texture just makes me cringe although, I do love the taste.
So, if you’re anything like me, you’ll be happy to know that since the blueberries in these bars are mixed into the lemon cheesecake, I have ZERO problems devouring these bars. Seriously, they barely lasted a day in our house.
The best part is, these cheesecake bars take just 45 minutes to make which means you can whip up a batch in no time!
Want more dessert recipes like this? Try our Lemon Cake Bars or try this Blueberry Pie Bars recipe.
The Best Lemon Blueberry Cheesecake Bars
What You’ll Need to Make These Cheesecake Bars:
- 18 golden Oreos or vanilla sandwich cookies
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ⅓ cup sour cream
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 2 tablespoons all purpose flour
- 1 tablespoon lemon juice, fresh squeezed
- Zest from one lemon
- 1 cup blueberries
How to Make Lemon Blueberry Cheesecake Bars:
Preheat the oven to 325°F.
Line a 8×8 baking dish with foil or parchment paper, set aside.
Place the Golden Oreo cookies in a food processor and process into crumbs, or crush them in a zippered bag.
Mix the crumbs with the melted butter and press into the baking dish to form a crust, set aside.
In a large bowl, add the cream cheese and with a hand mixer, mix until smooth with no lumps.
Next, add the sour cream, sugar, vanilla, egg, flour, lemon juice, and lemon zest. Mix until combined, scrape down the sides as needed.
Add in ¾ of the blueberries and fold them in. Pour on top of the crust. Top with the remaining blueberries.
Bake for 36 minutes, until the center is very slightly jiggly and the edges start to brown.
Once done, remove from the oven and let cool on the counter top. Once cooled, cover and place in the fridge for at least 4 hours to allow the cheesecake to set.
Cut, serve, enjoy.
You can garnish with more blueberries, lemon wedges, and whipped cream if desired.
More Lemon Recipes You’ll Love:
- Lemon Depression Cake
- Instant Pot Lemon Cheesecake
- Strawberry Lemon Infused Water
- Raspberry Lemonade Slushie
- Rum & Coke Boozy Popsicles Made with Fresh Lemon
Lemon Blueberry Cheesecake Bars
Ingredients
- 18 golden Oreos or vanilla sandwich cookies
- 3 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- ⅓ cup sour cream
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 2 tablespoons all purpose flour
- 1 tablespoon lemon juice fresh squeezed
- Zest from one lemon
- 1 cup blueberries
Instructions
- Preheat the oven to 325°F.
- Line a 8×8 baking dish with foil or parchment paper, set aside.
- Place the Golden Oreo cookies in a food processor and process into crumbs, or crush them in a zippered bag.
- Mix the crumbs with the melted butter and press into the baking dish to form a crust, set aside.
- In a large bowl, add the cream cheese and with a hand mixer, mix until smooth with no lumps.
- Next, add the sour cream, sugar, vanilla, egg, flour, lemon juice, and lemon zest. Mix until combined, scrape down the sides as needed.
- Add in ¾ of the blueberries and fold them in. Pour on top of the crust. Top with the remaining blueberries.
- Bake for 36 minutes, until the center is very slightly jiggly and the edges start to brown.
- Once done, remove from the oven and let cool on the counter top. Once cooled, cover and place in the fridge for at least 4 hours to allow the cheesecake to set.
- Cut, serve, enjoy.
- You can garnish with more blueberries, lemon wedges, and whipped cream if desired.
NUTRITION
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Polly
Sunday 1st of January 2023
I made these for a New Year's Eve party, and they were well received! They were thoroughly done and not at all jiggly when I checked at 35 minutes, so I might bake it a little less and check. I would change a few things for my own taste next time-- 1. I felt the cookie crust was overly sweet and next time would probably use the less-sweet small vanilla ring cookies for about half of the cookies (in other words maybe 9 sandwich cookies and 18 small vanilla ring cookies that don't have frosting) and would probably add another tablespoon of butter. 2. No one could taste any lemon flavor. I used the zest of a very large lemon and the recommended 1 TBSP of lemon juice, but I wondered if the vanilla might have overpowered the lemon flavor. So I might just add an extra tablespoon of lemon juice and omit the vanilla and see how that goes. 3. I am considering the idea of increasing the filling a bit to make the bars a little taller, as they seemed a little on the flat side. Maybe increase everything by about half? One thing I already did differently was to substitute plain Greek yogurt in place of the sour cream, which always works well, and I used a few additional blueberries on top. Putting a square of parchment paper in the square metal baking pan and pressing it down into the bottom and pressing it into the corners so the whole interior of the pan was lined, and pressing the buttered cookie crumbs into the bottom and slightly up the sides, worked well. It wasn't important to make the sides and corners of the parchment perfectly neat and smooth; and after it was done and chilled I just lifted it out of the pan, using the edges of the parchment paper that stuck up above the pan, and served it on a flat tray.