How to Make Lemon Blueberry Cheesecake Bars

These Lemon Blueberry Cheesecake Bars strike the perfect balance between sweet and tangy, with a creamy texture and bursts of juicy blueberries. The zesty lemon flavor adds freshness, while a lightened crust and filling make this dessert feel indulgent without the heaviness. Great for warm-weather treats, gatherings, or just a refreshing dessert after dinner.

Why You’ll Love This Recipe

Bright & Citrusy: Fresh lemon juice and zest bring natural brightness to each bite.
Creamy Yet Light: Uses Greek yogurt and reduced-fat cream cheese for a luscious filling that’s not overly rich.
Berry Delicious: Juicy blueberries baked into the mix for bursts of sweetness.
Make-Ahead Friendly: Perfect for prepping the night before and chilling until you’re ready to serve.

Ingredients

For the Crust:

• 3/4 cup graham cracker crumbs (or almond flour for gluten-free option)
• 2 tbsp melted light butter or coconut oil
• 1 tbsp honey or sugar-free syrup

For the Filling:

• 8 oz reduced-fat cream cheese, softened
• 1/2 cup plain nonfat Greek yogurt
• 1/4 cup granulated erythritol (or sweetener of choice)
• 1 egg
• 1 tsp vanilla extract
• Juice of 1 lemon (about 2 tbsp)
• Zest of 1 lemon
• 1/2 cup fresh or frozen blueberries

Instructions

Make the Crust:

• Preheat oven to 325°F (160°C).
• In a bowl, combine graham cracker crumbs, melted butter, and honey. Mix until evenly moist.
• Press into an 8×8-inch baking dish lined with parchment paper.
• Bake for 8 minutes, then remove and let cool slightly.

Prepare the Cheesecake Filling:

• In a medium bowl, beat cream cheese until smooth.
• Add Greek yogurt, sweetener, egg, vanilla, lemon juice, and zest. Mix until creamy and fully combined.
• Gently fold in blueberries.

Assemble & Bake:

• Pour the cheesecake filling over the cooled crust and smooth the top.
• Bake for 20–25 minutes or until the center is just set and the edges are lightly golden.
• Let cool at room temperature, then chill in the fridge for at least 3 hours (or overnight).

Slice & Serve:

• Once fully chilled, slice into 12 bars.
• Garnish with a little extra lemon zest or a few fresh blueberries if desired.

Nutritional Information (Per Bar, Approximate)

• Calories: 110
• Carbs: 9g
• Protein: 5g
• Fat: 6g
• Fiber: 1g
• Sugar: 3g

Tips for Success

• Use Room Temperature Cream Cheese: This ensures a silky-smooth filling.
• Chill Completely: Let the bars chill fully before slicing for the cleanest cuts.
• Fresh or Frozen Berries Work: Just don’t thaw frozen blueberries first—use them straight from the freezer to avoid bleeding.
• Add a Crumble Top (Optional): For texture, sprinkle some crushed nuts or oat topping before baking.

Why This Recipe Works

• Fresh Flavor: Lemon and blueberries are a timeless pairing that keeps things light and refreshing.
• Balanced Sweetness: With a lower-sugar profile, it satisfies your sweet tooth without overdoing it.
• Smart Ingredients: Greek yogurt and reduced-fat cream cheese lighten things up while maintaining that classic cheesecake texture.

These Lemon Blueberry Cheesecake Bars are a fresh, creamy, and satisfying dessert that doesn’t feel heavy or overly sweet. They’re the perfect balance of indulgence and wellness, great for spring and summer occasions—or any time you’re craving a bright, fruity treat.