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Lemon Blueberry Cheesecake Dessert Bars

These perfectly portion controlled Lemon Blueberry Cheesecake indulgences have ONLY 107 CALORIES per bar!

Lemon Blueberry Cheesecake Dessert Bars

Lemon Blueberry Cheesecake Dessert Bars

This recipe is for when you want all that luscious cheesecake flavour and creamy texture without making an entire huge cheesecake.

These perfectly portioned little bites of lemon blueberry cheesecake are just the thing. The recipe makes 25 squares that freeze exceptionally well

Blueberries Picked on Signal Hill

Blueberries Picked on Signal Hill

These are a quick way to make small servings of a delicious cheesecake. I especially like to have them on hand in the freezer during the holiday season.

I  pre-cut them into bars and freeze them in airtight containers with each one nestled inside a paper muffin tin liner.  That makes it super easy to pluck out as many as you need to thaw at a time.

I also freeze an entire batch, uncut, in case I need larger servings to serve as a decadent dessert for unexpected dinner guests. Either way you will always be prepared to serve something utterly delicious to family or guests.

You may also like our recipe for Mini Raspberry Tuxedo Cheesecakes:

Raspberry Tuxedo Mini Cheesecakes photo with title text for Pinterest

Originally published Dec 2011.

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Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Dessert Bars

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Lemon Blueberry Cheesecake Dessert Bars
Yield: 24 servings

Lemon Blueberry Cheesecake Dessert Bars

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

These perfectly portion controlled Lemon Blueberry Cheesecake indulgences have ONLY 107 CALORIES per bar!

Ingredients

For the cookie crumb base

  • 1½ cups graham crumbs
  • ¼ cup melted butter
  • 3 tbsp sugar

For the cheesecake top

  • 8 oz cream cheese
  • ⅓ cup sugar
  • 1 tsp vanilla extract
  • 1 egg
  • ⅓ cup whipping cream
  • zest of one small lemon, or ½ large, finely minced
  • 1 cup fresh or frozen blueberries

Instructions

For the cookie crumb base

  1. Lightly grease a 9×9 inch baking pan and line it with parchment paper.
  2. Mix together the graham crumbs, melted butter and sugar and press into the bottom of the prepared pan.

To prepare the cheesecake layer

  1. Beat together the cream cheese, sugar and vanilla extract until smooth.
  2. Add the egg and neat for 1 minute/
  3. Blend in the whipping cream along with the lemon zest.
  4. Pour over the prepared crust.
  5. Sprinkle the blueberries evenly over the cheesecake batter.
  6. Bake for 25-35 minutes at 300 degrees F until the center sets.
  7. To ensure even baking you can place the baking pan into a larger baking pan and fill half way up with boiling water. This may slow down the cooking process and require a little extra baking time but the cheesecake will bake more evenly from the edges to the center.
  8. Cool completely before cutting into bars and serving. Store in the refrigerator or freeze until needed.
  9. I either pre-cut them into bars and freeze them in airtight containers with each one nestled inside a paper muffin tin liner to easily pluck out as many as you need to thaw at a time. I also freeze an entire batch, uncut, in case I need larger servings to serve as a decadent dessert for unexpected dinner guests.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

24

Amount Per Serving Calories 107Saturated Fat 3gCholesterol 26mgSodium 85mgCarbohydrates 9gSugar 6gProtein 1g

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Kim

Saturday 31st of July 2021

It would be a great help to suggest the pre-baking crust some where in the recipe. I am hoping to serve as squares as picture shows “without” baking crust first. Maybe helpful to others

Can’t wait to try them tomorrow 🥰

Andi

Friday 7th of May 2021

I have made 3 batches in two weeks. The fam keeps requesting them. I love how easy the recipe is for such a delicious treat!!!!

Sheila

Thursday 22nd of April 2021

I'm using a 24 size mini muffin pan. {portion control} and Greek Yogurt instead of the cream. anything w blueberries will be delightful. Next time; will plan on the cream to compare.

Barb hillier

Sunday 23rd of August 2020

If I was to substitute bake apple berries instead of blueberries can I still use the lemon zest or something else?

Barry C. Parsons

Monday 24th of August 2020

Your choice. You can omit it if you like.

Von

Saturday 22nd of August 2020

I have all the listed ingredients except one :-( Can you advise me of a possible substitute? I can't wait to make this delicious dessert tonight, though I am on my own so will be freezing a few, so happy to see that I can do that. The one ingredient I don't have on hand, and will be at least a wk. before I get to a store, is heavy whipping cream. All I have on hand is a carton of frozen dairy topping, one can evaporated milk, & accan sweetened condensed milk. I realize by substituting something else for the cream the consistency may differ a bit. I'm willing to take that chance! This is the recipe I've been looking for. Just wish I had all listed ingredients. Also, my blueberries I froze this summer, will it be okay to plunk them in frozen, or ? Look forward to your suggestions! Have enjoyed your recipes for a year, so happy I found your website! Thank you.

Barry C. Parsons

Monday 24th of August 2020

I've only ever used the cream. I wouldn't recommend anything else.

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