Lemon Blueberry Cheesecake Bars

New York seems to be having a seasonal identity crisis. We had a few days of spring-like temperatures, and then fell back into something resembling winter again. No matter the weather, this time of year always has me thinking of light, fruity desserts.

This recipe came about as I was contemplating how to make a lemon dessert without it being so lemon-y that I wouldn’t like it. I’m more of a citrus-in-small-doses fan. I decided to add blueberry to the mix to make things a bit more interesting.

Lemon Blueberry Cheesecake Bars combine a nutty crust, blueberry preserves, and a lemony cheesecake for an irresistible dessert.

Let’s start at the bottom of all of this with the crust. I opted for a bit of a nontraditional route by not using a graham cracker crust. Instead, this crust is a tasty combination of butter, brown sugar, and pecans. That is then topped off with blueberry preserves and a lemon cheesecake filling.

This is a great recipe for customizing to your flavor preferences by using a different flavor of preserves, or by omitting the lemon juice or using a different juice or extract. You can also go a bit more traditional with a graham cracker crust like this one. However you make it, this is one of the easiest ways to get to your cream cheese-y reward. It certainly satisfied my hankering for something befitting springtime.

Lemon Blueberry Cheesecake Bars

Prep Time: 35 minutes

Cook Time: 60 minutes

Lemon Blueberry Cheesecake Bars


    For the crust:
  • 1 & 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cut into small pieces
  • 1/2 cup packed light brown sugar
  • 3/4 cup finely chopped pecans, toasted
  • pinch salt
  • For the filling:
  • 1 cup blueberry preserves
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract


To make the crust:

Preheat oven to 350°. Grease a 9″x 13″ baking pan.

Combine all crust ingredients using a fork or your hands. Press evenly into prepared pan. Bake for 15 minutes.

To make the filling:

Spread blueberry preserves evenly over slightly cooled crust.

Beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add lemon juice and vanilla extract. Mix until smooth.

Pour filling evenly over crust and preserves. Bake 40-45 minutes, or until set.

Cool in pan on wire rack for about an hour. Refrigerate for at least 2 hours before cutting into bars.


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  1. vanillasugarblog April 3, 2012 Reply

    lemon in a cheesecake is one of the cleanest flavors; so refreshing on the tongue (and tummy)

  2. lo April 3, 2012 Reply

    Gosh. I’m such a sucker for cheesecake. And spring is the right time for lemon as far as I’m concerned… just YUM.

  3. Frank April 3, 2012 Reply

    This cheese cake looks sooo delicious! I wish I could have a piece now. I like the fact that you used pecans with your crust. Great idea.

  4. mireia April 3, 2012 Reply

    Looks great! I’m pinning it!!

  5. dervla April 3, 2012 Reply

    delicious, you can never have too much lemon :)

  6. Robert Richards April 5, 2012 Reply

    Wow – this recipe looks amazing! I’m excited to give it a try. 😉

  7. Jess C. April 5, 2012 Reply

    These looks delicious! I can’t wait to test this recipe out. You come up with the best tasty treats. Thanks!

  8. Erin April 5, 2012 Reply

    Blueberry and lemon in a cheesecake sounds perfect

  9. malissa April 9, 2012 Reply

    I just made these and they turned out tasty. i have 2 questions…first it cracked in the middle, how can i prevent that? and 2 when i cut it it looked much more messy than your pic. How do you get nice clean lines? thanks

    • jennifer April 9, 2012 Reply

      Malissa, cracking is sadly a common occurrence with cheesecakes. Cracks or not, it’s still delicious. If it cracks while it’s baking, it may have been overmixed. To prevent it from cracking after it has baked, you can run a knife around the sides to loosen it a bit. The best way to get clean cuts is to use a very sharp knife that you (very carefully!) wipe off after each cut. Make smooth cuts, not a back-and-forth motion.

  10. Sarah Bentley April 19, 2012 Reply

    These mouthwatering Lemon Blueberry Cheesecake Bars are fantastic! The unique taste of these bars really made our customers to ask for more and of course we present them in most simple but elegant way by serving them in small white aqua plates.

  11. Sara April 21, 2012 Reply

    What an awesome cheesecake. I was going to make the below version but I think I will attempt your version instead.
    Many thanks,

  12. Jamie April 23, 2012 Reply

    I love cheesecake, this looks like an interesting and unique way to change things up.

  13. cluttercafe April 23, 2012 Reply

    Those look amazing! I can’t wait to make them!

  14. I’m already counting down to blueberry picking season, and planning my recipes…I think these might just make the list! Can’t wait to try, thanks for sharing!

  15. Megan April 7, 2013 Reply

    So I am attempting these in Peru, where blueberry preserves are hard to come by. How do you think strawberry preserves would do instead? Is the lemon no good with strawberry or would they compliment each other? Thoughts…

    • jennifer April 7, 2013 Reply

      Hi, Megan. I think strawberry preserves would be delicious!

  16. Lady March 22, 2014 Reply

    One word, YUM. I made this tonight and it was so good. I cut the recipe in half, used frozen blueberries because I didn’t have the preserves, and used a little freshly squeezed tangerine juice because I didn’t have lemons, and goodness this was good. This is the first time I’ve tried one of your recipes.

  17. Mary Baker July 4, 2014 Reply

    Hi! Just putting this togetherr and it seems that the butter amount is incorrect for the crust. I cup of butter made a very greasy mixture, so I added about another cup of flour to stiffen it up. I’m guessing it should really be 1/2 cup??

    • Author
      Jennifer McHenry July 7, 2014 Reply

      Hi, Mary. The amount of butter is correct. If you didn’t change anything about the recipe, then maybe look at how you measure your flour. I usually weigh mine, as scooping can give variable results.

  18. Jean July 14, 2014 Reply

    Great recipe but I didn’t have pecans so used toasted ground almonds, increased the bluebrries to 1 1/2 cups and added some cinnamon. Didn’t have lemon so used o.j. and orange rind. None left!!

    • Jean July 14, 2014 Reply

      Meant to add – a versatile recipe. I like to tweak recipes. Never use only one when concocting stuff.

    • Author
      Jennifer McHenry July 14, 2014 Reply

      That sounds like a delicious variation, Jean!

  19. Ellen@BakeItWithBooze September 19, 2015 Reply

    One word: perfect! Not too sweet and very elegant. I’ve had my eye on this recipe for quite some time and have really wanted to bake something cheese-cakey before the summer is over. I made these last night. Scattered fresh blueberries on top of the cream cheese layer prior to baking. I like the fresh blueberry taste in the finished bar. Chilled overnight–cut like a dream this morning. The crust is a bit ‘oily’ to start (I added 5 min to the bake time) but bakes up nicely and holds the jam well. Super easy to cut and remove from the pan. I did add Limoncello, no surprise there, plus lemon zest. :) Thanks for a great recipe, Jennifer!

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