Lemon Blueberry Cheesecake Slice

Alright, this Lemon Blueberry Cheesecake Slice? It’s bright, creamy, and bursting with fresh flavor in every single bite. You get the silky smoothness of classic cheesecake, a pop of tart lemon, and sweet blueberries layered on a buttery graham cracker crust—absolutely dreamy.

I made it for a spring brunch, and it stole the show. That balance of tangy lemon and juicy blueberries with the rich cheesecake? It’s refreshing and indulgent all at once.

And it’s simple, too. Just bake the crust, whip up the lemon cheesecake layer, swirl in blueberries, and chill until it’s set. Let’s slice into this together—you’re gonna love how light, luscious, and totally irresistible it is!

Why You’ll Love This Recipe

• Bright, Balanced Flavors: The lemon zest and juice lift the flavor, balancing the sweetness of the cheesecake and blueberries without being overpowering.
• Creamy Yet Firm Texture: The baked filling is set but not dense. The right baking time, combined with room temperature cream cheese, makes a difference.
• No Water Bath Needed: You’ll get a smooth top and clean slices without the fuss of a traditional cheesecake water bath.
• Easy to Slice and Store: These bake in a square pan, so once chilled, you can slice them into neat bars and refrigerate or freeze them for later.
• Beginner-Friendly: With just a few simple steps and common ingredients, this dessert is accessible to any home baker.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 20 minutes
• Bake Time: 40–45 minutes (may vary slightly depending on oven)
• Chill Time: Minimum 4 hours, preferably overnight
• Total Time: ~1 hour active + chilling

Yield

This recipe makes 12 cheesecake bars using a 9×9-inch square pan. For smaller servings, you can cut them into 16 mini bites.

Difficulty

This recipe is easy, suitable for beginners, but it still delivers impressive results. You don’t need advanced baking techniques, but patience is key for proper chilling and clean slicing.

Required Kitchen Tools

• 9-inch square baking pan: A metal or glass pan both work well. Line with parchment paper for easy lift-out.
• Mixing bowls: One medium for the crust, one large for the filling.
• Electric mixer: Hand mixer or stand mixer makes mixing smooth and lump-free.
• Measuring cups & spoons: Accuracy is important, especially for the filling.
• Rubber spatula: To fold in blueberries and scrape down the bowl.
• Zester or microplane: For getting fine lemon zest.
• Food processor (optional): For quick and even graham cracker crumbs.
• Cooling rack and knife: Let it cool fully and slice neatly with a warm, clean knife.

Ingredients for Lemon Blueberry Cheesecake Slice

For the Crust

• 1 and 1/2 cups (180g) graham cracker crumbs
  Use whole graham crackers and crush them finely, or buy pre-crushed crumbs. The finer the crumb, the more compact your crust will be.
• 6 tablespoons (85g) unsalted butter, melted
  This binds the crumbs and adds richness. Be sure the butter is fully melted before mixing with the crumbs.
• 1/4 cup (50g) granulated sugar
  Sweetens the crust and helps it crisp up slightly during baking.

For the Cheesecake Filling

• 16 ounces (452g) full-fat brick cream cheese, softened
  Bring the cream cheese to room temperature before mixing. This prevents lumps and ensures a smooth filling.
• 1 large egg
  Acts as a binder and gives structure to the baked filling. Use at room temperature for best incorporation.
• 6 tablespoons (75g) granulated sugar
  Balances the tartness of lemon and blueberries without being overly sweet.
• 1 tablespoon lemon zest
  Fresh lemon zest adds fragrance and citrus oils that deepen the lemon flavor. Zest the lemon before juicing.
• 3 tablespoons (45ml) fresh lemon juice
  Adds tang and brightness. Use freshly squeezed juice, not bottled, for best flavor.
• 1 teaspoon pure vanilla extract
  Enhances all the flavors and rounds out the tartness.
• 1 and 1/2 cups (210g) fresh or frozen blueberries
  Either works well, but don’t thaw frozen berries—they’ll bleed less into the batter. Fresh blueberries offer better texture and fewer streaks.

Variations for Lemon Blueberry Cheesecake Slice

• Swap the Fruit: Raspberries, blackberries, or chopped strawberries can be used in place of blueberries. Just be sure to gently fold them in to avoid crushing.
• Add a Swirl: Drop small spoonfuls of lemon curd or blueberry jam over the top of the batter and use a knife to swirl before baking for added visual appeal and flavor.
• Use a Shortbread Crust: Substitute the graham cracker crust with crushed shortbread cookies or vanilla wafers for a different base flavor.
• Add a Crumb Topping: Sprinkle a buttery streusel over the top before baking for texture contrast.
• Make It Gluten-Free: Use certified gluten-free graham crackers and double-check all other packaged ingredients for gluten content.

How to Make Lemon Blueberry Cheesecake Slice: Step-by-Step Instructions

Step 1: Prepare Your Pan

Line a 9-inch square baking pan with parchment paper, leaving some overhang on two sides for easy lifting. This will help you remove the bars cleanly once they’ve chilled.

Preheat your oven to 325°F (163°C). A slightly lower oven temperature helps the cheesecake cook gently and avoid cracking.

Step 2: Make the Graham Cracker Crust

In a medium bowl, combine:

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons melted butter

Mix with a fork until the texture feels like damp sand and all the crumbs are evenly coated in butter. The mixture should hold together when pressed.

Pour the crust mixture into the prepared pan and press it down firmly using the bottom of a measuring cup or glass. Pack it tightly and make sure it’s even across the bottom.

Bake the crust for 10 minutes at 325°F. Remove and let it cool slightly while you prepare the filling.

Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, beat the following using a hand or stand mixer on medium speed:

• 16 ounces softened cream cheese
• 6 tablespoons granulated sugar

Beat for 2–3 minutes until the mixture is smooth, creamy, and free of lumps. Scrape down the sides of the bowl.

Add in:

• 1 large egg
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Mix again until just combined. Avoid overmixing once the egg is added — overbeating can lead to cracks or a spongy texture.

Using a rubber spatula, gently fold in 1 and 1/2 cups blueberries. If using frozen blueberries, do not thaw them beforehand to prevent streaking.

Step 4: Assemble and Bake

Pour the cheesecake mixture over the slightly cooled crust and spread evenly using a spatula. Tap the pan gently on the counter to remove any air bubbles.

Bake for 35–40 minutes at 325°F until the center is set but still slightly jiggly. The edges should look firm, and the top may have a pale golden color.

Do not overbake. The cheesecake will firm up as it cools.

Step 5: Cool and Chill

Remove the pan from the oven and set it on a wire rack. Let it cool to room temperature, about 1 hour.

Once fully cooled, cover the pan and refrigerate for at least 4 hours or preferably overnight. This step is key for firm slices and full flavor.

Step 6: Slice and Serve

Use the parchment overhang to lift the cheesecake from the pan. Place on a cutting board.

To slice cleanly:

• Use a sharp knife.
• Wipe the knife with a warm, damp cloth between cuts.

Cut into 12 even bars or 16 smaller squares, depending on your preference.

Serving and Decoration

Lemon Blueberry Cheesecake Slices are flavorful on their own, but here are a few subtle ways to serve or decorate:

• Dust with powdered sugar for a soft finish.
• Top with lemon zest curls or a few fresh blueberries before serving.
• Serve with a small dollop of whipped cream on the side for extra richness.
• A light drizzle of warm blueberry jam or lemon glaze makes a nice presentation touch for guests.

They’re excellent chilled straight from the fridge and perfect as a light summer dessert, afternoon treat, or make-ahead sweet for a gathering.

Storing Lemon Blueberry Cheesecake Slices

Refrigerator:
Once baked and fully chilled, store the slices in an airtight container in the refrigerator. They will stay fresh for up to 5 days. Place parchment between layers if stacking.

Freezer:
These cheesecake bars freeze well. Wrap individual slices in plastic wrap and place them in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Tips and Tricks for Success

• Use Room Temperature Ingredients: Cream cheese, egg, and lemon juice blend better and create a smooth, lump-free filling.
• Don’t Overmix After Adding the Egg: Overbeating can introduce air, which may cause cracks or a spongy texture.
• Cool Gradually: Let the cheesecake cool at room temperature before chilling to prevent condensation from forming on top.
• Use Parchment Paper: This makes lifting the bars out of the pan much easier and results in cleaner slices.
• Slice with a Warm Knife: Run the knife under warm water, wipe dry, then slice for neat, clean edges.

Nutrition

Serving Size	1 slice (1 of 12)
Calories	265
Total Fat	18g
Saturated Fat	10g
Cholesterol	60mg
Sodium	160mg
Carbohydrates	24g
Sugars	15g
Protein	4g
Fiber	1g

Note: Nutrition values are approximate and will vary based on specific ingredients and portion size.

Lemon Blueberry Cheesecake Slice FAQs

Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe. Add them directly to the batter without thawing. This helps prevent the berries from bleeding into the cheesecake.

Can I double this recipe for a larger crowd?
Absolutely. Double the ingredients and bake in a 9×13-inch pan. Bake time may increase by 5–10 minutes, so check for doneness at the edges and a slight jiggle in the center.

How do I know when the cheesecake is done baking?
The edges will look firm, while the center should still jiggle a bit when gently shaken. It will firm up more as it cools and chills.

What’s the best way to get clean slices?
Chill the bars thoroughly. Use a sharp, warm knife and wipe it clean between cuts for neat edges.

Can I make these cheesecake bars ahead of time?
Yes, this dessert is make-ahead friendly. Prepare and chill up to two days in advance, or freeze for longer storage.

Do I need to use a water bath?
No water bath is necessary. The recipe is designed for even baking without one, but if you want an extra creamy result, you can place a pan of hot water on the lower oven rack.

Conclusion

Lemon Blueberry Cheesecake Slices are an easy way to enjoy the flavors of classic cheesecake in a format that’s perfect for sharing. The buttery graham crust, creamy lemon filling, and pops of blueberry come together for a refreshing and satisfying dessert. These bars are easy to transport, slice, and store, making them a practical choice for gatherings, celebrations, or a family treat. With clear steps and simple ingredients, this is a dessert you’ll return to again and again.