When you blend the brightness of fresh lemons with the sweet charm of blueberries, you get a dessert that tastes like pure sunshine. These Lemon Cheesecake Bars with Blueberry Swirl are the perfect mix of zesty citrus and creamy indulgence, all set on a buttery, golden graham cracker crust.

Instead of a full cheesecake that takes hours, this recipe brings cheesecake delight in a more casual, shareable bar form — portable, pretty, and party-perfect. Whether you’re enjoying a warm spring afternoon, packing picnic desserts, or treating guests at a celebration, these bars always steal the spotlight.

Why I Love This Recipe

• Bright & refreshing flavors — Lemon cuts through the richness for perfect balance
• Beautiful presentation — That blueberry swirl looks bakery-quality
• Easy to share — Bars slice cleanly and serve neatly
• Make-ahead Friendly — Best served chilled, perfect for events
• Crowd favorite — Kids and adults both love it!

Why It’s a Must-Try Dish

• Perfect for spring & summer entertaining
• Combines classic cheesecake creaminess with fruit-forward freshness
• A lighter-tasting dessert that still feels indulgent
• The recipe is beginner-friendly, no water bath needed!
• One pan makes enough to feed a crowd affordably

Prep & Cooking Time | Servings | Calories | Course & Cuisine

Category	Details
Prep Time	20 minutes
Cook Time	30–35 minutes
Cooling & Chill Time	~3 hours
Total Time	~4 hours
Servings	12–16 bars
Calories	~290 per bar
Course	Dessert
Cuisine	American

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (about 14 crackers)
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted

For the Lemon Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream or Greek yogurt
• 2 tbsp lemon zest
• 1/3 cup fresh lemon juice
• 1 tsp vanilla extract

For the Blueberry Swirl:

• 1 cup fresh or frozen blueberries
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch + 1 tsp water (slurry)

Step-by-Step Cooking Directions

Make the Blueberry Swirl

1. In a small saucepan, combine blueberries, sugar, and lemon juice.
2. Cook over medium heat 5–7 minutes until berries burst and mixture thickens.
3. Stir in cornstarch slurry to thicken further.
4. Cool slightly, then puree if a smoother swirl is desired. Set aside.

Prepare the Crust

5. Preheat oven to 325°F (163°C).
6. Mix graham crumbs, sugar, and melted butter until fully combined.
7. Press firmly into a parchment-lined 9×9 inch pan.
8. Bake 8 minutes, then allow to cool slightly.

Make the Cheesecake Layer

9. Beat cream cheese and sugar until creamy (avoid over-mixing).
10. Add eggs one at a time.
11. Mix in sour cream, lemon zest, lemon juice, and vanilla.

Assemble & Bake

12. Pour cheesecake filling over the crust.
13. Dollop blueberry sauce on top and swirl gently with a toothpick.
14. Bake 25–30 minutes — center should still jiggle lightly.
15. Cool completely at room temp, then refrigerate at least 3 hours.
16. Slice into bars and enjoy!

How to Serve

• Serve chilled, with:
  • Extra lemon zest on top
  • Whipped cream piping along edges
  • Fresh blueberries for garnish
• Perfect for: potlucks, afternoon tea, showers, BBQs, holidays

Recipe Tips

• Use block cream cheese, not spread — for proper texture
• Do not over-bake or bars may crack and dry out
• Chill fully — the flavor improves as it sets!
• Line pan with parchment with overhang for easy lifting and clean cuts
• Smooth swirl pattern = fewer air pockets

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (about 14 crackers)
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted

For the Lemon Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream or Greek yogurt
• 2 tbsp lemon zest
• 1/3 cup fresh lemon juice
• 1 tsp vanilla extract

For the Blueberry Swirl:

• 1 cup fresh or frozen blueberries
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch + 1 tsp water (slurry)

Step-by-Step Cooking Directions

Make the Blueberry Swirl

1. In a small saucepan, combine blueberries, sugar, and lemon juice.
2. Cook over medium heat 5–7 minutes until berries burst and mixture thickens.
3. Stir in cornstarch slurry to thicken further.
4. Cool slightly, then puree if a smoother swirl is desired. Set aside.

Prepare the Crust

5. Preheat oven to 325°F (163°C).
6. Mix graham crumbs, sugar, and melted butter until fully combined.
7. Press firmly into a parchment-lined 9×9 inch pan.
8. Bake 8 minutes, then allow to cool slightly.

Make the Cheesecake Layer

9. Beat cream cheese and sugar until creamy (avoid over-mixing).
10. Add eggs one at a time.
11. Mix in sour cream, lemon zest, lemon juice, and vanilla.

Assemble & Bake

12. Pour cheesecake filling over the crust.
13. Dollop blueberry sauce on top and swirl gently with a toothpick.
14. Bake 25–30 minutes — center should still jiggle lightly.
15. Cool completely at room temp, then refrigerate at least 3 hours.
16. Slice into bars and enjoy!

How to Serve

• Serve chilled, with:
  • Extra lemon zest on top
  • Whipped cream piping along edges
  • Fresh blueberries for garnish
• Perfect for: potlucks, afternoon tea, showers, BBQs, holidays

Recipe Tips

• Use block cream cheese, not spread — for proper texture
• Do not over-bake or bars may crack and dry out
• Chill fully — the flavor improves as it sets!
• Line pan with parchment with overhang for easy lifting and clean cuts
• Smooth swirl pattern = fewer air pockets

Delicious Variations

Variation	What Changes
Raspberry Swirl Bars	Swap blueberries for raspberries
Meyer Lemon Bars	Milder, sweeter lemon flavor
Mixed Berry Swirl	Use blueberry + raspberry blend
Gluten-Free Bars	Use gluten-free cookie crumbs
Lemon Curd Topping	Spread lemon curd after baking for extra zing

Special Equipment Needed

• 9×9 inch square baking pan
• Parchment paper
• Hand/stand mixer
• Small saucepan
• Toothpick or skewer (for swirling)

FAQ

Q1: Can I use bottled lemon juice?
Fresh lemon is strongly recommended for the best flavor, but bottled works in a pinch.

Q2: What if my cheesecake cracks?
No worries — once chilled and sliced, cracks are barely noticeable (plus the swirl hides it!).

Q3: Can I double the recipe?
Yes! Bake in a 9×13 pan — add 5–8 minutes to baking time.

Q4: Can I reduce the sweetness?
Yes — reduce sugar in filling to 1/2 cup and swirl to 1 tbsp.

Conclusion

These Lemon Cheesecake Bars with Blueberry Swirl are the perfect balance of sweet, tangy, creamy, and fruity — an absolute delight for warm-weather gatherings or anytime you want a fresh-flavored dessert that looks stunning without extra effort. Once you try them, they’ll become a go-to favorite for every celebration (or just a personal treat!).

Would you like a printable, beautifully formatted PDF** of this recipe to save in your cookbook? Or a version measured in metric (grams/ml)? I’d be happy to create it!