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Sharing something different today, Blueberry Lemon Cheesecake Bars with Candied Lemon.
Happy Friday! I am so excited for today’s recipe because I’ve never shared a cheesecake here on HBH, and today is finally the day. In all honesty, I never grew up eating cheesecake. In fact, I’ve really only had it a few times and I think the first time was only a couple of years ago.
If you’ve been reading the blog for a while, you know that my mom raised her kids to follow in her chocoholic footsteps. Meaning we did not eat fruit-based desserts growing up, and instead enjoyed chocolate cakes, chocolate chip cookies, chocolate pies, and chocolate peanut butter bars. See the theme? All things chocolate and all the time.
Totally not complaining in any way, but this does mean that we never knew how delicious non-chocolate desserts, like cheesecake, could be. Thankfully, as I grew up I began to learn some things about cooking and baking. I was forced to step outside of my little chocolate comfort zone and try some new desserts…cheesecake being one of them.
And that’s where today’s blueberry lemon cheesecake bars come in. Made using my go-to Land O Lakes® Butter and all the fresh blueberries I could get my hands on…these bars could not be any more delicious.
SO, here’s the story. You guys have probably noticed that I am really, really into spring this year, and really into making lighter desserts. I’ve tried out some cakes and have now moved on to cheesecake. With everything I do, I like what I make to be different from anything I’ve shared with you guys before. I know blueberry cheesecake isn’t a new concept, but I personally have never made it.
Plus, these cheesecake bars are not like any cheesecake you have had before.
Nope.
These bars are filled with sweet blueberries, both fresh and in jam form. They are light and airy and packed with fresh lemon flavor. And my crust? It’s of course extra buttery, because if you’re going to take the time to make a crust for your dessert, it needs to be extra buttery. It just does.
Speaking of my crust, mine is simple…graham crackers and butter. There’s not a lot of ingredients or anything fancy, but my Land O Lakes® Butter shines through flavor wise and the graham crackers add a nice crunchy sweetness. It’s the perfect base to hold these cheesecake bars together.
For the filling, I really wanted a cheesecake flavored heavily with blueberries and hinted with lemon. To give the cheesecake ample blueberry flavor, I used a combo of blueberry jam and fresh blueberries. I love how the jam has a more concentrated blueberry flavor. It’s so intense and so delicious when paired with the cream cheese. I then sprinkled fresh berries on top…they burst in your mouth with every single bite.
SO. SO. GOOD!
To add one last pop of both flavor and color, I finished my bars off with candied Meyer lemon slices. While these are not a must for this recipe, they do add a special touch and make the bars feel extra springy!
Speaking of spring, I’m in LA today working on a fun and very springy project. These bars are perfect for a spring brunch, Easter, or upcoming Mother’s Day!
If you don’t love blueberries, you can easily swap in a berry you do love. Strawberries, blackberries, and even oranges would all be so good.
What I also love about these bars is that they can be made a couple of days ahead of time, and even travel well too. Meaning, if you’re not hosting brunch, but need to bring something, these bars should be your recipe. Trust me, everyone will love them…and in turn, they’ll love you for bringing them.
Blueberry Lemon Cheesecake Bars with Candied Lemon
Servings: 16 bars
Calories Per Serving: 159 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 9 graham cracker sheets, crushed into crumbs
- 1 stick (1/2 cup) Land O Lakes® Butter, melted
- 2 (8 ounce) packages cream cheese, at room temperature
- 2 large eggs
- 1/4 cup granulated sugar
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 1 zest and juice of 1 lemon
- 1/2 cup blueberry jam
- 1/2 cup fresh or frozen blueberries
Candied Lemon
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 2 lemons, thinly sliced
Instructions
- 1. Preheat the oven to 350 degrees F. and position a rack in the middle of the oven. Line an 8x8 inch square baking dish with parchment paper and grease lightly with butter.2. In a small bowl, mix together the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared baking pan. 3. In a medium mixing bowl, beat together the cream cheese, sugar, and honey. Add in one egg at time until the eggs are fully incorporated. Add the lemon zest, lemon juice, and vanilla and beat until the mixture is smooth. Divide the batter in half. Stir the blueberry jam into 1 half of the batter. 4. Pour the blueberry batter over the graham cracker layer. Now gently pour the plain batter over the blueberry batter, the batters will mix. Using a knife, gently make swirls throughout. Sprinkle the blueberries over top. Transfer to the oven and bake for 30-35 minutes, until just set, but still a little jiggly in the center. Allow the bars to chill in the pan for about an hour, then transfer to the fridge to chill completely, at least 3 ours. Cut into bars and serve topped with candied lemon slices (recipe follows).
Candied Lemon
- 1. Combine the sugar, 3/4 cup water, and the lemon juice in a 10-12 inch skillet. Bring to a boil over medium-high heat, stirring until the sugar dissolves, 3 to 4 minutes. Add the lemon slices and simmer until tender and translucent, about 10 minutes. Remove from the sugar and place on a parchment lined cookie sheet. Allow to dry before adding to the tart, about 2 hours.
{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
Lastly, if you make this Blueberry Lemon Cheesecake Bars with Candied Lemon be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
I want to make this for Easter lunch, can I use the recipe the exact way it is for a round cheesecake instead of bars?
Yes, you can make this a round cake too. Cooking time should be just about the same. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
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Hi! These look amazing- I want to make these for an early Easter brunch- is it possible to make the night before and let them chill in the refrigerator over night?
Thanks!
HI! These are great for making the night before and keeping them chilled in the fridge. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Tried these with raspberry instead of blueberry over the weekend and they were a hit!
I am so glad you enjoyed these Lisa! Thank you!
Your desserts always look so amazing. At my store the lemons can be tiny or HUGE. How much lemon juice needs to go into the batter when mixing up the bars.
HI! You need about 1/4 cup lemon juice. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
These bars and I have been at work for about an hour. The bars are about a third of the way gone, and it looks like it’s an office favorite. Thanks again for this recipe!
That is so great! Thank you Erica!
So happy you are sharing these, amazing!
Thanks Matt!
Hey Tieghan,
Thank you! Hopefully she will like them. Maybe they’d be a good brunch with tea?
And I’ll be in LA May 17th-24th, then I’m going to SF until August! 🙂
I am sure they would be great for brunch! That is so exciting that you are going to be in LA! There are SO many places I have eaten at and been that I just love and would love to share with you! I hope you have the best time!
That is a lovely bar! Since it looks so amazing I’m sure it would taste great too! I’m just thinking if I use normal butter instead of the one you have used, should it be unsalted butter or should it be salted butter? Btw, the addition of lemon gives it such a radiant color, it makes it so appealing to the eye.
HI! I like to use salted butter, but you can use unsalted with a pinch of salt if you prefer. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
hey girl- these look so yummy!
Thank you!
Hi Tieghan, I want to make this for Easter. We are very serious about lowering our already low sugar intake and I was wondering if you think the 1/4 white sugar could be eliminated considering it has the honey and blueberry jam for sweetening. Thank you for you’re input on this. Mary Beth
HI! I think that should be just fine! Love the idea of lowering the sugar. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Does the recipe call for two 8-ounce packages of cream cheese or 8 ounces of cream cheese? Can’t wait to make this. 🙂
It uses 2 (8 ounce) packages of cream cheese. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hey Tieghan,
I love these blueberry bars and the addition of the blueberry jam with the cheesecake! I’ve made cheesecake a few times before and like making it, but I agree I like to do something different. I’ll have to give this cheesecake a try for when I visit my mom again. 🙂 Also, I agree that the butter matters in the crust and will have to use a good butter when making it.
I hope you’re enjoying LA! Haha do you recommend anywhere to go for when I visit? I hope the shoot is going well and you’re able to enjoy the break!
Hi Kristin! I hope you love these and I am sure your mom will! Thank you!
When are you going to LA? So exciting!
These are the perfect Spring dessert! So beautiful too!
Thank you Leigh Ann!
Oh my goodness. You’ve done me in this time. This recipe is going straight to the TOP of the to-do list. A friend and I are already making plans.
So fun! I hope these turn out amazing for you and your friend Kacie! Thank you!!