Lemon Blueberry Cheesecake Bars are a creamy sweet treat loaded with fresh lemon, blueberries, and prepared on top of a Golden Oreo cookie crust. They’ll be an instant favorite dessert.
You might be surprised to know this but I actually don’t enjoy blueberries unless they are mixed inside something. Shocker, right? The texture just makes me cringe although, I do love the taste.
So, if you’re anything like me, you’ll be happy to know that since the blueberries in these bars are mixed into the lemon cheesecake, I have ZERO problems devouring these bars. Seriously, they barely lasted a day in our house.
The best part is, these cheesecake bars take just 45 minutes to make which means you can whip up a batch in no time!
Want more dessert recipes like this? Try our Lemon Cake Bars or try this Blueberry Pie Bars recipe.
The Best Lemon Blueberry Cheesecake Bars
What You’ll Need to Make These Cheesecake Bars:
- 18 golden Oreos or vanilla sandwich cookies
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ⅓ cup sour cream
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 2 tablespoons all purpose flour
- 1 tablespoon lemon juice, fresh squeezed
- Zest from one lemon
- 1 cup blueberries
How to Make Lemon Blueberry Cheesecake Bars:
Preheat the oven to 325°F.
Line a 8×8 baking dish with foil or parchment paper, set aside.
Place the Golden Oreo cookies in a food processor and process into crumbs, or crush them in a zippered bag.
Mix the crumbs with the melted butter and press into the baking dish to form a crust, set aside.
In a large bowl, add the cream cheese and with a hand mixer, mix until smooth with no lumps.
Next, add the sour cream, sugar, vanilla, egg, flour, lemon juice, and lemon zest. Mix until combined, scrape down the sides as needed.
Add in ¾ of the blueberries and fold them in. Pour on top of the crust. Top with the remaining blueberries.
Bake for 36 minutes, until the center is very slightly jiggly and the edges start to brown.
Once done, remove from the oven and let cool on the counter top. Once cooled, cover and place in the fridge for at least 4 hours to allow the cheesecake to set.
Cut, serve, enjoy.
You can garnish with more blueberries, lemon wedges, and whipped cream if desired.
More Lemon Recipes You’ll Love:
- Lemon Depression Cake
- Instant Pot Lemon Cheesecake
- Strawberry Lemon Infused Water
- Raspberry Lemonade Slushie
- Rum & Coke Boozy Popsicles Made with Fresh Lemon
Lemon Blueberry Cheesecake Bars
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Equipment
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OREO Golden Cookies
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Cuisinart Food Processor
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Wilton 8-Inch Square Cake Pans
Ingredients
- 18 golden Oreos or vanilla sandwich cookies
- 3 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- ⅓ cup sour cream
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 egg
- 2 tablespoons all purpose flour
- 1 tablespoon lemon juice fresh squeezed
- Zest from one lemon
- 1 cup blueberries
Instructions
-
Preheat the oven to 325°F.
-
Line a 8×8 baking dish with foil or parchment paper, set aside.
-
Place the Golden Oreo cookies in a food processor and process into crumbs, or crush them in a zippered bag.
-
Mix the crumbs with the melted butter and press into the baking dish to form a crust, set aside.
-
In a large bowl, add the cream cheese and with a hand mixer, mix until smooth with no lumps.
-
Next, add the sour cream, sugar, vanilla, egg, flour, lemon juice, and lemon zest. Mix until combined, scrape down the sides as needed.
-
Add in ¾ of the blueberries and fold them in. Pour on top of the crust. Top with the remaining blueberries.
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Bake for 36 minutes, until the center is very slightly jiggly and the edges start to brown.
-
Once done, remove from the oven and let cool on the counter top. Once cooled, cover and place in the fridge for at least 4 hours to allow the cheesecake to set.
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Cut, serve, enjoy.
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You can garnish with more blueberries, lemon wedges, and whipped cream if desired.
Nutrition
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.