blueberry cheesecake bars with lemon zest on top

Blueberry Lemon Cheesecake Bars

The last time I made my Copycat Kraft Philadelphia Strawberry Cheesecake Bars you all went CRAZY! And that just makes me so happy! I always loved them as a kid and they were a staple in my house growing up. Why they discontinued them will always be a mystery. Thankfully I have the best copycat versions here! And today we’re making a twist on the classic and making Blueberry Lemon Cheesecake Bars.

close up of a blueberry lemon cheesecake bar drizzled with white chocolate and sprinkled with lemon zest

How To Make Blueberry Lemon Cheesecake Bars

The key to making these delicious Blueberry Lemon Cheesecake Bars starts with the preparation. I always recommend measuring all of your ingredients before diving into baking as well as reading the instructions beforehand. This way you’re prepared and know what to expect.

using a spoon to carve out the center of a cheesecake bar

Having all of your ingredients measured out including having your graham crackers finely crushed will help so much. To grind your graham crackers you can either place them in a ziplock baggie and use a mallet to crush them. You can also place them in a food processor and pulse them until they’ve reached a powder consistency.

Making sure that the cream cheese you’re working with isn’t straight from the fridge is key too. Cold Cream cheese will create a lumpy texture and won’t combine with the other ingredients easily. It’s best to work with room-temperature cream cheese. You can always pop your cream cheese in the microwave for a few seconds to help speed up this process as well.

graham cracker crust pressed into 8" x 8" pan
cheesecake batter poured onto graham cracker crust

Recipe Variations

The best part about this recipe is that you can substitute a lot of the ingredients for different options to make these to your liking. For example, you could switch out the graham crackers for Oreos and make a chocolate crust. Whatever flavor you’d like to bring to life, go for it and have fun experimenting!

Check out my Copycat Kraft Philadelphia Strawberry Cheesecake Bars recipe. This is another great variation where we switch out the blueberry lemon filling for strawberry. Feel free to experiment with more fruits as filling as well. Please note however that the ratio of fruit to sugar, water, lemon juice, and cornstarch may vary. You can also add more or less of these ingredients according to your preference.

blueberries, sugar, cornstarch, lemon juice, and lemon zest in a medium sauce pan

Alternatives For Cornstarch

  • Arrowroot Powder – Arrowroot is a natural starch taken from the roots of specific plants. This alternative works similarly to cornstarch and can make a great substitute for a thickening agent in fruit compotes with a ratio almost exactly that of cornstarch.
  • Xanthum Gum – This is a great gluten-free thickening agent derived from fermented sugars. This is an extremely powerful thickening agent. A little goes a long way. You don’t need a lot to get the job done.
  • Potato Starch – Like arrowroot powder, potato starch is another natural thickener that makes for a great alternative to cornstarch when thickening fruit competes. You can also use the same ratio as you would for cornstarch. However, the exact amount may differ depending on the brand.
stacked cheesecake bars with a blueberry lemon compote

Try My Strawberry Cheesecake Bars Recipe

How To Store Blueberry Lemon Cheesecake Bars

This delicious dessert should be stored in the fridge sealed in an air-tight container for up to 5 days. They can be made ahead of time but should always be stored tightly sealed so that they don’t dry out. These bars can also stay good in the freezer for up to 3 months.

Blueberry Lemon Cheesecake Bars

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 3 votes
Servings

8

servings
Cooking time

40

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 1 1/2 cups graham cracker crumbs

  • 1/2 cup unsalted butter, melted

  • 16 oz cream cheese, softened

  • 1/2 cup sugar

  • 1/4 cup sour cream

  • 2 tsp. vanilla extract

  • 2 eggs, room temperature

  • Blueberry Compote
  • 1 3/4 cups fresh blueberries

  • 1/2 cup sugar

  • 3 Tbsp. water

  • juice from half a lemon

  • zest from one whole lemon

  • 2 tsp. cornstarch

Directions

  • Preheat the oven to 350 degrees F. and line a 9″ x 9″ pan with parchment paper and lightly grease with non-stick spray. Set aside.
  • In a medium-sized bowl, use a silicone spatula to combine the graham cracker crumbs and melted butter. Transfer this mixture to the prepared baking pan then use a measuring cup to press the crust firmly and evenly in the pan. Set aside.
  • To make the cheesecake mixture, use an electric mixer or stand mixer fit with the paddle attachment to combine the cream cheese, sugar, sour cream, and vanilla until there are no lumps and the mixture is nice and smooth. About 2 minutes.
  • Add in the eggs one at a time, mixing between each addition.
  • Pour the cheesecake mixture on top of the prepared pan and graham cracker crust. Bake for 40-45 minutes or until the top is barely jiggly and the sides are lightly golden brown. Allow the cheesecake to cool completely (up to 3 hours or overnight).
  • To make the blueberry compote, combine all of the ingredients in a medium-sized pan and bring to a bubble over medium heat. Use a wooden spoon to mix every few minutes. Cook for 10 minutes then transfer to a heat-proof bowl and cover tightly and place in the fridge to cool down.
  • Once the cheesecake is completely cooled, remove it from the pan and slice it into even bars. Feel free to trim the edges off if they are slightly brown.
  • Use a spoon to carve out a strip of cheesecake to allow the blueberry compote to sit. You don’t want to carve too deep near the crust. Just enough as shown in the pictures above.
  • Spoon the blueberry filling in the center of each cheesecake bar.
  • Melt the white chocolate in 30-second intervals mixing between each until the mixture is melted and smooth.
  • Using a spoon or piping bag, drizzle the white chocolate on top of each bar.

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. I am looking forward to making these. We have almost 800 blueberry bushes. Could I use frozen blueberries for this recipe? Thanks so much for your response and for sharing your recipe.