Lemon Cheesecake Squares with Blueberry are the ultimate dessert to satisfy your sweet and tart cravings in one bite. With a creamy, tangy lemon cheesecake filling and a fresh, fruity blueberry topping, these squares are the perfect combination of flavors. They are refreshing, indulgent, and make for a great treat for any occasion, from casual gatherings to special celebrations. Plus, they’re easy to make and cut into perfect, shareable squares.
Why You’ll Love This Recipe
If you love cheesecake but want something a little different, these Lemon Cheesecake Squares with Blueberry are just what you need! The light, zesty lemon flavor pairs beautifully with the rich, creamy cheesecake filling. The addition of blueberries on top adds a burst of natural sweetness and color. These squares are not only visually stunning but also incredibly delicious. They’re perfect for serving at family gatherings, potlucks, or as a refreshing summer treat.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- For the cheesecake filling:
- 2 (8-ounce) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- For the blueberry topping:
- 1 ½ cups fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 325°F (165°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
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For the crust: In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is evenly coated. Press the mixture into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
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For the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. Add the sour cream and mix until fully combined.
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Pour the cheesecake filling over the cooled crust and spread it evenly. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
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For the blueberry topping: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and the sauce thickens (about 5-7 minutes). Remove from heat and let it cool to room temperature.
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Once the cheesecake is fully chilled and set, spread the blueberry topping over the top. Slice into squares and serve chilled.
Servings and Timing
- Servings: 9-12
- Preparation time: 20 minutes
- Cook time: 40-45 minutes
- Cooling time: 4 hours or overnight
- Total time: 4 hours 20 minutes to overnight
Variations
- Fruit topping: While this recipe uses blueberries, you can substitute them with raspberries, strawberries, or blackberries for a different flavor profile.
- Crust variation: Swap out the graham crackers for crushed digestive biscuits, shortbread cookies, or even oats for a different texture in the crust.
- Lemon flavor: For an extra lemony punch, increase the lemon zest to 2 tablespoons or add a few drops of lemon extract to the cheesecake filling.
- No-bake option: If you prefer a no-bake version, try using no-bake cheesecake filling recipes and refrigerate them without baking for a different, but still delicious, texture.
Storage/Reheating
- Storage: Store any leftover Lemon Cheesecake Squares in an airtight container in the refrigerator for up to 4 days. They’ll stay fresh and delicious for several days after making.
- Freezing: If you want to freeze these cheesecake squares, wrap them tightly in plastic wrap and foil, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
FAQs
Can I make these Lemon Cheesecake Squares ahead of time?
Yes, these squares need to be chilled for at least 4 hours or overnight to set properly, making them an ideal make-ahead dessert.
Can I use frozen blueberries for the topping?
Yes, frozen blueberries work just fine for the topping. Just be sure to thaw and drain them slightly before using to avoid excess liquid in the topping.
Can I use a different type of crust?
Absolutely! You can substitute the graham cracker crust with crushed cookies, such as shortbread or vanilla wafer cookies. You could also try a nut-based crust like almond flour or pecans for a gluten-free version.
Can I use a different type of fruit for the topping?
Yes, you can substitute the blueberries with other fruits such as raspberries, blackberries, or strawberries. Each will provide its own unique flavor and texture.
How can I make these squares more decadent?
For an extra indulgent treat, top your cheesecake squares with whipped cream, a drizzle of caramel, or even a bit of chocolate ganache for a unique twist.
Can I make this recipe gluten-free?
Yes, you can easily make this recipe gluten-free by using gluten-free graham crackers or substituting with a gluten-free cookie crust.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center is still slightly jiggly. It will firm up more as it cools and chills in the fridge.
Do I have to add sour cream to the filling?
While sour cream adds extra creaminess and richness, you can skip it if you prefer. The cheesecake will still turn out creamy, though it might be a bit lighter in texture.
How long should I chill the cheesecake before serving?
The cheesecake needs to be chilled for at least 4 hours, but overnight is best for the texture and flavor to fully develop.
Can I double the recipe to make a larger batch?
Yes, you can double the recipe and bake it in a 9×13-inch pan. Just be sure to increase the baking time slightly, checking for doneness by the set edges and slightly jiggly center.
Conclusion
Lemon Cheesecake Squares with Blueberry are a refreshing and indulgent dessert that combines the best of both tangy and sweet flavors. With their creamy cheesecake filling, zesty lemon notes, and fresh blueberry topping, they make for a delightful treat perfect for any occasion. Whether you’re preparing for a family gathering or just craving something sweet, these squares will surely become a favorite!
Print
Lemon Cheesecake Squares with Blueberry
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 4 hours 20 minutes to overnight
- Yield: 9-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Cheesecake Squares with Blueberry are the perfect balance of tangy lemon, creamy cheesecake, and fresh blueberry sweetness. These refreshing squares are easy to make, delicious, and perfect for any occasion. Whether you’re hosting a gathering or just craving a light dessert, these lemon cheesecake bars with blueberry topping will impress every time.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- For the cheesecake filling:
- 2 (8-ounce) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- For the blueberry topping:
- 1 ½ cups fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- For the crust: Combine graham cracker crumbs and sugar. Stir in melted butter and press the mixture into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Set aside to cool.
- For the cheesecake filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, vanilla extract, and sour cream. Mix until smooth.
- Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 30-35 minutes or until the edges are set and the center is slightly jiggly. Allow to cool to room temperature and refrigerate for at least 4 hours or overnight to set.
- For the blueberry topping: Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries break down and the sauce thickens. Remove from heat and let cool.
- Once the cheesecake is fully chilled, spread the blueberry topping over the top. Slice into squares and serve chilled.
Notes
- Fruit variation: Feel free to use raspberries, strawberries, or blackberries instead of blueberries for a different flavor.
- Crust variation: Swap graham crackers for digestive biscuits or a gluten-free cookie for a change in texture.
- Extra lemon flavor: For a stronger lemon flavor, increase the lemon zest to 2 tablespoons or add lemon extract.
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