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Blueberry Lemon Cheesecake Bars

Helen T. Patterson
Bright, fruity, and creamy, these Blueberry Lemon Cheesecake Bars feature a crunchy Golden Oreo crust, luscious lemon cheesecake filling, and fresh blueberries.
Easy to make, they chill to perfection for a satisfying dessert that’s perfect for snacks, gatherings, or anytime a sweet treat is needed.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Baked Good, Dessert
Cuisine American
Servings 9

Equipment

  • 8×8 inch baking pan
  • Foil or parchment paper for lining
  • Large mixing bowl
  • Hand mixer or stand mixer with paddle attachment
  • Measuring Cups and Spoons
  • Spatula

Ingredients
  

  • 18 Golden Oreo cookies finely crushed
  • 3 tablespoons unsalted butter melted
  • 8 ounces cream cheese softened
  • 1/3 cup sour cream
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 1 cup fresh blueberries

Instructions
 

  • Prepare the Pan: Start by preheating your oven to 325°F (163°C) to ensure it reaches the perfect baking temperature while you assemble the ingredients.
    Line an 8×8 inch baking pan with either foil or parchment paper, leaving an extra 1–2 inches hanging over the sides to make lifting the bars out easier later.
    Lightly grease the lining with a small amount of butter or nonstick spray to prevent sticking.
  • Make the Oreo Crust: In a medium mixing bowl, combine 18 finely crushed Golden Oreo cookies with 3 tablespoons of melted unsalted butter.
    Use a fork or spoon to mix thoroughly until the crumbs are evenly coated and feel slightly moist.
    Press this mixture firmly into the bottom of your prepared pan using the back of a spoon or your fingers to create an even, compact layer.
    A uniform crust ensures the bars hold together beautifully after baking.
  • Soften and Beat the Cream Cheese: Place 8 ounces of cream cheese in a large mixing bowl.
    Using a hand mixer or a stand mixer with a paddle attachment, beat the cream cheese on medium speed for 2–3 minutes until it is smooth and creamy, with no lumps.
    Properly softened cream cheese is crucial for a silky, lump-free cheesecake filling.
    Scrape the sides of the bowl occasionally to ensure all pieces are fully incorporated.
  • Incorporate Sour Cream and Sugar: Add 1/3 cup of sour cream and 1/3 cup granulated sugar to the cream cheese.
    Beat on medium speed until the mixture is smooth and slightly glossy.
    The sour cream not only adds a subtle tang but also helps create a creamy, rich texture that sets beautifully in the oven.
  • Add Flavorings: Mix in 1/2 teaspoon of vanilla extract, 1 tablespoon of fresh lemon juice, and the zest of 1 lemon.
    Continue mixing on medium speed until the flavors are evenly distributed throughout the filling.
    The lemon juice provides a bright, refreshing tang, while the zest gives a fragrant citrus aroma that complements the sweetness of the cheesecake.
  • Incorporate the Egg and Flour: Crack 1 large egg into the bowl, then add 2 tablespoons of all-purpose flour.
    Beat on medium speed just until the mixture is fully combined.
    The egg helps bind the cheesecake filling, giving it structure, while the flour stabilizes the texture without affecting the creaminess.
    Avoid overmixing at this stage to keep the filling light and airy.
  • Fold in the Blueberries: Gently fold in 3/4 of the cup of fresh blueberries using a spatula.
    Use a light hand to avoid breaking the berries and releasing too much juice into the mixture.
    Once folded, pour the filling evenly over the prepared Oreo crust in the pan. Spread gently with a spatula to ensure it reaches all corners.
  • Top with Remaining Blueberries: Sprinkle the remaining 1/4 cup of blueberries evenly over the top of the cheesecake filling.
    These berries will provide a visually appealing finish and a burst of fresh flavor in every bite.
  • Bake the Cheesecake Bars: Place the pan in the preheated oven and bake for 28–30 minutes.
    The center should still be very slightly jiggly when gently shaken, while the edges turn a light golden brown.
    This delicate jiggle ensures the cheesecake remains creamy rather than dry or crumbly.
    Avoid overbaking, as this will cause cracks and a firmer, less luxurious texture.
  • Cool and Chill: Remove the pan from the oven and allow it to cool completely at room temperature for 30–45 minutes.
    Once cooled, cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours or overnight.
    Chilling fully is essential, as it allows the cheesecake bars to firm up, making them easier to cut and enhancing the flavor.
  • Cut and Serve: Lift the chilled cheesecake out of the pan using the overhanging foil or parchment.
    Place on a cutting board and slice into 9 evenly sized bars using a sharp knife. For clean cuts, wipe the knife with a warm, damp cloth between slices.
    Serve chilled, and enjoy the creamy, tangy, and fruity combination in every bite!

Notes

  • Room Temperature Ingredients: Ensure your cream cheese and sour cream are at room temperature before mixing. This helps the filling blend smoothly without lumps and creates a creamier texture.
  • Fine Oreo Crumbs: For the perfect crust, pulse your Golden Oreos into fine crumbs using a food processor. Coarse crumbs may not bind well with butter, resulting in a crumbly base.
  • Fresh Citrus Flavor: Always use freshly squeezed lemon juice and zest. The bright, natural flavor enhances the sweetness of the cheesecake and provides a refreshing tang.
  • Gentle Folding: When adding blueberries, fold carefully to avoid breaking them. This keeps the berries intact, offering bursts of flavor and a visually appealing presentation.
  • Chill Before Cutting: Patience is key—refrigerate the bars for at least 4 hours or overnight. Proper chilling allows the cheesecake to set fully, ensuring clean slices and optimal texture.