These Lemon Cheesecake Squares with Blueberries are a creamy, tangy, and fruity dessert that I absolutely love making. The smooth lemon cheesecake pairs perfectly with the sweet and slightly tart blueberry topping, creating a refreshing treat that’s perfect for any occasion.

Ingredients

Crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

6 tbsp unsalted butter, melted

Cheesecake Filling:

16 oz (450g) cream cheese, softened

½ cup sugar

2 large eggs

2 tbsp lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

Blueberry Topping:
1 cup fresh blueberries
2 tbsp sugar
1 tbsp lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C) and line an 8×8-inch pan with parchment paper.

Make the crust by mixing graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the pan, then bake for 10 minutes. Let it cool completely.

For the cheesecake filling, beat the softened cream cheese and sugar until smooth. Add the eggs, lemon juice, lemon zest, and vanilla extract, mixing just until combined.

Pour the filling over the cooled crust and bake for 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the center. Allow it to cool completely.

Prepare the blueberry topping by heating the blueberries, sugar, and lemon juice in a saucepan over low heat. Cook until the berries burst and the mixture thickens into a syrupy sauce. Let it cool.

Spread the cooled blueberry topping evenly over the cheesecake. Chill the entire dessert in the refrigerator for at least 2 hours before slicing into squares.

Servings and Timing

This recipe makes about 16 squares, perfect for serving a crowd or keeping a batch ready for snacking. Preparing and baking takes about 50 minutes, plus a minimum of 2 hours chilling time to set everything nicely.

Variations

I like to experiment by swapping the blueberry topping for other fruits like raspberries, strawberries, or even a mixed berry compote. Sometimes I add a touch of lavender or mint to the topping for an herbal twist. For a gluten-free version, I swap the graham crackers with gluten-free cookies or almond flour.

Storage/Reheating

I keep these cheesecake squares covered in the fridge for up to 4 days. They hold their texture well chilled but don’t reheat well since cheesecake is best served cold. For longer storage, I freeze them without the topping and add fresh blueberry sauce after thawing.

FAQs

How do I know when the cheesecake is done baking?

I look for the edges to be set and the center to be slightly jiggly but not liquid. It will firm up as it cools.

Can I use frozen blueberries for the topping?

Yes, frozen blueberries work fine. Just thaw and drain them a bit before cooking to avoid excess liquid.

What if I don’t have fresh lemon zest?

You can use 1 tsp of bottled lemon juice concentrate or finely grated lemon peel substitute, but fresh zest gives the best flavor.

Can I make this recipe dairy-free?

I haven’t tried it myself, but substituting cream cheese with a dairy-free alternative might work. The texture could be slightly different.

How long should I chill the cheesecake before serving?

I chill it for at least 2 hours to let the filling set properly and the flavors meld beautifully.

Conclusion

Making these Lemon Cheesecake Squares with Blueberries has become one of my favorite ways to enjoy a bright, creamy dessert. The balance of tart lemon and sweet blueberries feels light yet indulgent, perfect for any season. Whether for a family gathering or a simple treat, I know this recipe will always impress and satisfy.

Lemon Cheesecake Squares with Blueberries