These mouthwatering Lemon Blueberry Crumb Bars are bursting with the perfect combination of sweet and tart flavor. The smooth and creamy lemon cheesecake filling is studded with ripe juicy blueberries, and layered on a tender, buttery crust, and topped with the most decadent streusel crumble.
The Best Blueberry Lemon Cheesecake Bars with Crumble Topping
These Blueberry Crumb Bars are rich, sweet, tart and absolutely irresistible.
This crowd-pleasing lemon dessert is made with store bought cake mix which makes this recipe quicker and easier to make, without compromising its flavor.
These cheesecake crumb bars can be made ahead of time which make them a great dessert option to serve on special occasions, holidays and during lazy spring and summer days!
Why You’ll Love These Crumb Bars
- Quick and Easy: This recipe starts with a shortcut! These grab-and-go dessert bars are made with a crust and streusel topping made with cake mix!
- Flavor: The combination of sweet, tart, creamy and buttery all in one dessert.
- Perfect dessert for any occasion: Creamy lemon cheesecake and fluffy cake are a combination made in dessert heaven.
What’s in these Lemon Blueberry Crumb Bars?
Smooth and extra creamy lemon blueberry cheesecake is baked on a tender and fluffy cake crust, similar to a coffee cake. The fresh flavor of citrusy lemon and the sweetness of fresh blueberries pair beautifully with the buttery cake crust and crumble. A drizzle of lemon glaze give these cheesecake crumb bars a pop of zingy flavor!
Ingredients and Substitutions
For exact amounts and quantities, check the recipe card below.
- Yellow Cake Mix: We use store bought cake mix. You can use white cake mix also.
- Eggs: I use large eggs at room temperature.
- Cream Cheese: I use a blocks of full-fat cream cheese. Make sure you don’t get cream cheese spread that is sold in containers.
- Lemons: Fresh lemon juice and zest.
- Butter: I use unsalted butter for baking, but salted butter can also be used.
- Sugar: I use granulated sugar.
- Blueberries: Fresh blueberries work best, but you can use frozen blueberries if that’s what you have. Frozen blueberries most likely will give you cheesecake swirls that are a bit bluish and purple.
- Powdered Sugar: We use this ingredient to make the glaze.
How To Make Lemon Blueberry Crumb Bars
For detailed instructions and exact times, take a look at the recipe card below.
- Prep: Preheat the oven and line a baking pan with parchment paper or foil, leaving an overhang, so you can pull the cheesecake out of the dish when it’s done.
- Make the Crust and Streusel: Melt the butter, then combine the cake mix with 1 egg and 2 tablespoons of fresh lemon juice. Press about 2/3 of this mixture into the bottom of the baking pan to create the bottom crust.
- Make the Cheesecake Filling: Beat the softened cream cheese and the sugar together. Add the remaining egg, lemon zest and 2 tablespoons of fresh lemon juice. Beat until well combined and smooth. Spread the cream cheese mixture evenly over the crust. Top with the blueberries.
- Add Topping and Bake: Pinch small pieces of the remaining cake mixture and distribute them evenly over the blueberries. Bake for 45-50 minutes or until center is almost set.
- Make the Glaze: Whisk together the powdered sugar and lemon juice until you reach a pourable consistency. Drizzle over the cheesecake bar. Cool and serve.
How Do You Cut Cheesecake Bars Neatly?
To make perfect clean cuts when cutting dessert bars or cheesecake, first cool the bars completely. Then, refrigerate them for at least two hours, but preferably 8 hours to overnight.
When ready to cut them, have a wet clean towel or paper towel near by to wipe off the knife after each cut.
Do you Eat These Dessert Bars Warm or Cold?
Although these bars are delicious warm or cold, they are a bit messy to eat when they are warm. I usually serve them chilled or at room temperature.
Storing and Freezing Cheesecake Crumb Bars
Storage
Store the baked bars wrapped tightly or in an airtight container in the refrigerator for 4-5 days.
Freezing
The bars can be stored wrapped tightly in the freezer for about 2 months. Thaw in the refrigerator overnight.
Tips for Making Blueberry Lemon Cheesecake Bars with Crumble Topping
- Cool the baked crumb bars a bit before adding the glaze. The glaze will melt if it is added when the bars are hot.
- Chill the bars in the refrigerator before removing them from the baking pan and slicing them.
- Bars can be stored in an airtight container in the refrigerator for 4 to 5 days. You can freeze the bars for about 2 months. Thaw overnight in the refrigerator before serving.
- Use full-fat cream cheese for best results.
- Lemons: 1 medium-size lemon yields approximately 1 tablespoon of lemon zest and 2 to 3 tablespoons of lemon juice (depending on size).
Take a Look at These Other Easy Lemon Desserts:
- Glazed Lemon Blossoms
- Best Lemon Cheesecake Recipe
- Lemon Blueberry Cake
- Fresh Lemon Ice Cream
- Luscious Lemon Poke Cake
This dessert recipe was chosen as part of a secret blog hop created by Michaela from An Affair From The Heart. Each participant is randomly assigned a blogger in the group to swap recipes with. Check other recipes below.
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Lemon Blueberry Cheesecake Crumb Bars
Ingredients
For the Cheesecake Bars
- 8 tablespoons butter (1 stick)
- 1 package of yellow cake mix
- 2 eggs divided
- 1/4 cup fresh lemon juice divided
- 2 teaspoons lemon zest
- 2 (8- ounces) packages of cream cheese, softened
- 1/2 cup granulated sugar
- 2 pints fresh blueberries
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice, plus more if needed
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 13 baking pan with parchment paper or foil, leaving an overhang, so you can pull the cheesecake out of the dish when it’s done.
Make the Cheesecake Bars
- Melt the butter in the microwave. In a large mixing bowl, combine the melted butter, cake mix, 1 egg and 2 tablespoons of fresh lemon juice. Beat with a hand held mixer until well blended.
- Press about 2/3 of this mixture into the bottom of the baking pan to create the bottom crust.
- In a mixing bowl, beat the softened cream cheese and the sugar together until the mixture is smooth and well combined. Add the remaining egg, lemon zest and 2 tablespoons of fresh lemon juice. Beat until well combined.
- Spread the cream cheese mixture evenly over the crust. Top with the blueberries.
- Pinch small pieces of the remaining cake mixture and distribute them evenly over the blueberries.
- Bake for 45-50 minutes or until center is almost set.
Make the Glaze
- Whisk together the ingredients for the glaze. You want to reach a pourable consistency. Add additional powdered sugar or lemon juice as needed.
- Remove from the oven and drizzle the glaze over the cheesecake while it is still warm.
- Cool completely and refrigerate for about 30 to 45 minutes so the bars set and are easier to cut.
- Remove from the fridge and lift the baked cheesecake using the excess parchment paper as handles. Cut into bars and serve.
Recipe Notes
- Lemons: 1 medium-size lemon yields approximately 1 tablespoon of lemon zest and 2 to 3 tablespoons of lemon juice (depending on size).
- Chill the bars in the refrigerator before removing them from the baking pan and slicing them.
- Bars stay fresh in an airtight container in the refrigerator for 4 to 5 days. You can freeze the bars for about 2 months. Thaw overnight in the refrigerator before serving.
- Use full fat cream cheese for best results.
Nutrition
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