Lemon Blueberry Cheesecake Squares

3.75 from 12 votes

Lemon blueberry cheesecake squares are smooth & creamy with a delicious lemon flavor and crunchy graham cracker crust. The blueberry sauce makes them extra special!

Oh hi there! It’s Fiona stopping in from Just So Tasty. And today we’re making these Lemon Blueberry Cheesecake Squares.

I love lemon, and I love cheesecake – so I’m so excited to share this recipe with you! It’s a creamy, smooth lemon cheesecake with a crunchy graham cracker base. Then each cheesecake square is topped with blueberry sauce. The tanginess of the lemon pairs perfectly with the creaminess of the cheesecake. Then the sweet blueberry topping really takes them over the edge.

Can Cheesecake Be Made Without the Crust?

Yes! Without a crust; this is a pretty, gluten-free, dessert.

The nice thing about a crustless cheesecake is the time to make the recipe shrinks as well!

No crust to make and bake!

Now I don’t know about you, but I think lemon is one of the best fruits to bake with: the sunshine-y color, the slightly tangy flavor, and the way lemon can brighten even the dreariest of days. Plus, since lemons are available year round – you don’t need to worry about them being in season.

Are Lemons Good For You?

They are chock-full of vitamins and antioxidants, making them some of the healthiest fruits on the planet.

Lemons are a good source of thiamin, riboflavin, pantothenic acid, iron, and magnesium, and are an excellent source of fiber, vitamin B6, calcium, potassium, and copper, as well as folate and potassium.

For the lemon flavor in today’s lemon blueberry cheesecake squares, we’re going to use both lemon zest and fresh lemon juice. You’ll want to use freshly squeezed lemon juice instead of lemon juice from the bottle – I find the bottled lemon juice can be too tart for baking and doesn’t produce the best results.

Then the fresh blueberry sauce is made by heating up blueberries, water and a little sugar in your saucepan. You can make the blueberry sauce in advance, or right before you’re about to serve your cheesecake. It’s also super delicious on waffles & pancakes too.

Are Blueberries Healthy?

Blueberries are a good source of vitamin K.

They also contain vitamin C, fibre, manganese and other antioxidants (notably anthocyanins).

Valued for its high levels of antioxidants, some nutritionists believe that if you make only one change to your diet, it should be to add blueberries.

To make our cheesecake bars, it isn’t too difficult. However, there’s a few key tips to make sure they’re creamy & smooth.

Tips for Making Cheesecake

Make sure all your ingredients are at room temperature before getting started. Your cream cheese should be soft.
Use full-fat, brick style cream cheese for the most luxurious flavor.
It’s important to beat your cream cheese very well until it’s super smooth. The last thing you want is big lumps in your cheesecake.
Adding a little flour acts as insurance against cracks.
When your cheesecake is done baking, it should still have a little wobble in the center if you gently nudge your pan.
Cool the cheesecake slowly to prevent cracks. After it’s done baking, let it cool for about an hour in the oven with your oven turned off and the door open. Then take it out of the oven and allow it to cool to room temperature.
If your cheesecake ends up with a few cracks – don’t worry! You can cover them up with the blueberry sauce.
Always chill your cheesecake before enjoying. Cover the pan in clingfilm, then chill in the fridge for at least 4 hours or preferably overnight. The flavor is better after a cheesecake has chilled in the fridge.

I absolutely love combination of creamy cheesecake, tangy lemon, and sweet blueberries – and I hope you enjoy these Lemon Blueberry Cheesecake Squares as much as we did!