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Lemon Blueberry Cheesecake Bars Recipe

Lemon Blueberry Cheesecake Bars

Tyler Florence

Recipe courtesy Tyler Florence, 2007

Show: Tyler's UltimateEpisode: Ultimate Chicken Salad Sandwich

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (108)

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Average Rating:

Total Reviews: 108

Showing 1-10 of 108

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  • on December 12, 2011

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    Love, love, love this recipe. I've also tried adding raspberries instead of blueberries and it came out just as good.

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  • on December 10, 2011

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    Delicious! I tripled the recipe and divided it into 2 9x14 pans. I had to increase the baking time to almost an hour, but they're worth the wait. Thanks Tyler, you're my favorite chef!

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  • on October 02, 2011

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    Used an 8x8 pan because I didnt have a 9x9...it turned out pretty good, a little mushy in the middle, needed to bake way longer than stated. But overall taste is fantastic, love the lemon flavor!!!

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  • on August 02, 2011

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    I haven't tried these yet, but I cant wait. Does anyone know if I can double the recipe and use a 13 x 9 pan ?

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  • on July 24, 2011

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    These are delicious! The only change I made was to double the amount of crust, and I'm very glad I did because, even doubled, it was barely thick enough for my taste. Though I made my bars in the right sized pan for the minimum suggested time, the cheesecake did crack in a few places, but the texture was still silky and lush. The amount of lemon was just right for me. Make sure to have flavorful blueberries, because they are a big part of this dessert. The one problem I had was cutting the bars neatly, but I would have eaten them no matter what they looked like. Super yummy!

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  • on July 15, 2011

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    OUTSTANDING!! I have made this recipe 4 times now and it's been a hit each time. I LOVE lemon so I add one extra lemon and it's perfect. I've also increased the recipe by half and double and it turns out great. There isn't any messing up this recipe. Next time Raspberries as they are a personal favorite. I had my niece make this while she was here with me and she couldn't believe how easy and tasty it was.

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  • on July 04, 2011

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    Too pretty to eat! More to come, I made a strawberry sauce for my red/white/blue 4th of July dessert. Hope it tastes as great as it looks. I also put my in a pie plate instead of making bars, used a large deep pyrex one I had and it worked out great!

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  • on June 29, 2011

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    This recipe is great, and you can variate. I tried raspberries instead of blueberries & it worked GREAT!! Also you can reduce the lemon by 1 and don't add any other fruit, it comes out GREAT that way, too.

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  • on June 25, 2011

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    I like this recipe, but the next time I make it, I will put a teaspoon of organic vanilla in the batter, to add a little more flavor to it. It was a little bland. One large lemon was enough juice. Plus, I cooked it a little longer than the directions said. It takes 45-50 minutes. Once it is in the fridge, it sets up nicely. Also, the blueberries need to be pushed into the batter with the back of a spoon, to keep them from shrivling up during the cooking process.

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  • on June 10, 2011

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    I love this easy cheesecake recipe! I made it the first time with lemons and the second time without (I like plain cheesecake. The graham cracker crust is delicious and smells wonderful when baking. I bought a springform pan and it works great -- no wax paper needed and comes out with ease. This recipe is super easy and tastes great! Both times I baked them, they got devoured! Never thought a cheesecake would be this easy :-

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