These Eggless Lemon Blueberry Cheesecake Bars are creamy, sweet, fruity, and they’re as delicious as simple to make. The perfect plan-ahead dessert.
Why I Love This Recipe
Cheesecake can be a pain to make, am I right? Between the springform pan and the water bath, it’s a finicky dessert. But I have a solution!
Eggless Lemon Blueberry Cheesecake Bars are made in a square pan and don’t require a water bath. Intrigued? Trust me…this will be your go-to, no-fuss cheesecake recipe.
Dense and creamy, Eggless Lemon Blueberry Cheesecake Bars are absolutely delicious! Everyone will be coming back for seconds.
Cheesecake is a sweet dessert by nature. I love cutting through some of that sweetness with the tartness of lemon, then cutting that tartness with a swirl of fresh blueberry sauce. This flavor combination is a match made in heaven.
When you don’t have time to bake a traditional cheesecake, let Eggless Lemon Blueberry Cheesecake Bars be your solution! It’s so simple to make and easy to slice and serve that you’ll be coming back to this recipe time and time again.
Ingredients You’ll Need
It may look like a lot of ingredients, but I broke this down into sections in the recipe card so you can see what it takes to make each separate part. A few ingredients overlap into multiple sections. Here’s what you’ll need to make Eggless Lemon Blueberry Cheesecake Bars (for the full recipe with quantities and detailed instruction, scroll down):
Step By Step Recipe Photo Tutorial
1 – Make the Blueberry Sauce
Grab a small bowl and dissolve the cornstarch in the water. Then in a small saucepan, heat the blueberries, sugar, and remaining water. Once it’s simmering, add the cornstarch mixture and let it simmer for three to four minutes.
Take the pan away from the heat. Then allow the sauce to cool completely before swirling it into the cheesecake. The blueberry sauce can be made ahead of time and stored, covered for up to a week in the refrigerator.
2 – Make the Crust
Preheat the oven and line a square pan with parchment paper, extending it above the sides to allow for easy removal later. Then lightly grease the parchment paper with cooking spray.
Grab a mixing bowl and combine the graham cracker crumbs, butter, and sugar with a fork until everything is well combined and evenly moistened.
Firmly press the mixture into the bottom of the prepared pan; no need to do the sides.
Bake the crust until you can smell it baking and it’s starting to brown, then remove it from the oven and set it aside to cool.
3 – Make The Eggless Cheesecake Filling
Combine the water and cornstarch.
Using an electric mixer, beat the cream cheese on low for a few minutes until it’s completely smooth. Then add in the sugar and sour cream, mixing until it’s creamy and well incorporated.
Gradually pour in the sweetened condensed milk, scraping down the bowl occasionally, and continue beating for a couple of minutes. Next, add the remaining ingredients plus the cornstarch mixture and beat it on high until everything is combined.
4 – Assemble Eggless Lemon Blueberry Cheesecake Bars
Pour the finished batter over the baked crust and spread it into an even layer.
Drop dollops of blueberries sauce over the cheesecake filling (add as much or as little as you like), then use a toothpick or knife tip to swirl everything together gently. Careful not to swirl too much, or it will just turn purple, and you won’t see the swirls.
5 – Bake
Bake your cheesecake until the edges are set, and the center still jiggles a little.
6 – Chill
Set the pan on a wire rack and allow your cheesecake to cool at room temperature for two hours. Then chill it in the refrigerator for at least three hours or up to 24 hours.
7 – Slice
First, grab the parchment paper sides and gently lift the cheesecake bars out of the pan. Once it’s on a flat surface, you can use a sharp knife to cut it into square servings. Then put your sliced cheesecake bars back in the refrigerator until you’re ready for dessert.
QUICK BAKING TIPS
Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to chill and set.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Ovens are all different, so baking times are always approximate. Also, oven thermostats are sometimes inaccurate, which will all affect baking time, so keep an eye on things.
Avoid overcooking the cheesecake bars, or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter.
Allow the cheesecake bars to chill for at least 6 hours in the refrigerator before attempting to cut. Then, for a very clean-cut, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting) and wipe the knife clean between cuts.
Frequently Asked Questions
Yes, you can! Pick your favorite berry or berries and experiment with different flavor combinations.
The secret to defining cheesecake doneness is by its jiggle. Seriously! Grab the pan (with an oven mitt, of course) and give it a gentle shake. If the whole thing jiggles, it’s not done. If most of the cheesecake stays put, but a little circle in the center gives a wiggle, it is ready to come out of the oven. The cooling process will finish baking that center part.
For an extra clean cut to your cheesecake bars, be sure you’re using a thin, sharp knife. Wiping the knife in between cuts will also make those slices neat and tidy.
For best results, I recommend following the recipe exactly and not making substitutions. If sour cream is not easy to find in your area, you can make your own. Check out my post about how to make sour cream at home.
Storing & Freezing Instructions
Store leftover cheesecake bars covered and in the refrigerator for up to five days.
You can freeze cheesecake bars for up to three months. Once cooled, simply put the cheesecake (cut or uncut) on a big plate or tray and freeze until it’s firm—no need to cover it. Then remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil, and put it in a freezer-safe bag. Seal the bag, label it, then return the cheesecake to the freezer.
Defrost cheesecake bars either in the refrigerator overnight or at room temperature for two to four hours. Be sure to remove the foil before defrosting.
More Recipes You’ll Love
Enjoyed my Eggless Lemon Blueberry Cheesecake Bars? Then be sure to check out my other eggless recipes!
- Eggless Lemon Cheesecake
- Eggless Cheesecake Brownies
- Eggless Red Velvet Cheesecake
- Best No-Bake Strawberry Cheesecake
- Best Eggless Cheesecake [Video]
- Eggless Pecan Pie Cheesecake
- Browse more recipes…
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Eggless Lemon Blueberry Cheesecake Bars
Equipment
Ingredients
For the Blueberry Sauce:
- 2 teaspoons water, divided
- 1 teaspoon cornstarch
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
For the Crust:
- 1 3/4 cups graham cracker crumbs (from about 27 graham cracker squares)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Eggless Cheesecake Filling:
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons water
- 12 ounces full-fat cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup full-fat sour cream
- 7 ounces sweetened condensed milk
- 1/4 cup heavy cream, chilled
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
Instructions
Make the Blueberry Sauce:
- Mix 1 teaspoon of the water with the cornstarch in a small bowl. Set aside.
- Combine the blueberries, sugar, and remaining teaspoon of water in a small saucepan over medium heat. Stir the mixture, breaking up some of the blueberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and simmer for 3 to 4 minutes.
- Remove the pan from the heat. Allow the blueberries sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.
Make the Crust:
- Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC). Line an 8-x-8-inch (20-x-20-cm) square pan with parchment paper. The parchment paper should extend above the walls of the baking pan to allow for easy removal at the end. Lightly grease with baking spray.
- In a mixing bowl, combine the graham cracker crumbs, butter, and sugar with a fork until evenly moistened.
- Firmly press the crumbs down into the bottom of the prepared pan.
- Bake for 5 to 8 minutes, or until the crust is fragrant and beginning to brown. Remove from the oven and prepare the filling.
Make the Eggless Cheesecake Filling:
- Mix the cornstarch and water in a small bowl until smooth. Set aside.
- Using an electric hand mixer or a stand mixer, beat the cream cheese on low speed for 2 to 3 minutes, until smooth and free of any lumps. Next, add the sugar and sour cream and continue mixing until creamy and well incorporated. Gradually add the sweetened condensed milk, scraping down the bowl as necessary, and continue beating for 2 minutes. Next, add the heavy cream, lemon juice, lemon zest, vanilla extract, and cornstarch mixture; beat on high speed until well incorporated, about 1 minute.
- Pour the batter over the baked crust and spread it into an even layer. Spoon small dollops of blueberries sauce over the cheesecake filling (add as much or as little as you like), then use a toothpick or knife tip to swirl everything together gently.
- Bake for 30 to 35 minutes, or until the edges are set and slightly puffy, and the centers only slightly jiggle.
- Remove from oven. Set the pan on a wire rack and allow it to cool at room temperature for 2 hours, then transfer to the refrigerator and chill for at least 3 hours or up to 24 hours.
- To slice, use the parchment overhang to lift the bars out of the pan as a whole, then cut into squares with a sharp knife. For extra-neat squares, wipe the knife clean between each cut. Refrigerate until ready to serve.
- Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to chill and set.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Make sure to scrape the paddle and the sides of the bowl regularly when making the filling to achieve a silky, smooth texture.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Ovens are all different, so baking times are always approximate. Also, oven thermostats are sometimes inaccurate, affecting baking time, so keep an eye on things.
- Avoid overcooking the cheesecake bars, or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter.
- Allow the cheesecake bars to chill for at least 6 hours in the refrigerator before attempting to cut. Then, for a very clean-cut, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting) and wipe the knife clean between cuts.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
