blueberry lemon cheesecake bars

blueberry lemon cheesecake bars

Blueberry lemon cheesecake bars. I mean it just sounds divine! And, this recipe is so simple. No crust. Add a butter cookie if you like!

Lemon Blueberry Cheesecake Bars Delish

So many times when I cook, my inspiration comes from what I see on my kitchen counter tops or in my pantry or refrigerator. And, this is especially true with quickly perishable products.

Blueberry Lemon Cheesecake

So, when I spied a lot of lemons on my counter in the fruit bowl and in the refrigerator a new container of organic blueberries, I knew I had to use them soon or lose them. And, if you know me, you KNOW that I am committed to zero waste in cooking and with food! Where did I learn that?

From my Mama, of course. Also I learned to cook some of her mighty fine recipes like Croatian Cheesecake (really, it’s easy and I made it on TV for the Hallmark Channel). And, how about this Lemon Coconut Cheesecake. Oh, yes, with fresh kiwi! 

Lemon Blueberry Pie Bars

Growing up in the Appalachian mountains with a mom that could stretch a dollar further than I can fifty! I’m thinking you’re gonna love these blueberry lemon cheese cake bars because they’ve got some health value in them, plus they’re perfect for breakfast, lunch or dinner!

Blueberry Lemon Bars

I’m so grateful to my Mom for being frugal and conserving. That’s a far cry from being stingy or selfish. She just didn’t waste. There wasn’t money to buy a lot and what she bought and/or grew in our garden was purposed for only the best recipes, canning, freezing and more.

Mom also made a lot of pot roasts. Yes, chuck roast was an inexpensive cut of meat and we had it at least twice a month. Here’re a couple of my favorite recipes: Mediterranean Slow Roasted Pot Roast and  All American Pot Roast

Lemon Blueberry Dessert

Saving and being resourceful not only happened with food, but also with most everything in life. Glass jars, like jelly and jam jars, were used for cups and glasses. We recycled aluminum foil. Wrappings from Christmas were carefully smoothed out, folded, stacked and saved for the next year as were bows and boxes.

Lemon Blueberry Cheesecake

My Mom is with me 150% every time I am in my kitchen and many times as I’m doing things throughout the house or just in general life. I’ll hear her voice say something like, “Do you really need that?”, “Whatever you do in life, even if you’re a ditch digger, be the BEST.” or “If you can’t go first class, don’t go.” 

Blueberry Cheesecake Bar Recipe

And, most of the time, just these words do modify and alter whatever I’m doing. These are good pieces of advice for living. While we didn’t have much in terms of materialistic things, Mom had a class and style about her that could rival Jackie O!

Blueberry Cheesecake Bars

PS: One more thing about this recipe, it’s GF! Yep, I used rice flour. If you don’t wanna do that, use regular all-purpose flour, same amount!
blueberry lemon cheesecake bars

blueberry lemon cheesecake bars

blueberry lemon cheesecake bars

Yield: Makes: One 9 x 13 sheet pan


  • Preheat oven to 325
  • 1 cup cottage cheese, 4% small curd
  • 1 cup ricotta cheese
  • 1 cup whipped cream cheese
  • ½ cup mascarpone
  • 3 eggs
  • 1 cup sweetened condensed milk
  • ½ cup fresh lemon juice + 2 Tbl. lemon zest
  • 1/3 cup rice flour
  • ¼ tsp. salt
  • 3 ½ cups blueberries, fresh, divided
  • 1 (6 oz.) Lemon Greek Yogurt
  • Powdered sugar for dusting


In a large mixing bowl, combine the chottage cheese, ricotta cheese, whipped cream cheese, mascarpone, eggs. sweetened condensed milk, lemon juice, lemon zest, rice flour and salt. Blend well.

Using a hand mixer, mix on medium for about 90 seconds to blend. Add to the mixture one and one-half cups of blueberries.

Coat the sheet pan with cooking spray. Line the pan with parchment paper. Pour the batter into the pan and top with one cup of blueberries.

Bake in a preheated 325 oven for about fifty to fifty-five minutes. Remove to a cooling rack. Let it cool completely. Refrigerate a few hours before serving.

Serve with a dollop of lemon Greek yogurt, some of the additional blueberries and a dusting of powdered sugar.


Keep refrigerated after serving! And, you can refrigerate before serving.

Perfect for breakfast, snack or dessert!

You can skip the rice flour and use regular all-purpose flour, same amount and directions!

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

blueberry lemon cheesecake bars

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  1. Hi Ally. Does the crustless blueberry lemon cheesecake bars have any eggs? The ingredient list and steps do not mention eggs but the video shows three eggs. Can you please clarify as I’ll like to try recipe soon. Many thanks. BN

    1. Gosh, BN! Yes yes! The 3 eggs. Thanks so so much for being my second set of eyes and for watching the video AND for letting me know! Please let me know how you likeee! Many thanks to YOU, my friend, for bringing this to my attention! xoxx ~ally

      1. Hi Ally. Thanks for clarifying the 3 eggs. Am ready to make them but few more questions. Will brown rice flour be too strong flavor? Am trying to keep it gluten free. Also, what is the size of sheet pan for the cheesecake batter? Will bars be too thick or too thin in a 9×13 tray? Is it best to refrigerate overnight for easier & cleaner cuts? Want bars to turn out perfect as I’m making for a friend’s celebration party. Thanks for your quick feedback.

        1. Hi, luv!

          You’re so welcome. Oh, gosh, I feel the pressure. Know this is a big celebration. I’m so glad you’re asking these questions b/c it’ll help me return and revise the recipe.

          Here’re my responses to your questions:

          Will brown rice flour be too strong flavor? The rice flour is simply the thickening agent. Not sure I’d use brown rice flour. Have you used King Arthur’s GF ‘Measure for Measure’ GF flour? I love it. In fact, I’m using it as a thickening agent this morning in a blackberry tart tatin I’m making. You could also use cornstarch, tapioca flour in the same amount (1/3 cup).

          Also, what is the size of sheet pan for the cheesecake batter? Mine was a quarter sheet pan (9 x 13″).

          Will bars be too thick or too thin in a 9×13 tray? You might be able to see from my photographs the thickness of the bars, about 1″ or so.

          Is it best to refrigerate overnight for easier & cleaner cuts? You could refrigerate (covering well) since it’s similar to a really thin cheesecake. Yes, the cuts would be cleaner.

          Hope this helps. If not, holler back at me, and I’ll be checking throughout the day! xoxx ~ally

          1. Hi Ally. Cheesecake bars were exquisite, thanks to all your help & clarifications. A delightful marriage of tangy lemon & juicy blueberries set in velvety rich cheese. Yum!

            1. Goodness luv! Thank you thank you for letting me know. Your feedback is golden and very important to future recipe development! I’m so happy they were loved. I mean it was a very important event, and you make it even more memorable! Thank you! xoxx ~ally

    1. Thank you, dear Michele! Nothing more refreshing than blueberries and lemons!! xo ~ally

  2. The crustless cheesecake looks beyond divine, Ally, like everything you make!

    1. Oh, Hadia…you always make me feel so special…thanks you, dear friend! xox ~ally

  3. I always learn something from you. I haven’t bought cottage cheese in years! It is perfect for the texture of a cake, or muffin. Yum!

    1. Oh, Miss Pea! It’s a two-way street!! I learn from your videos all the time! Oh, yes, I always have cottage cheese in my refrig b/c I use it for so many things. It’s an Eastern European staple…Mom always kept it in the refrig, too!! And, muffins…yes!!! xoxo ~ally

  4. Christine @ Christine's Pantry says:


    1. Thanks you, sweet Claudia! It’s an easy one!! xo

  5. “I like lumpy things.” I love it! You are priceless Ally Girl! Great recipe! I would not miss the crust at all!

    1. Yeah, just call us the ‘Lumpy Gang’!! You always make me smile from ear to ear!! Thank you! And, that crust doesn’t get a second thought! xo

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