Blueberry Lemon Cheesecake Bars

I fully meant to post this recipe all the way back in July, but it’s better late than never! While it definitely feels out of season given it’s citrusy flavors, I personally believe you can’t go wrong with a little bit of lemon and blueberry no matter what the time of year.

This recipe was a huge hit at my house and I made it several times throughout the summer. It’s super easy and satisfies the sweet tooth just right.

Enjoy and don’t forget to follow me on Instagram @vivianapodinaphotography


2 – 8 oz packages fillo dough
2 lemons, zested and juiced
1 & 1/2 cups blueberries, washed
2 – 8 oz packages cream cheese
1/2 cup sugar
2 tbsp butter, melted
3 tbsp sugar for sprinkling


  1. Preheat oven to 350F and spray a 9 x 13 pan with spray oil.
  2. Press one fillo dough into the bottom of the pan
  3. In a stand mixer, beat half the lemon zest, lemon juice, sugar, and cream cheese until smooth. Fold in the blueberries, then evenly spread into your pan.
  4. Top with the second layer of fillo dough.
  5. Brush the melted butter on top. Combine the remaining half of the lemon zest with the 3tbsp of sugar and sprinkle on top.
  6. Bake for ~30 minutes and refrigerate for at last 1 hour before serving.


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