Cheesecake without the fuss? Yes, please! These Eggless Lemon Blueberry Cheesecake Bars are creamy, tangy, and swirled with a sweet burst of blueberry goodness—no springform pan, no water bath, no stress. As an allergy mom with years of experience in egg-free baking, I know how challenging it can be to find a dessert that feels special yet safe for everyone at the table. That’s why I tested this recipe until it was foolproof—so you can enjoy all the flavor of cheesecake in an easy, crowd-pleasing bar.
Oriana’s Thoughts On The Recipe
Cheesecake used to intimidate me. Between the water bath, the cracks, and the waiting, I would always put it off for “another day.” But I didn’t want my family (especially my kids with allergies) to miss out on a cheesecake that felt festive and fun. That’s when I started experimenting with bars instead—easier to bake, easier to slice, and, honestly, just as delicious.
These Eggless Lemon Blueberry Cheesecake Bars are now one of our family’s favorite desserts. The creamy lemon filling with that tangy blueberry swirl makes them feel so fresh and special, yet I can whip them up on a weeknight. They’re the kind of dessert that makes everyone smile without me stressing in the kitchen—and that’s a win in my book.
Why You’ll Want to Try My Recipe
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 instructions, scroll down):
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- Sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Heavy whipped cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results.
- Gluten-Free: Graham Crackers: Use your favorite wheat-free graham cracker. I like Pamela’s gluten-free Graham Crackers, but they contain milk. Kinnikinnick S’moreables, Graham Style Cracker is another milk and wheat-free alternative, but the label warms that it may contain eggs. Homefree Mini Ginger Snap Cookies are free of the 14 most common food allergens. So, if you are dealing with several allergies, make sure you find a safe alternative.
Step By Step Recipe Photo Tutorial
Step 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.
Step 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.
Step 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.
Step 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 blueberry 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.
Step 5 – Bake
Bake your cheesecake until the edges are set, and the center still jiggles a little.
Step 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.
Step 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.
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 starting to give it plenty of time to reach the ideal recipe temperature.
Know your oven! Ovens are all different, so baking times are always approximate. Also, oven thermostats are sometimes inaccurate, which will 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.
Try These Egg-Free Cheesecake Recipes Next!
Recipe Card
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 (70 g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the Eggless Cheesecake Filling:
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons water
- 12 ounces (340 g) full-fat cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 g) full-fat sour cream
- 7 ounces (200 g) sweetened condensed milk
- 1/4 cup (60 ml) heavy cream, chilled
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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 the 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 blueberry 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 blueberry 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 it 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.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- Sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Heavy whipped cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results.
- Gluten-Free: Graham Crackers: Use your favorite wheat-free graham cracker. I like Pamela’s gluten-free Graham Crackers, but they contain milk. Kinnikinnick S’moreables, Graham Style Cracker is another milk and wheat-free alternative, but the label warns that it may contain eggs. Homefree Mini Ginger Snap Cookies are free of the 14 most common food allergens. So, if you are dealing with several allergies, make sure you find a safe alternative.
- 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 they 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.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
Thank you for another great cheesecake recipe. I have made these bars three times now and thought the flavor was quite refreshing. I kept adjusting the sugar down each time because they are quite sweet and the flavor is so good, without using so much sugar. I also found that the blueberry sauce is enough to swirl three batches because if you add too much sauce, the bars will not be as pretty.
Hello Tulsi! You’re so welcome!! I’m thrilled you’ve made the bars multiple times—that’s the best kind of compliment 😊💜 And thank you for sharing your tweaks! Adjusting the sugar and balancing the blueberry swirl is such a smart way to make it just right for your taste. I love hearing how you made it your own!
Amazing! And worth the wait! So refreshing and perfect for spring or summer!
Hello Jenny! Thank you so much! 😊 I’m so happy you loved it! It really is a refreshing treat, perfect for spring and summer. ☀️🍋💛 Thanks for sharing your feedback, and happy baking! 💕✨
Hello Oriana – so fantastic to come across eggless desserts! Thank you for that!
Want to make this for my daughter’s Birthday and guess I’m not clear on the water/cornstarch ingredients and the instructions for them.
It asks for 1 1/2 tablespoons cornstarch and 1 1/2 tablespoons water yet the directions reference only mixing 1 teaspoon of the water with the cornstarch in a small bowl. Set aside. And then use the ‘remaining teaspoon of water’ with the blueberries and sugar.
What is done with the remaining water as the ratio of 1/2 tsp of water to 1.5 Tbl of cornstarch seems odd, (or maybe it isn’t)?
Appreciate your input as just want to do this properly as it sounds and looks DELISH!
Hello Anna! For the Blueberry Sauce, you need 2 teaspoons of water. One is mixed with the cornstarch and the other is added to the blueberries and sugar. Then For the Eggless Cheesecake Filling, you need 1 1/2 tablespoons cornstarch and 1 1/2 tablespoons water. Hope that helps!
I have made a few of your other recipes and they all have bin fantastic . But I made this recipe for my son-in-laws birthday it was a very big hit and there was know left overs!
Hello Pam! So glad you enjoyed this recipe. These are really delicious. Thanks so much for trying my recipe and taking the time to come back and let me know!
I made this the other day for my partner who has an egg allergy and hasn’t been able to have cheesecake in years! We both thought it was absolutely fantastic. I followed the recipe exactly as it was written and it came out perfectly!
Hello Sophia! It sounds like you nailed it! So glad you and your partner enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Can I double or even triple this recipe? How long would I bake it for and what size pan would I need to use?
Hello Hema! For better results, I recommend making three batches and baking them in separately pans. However, you can also double and use a 9×13 inch baking pan, same temperature and baking time. Hope this helps!
Hey Oriana,
Made these bars and once again your recipe is an absolute winner 🏆 So delicious and good… Family devoured it in seconds 😂 Somehow managed a few pics which don’t look perfect but still shared on Instagram. Please do check it out.. Thank you so much ❤️
Hello Sudha! Your feedback is greatly appreciated. I am glad you liked this recipe. I will look for the pics =) Thanks for trying my recipe and taking the time to come back and let me know.
Hello! Thanks for a great recipe as usual 😀
I was wondering if I double the recipe, can I make it in a 9×13 sheet pan? Would that work?
And do you know how much the finished cheesecake approximately weighs?
Thank you ❤️
Rama
Hello Rama, Yes, you can certainly double the recipe and make it in a bigger pan. I do not have the weight information. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
It turned out amazing! It has become a family and friends favorite and I’ve already made it 5 times! Thank you so much..
Can I sub the blueberry with any other fruit or spread like nutella or biscoff? Will it still work the same?
Just in case you need the info, your recipe yields around 1kg (including the base and cheesecake filling after baking)
Hello Rama! I am glad you liked this recipe. I haven’t tested it personally, but you can certainly give it a try. Let me know how it turns out for you!
How big are the cups used in the blueberry cheesecake recipe? Here in the uk, we normally use grams, ounces, pounds.
Thanks
Hello Surekha! If you hit the button in the recipe card that says “metric” you all the measurements in grams. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana, Thank you for sharing yummy eggless dessert recipes. I am planning to make this for my friend’s birthday and need some advice on how to carry it to party place. I will have to travel an hour so can I take it in thr cooler along with some ice in it?
Hello Rashmi! I think the cooler could work. You can also try to place the bars in the freezer, like an hour before you leave, so they will be super chilled. Hope this helps.