It may be hard to believe, but there actually is a National Blueberry Cheesecake Day. And this Sunday (May 26), countless bakers will walk into their kitchens and prepare the delicacy for friends and family, giggling to themselves about how cool they are for making it in honor of the national holiday.

But that’s not you.

See, you are the kind that likes to turn things up a bit. You are the kind that doesn’t like to follow the rest of the crowd. You are the kind of guy or gal that wants to do things a bit left of normal.

So, we have an idea.

All you have to do is add lemon!

You heard that right. Celebrate National Blueberry Cheesecake Day by making a batch of Lemon-Blueberry Cheesecake Bars. Borrowed from our friends at, these dandy little desserts are perfect for a summer get together. And they are a heck of a lot easier to pick up with your fingers to eat.

Now, before you freak out, this is a long list of ingredients and an even longer list of directions. But you can do this. We promise these sweet treats will be worth the wait.

Lemon-Blueberry Cheesecake Bars


Cooking spray
2 (8-oz) bars cream cheese, softened
2/3 c. sugar
2 tbsp.lemon juice
1 tsp.lemon zest
2 large eggs
1/4 c. sour cream
1/2 tsp. pure vanilla extract
Pinch of kosher salt
2 (8-oz) tubes crescent dough
1 c. blueberries
2 tbsp.powdered sugar


Preheat oven to 375° and spray a 9" x 13" baking dish with cooking spray. In a large bowl, combine cream cheese, sugar, lemon juice, lemon zest, eggs, sour cream, vanilla, and salt. Using a hand mixer, mix all ingredients together until smooth.

Press 1 sheet of crescent dough into prepared baking dish, making sure to stretch to reach all edges of baking dish. If dough is perforated, pinch all perforations closed.

Spread cheesecake mixture in an even layer and top evenly with blueberries, then top with another layer of crescent dough.

Bake until crescent dough is golden and cooked through, 30 to 35 minutes. Let cool and slice into squares. Sprinkle with powdered sugar and serve.

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