Spelt Lemon Blueberry Cheesecake Bars

These bars sit somewhere between a cheesecake and a shortbread slice. The spelt crust stays firm and crumbly, with a depth that plain flour can't quite match.

The filling uses cream cheese, lemon zest, and a good squeeze of juice. It sets clean and slices without cracking, which makes them practical for cutting ahead and serving cold.

Fresh or frozen blueberries both work on top. They soften slightly in the oven and release just enough juice to stain the filling in a way that looks deliberate.

These bars refrigerate well for several days. The texture actually improves overnight once everything firms up and the flavours settle.

Why You'll Love This Recipe

Spelt crust adds nutty flavour plain flour can't match
Bars slice cleanly after chilling, no cracking
Works with fresh or frozen blueberries year-round
Prep ahead and refrigerate up to three days

Blueberries being scattered over lemon cream cheese filling in a parchment-lined tin with pre-baked spelt shortbread crust

Ingredient Notes

Spelt flour: Use white spelt flour for a lighter crust, or wholegrain spelt for more texture and fibre. Both work, though wholegrain gives a denser base.
Cream cheese: Full-fat cream cheese gives the cleanest set. Low-fat versions hold less firmly and can turn slightly grainy after baking.
Lemon zest and juice: Use both zest and fresh juice for the sharpest flavour. Bottled lemon juice works but the zest is non-negotiable for aroma.
Blueberries: Fresh or frozen blueberries both work. If using frozen, scatter them straight from the freezer without thawing to avoid excess moisture.
Butter: Unsalted butter keeps the base balanced. If you only have salted, skip the pinch of salt in the crust.
Eggs: Two whole eggs are enough to set the filling without making it rubbery. Bring them to room temperature before mixing for a smoother batter.

Two sliced spelt lemon blueberry cheesecake bars on a ceramic plate with linen napkin and elderflower cordial

Prep Time 20 mins

Cook Time 35 mins

Rest Time 180 mins

Total Time 3 hrs 55 mins

Cooking Method: Oven

Cuisine: American

Courses: Dessert

Difficulty: Easy

Cooking Temp: 180 C

Servings: 16

Estimated Cost: 1.10

Calories: 195

Best Season: Spring, Summer

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

Description

A pressed spelt shortbread base gives these bars a nutty, slightly earthy foundation that holds up against the sharp lemon cream cheese layer and jammy blueberry top.

Ingredients

Spelt Shortbread Crust

200 g white spelt flour (or wholegrain spelt for a denser base)
100 g unsalted butter (cold, cut into cubes)
40 g icing sugar
1 pinch fine salt (skip if using salted butter)

Lemon Cream Cheese Filling

400 g full-fat cream cheese (room temperature)
90 g caster sugar
2 large eggs (room temperature)
2 lemons lemon zest (finely grated)
3 tbsp lemon juice (freshly squeezed, about 1.5 lemons)
1 tsp vanilla extract
1 tbsp cornflour (helps the filling set firmly)

Blueberry Topping

150 g blueberries (fresh or frozen - do not thaw if frozen)
1 tsp caster sugar (optional, for scattering over berries)

Instructions

Crust

1
Heat the oven to 180 C / 350 F. Line an 8x8 inch baking tin with parchment, leaving an overhang on two sides.
2
Combine the spelt flour, icing sugar, and salt in a mixing bowl. Add the cold cubed butter and rub in with your fingertips until the mixture looks like damp sand.
3
Tip the crumble into the prepared tin and press it firmly into an even layer using the base of a glass or flat cup.
4
Bake the crust for 12 minutes until just golden at the edges. Remove and set aside while you make the filling. Keep the oven on.

Lemon Cream Cheese Filling

5
Beat the cream cheese and caster sugar together with an electric hand mixer on medium speed for 2 minutes until smooth and no lumps remain.
6
Add the eggs one at a time, beating briefly after each addition just until combined. Do not over-mix.
7
Add the lemon zest, lemon juice, vanilla extract, and cornflour. Mix on low speed until just incorporated.
8
Pour the filling over the warm crust and smooth the surface with a spatula.

Topping and Baking

9
Scatter the blueberries evenly over the surface of the filling. If using frozen berries, add them straight from the freezer. Sprinkle with 1 tsp caster sugar if desired.
10
Bake for 30 to 35 minutes until the edges are set and the centre has a slight wobble when the tin is gently shaken.
11
Remove from the oven and let cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 3 hours or overnight.
12
Lift the bars out using the parchment overhang. Run a hot, dry knife between cuts to get clean edges. Cut into 16 bars and serve cold.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 195kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 7g35%
Cholesterol 55mg19%
Sodium 95mg4%
Potassium 75mg3%
Total Carbohydrate 20g7%
Dietary Fiber 1g4%
Sugars 11g
Protein 4g8%

Vitamin A 420 IU
Vitamin C 4 mg
Calcium 45 mg
Iron 1 mg
Vitamin D 18 IU
Vitamin E 0.5 mg
Vitamin K 3 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1 mg
Vitamin B6 0.05 mg
Folate 18 mcg
Vitamin B12 0.2 mcg
Phosphorus 65 mg
Magnesium 12 mg
Zinc 0.4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Pre-bake the spelt crust at 180 C for 12 minutes before adding filling.
Do not skip chilling - bars need at least 3 hours in the fridge to set cleanly.
Bring cream cheese and eggs to room temperature before mixing for a lump-free filling.
Line the tin with parchment and leave an overhang for easy lifting after chilling.
Taste the filling before baking and adjust lemon juice to your preference.

Keywords: spelt lemon blueberry cheesecake bars, spelt cheesecake bars, spelt flour dessert, lemon blueberry bars, wholegrain cheesecake bars

Equipment

8x8 inch square baking tin
parchment paper
electric hand mixer or stand mixer
mixing bowls
microplane or fine grater
sharp chef's knife

Tips

Press the spelt crust firmly and evenly into the tin using the base of a glass to prevent crumbling when sliced.
Pre-bake the crust for 12 minutes before adding filling so it stays crisp under the cream cheese layer.
Zest the lemon before juicing - it's much easier and you lose less zest.
Run a sharp knife under hot water and wipe dry between each cut for clean bar edges.
Chill the finished bars for at least 3 hours before slicing to let the filling set fully.

Variations

Swap blueberries for raspberries and add a teaspoon of vanilla to the filling for a classic combination.
Use orange zest and juice instead of lemon for a softer, less sharp citrus flavour.
Stir 2 tablespoons of poppy seeds into the spelt crust for extra texture and a mild nutty bite.

Storage and Reheating

Store bars in an airtight container in the refrigerator for up to 3 days. Layer between sheets of parchment if stacking to prevent sticking.

For longer storage, freeze individual bars wrapped tightly in cling film, then placed in a zip-lock bag. They keep well for up to 6 weeks.

Thaw frozen bars in the refrigerator overnight. Serve cold - these bars don't reheat well and are best eaten straight from the fridge.

Serving Suggestions

Serve cold, cut into 16 even rectangles. A light dusting of icing sugar just before serving gives a clean finish without adding sweetness.

These bars work well on a dessert board alongside other bite-sized baked goods, or plated individually with a spoonful of lemon curd on the side.

For a casual summer spread, arrange them on a wooden board with extra fresh blueberries and a few lemon slices scattered around.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-lemon-blueberry-cheesecake-bars/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!