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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - 1 cup sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - ½ cup fresh lemon juice - 1 cup fresh blueberries (or frozen, thawed) - 1 tablespoon cornstarch (for thickening) These ingredients come together for a delicious treat. First, the graham cracker crumbs form the crust. You need to melt the unsalted butter and mix it with the crumbs and sugar for great flavor. The cream cheese makes the filling rich and creamy. Next, the eggs add structure to the cheesecake. Vanilla extract gives it a warm, sweet note. Fresh lemon zest and juice bring a bright taste that pairs well with blueberries. Blueberries add natural sweetness and a burst of color. Cornstarch helps thicken the filling, ensuring it sets nicely. Each ingredient plays a vital role in crafting these tasty cheesecake bars. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper. Leave some paper hanging over the edges. This helps you lift the bars out later. 2. Mix the crust ingredients. In a bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir until the crumbs look wet and sandy. 3. Bake the crust. Press the crumb mixture into the bottom of the pan. Make it even and firm. Bake in the oven for 10 minutes. Let it cool slightly before adding the filling. 1. Beat the cream cheese. In a large bowl, use an electric mixer to beat 16 oz of softened cream cheese until smooth. 2. Add sugar. Gradually mix in 1 cup of sugar until well combined. 3. Incorporate eggs and flavors. Add 2 large eggs one at a time. Blend well after each addition. Mix in 1 teaspoon of vanilla extract, zest of 1 lemon, and ½ cup of fresh lemon juice. Blend until smooth. 4. Prepare the blueberries. In a small bowl, toss 1 cup of fresh blueberries with 1 tablespoon of cornstarch. This helps them stay suspended in the batter. Gently fold the blueberries into the cheesecake mixture. 1. Pour and smooth the mixture. Carefully pour the cheesecake mixture over the cooled crust. Use a spatula to smooth the top. 2. Bake the bars. Place the pan in the oven. Bake for 25-30 minutes. The center should be slightly set but still jiggle a bit. 3. Cool and refrigerate. Let the bars cool at room temperature for about an hour. Then place them in the fridge for at least 3-4 hours, or overnight if you can wait! This helps them firm up nicely. To achieve the right cheesecake consistency, make sure your cream cheese is soft. This helps mix in smoothly. Beat the cream cheese until it is creamy, with no lumps. Add the sugar gradually to avoid clumps. To prevent blueberries from sinking, toss them in cornstarch before adding them to the batter. This coats them lightly and helps them stay suspended as they bake. For the best texture, chill the cheesecake bars for at least 3-4 hours. If you can wait overnight, that’s even better! This allows them to set fully and makes them easier to cut. Garnishing the bars adds a nice touch. Dust them lightly with powdered sugar and scatter a few blueberries on top. This not only looks nice but also adds flavor. For serving, add lemon slices on the side. The bright color and fresh taste of lemon will enhance your dessert. It makes your cheesecake bars look fancy and inviting! Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature for a smooth and creamy filling. This helps to prevent lumps in the cheesecake mixture. Don't Overmix: Once you've added the eggs, mix just until combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake bars as they bake. Cool Gradually: Allowing the cheesecake to cool slowly at room temperature before refrigerating helps to prevent cracking. Avoid placing it directly into the fridge while it's still hot. Chill Overnight: For the best texture and flavor, let your cheesecake bars chill in the refrigerator overnight. This gives the flavors time to meld and the filling to set properly. {{image_2}} You can switch up the flavors in your blueberry lemon cheesecake bars. Here are some ideas: - Alternative fruit options: Try using strawberries or raspberries instead of blueberries. Both fruits add a fresh taste. - Adding unique spices: A pinch of ginger or cinnamon can add warmth. Just a small amount will enhance the flavor. - Swapping lemon for other citrus fruits: Use lime or orange for a different twist. Each fruit brings its own unique brightness. If you need to change the recipe for dietary needs, here are some great options: - Gluten-free crust options: Use gluten-free graham cracker crumbs or almond flour. These will hold the bars together nicely. - Vegan substitutes for cream cheese and eggs: Use vegan cream cheese and flax eggs. They work well and keep it creamy. - Sugar alternatives for a healthier version: Replace sugar with honey or a sugar substitute. This can help reduce calories while keeping it sweet. These variations and modifications let you enjoy the bars in your own way! To keep your Blueberry Lemon Cheesecake Bars fresh, store them in the fridge. Place them in an airtight container. This way, they stay cool and tasty for up to five days. If you have leftovers, this method works great. Just make sure they are fully chilled first. If you want to save some for later, you can freeze them. Wrap each bar in plastic wrap, then place them in a freezer-safe bag. They can last for up to three months in the freezer. When you want to enjoy them again, just take them out and let them thaw in the fridge overnight. Leftover cheesecake bars are delicious cold, but you can warm them up too. To do this, preheat your oven to 300°F (150°C). Place the bars on a baking sheet and heat for about 10 minutes. This will make them soft and creamy again. If you froze the bars, thaw them in the fridge first. This keeps the texture nice. After they are thawed, you can follow the same reheating steps for a warm treat. Enjoy the sweet and tangy flavors with each bite! Can I use frozen blueberries? Yes, you can use frozen blueberries. Just make sure to thaw and drain them first. This helps avoid extra moisture in the bars. How can I make the bars more or less sweet? To make the bars sweeter, add more sugar to the cheesecake mix. If you want less sweetness, cut back on the sugar in the filling. Taste as you go to find the right balance. How do I know when the cheesecake bars are done baking? Look for a slight jiggle in the center of the bars. They should puff up a little but remain soft. This means they are set but not overcooked. Can I make these bars ahead of time? Yes, these bars are great for making ahead. You can prepare them a day in advance. Just remember to chill them for at least four hours before serving. What can I serve alongside cheesecake bars? Serve these bars with fresh fruit, whipped cream, or a drizzle of lemon glaze. A slice of lemon on the plate adds a nice touch too! You now have a complete guide to making delicious Blueberry Lemon Cheesecake Bars. We covered all the key ingredients, from the crust to the creamy filling. You learned safe baking steps to ensure your bars turn out perfect. Remember to try the tips for texture and presentation for the best results. Feel free to explore variations and make it your own. Proper storage will keep leftovers fresh for later, so you can enjoy more after the first bite. Happy baking!

Blueberry Lemon Cheesecake Bars

Delicious cheesecake bars with a refreshing blueberry and lemon flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons sugar
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 zest of lemon
  • 0.5 cup fresh lemon juice
  • 1 cup fresh blueberries (or frozen, thawed)
  • 1 tablespoon cornstarch (for thickening)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal later.
  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are well-coated with butter.
  • Press the crumb mixture firmly into the bottom of the prepared baking pan to create an even base. Bake in the preheated oven for 10 minutes, then remove and allow to cool slightly.
  • In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar, mixing until well incorporated.
  • Add the eggs one at a time, blending well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until the mixture is smooth again.
  • In a small bowl, toss the fresh blueberries with cornstarch to coat them lightly. This will help prevent them from sinking in the batter. Gently fold the blueberries into the cheesecake mixture.
  • Pour the cheesecake mixture over the cooled crust in the baking pan. Smooth the top with a spatula.
  • Bake for 25-30 minutes, or until the center is slightly set and just begins to puff up. It should still have a slight jiggle.
  • Allow the cheesecake bars to cool at room temperature for about an hour, then refrigerate for at least 3-4 hours (or overnight for best results) to firm up.
  • Once set, lift the cheesecake out of the pan using the parchment overhang. Cut into squares or bars.

Notes

Serve chilled with a dusting of powdered sugar and additional blueberries for garnish.
Keyword bars, blueberry, cheesecake, dessert, lemon