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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 2 (8 oz) packages cream cheese, softened - ¾ cup granulated sugar - 2 large eggs - ¼ cup sour cream - 1 tablespoon lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract - 1 cup fresh blueberries When I make Lemon Blueberry Cheesecake Bars, I gather these main ingredients first. The graham cracker crumbs create a nice base. I use melted unsalted butter to bind the crust. Granulated sugar adds sweetness to the crust and the filling. I prefer cream cheese for that rich and creamy texture. I love adding eggs to the filling for fluffiness. Sour cream gives a nice tang. The lemon juice and zest provide that bright flavor. Vanilla extract adds warmth to the mix. Finally, fresh blueberries bring a sweet burst in every bite. - additional blueberries - whipped cream - lemon zest After cutting the bars, I often add some optional toppings. Extra blueberries make each piece look inviting. A dollop of whipped cream adds a creamy touch. A sprinkle of lemon zest on top gives a fresh look and taste. These toppings can elevate your dessert and make it even more appealing. 1. Preheating the oven: Start by preheating your oven to 325°F (165°C). This step is key for even baking. 2. Mixing and pressing crust ingredients: In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of granulated sugar. Stir until the crumbs are coated. Press this mixture firmly into the bottom of a greased 9x9-inch baking pan. 3. Baking and cooling crust: Bake the crust for 10 minutes. It should look lightly golden. Once done, remove it from the oven and let it cool completely. 1. Beating cream cheese and sugar: In a large mixing bowl, take 2 packages (8 oz each) of softened cream cheese and ¾ cup of granulated sugar. Beat them together with an electric mixer until smooth and creamy. This should take about 2-3 minutes. 2. Adding eggs and remaining ingredients: Add 2 large eggs to the mixture, one at a time. Mix well after each addition. Then, add ¼ cup of sour cream, 1 tablespoon of lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract. Mix until everything combines well. 3. Incorporating blueberries: Gently fold in 1 cup of fresh blueberries. Be careful not to break them as you mix. 1. Pouring filling over crust: Pour the cream cheese mixture over your cooled crust. Spread it evenly with a spatula. 2. Baking time and visual cues for doneness: Bake the cheesecake bars in the preheated oven for about 35-40 minutes. The edges should be set, and the center should have a slight jiggle. 3. Cooling and chilling instructions: After baking, let the bars cool at room temperature for about 1 hour. Then, refrigerate them for at least 3 hours, or overnight for the best texture. To achieve a smooth filling, start with softened cream cheese. This helps mix better. Beat it with sugar until completely smooth. It should look creamy and not lumpy. When you add the blueberries, fold them in gently. This keeps them whole and juicy. If you stir too hard, you will crush them. A light touch preserves their shape and flavor. Chilling is key for texture. After baking, let the bars cool at room temperature for an hour. Then, refrigerate for at least three hours. This step helps the bars set and develop flavors. Avoid overmixing the filling. Mixing too long can add air, making your bars crack. Just mix until combined and creamy. Make sure to cool the crust before adding the filling. If the crust is hot, it can cook the filling. This leads to uneven texture. Do not skip the chilling time. Chilling helps the bars firm up. Cutting them too soon can cause a mess. Patience pays off for great results. {{image_2}} You can mix things up with these fun flavors. - Other Fruits: Try adding fresh raspberries or strawberries. They add a sweet and tart kick. Simply fold them in like you do with blueberries. - Different Citrus: Swap lemon for lime or orange. Each fruit brings its own zest and flavor. Lime gives a nice tang, while orange adds sweetness. You can still enjoy these bars with some easy changes. - Gluten-Free Options: Use gluten-free graham crackers instead. They work just as well for the crust. Look for brands that taste good. - Dairy-Free Substitutions: You can use dairy-free cream cheese. It gives you the same creamy texture without the dairy. Check for brands that are rich and smooth. These bars taste great with simple pairings. - Sauces: Serve with lemon curd or fruit compote. These add extra flavor and look pretty too. Drizzle them on top or serve on the side. - Beverages: Enjoy your cheesecake bars with coffee or tea. The rich flavors of the bars pair well with the warmth of these drinks. It makes for a delightful treat any time. After making your lemon blueberry cheesecake bars, let them cool completely. This step is key. Place them in the fridge for three hours or longer. Cooling helps set the bars and enhances taste. For storage, use an airtight container. This keeps them fresh longer. If you don’t have one, you can cover them tightly with foil. However, foil may not keep them as fresh as a container. You can freeze these cheesecake bars for later. First, cut them into squares. Wrap each piece in plastic wrap. Then, place them in a freezer-safe bag or container. Make sure to remove as much air as possible. This helps prevent freezer burn. To thaw, take them out of the freezer and place them in the fridge. Let them sit overnight. If you're in a hurry, you can thaw them at room temperature for about an hour. In the fridge, these cheesecake bars last about a week. Keep an eye on them. Signs of spoilage include an off smell or a change in texture. If they feel slimy or have a strange color, it’s best to toss them. Enjoy your dessert fresh for the best taste! The cheesecake bars need to chill for at least three hours. For the best taste and texture, I recommend letting them chill overnight. This time helps the flavors meld and makes cutting easier. Yes, you can use frozen blueberries. However, they may release more juice during baking. This can slightly change the texture and color of your bars. If you use frozen berries, do not thaw them before adding. You can try using mascarpone cheese or Greek yogurt. Both options will give you a creamy texture. If you want a dairy-free option, consider using cashew cream or a dairy-free cream cheese. To check if the bars are done, look for set edges and a slight jiggle in the center. They should not be wet or liquidy. A toothpick inserted in the center should come out clean or with a few moist crumbs. You can create delicious Lemon Blueberry Cheesecake Bars using simple ingredients. We covered how to make the crust and filling, as well as tips to avoid common mistakes. Remember to chill your bars for the best texture. You can also try different flavors or dietary options. Store them properly to keep them fresh. Enjoy sharing these tasty treats! They are perfect for any occasion. Now you can impress friends and family with your baking skills.

Lemon Blueberry Cheesecake Bars

Indulge in the delightful taste of Lemon Blueberry Cheesecake Bars with this simple recipe! Enjoy a rich cream cheese filling infused with zesty lemon and fresh blueberries, all atop a buttery graham cracker crust. Perfect for a sweet treat or a crowd-pleasing dessert, these bars are easy to make and irresistible. Click through to explore the full recipe and learn how to create this tasty dessert that will brighten your day!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

2 (8 oz) packages cream cheese, softened

¾ cup granulated sugar

2 large eggs

¼ cup sour cream

1 tablespoon lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

1 cup fresh blueberries (plus extra for topping)

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a greased 9x9-inch baking pan. Bake for 10 minutes, then remove and allow to cool.

    Make the Filling: In a large mixing bowl, beat together the softened cream cheese and ¾ cup sugar with an electric mixer until smooth and creamy. This should take about 2-3 minutes.

      Add Remaining Ingredients: Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is well combined.

        Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to break them.

          Combine: Pour the cream cheese mixture over the cooled crust, spreading it evenly.

            Bake: Bake the cheesecake bars in the preheated oven for 35-40 minutes, or until the edges are set and the center has a slight jiggle.

              Cool and Chill: Remove the bars from the oven and let them cool at room temperature for about 1 hour. Once cooled, refrigerate for at least 3 hours, or overnight for the best texture.

                Serve: Once chilled, cut the cheesecake into bars and top with additional fresh blueberries if desired.

                  Prep Time: 20 min | Total Time: 4 hrs | Servings: 12