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- 1 cup graham cracker crumbs - 1/4 cup granulated sugar - 1/2 cup unsalted butter, melted - 16 oz cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1 cup fresh blueberries - 1/2 cup blueberries (for garnish) - Zest of 1 lemon (for garnish) Gathering the right ingredients is crucial for these blueberry lemon cheesecake bars. The crust is simple and tasty. You need graham cracker crumbs, sugar, and melted butter. These three items create a base that is crunchy and sweet. Next, the cheesecake filling needs cream cheese, sugar, vanilla, eggs, lemon zest, lemon juice, and blueberries. Each ingredient works together to create a smooth and creamy filling. The lemon gives a bright flavor. Blueberries add a burst of sweetness. For the topping, I suggest using fresh blueberries and some lemon zest. It makes the bars look pretty and adds extra flavor. These ingredients are easy to find and make this treat special. {{ingredient_image_1}} - Preheat the oven to 325°F (160°C). - Line an 8x8 inch baking pan with parchment paper. Start by getting your oven ready. This step helps the cheesecake bake evenly. The parchment paper makes it easy to lift the bars later. - Combine graham cracker crumbs, sugar, and melted butter. - Press the mixture into the baking pan and bake for 10 minutes. For the crust, mix graham cracker crumbs, sugar, and melted butter in a bowl. You want it crumbly but wet enough to stick together. Press this mixture firmly into the bottom of the pan. Bake it for 10 minutes. This gives the crust a nice, firm base. - Beat cream cheese and sugar until creamy. - Incorporate vanilla extract and eggs. Now, let’s make the filling. In a large bowl, beat the softened cream cheese and sugar together. Do this for about 2-3 minutes or until it is smooth. Add vanilla extract next. Then, mix in the eggs one at a time. Make sure each egg is mixed well before adding the next. - Mix in lemon zest and juice. - Gently fold in fresh blueberries. Time for the fun part! Stir in the lemon zest and lemon juice. This adds a bright flavor. Then, gently fold in fresh blueberries. Be careful not to smash them. You want whole blueberries for a lovely look and taste. - Pour filling over cooled crust and spread evenly. - Bake for 30-35 minutes until edges are set. Pour the cheesecake filling over your cooled crust. Spread it evenly across the top. Bake the bars in the oven for 30-35 minutes. The edges should be set, but the center will have a slight jiggle. - Let cool in the oven with the door ajar for 30 minutes. - Refrigerate for at least 3 hours. Once baked, turn off the oven and crack the door open. Let the bars cool there for about 30 minutes. This helps prevent cracks. After that, move them to the fridge and chill for at least 3 hours. Chilling gives the cheesecake a nice texture. - Lift and cut into bars. - Garnish with additional blueberries and lemon zest. To serve, lift the cheesecake out of the pan using the parchment paper. Cut it into bars. For a pretty touch, garnish with extra blueberries and lemon zest. Enjoy your delicious creation! To get a creamy cheesecake, you must soften the cream cheese. Cold cream cheese makes it hard to mix. Leave it out for 30 minutes before use. When adding eggs, do it one at a time. This helps keep the mix smooth. Beat until just blended after each egg. This step ensures a light and fluffy texture. Folding blueberries into the mix requires care. Use a spatula and scoop from the bottom. This method helps keep the blueberries whole. If you break them, the color will bleed. Fresh blueberries are best, but frozen can work. If you use frozen, do not thaw them first. They may release too much juice and make the batter runny. To check if your cheesecake is done, look for a slight jiggle in the center. The edges should look set but not dry. If you bake too long, the bars may crack. To prevent cracks, cool the bars slowly. After baking, turn off the oven and leave the door open. This gradual cooling helps keep the surface smooth. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh lemons and blueberries. They will enhance the taste of your cheesecake bars significantly. Let it Chill: Allowing the cheesecake bars to chill overnight will improve their texture and make them easier to cut. Don’t Overmix: When folding in the blueberries, be gentle to avoid breaking them. This keeps your bars looking beautiful and helps maintain their structure. Experiment with Flavors: Feel free to add other fruits or flavorings, like raspberries or a splash of almond extract, for a unique twist on the classic recipe. {{image_2}} You can change the crust for your blueberry lemon cheesecake bars. Use different types like Oreo, almond, or a gluten-free crust. Each option gives a new taste and texture. - Oreo Crust: Crush Oreos and mix with melted butter. This adds a rich chocolate flavor. - Almond Crust: Blend almond flour with butter and a little sugar. It gives a nutty crunch. - Gluten-Free Crust: Combine gluten-free crumbs with butter. This works well for those avoiding gluten. If you switch the crust, you may need to adjust baking time. For thicker crusts, bake a bit longer. Keep an eye on it to avoid burning. You can also play with flavors in your cheesecake bars. Try using other berries or adding new tastes. - Other Berries: Use raspberries or strawberries instead of blueberries. They bring a different sweetness and color. - Additional Flavors: Mix in coconut or chocolate for a twist. Coconut adds a tropical vibe, while chocolate offers a rich taste. Experimenting with flavors makes your bars unique. This is a fun way to match your mood or season. If you want to make vegan or dairy-free bars, I have some great tips. - Cream Cheese Alternative: Use vegan cream cheese made from nuts. It gives a similar creamy texture without dairy. - Egg Replacements: For eggs, try using flaxseed meal or chia seeds mixed with water. This helps bind your mixture just like eggs do. These options let more people enjoy your delicious cheesecake bars. They are tasty and cater to different diets. To keep your cheesecake bars fresh, store them in the fridge. Use an airtight container. You can also cover them with plastic wrap. This keeps them moist and tasty for up to four days. For long-term storage, freeze the bars. First, let them cool completely. Then, cut them into portions and wrap each piece in plastic wrap. Place the wrapped bars in a freezer-safe bag. They will last for about three months in the freezer. When you want to enjoy your frozen cheesecake bars, take them out of the freezer. Let them thaw overnight in the fridge. This way, they stay creamy and smooth. You can also thaw them at room temperature for about two hours. After thawing, serve them chilled. They taste best this way! In the fridge, your cheesecake bars last about four days. If you store them properly, they'll stay fresh and delicious. Look out for signs of spoilage. If you see any mold or off smells, it's best to throw them away. Enjoy your blueberry lemon cheesecake bars at their best! You can tell when your cheesecake bars are ready by looking for a few signs. First, the edges should look set and firm. The center should have a slight jiggle when you gently shake the pan. An instant-read thermometer can help too. The internal temperature should be around 150°F (65°C). If you see cracks forming, they may be overbaked. Yes! These cheesecake bars are great for making ahead. You can prepare them a day before serving. After baking, let them cool in the oven for about 30 minutes. Then, refrigerate them for at least three hours. This chill time helps the bars firm up and taste better. Just remember to cover them well to keep them fresh. If you need a cream cheese alternative, there are several options. For a dairy-free choice, use cashew cream or silken tofu blended until smooth. You can also try vegan cream cheese, which works well in this recipe. Just make sure it has a similar texture to cream cheese for the best results. You can use frozen blueberries in your cheesecake bars. They are convenient and still tasty. However, they may release more juice during baking. This can change the texture a bit. To use frozen blueberries, do not thaw them first. Gently fold them into the batter while still frozen to help keep your bars from turning too watery. In summary, this article covers all you need to make delicious blueberry lemon cheesecake bars. We discussed the key ingredients, step-by-step instructions, and tips for perfect texture and storage. You can easily switch flavors or create variations to fit your taste. I hope you feel confident to try this recipe. Enjoy your tasty treat, and share it with friends!

Blueberry Lemon Cheesecake Bars

Delicious cheesecake bars with a graham cracker crust, creamy lemon filling, and fresh blueberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 9
Calories 250 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1 4 cup granulated sugar
  • 1 2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 zest lemon
  • 1 4 cup fresh lemon juice
  • 1 cup fresh blueberries
  • 1 2 cup blueberries (for garnish)
  • 1 zest lemon (for garnish)

Instructions
 

  • Preheat your oven to 325°F (160°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal later.
  • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbly and well combined. Press the mixture firmly into the bottom of the lined baking pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool slightly.
  • In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes. Mix in the vanilla extract, followed by the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
  • Stir in the lemon zest and lemon juice until mixed well. Gently fold in the fresh blueberries, taking care not to break them.
  • Pour the cheesecake filling over the cooled crust in the baking pan. Spread evenly. Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle.
  • Once baked, turn off the oven and crack the oven door to let the bars cool gradually for about 30 minutes. After that, refrigerate the cheesecake for at least 3 hours or overnight for the best texture.
  • Once chilled, lift the cheesecake from the pan using the parchment paper overhang. Cut into bars and garnish with additional blueberries and lemon zest on top before serving.

Notes

For best texture, chill the cheesecake overnight.
Keyword bars, blueberry, cheesecake, dessert, lemon