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To make these tasty lemon blueberry cheesecake bars, gather these key ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 3 large eggs, at room temperature - Zest of 1 lemon - ¼ cup freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - 1 cup fresh blueberries (plus extra for topping) - 1 tablespoon cornstarch Choosing the right ingredients makes a big difference. Here are my tips: - Graham Cracker Crumbs: Use fresh, finely crushed crumbs for a better crust. - Unsalted Butter: This gives you control over the salt in your bars. - Cream Cheese: Make sure it’s at room temperature. This helps it mix smoothly. - Fresh Blueberries: Look for plump, firm berries. They should be deep blue in color. - Lemon Juice: Always use fresh lemon juice for the best flavor. Bottled juice lacks the zing. You can switch things up to suit your taste. Here are some ideas: - Different Fruits: Try raspberries, strawberries, or peaches for a new twist. - Nut Crust: Blend nuts with your graham crackers for a crunchier base. - Dairy-Free Option: Use vegan cream cheese and a dairy-free butter substitute. - Sweetness Level: Adjust the sugar based on your preference. You can use less or add a sweetener. Feel free to mix and match ingredients. This recipe is flexible and fun! {{ingredient_image_2}} Start by preheating your oven to 325°F (160°C). Grab an 8x8-inch baking dish. Line it with parchment paper. Leave some paper hanging over the sides. This helps lift the bars out later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted butter. Add 2 tablespoons of granulated sugar. Stir until it looks like wet sand. Press this mixture firmly into the bottom of your baking dish. Make sure it’s even. Bake the crust for 10 minutes. Let it cool slightly while you make the filling. In a large bowl, beat 16 oz of softened cream cheese with an electric mixer. Mix on medium speed for 2-3 minutes until smooth and creamy. Gradually add 1 cup of granulated sugar, the zest of 1 lemon, and ¼ cup of lemon juice. Mix until smooth. Now, add 3 large eggs one at a time. Mix gently on low speed after each egg. Be careful not to overmix! Finally, gently fold in 1 cup of fresh blueberries and 1 tablespoon of cornstarch. Pour the cheesecake filling over the cooled crust. Spread it evenly with a spatula. Place the dish back in the oven and bake for 30-35 minutes. The edges should be firm, but the center should jiggle slightly. This means it will firm up as it cools. Let the bars cool in the pan at room temperature for about 1 hour. Then, refrigerate them for at least 4 hours, or overnight if you can. Once chilled, lift the cheesecake out using the parchment paper. Cut into squares with a sharp knife. Garnish each piece with more fresh blueberries before serving. Enjoy! When making Lemon Blueberry Cheesecake Bars, avoid overmixing the batter. Overmixing adds too much air, which can lead to cracks. Also, don’t skip the chilling time. Chilling helps the bars set properly. Lastly, be careful with the crust. It should be compact but not too hard. To get that smooth, creamy texture, start with room temperature cream cheese. Cold cream cheese will not blend well. Beat it until smooth before adding other ingredients. Mix in the eggs one at a time, and avoid overmixing after each addition. This keeps the texture just right. These cheesecake bars taste great on their own, but a few extras can make them even better. Serve them chilled with a dusting of powdered sugar. Fresh mint leaves add a nice touch too. You can also add a drizzle of lemon glaze for extra sweetness. Pro Tips Chill the Cream Cheese: Make sure your cream cheese is softened to room temperature for a smoother filling, as cold cream cheese can result in lumps. Don’t Overmix: When adding the eggs, mix just until combined to prevent cracking in the cheesecake after baking. Use Fresh Blueberries: Fresh blueberries not only taste better but also look more vibrant in your cheesecake bars; frozen berries can release excess moisture. Let Them Cool Completely: Allow the cheesecake bars to cool completely at room temperature before refrigerating for the best texture and flavor. {{image_4}} You can switch up the flavors in your lemon blueberry cheesecake bars. Try using different fruits like raspberries, strawberries, or blackberries. Each fruit brings its own taste, making the bars unique. If you want a tropical twist, add mango or passion fruit. You can also mix fruits for a fun surprise in every bite. If you want a lighter treat, swap some ingredients for healthier options. Use low-fat cream cheese instead of regular cream cheese. You can also use Greek yogurt to add a creamy texture while cutting calories. For the crust, try whole-grain graham cracker crumbs. This change adds fiber and nutrients without losing flavor. You can even use honey or maple syrup instead of sugar to sweeten the filling naturally. If you want to skip the oven, you can make no-bake lemon blueberry cheesecake bars. Just mix the softened cream cheese with sugar, lemon juice, and zest. Use whipped cream to make it light and fluffy. For the crust, combine graham cracker crumbs with melted butter and press it into a pan. Once your filling is ready, pour it over the crust and chill it in the fridge for at least four hours. This option is quick and easy, perfect for hot days or when you’re short on time. To keep your lemon blueberry cheesecake bars fresh, store them in the fridge. Use an airtight container. Make sure they are fully chilled before placing them inside. These bars can last about 5 days in the fridge. If you want to keep them longer, consider freezing them. To freeze your cheesecake bars, first cut them into squares. Place parchment paper between layers to prevent sticking. Then, put the squares in a freezer-safe container. They can last up to 3 months in the freezer. Make sure to label the container with the date for easy reference. To thaw frozen cheesecake bars, move them to the fridge for several hours or overnight. This will help them thaw slowly and evenly. If you want to enjoy them warm, you can reheat them gently in the oven. Set your oven to 300°F (150°C) and warm for about 10 minutes. Enjoy your tasty treat fresh! You can check if the cheesecake bars are done by looking at the edges. The edges should be set, while the middle has a slight jiggle. This means the bars will firm up as they cool. Usually, baking takes about 30 to 35 minutes at 325°F (160°C). Yes, you can use frozen blueberries. However, they may release more juice. This can change the texture of your bars. If you use frozen blueberries, do not thaw them before adding to the mix. Just fold them in gently to keep them whole. If your cheesecake cracks, don’t worry too much. It happens to many cooks. To avoid cracks, mix the batter gently. Don’t overmix after adding the eggs. If cracks still happen, you can cover them with fresh blueberries or whipped cream. Absolutely! You can use different crusts. Some options include Oreo cookies or almond flour for a gluten-free crust. Just keep the same amount of crumbs and butter for the crust. This way, your base will hold together well. You learned about key ingredients and their selections for cheesecake bars. I shared step-by-step instructions for making them from scratch. We discussed tips for a creamy texture and common mistakes to avoid. I also covered delicious variations and how to store your bars. Remember to try different flavors and adjustments for health. With these tips, you'll succeed in making tasty, creamy cheesecake bars. Enjoy each bite and share with friends!

Lemon Blueberry Cheesecake Bars

Delicious cheesecake bars with a lemon and blueberry flavor, perfect for a refreshing dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 zest of lemon
  • 0.25 cup freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries (plus extra for topping)
  • 1 tablespoon cornstarch

Instructions
 

  • Preheat your oven to 325°F (160°C). Prepare an 8x8-inch baking dish by lining it with parchment paper, making sure to leave some overhang on the sides for easy lifting once baked.
  • In a medium-sized bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture is evenly moistened and resembles wet sand.
  • Firmly press the crumb mixture into the bottom of the prepared baking dish to create an even and compact crust layer. Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool slightly while preparing the filling.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it is smooth and creamy, which should take about 2-3 minutes.
  • Gradually add the 1 cup of granulated sugar, lemon zest, and freshly squeezed lemon juice to the cream cheese. Continue mixing on medium speed until everything is well combined and smooth.
  • Incorporate the eggs one at a time, mixing gently on low speed after each addition, just until combined. Be careful not to overmix, as this can create cracks in the cheesecake.
  • Using a rubber spatula, gently fold in the fresh blueberries and cornstarch, taking care to keep the berries intact.
  • Pour the cheesecake mixture over the cooled crust in the baking dish, spreading it evenly with a spatula.
  • Return the dish to the oven and bake for 30-35 minutes. The edges should be set while the center retains a slight jiggle; this indicates it will firm as it cools.
  • Allow the bars to cool in the pan at room temperature for approximately 1 hour. Then, refrigerate for at least 4 hours, or overnight if possible, to achieve the best texture and firmness.
  • Once fully chilled, lift the cheesecake out of the pan using the parchment overhang. Carefully cut into squares using a sharp knife.
  • Before serving, garnish each square with additional fresh blueberries on top.

Notes

Serve chilled with a light dusting of powdered sugar and a fresh mint sprig for garnish.
Keyword bars, blueberry, cheesecake, dessert, lemon