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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon granulated sugar - 16 oz cream cheese, softened - ¾ cup granulated sugar - 2 large eggs, at room temperature - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 1 cup fresh blueberries, rinsed and dried - 1 teaspoon pure vanilla extract - 1 pinch of salt When measuring graham cracker crumbs, make sure to pack them lightly. This helps give the crust a nice texture. For butter, melt it gently. This ensures it mixes well with the crumbs. Use room temperature cream cheese. It blends smoothly when you mix it. For the eggs, letting them warm up helps them combine better, giving a creamy filling. To make these bars, you will need: - A 9x9 inch baking pan - A medium-sized mixing bowl - A large mixing bowl - An electric mixer - A spatula - A sharp knife for cutting the bars - Measuring cups and spoons These tools help you create a smooth and tasty cheesecake. Having everything ready makes cooking fun and easy! {{ingredient_image_2}} To start, preheat your oven to 350°F (175°C). In a medium bowl, mix together: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon granulated sugar Stir the mixture until the crumbs are coated with butter. Next, press this mixture firmly into the bottom of a 9x9 inch baking pan. This creates a nice, compact crust. Bake it in the preheated oven for 8 to 10 minutes until golden. Once done, take it out and let it cool slightly while you make the filling. In a large bowl, use an electric mixer to beat 16 oz of softened cream cheese until it’s smooth. Gradually add in ¾ cup of granulated sugar and mix until everything is fluffy. Then, add 2 large eggs one at a time. Make sure to mix well before adding the next egg. Next, add in 2 tablespoons of fresh lemon juice, the zest of 1 lemon, and 1 teaspoon of pure vanilla extract. Keep mixing until your mixture is silky smooth. Now, gently fold in 1 cup of fresh blueberries using a spatula. Be careful not to break them. Pour this cheesecake filling over your cooled crust. Spread it evenly to make a nice layer. Place the baking pan back in the oven and bake for 25 to 30 minutes. You want the center to be set but still jiggle a bit. The edges should be lightly golden. After baking, let the bars cool at room temperature for about 1 hour. Then, move them to the fridge and chill for at least 4 hours or until fully set. When ready, use a sharp knife to cut the cheesecake into bars. Enjoy! To get creamy cheesecake bars, ensure your cream cheese is soft. Leave it out for a while before using. Use an electric mixer to blend until smooth. Mix the eggs in one at a time. This helps keep the texture light. Over-mixing can cause cracks, so mix just until blended. Add more flavor with a pinch of salt. Salt brings out the sweetness in desserts. You can also try adding a bit more lemon zest. The zest adds a nice brightness. If you want a twist, mix in some lavender or mint for a fresh taste. Always preheat your oven to 350°F (175°C) before baking. This helps the bars bake evenly. Check for doneness at around 25 minutes. The center should jiggle slightly, not be liquid. Let the bars cool at room temperature first. Then chill them in the fridge. Chilling helps set the filling and makes cutting easier. Pro Tips Use Room Temperature Ingredients: Allow your cream cheese and eggs to come to room temperature before mixing. This helps achieve a smooth and lump-free filling. Don’t Overmix: When adding the eggs and folding in the blueberries, mix gently to avoid overworking the batter, which can lead to a denser texture. Chill for Best Results: Be patient and allow the cheesecake bars to chill in the refrigerator for at least 4 hours. This ensures they set perfectly and develop a firmer texture. Garnish Creatively: To elevate your cheesecake bars, consider topping them with a dollop of whipped cream or a drizzle of lemon glaze just before serving. {{image_4}} You can switch up the blueberries for other fruits. Raspberries, strawberries, or blackberries work great. Each fruit adds a unique taste. Try mixing fruits for a fun twist! If you need a gluten-free option, use gluten-free graham crackers. You can also use crushed nuts mixed with melted butter. Almonds or pecans add a nice crunch. To make this recipe vegan, use dairy-free cream cheese. Replace eggs with flax eggs or applesauce. For the crust, use coconut oil instead of butter. This keeps the flavor but fits a vegan diet. To keep your blueberry lemon cheesecake bars fresh, store them in an airtight container. Place a layer of parchment paper between the bars and the lid. This helps prevent sticking. Make sure to keep them in the fridge. They taste best when chilled and firm. You can freeze these cheesecake bars for later enjoyment. First, slice the bars into individual pieces. Wrap each bar tightly in plastic wrap. Then, place the wrapped bars in a freezer-safe bag or container. They can stay frozen for up to three months. When ready to eat, thaw them in the fridge overnight. These cheesecake bars last about five days in the fridge. The flavors will stay fresh, and the texture will remain great. If you notice any changes in odor or appearance, it’s best to discard them. Proper storage helps keep your treats tasty longer! Yes, you can use frozen blueberries. They work well in this recipe. Just make sure to rinse them and pat them dry. This helps to remove any extra moisture. Using frozen blueberries may change the texture a bit. Fresh blueberries keep their shape better. If you use frozen ones, fold them in gently. This way, they won’t break apart too much. To check if the cheesecake is done, look for the edges. They should be lightly golden. The center should be set, but still have a slight jiggle. You can also use a toothpick. Insert it in the center. If it comes out clean or with a few crumbs, it’s ready. Do not overbake the bars. They firm up as they cool. Absolutely! You can make these cheesecake bars a day in advance. They taste even better after chilling overnight. Once cooled, cover them with plastic wrap or foil. Store them in the fridge until you're ready to serve. This makes them a great treat for parties or gatherings. Just remember to slice them before serving. This article covers everything you need for cheesecake bars. We went over key ingredients, tools, and measurements. I shared step-by-step instructions for making the crust and filling. Plus, you found tips to enhance flavor and texture. Variations for gluten-free and vegan options are included too. You'll also know how to store them for later enjoyment. Follow these steps to bake delicious cheesecake bars. Enjoy your tasty treats with friends and family!

Blueberry Lemon Cheesecake Bars

Delicious cheesecake bars with a graham cracker crust, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 16 oz cream cheese, softened to room temperature
  • 0.75 cups granulated sugar
  • 2 large eggs, at room temperature
  • 2 tablespoons fresh lemon juice
  • 1 unit zest of 1 lemon
  • 1 cups fresh blueberries, rinsed and dried
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt

Instructions
 

  • Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium-sized mixing bowl, together the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Stir the mixture until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 9x9 inch baking pan to form a compact crust. Bake in the preheated oven for 8-10 minutes, or until the crust is lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
  • Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add in ¾ cup of granulated sugar, mixing until fully combined and fluffy. Add the eggs, one at a time, making sure to incorporate each egg thoroughly before adding the next.
  • Add Flavors: Into the cream cheese mixture, add the fresh lemon juice, lemon zest, and vanilla extract. Continue to mix until the mixture is well combined and silky smooth.
  • Add Blueberries: Carefully fold in the fresh blueberries, using a spatula to gently incorporate them while avoiding breaking them apart.
  • Assemble the Bars: Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly to ensure a uniform layer.
  • Bake: Place the baking pan back into the oven and bake for 25-30 minutes. The center should be set but still have a slight jiggle, while the edges will be lightly golden.
  • Cool: Allow the cheesecake bars to cool at room temperature for around 1 hour. After that, transfer them to the refrigerator and chill for at least 4 hours, or until completely set.
  • Slice and Serve: Once the cheesecake is fully chilled and firm, carefully remove it from the pan using a sharp knife to cut into bars.

Notes

For an elegant presentation, serve each bar on a plate garnished with a few fresh blueberries and a light dusting of powdered sugar. Consider adding a small wedge of lemon on the side for a vibrant touch!
Keyword bars, blueberry, cheesecake, dessert, lemon