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Here’s what you need to make these Lemon Blueberry Cheesecake Bars: - 1 ½ cups graham cracker crumbs - ⅓ cup granulated sugar (for crust) - ½ cup unsalted butter, melted - 16 oz cream cheese, softened - 1 cup granulated sugar (for filling) - 2 large eggs - 1 teaspoon pure vanilla extract - Zest of 1 lemon - ¼ cup fresh lemon juice - 1 cup fresh blueberries - 2 tablespoons cornstarch These ingredients work together to create a creamy, sweet, and tangy treat. The graham cracker crumbs form a crunchy base. The cream cheese adds a rich, smooth filling. Fresh blueberries give bursts of flavor. The lemon zest and juice bring brightness. All these elements blend for a delicious dessert. Make sure to use fresh blueberries when possible. They add the best flavor and texture. Cornstarch helps keep the blueberries from sinking. This keeps your bars looking pretty and delicious. Gather all these ingredients before you start. It makes the cooking process easier. You’ll love how simple it is to whip up these bars. Enjoy the fun of creating this tasty treat in your kitchen! {{ingredient_image_2}} To start, prepare your 9x9 inch baking pan. Grease it with butter or cooking spray. Next, line the bottom and sides with parchment paper. Leave some paper over the edges. This helps you lift the bars out later. Now, let’s make the crust. In a medium bowl, combine 1 ½ cups of graham cracker crumbs and ⅓ cup of granulated sugar. Pour in ½ cup of melted unsalted butter. Stir until it looks like wet sand. Press the crust mixture firmly into the bottom of your pan. Make it even and smooth. Bake this crust in your preheated oven at 350°F for 8-10 minutes. Look for a light golden color. Once baked, let it cool slightly. Next, we move on to the filling. In a large bowl, beat 16 oz of softened cream cheese with 1 cup of sugar. Use a hand mixer for 2-3 minutes. You want it smooth and creamy. Add 2 large eggs one at a time. Mix on low speed after each egg. Be careful not to overmix; we don’t want air bubbles. Now, add 1 teaspoon of pure vanilla extract, the zest of 1 lemon, and ¼ cup of fresh lemon juice. Mix gently until smooth. For the blueberries, take 1 cup of fresh blueberries. Toss them with 2 tablespoons of cornstarch in a small bowl. This stops the blueberries from sinking. Gently fold these blueberries into your cheesecake batter. Pour the cheesecake mixture over your cooled crust. Spread it evenly with a spatula. Bake it in the oven for 30-35 minutes. The center should be set but still jiggle a bit. This means it has a creamy texture. After baking, let the bars cool at room temperature for about 30 minutes. Then, move them to the fridge. Chill for at least 4 hours, or better yet, overnight. This helps the bars set perfectly. When you are ready to serve, lift the bars out using the parchment paper. Place them on a cutting board and cut them into squares or rectangles. Enjoy your delicious lemon blueberry cheesecake bars! - Avoiding overmixing the batter: Mix the cream cheese and sugar until smooth. Add eggs one by one, mixing gently. Overmixing adds air, making your bars puff up and crack. - How to keep blueberries from sinking: Toss blueberries with cornstarch before folding them into the batter. This coat helps them float during baking, keeping them evenly distributed. - Achieving the ideal creamy texture: Bake the bars until they jiggle just slightly in the center. This shows they are set but still creamy. Let them chill for at least four hours for the best texture. - Creative ways to plate the cheesecake bars: Arrange the bars on a colorful platter for a bright look. Use parchment paper overhang to lift them out easily. - Suggested garnishes for an elegant touch: Top with fresh blueberries and a sprinkle of lemon zest. A dollop of whipped cream adds a nice finish. - Pairing ideas with beverages or sides: Serve with a glass of iced tea or lemonade for a refreshing treat. A scoop of vanilla ice cream also complements the flavors well. Pro Tips Cool Down Before Chilling: Allow the cheesecake bars to cool at room temperature for at least 30 minutes before transferring them to the refrigerator. This helps prevent condensation from forming on the surface. Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This will create a smoother batter and help the cheesecake set evenly. Prevent Sinking Blueberries: Tossing the blueberries with cornstarch before folding them into the batter helps them stay suspended and prevents them from sinking to the bottom during baking. Chill Overnight: For the best texture and flavor, allow the cheesecake bars to chill in the refrigerator overnight. This will help them set properly and develop a richer taste. {{image_4}} You can switch up the flavor of these cheesecake bars easily. Here are some fun ideas: - Other Fruit Options: Instead of blueberries, try raspberries, strawberries, or cherries. Each fruit gives a unique taste. - Different Citrus: You can use lime or orange zest and juice instead of lemon. This will add a new twist to your bars. - Gluten-Free Crust Alternatives: If you need a gluten-free option, use almond flour or gluten-free graham crackers. Both work well in creating a tasty base. Want to make these bars dairy-free or vegan? Here are some simple swaps: - Substitutes for Cream Cheese: Use cashew cream or vegan cream cheese. Both will give a rich texture without the dairy. - Adjustments for Egg-Free Versions: Replace the eggs with flaxseed meal or applesauce. Each will help bind the mixture nicely while keeping it egg-free. These variations let you enjoy lemon blueberry cheesecake bars in many ways. Don't hesitate to experiment! To keep your lemon blueberry cheesecake bars fresh, store them in an airtight container. This helps them stay moist and tasty. A glass or plastic container works well. Place a piece of parchment paper between layers if stacking them. Refrigerate the bars for up to five days. Make sure they are completely cool before sealing the container. This prevents condensation from making them soggy. If you want to save your cheesecake bars for later, freezing is a great option. First, cut the bars into squares or rectangles. Wrap each piece tightly in plastic wrap. Then place them in a freezer-safe bag or container. This keeps them from getting freezer burn. You can freeze them for up to three months. When you're ready to enjoy, take the bars out and thaw them in the fridge overnight. This keeps their rich flavor and creamy texture intact. Serve them cold or let them sit at room temperature for a few minutes before enjoying. Can I make these bars ahead of time? Yes, you can make these bars a day or two ahead. Just store them in the fridge. They taste great chilled. How long will the cheesecake bars keep in the fridge? These bars will stay fresh in the fridge for about five days. Make sure to cover them well. What can I use if I don’t have graham cracker crumbs? If you don’t have graham crackers, try using crushed cookies or even crushed nuts. They add a nice flavor. What if my cheesecake bars cracked while baking? Cracks often happen due to overmixing or baking at too high a temp. To avoid this, mix gently and check your oven temp. How can I tell if my cheesecake is cooked properly? The cheesecake is done when the edges are set, and the center has a slight jiggle. It will firm as it cools. These lemon blueberry cheesecake bars combine simple ingredients and easy steps. We covered the crust, filling, baking, cooling, and storage tips. With some tweaks, you can adapt flavors or create vegan options. Keep your bars fresh and tasty with the right storage. Remember, the key to success lies in careful mixing and choosing the right ingredients. Enjoy making this treat, and watch friends and family smile with each bite. It’s a delightful way to share your love for baking.

Lemon Blueberry 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 35 minutes
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.33 cups granulated sugar (for crust)
  • 0.5 cups unsalted butter, melted
  • 16 oz cream cheese, softened to room temperature
  • 1 cups granulated sugar (for filling)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 unit Zest of 1 lemon
  • 0.25 cups fresh lemon juice
  • 1 cups fresh blueberries
  • 2 tablespoons cornstarch

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x9 inch baking pan by greasing it with butter or cooking spray, then line the bottom and sides with parchment paper, leaving an overhang on the edges for easy removal later.
  • In a medium-sized mixing bowl, combine the graham cracker crumbs and ⅓ cup of sugar with the melted butter. Stir until the mixture is well combined and has a consistency similar to wet sand.
  • Firmly press the graham cracker mixture into the bottom of the prepared baking pan, creating an even layer for the crust. Bake for 8-10 minutes in the preheated oven, or until the crust is lightly golden. Remove from the oven and allow it to cool slightly.
  • In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and 1 cup of sugar together until the mixture is smooth and creamy, about 2-3 minutes.
  • Add the eggs one at a time to the cream cheese mixture, mixing on low speed after each addition until just incorporated. Take care not to overmix, as this can cause the batter to become too airy.
  • Add the vanilla extract, lemon zest, and lemon juice to the cream cheese mixture, and mix gently until everything is fully combined.
  • In a small bowl, toss the fresh blueberries with cornstarch until they are well coated. This step helps prevent the blueberries from sinking in the cheesecake filling during baking.
  • Gently fold the blueberries into the cheesecake batter, taking care not to break them apart.
  • Pour the cheesecake mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
  • Bake the bars in the preheated oven for 30-35 minutes, or until the center appears set but still has a slight jiggle, indicating a creamy texture.
  • Once baked, remove the bars from the oven and let them cool at room temperature for about 30 minutes, then transfer them to the refrigerator. Chill for at least 4 hours, or preferably overnight, to allow the bars to set completely.
  • When ready to serve, use the edges of the parchment paper to lift the cheesecake bars out of the pan. Transfer to a cutting board, and cut into squares or rectangles as desired.

Notes

For an elegant touch, garnish with additional fresh blueberries and a light sprinkle of lemon zest before serving.
Keyword bars, blueberry, cheesecake, dessert, lemon