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To make blueberry lemon cheesecake bars, you'll need these key ingredients: - 1 and 1/2 cups graham cracker crumbs - 1/4 cup granulated sugar - 1/2 cup unsalted butter, melted - 16 oz cream cheese, softened at room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - Zest of 1 lemon - 1/4 cup freshly squeezed lemon juice - 1 cup fresh blueberries (plus extra for topping) When measuring ingredients, be precise. Use dry measuring cups for dry items like graham cracker crumbs and sugar. For liquids, use a liquid measuring cup. Here are a few tips: - Graham cracker crumbs: Crush them finely for a better crust. You can use a food processor or place them in a zip-top bag and crush with a rolling pin. - Cream cheese: Let it soften at room temperature for about an hour. This helps it mix smoothly. - Lemon juice: Always use fresh juice for the best taste. It brightens the flavor so well. Using good ingredients makes a big difference. High-quality cream cheese gives a rich and creamy texture. Fresh blueberries add natural sweetness and vibrant color. Here’s why quality matters: - Flavor: Fresh ingredients enhance the taste. You’ll notice the difference. - Texture: Quality products mix better. This leads to a smoother filling. - Presentation: Fresh fruit looks beautiful and makes your dessert appealing. By focusing on these details, you create blueberry lemon cheesecake bars that shine in taste and look. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This heat helps cook the bars evenly. Grab an 8x8 inch baking pan. Line it with parchment paper, leaving some paper hanging over the sides. This makes it easy to lift the bars out later. In a medium bowl, mix 1 and 1/2 cups of graham cracker crumbs with 1/4 cup of granulated sugar. Pour in 1/2 cup of melted unsalted butter. Stir this mixture until it looks like wet sand. Press the crust firmly into the bottom of your prepared pan. Bake it for 10 minutes. Let it cool a bit while you make the filling. In a large bowl, beat 16 oz of softened cream cheese. Use an electric mixer on medium speed for about 2 minutes until it's smooth. Gradually add 1 cup of granulated sugar while mixing. Then, add 2 large eggs one at a time, mixing well after each. Next, fold in 1 teaspoon of pure vanilla extract, the zest of 1 lemon, and 1/4 cup of freshly squeezed lemon juice. Mix until everything is combined. Lastly, gently fold in 1 cup of fresh blueberries, being careful not to break them. Now, pour the cheesecake filling over your cooled crust. Smooth the top with a spatula. Bake in the oven for 30 to 35 minutes. The edges should be set, but the center can still jiggle a bit. After baking, let the bars cool at room temperature. Then, put them in the fridge for at least 4 hours, or better yet, overnight. This helps them set perfectly. When ready to serve, lift the cheesecake bars out of the pan using the parchment paper. Cut them into squares. For a nice touch, garnish with extra fresh blueberries and a sprinkle of lemon zest. This adds color and makes them look even more appetizing! When making blueberry lemon cheesecake bars, it’s easy to make mistakes. Here are a few to watch for: - Overmixing the filling: This can make the texture too dense. Mix just until combined. - Not using room temperature ingredients: Cold cream cheese can lead to lumps. Always let it warm up. - Skipping the chilling time: These bars need time to set. Don't rush the cooling process. For the best texture, focus on these steps: - Beat the cream cheese well: Make it smooth and fluffy for a creamy filling. - Fold in the blueberries gently: This keeps them whole and adds nice bursts of flavor. - Check the baking time: The center should jiggle slightly. This means it will set perfectly as it cools. You can boost the flavors in your cheesecake bars. Here’s how: - Use fresh lemon juice and zest: This adds brightness to the bars. - Add a pinch of salt: It balances the sweetness and enhances the berry flavor. - Top with extra blueberries: This fresh garnish adds color and taste. Experimenting with these tips will make your cheesecake bars even more delightful! Pro Tips Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature before mixing. This will ensure a smooth and creamy texture without lumps. Fresh Blueberries: Use fresh blueberries for the best flavor and texture. If using frozen, make sure to thaw and drain them well to avoid excess moisture in the filling. Chill Overnight: For the best results, refrigerate the cheesecake bars overnight. This allows the flavors to meld and the texture to firm up perfectly. Cleaning Cuts: To make clean cuts, use a sharp knife and wipe it with a damp cloth between each cut. This keeps the edges of the bars looking neat and professional. {{image_4}} You can easily swap some ingredients if you have dietary needs. For a gluten-free option, use gluten-free graham crackers. They work well in the crust. If you want a lower-sugar version, try using a sugar substitute. Look for ones that measure like sugar for the best results. For a dairy-free choice, you can use cashew cream instead of cream cheese. It gives a nice texture and flavor. While blueberries are delicious, you can try other fruits too. Raspberries add a nice tartness. Strawberries bring a sweet touch. Blackberries can also work well. Just make sure any fruit you use is fresh and ripe. This way, you’ll get the best flavor in your bars. You can mix and match fruits for even more fun flavors. Adding more flavor is a great way to make these bars special. Try adding a pinch of cinnamon for warmth. A splash of almond extract can add a nutty taste. If you love chocolate, fold in some mini chocolate chips. This adds a decadent touch. Lemon zest gives a bright, fresh flavor. You can even experiment with herbs like mint for a unique twist. Each addition makes these cheesecake bars a fun treat! To keep your blueberry lemon cheesecake bars fresh, store them in the fridge. Use an airtight container or cover them tightly with plastic wrap. This prevents the bars from drying out and keeps them tasting great. If you plan to eat them within three days, this method works perfectly. For longer storage, consider freezing them. If you want to save some bars for later, freezing is easy. First, cut the cheesecake into squares. Wrap each piece in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. Remember to squeeze out as much air as possible before sealing. They can last up to three months in the freezer. When you're ready to enjoy, thaw them in the fridge overnight. Blueberry lemon cheesecake bars stay fresh in the fridge for about five days. If they are frozen, thaw them before eating. You can serve them cold or at room temperature. If you prefer them warm, gently heat them in the microwave for about ten seconds. This softens the bars without cooking them. Yes, you can use frozen blueberries. They work well in this recipe. Just make sure to thaw and drain them first. This prevents excess moisture from ruining the bars. Frozen blueberries may break apart more easily. So, be gentle when folding them into the batter. Blueberry lemon cheesecake bars last about 5 to 7 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. If you want to enjoy them longer, consider freezing them. Just remember to let them thaw in the fridge before serving. Yes, you can make these bars without eggs. Use a substitute like unsweetened applesauce or silken tofu. This will help bind the filling together. Keep in mind that the texture may change slightly. The bars might be a bit denser but still delicious. To cut cheesecake bars, first, chill them well. Use a sharp knife for clean cuts. Dip the knife in hot water and wipe it dry between cuts. This helps avoid messy edges. For nice squares, cut into equal rows and columns. Enjoy those perfect bites! This blog post covered all you need to know about making blueberry lemon cheesecake bars. We explored key ingredients, step-by-step instructions, and tips to avoid mistakes. You learned how to store your bars and variations to try. Remember, quality ingredients and careful prep lead to tasty results. Baking is fun, and with these tips, you’ll impress your friends and family. Enjoy your cheesecake bars!

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 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 9

Ingredients
  

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

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by lining it with parchment paper, leaving some overhang on the sides for easy removal of the bars later.
  • In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Stir until the crumbs are fully coated and mixture resembles wet sand.
  • Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and allow to cool slightly while you prepare the filling.
  • In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until it's completely smooth and creamy, about 2 minutes.
  • Gradually add in 1 cup of granulated sugar, continuing to beat the mixture until it’s well combined and fluffy.
  • Add the eggs to the cream cheese mixture one at a time, making sure to mix thoroughly after each addition. Then, fold in the vanilla extract, lemon zest, and freshly squeezed lemon juice, mixing until fully incorporated.
  • Gently fold in the fresh blueberries using a spatula, taking care not to break them apart, so they remain whole in the filling.
  • Carefully pour the cheesecake mixture over the cooled graham cracker crust in the baking pan. Smooth the top with a spatula to create an even surface.
  • Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and the center has a slight jiggle.
  • Once done, remove the cheesecake bars from the oven and allow them to cool at room temperature. Then refrigerate for at least 4 hours or preferably overnight to set completely.
  • To serve, lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into squares and garnish with additional fresh blueberries if desired for an extra touch of presentation.

Notes

Serve the chilled bars on a decorative plate. Garnish with a sprinkle of lemon zest and a few whole blueberries to enhance the visual appeal and add a burst of color.
Keyword blueberry, cheesecake, dessert bars, lemon