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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon granulated sugar To create the crust, I like to use graham cracker crumbs. They give a nice crunch and sweet flavor. You’ll mix these crumbs with melted unsalted butter and a tablespoon of sugar. This mixture will form the base of your bars. - 2 packages (8 oz each) cream cheese, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 2 teaspoons vanilla extract - Zest of 1 lemon - ¼ cup freshly squeezed lemon juice - 1 ½ cups fresh blueberries, rinsed and dried The filling is where the magic happens! Start with cream cheese, which gives these bars their creamy texture. Add in sugar for sweetness. Eggs help bind everything together. The vanilla extract adds depth, while lemon zest and juice bring a bright, tangy flavor. Finally, fresh blueberries add bursts of sweetness throughout. - Powdered sugar for dusting Once your bars are ready, a light dusting of powdered sugar adds a nice touch. It makes them look fancy and inviting. You can also garnish with a fresh blueberry and lemon slice for extra flair! 1. Start by preheating your oven to 350°F (175°C). 2. Line an 8x8 inch baking pan with parchment paper. Make sure the paper hangs over the sides for easy lifting. 3. In a medium bowl, mix together 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 1 tablespoon of granulated sugar. 4. Stir until the crumbs are all coated in butter. 5. Press this crumb mixture firmly into the bottom of the lined pan. 6. Bake the crust for about 10 minutes. Let it cool slightly while you make the filling. 1. In a large bowl, beat 2 packages of softened cream cheese with an electric mixer. Mix on medium speed until it's smooth and creamy. 2. Gradually add in 1 cup of granulated sugar. Mix for about 2 minutes until it becomes fluffy and light. 3. Add in 2 large eggs one at a time. Mix on low speed until just combined. 4. Next, add 2 teaspoons of vanilla extract, the zest of 1 lemon, and ¼ cup of fresh lemon juice. Mix until everything is smooth. 5. Gently fold in 1 ½ cups of fresh blueberries with a spatula. Be careful not to mash them! 1. Pour the cheesecake filling over the cooled graham cracker crust in the pan. Spread it into an even layer with a spatula. 2. Bake in the oven for 25-30 minutes. Look for a light golden edge and a center that is just set. 3. Once done, take the pan out and let the bars cool at room temperature for about 1 hour. 4. Then, refrigerate for at least 4 hours, or overnight, so the cheesecake can fully set. 5. After chilling, lift the bars out using the parchment paper. Place them on a cutting board and slice into squares. To get the best texture for your cheesecake bars, start with room temperature cream cheese. Cold cream cheese mixes poorly, leading to lumps. Let it sit out for about 30 minutes before you begin. Be careful not to overmix the filling. Mixing too much adds air and can cause cracks in your cheesecake. Blend until smooth, then stop. Use fresh lemon juice and zest for a bright taste. The zest adds a lovely pop of flavor that works well with blueberries. Fresh blueberries keep their shape and burst with juice when you bite into them. When folding in the blueberries, do it gently. Use a spatula and turn the batter carefully. This keeps the berries whole and your filling smooth. Before serving, dust the bars lightly with powdered sugar. This adds a sweet touch and looks great. For an extra special look, garnish each square with a fresh blueberry and a slice of lemon. This not only makes your bars pretty but also hints at the flavors inside. {{image_4}} You can make these bars even more fun. Try adding different berries, like raspberries or strawberries. This gives extra color and flavor. If you want a twist, swap lemon for lime. Lime adds a nice zing and pairs well with the cream cheese. Experimenting with flavors can lead to tasty surprises! If you need gluten-free options, use gluten-free graham crackers. This keeps the crust just as tasty. For a vegan twist, replace cream cheese with a vegan option. You can use blended cashews or tofu for the filling. This way, everyone can enjoy these delicious bars. These cheesecake bars shine with great pairings. Try drizzling chocolate or raspberry sauce on top. This adds a rich taste. You can also serve them with ice cream or whipped cream. These additions make each bite even more delightful! To store your Blueberry Lemon Cheesecake Bars in the refrigerator, first, let them cool completely. Once cooled, cover the bars with plastic wrap or place them in an airtight container. This keeps them fresh and prevents them from drying out. These bars can stay fresh in the fridge for up to five days. For long-term storage, you can freeze the cheesecake bars. Cut them into squares and wrap each piece tightly in plastic wrap. Then, place the wrapped bars in a freezer-safe bag or container. They can last in the freezer for up to three months. When you want to enjoy them, remove the bars from the freezer and let them thaw in the fridge overnight. This keeps them from becoming too soft. To keep your cheesecake bars fresh, follow these best practices. Always store them in the fridge if you plan to eat them within a few days. If you freeze them, make sure to seal them well to avoid freezer burn. Check for any signs of spoilage, like off smells or discoloration. Proper storage will help ensure your Blueberry Lemon Cheesecake Bars taste great for as long as possible! Blueberry Lemon Cheesecake Bars last about 5 to 7 days in the fridge. To keep them fresh, store them in an airtight container. This helps avoid moisture loss and keeps the bars from absorbing other smells in your fridge. Yes, you can use frozen blueberries! Frozen blueberries work well, but you should not thaw them first. If you thaw them, they can become mushy. Just fold them into the batter while still frozen. This helps keep their shape and flavor. You can use ricotta cheese or Greek yogurt as a substitute for cream cheese. Both will change the texture slightly but still taste great. For a dairy-free option, try using cashew cream or coconut cream. These alternatives give a nice, creamy texture while keeping the dessert tasty. You can create delicious Blueberry Lemon Cheesecake Bars with simple ingredients. Mixing graham cracker crumbs and cream cheese leads to a sweet, tangy treat. Following the steps will help you achieve the perfect texture and flavor. Remember to experiment with variations and toppings to make them your own. Store them properly to enjoy later. Blueberry Lemon Cheesecake Bars are a treat for any occasion, and you’ll impress everyone with these easy recipes. Encourage others to try this simple dessert. It’s fun and rewarding to make!

Blueberry Lemon Cheesecake Bars

Indulge in the perfect blend of flavors with Blueberry Lemon Cheesecake Bars! This delightful recipe combines a buttery graham cracker crust with a creamy, tangy cheesecake filling, bursting with fresh blueberries and zesty lemon. It's the ideal treat for any occasion. Ready to impress your taste buds? Click through for the full recipe and tips to make these delicious bars a hit at your next gathering!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 tablespoon granulated sugar

2 packages (8 oz each) cream cheese, softened to room temperature

1 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

Zest of 1 lemon

¼ cup freshly squeezed lemon juice

1 ½ cups fresh blueberries, rinsed and dried

Optional: powdered sugar for dusting before serving

Instructions
 

Start by preheating your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by lining it with parchment paper, ensuring there's enough overhang on the sides for easy lifting later.

    In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and 1 tablespoon of granulated sugar. Stir well until all the crumbs are well coated with butter.

      Firmly press the crumb mixture into the bottom of the lined baking pan to create an even layer for your crust. Bake this in your preheated oven for about 10 minutes, then take it out and allow it to cool slightly while you prepare the filling.

        In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the 1 cup of granulated sugar and continue mixing for about 2 minutes, until the mixture is fluffy and light.

          Add the eggs one by one, mixing on low speed just until incorporated after each addition. Then, add the vanilla extract, lemon zest, and fresh lemon juice, and mix until everything is combined and smooth.

            Carefully fold the fresh blueberries into the cheesecake batter using a spatula, taking care not to mash them. You want them to stay whole for that burst of flavor!

              Pour the cheesecake mixture over your cooled graham cracker crust in the baking pan, and use a spatula to spread it into an even layer.

                Bake this in the oven for 25-30 minutes, or until the center is just set and the edges have a light golden color.

                  Once the baking time is up, remove the pan from the oven and let the bars cool at room temperature for about 1 hour. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.

                    After chilling, carefully lift the cheesecake bars out of the pan using the parchment paper overhang. Place them on a cutting board and slice them into squares.

                      - Prep Time: 10 mins | Total Time: 5 hrs | Servings: 12 squares

                        - Presentation Tips: Before serving, lightly dust the bars with powdered sugar. For an elegant touch, garnish each square with a fresh blueberry and a delicate slice of lemon on top. Enjoy your delicious dessert!