Go Back
To make these tasty lemon blueberry cheesecake bars, gather these items: - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened at room temperature - 1 cup granulated sugar - 1/4 cup sour cream - 1 teaspoon vanilla extract - Zest of 1 lemon, finely grated - 1/4 cup fresh lemon juice (about 1 large lemon) - 2 large eggs, at room temperature - 1 1/2 cups fresh blueberries, rinsed and drained You can swap some ingredients if you need to: - Use gluten-free graham crackers instead of regular ones for a gluten-free crust. - If you don’t have sour cream, plain yogurt works well. - You can use light cream cheese for a lower-fat version. - Make it dairy-free by using vegan cream cheese and butter. Choosing the best blueberries is key. Here are some tips: - Look for firm, plump berries with a deep blue color. - Avoid any with green or red spots. These are not ripe. - Check for mold or mushy berries in the container. - Smell them! Fresh blueberries should have a sweet, fruity scent. Start by preheating your oven to 325°F (160°C). Take an 8x8 inch baking dish and line it with parchment paper. Make sure to leave some paper hanging over the sides. This will help you lift the bars out easily later. In a medium bowl, mix 1 cup of graham cracker crumbs with 1/4 cup of melted butter and 2 tablespoons of sugar. Stir well until all the crumbs are coated. Press this mixture firmly into the bottom of your lined baking dish. This will form a solid crust layer for your cheesecake bars. In a large bowl, beat 16 oz of softened cream cheese with an electric mixer on medium speed. Mix for about 2-3 minutes until smooth and creamy. Gradually add in 1 cup of sugar, 1/4 cup of sour cream, 1 teaspoon of vanilla, the zest of 1 lemon, and 1/4 cup of fresh lemon juice. Keep mixing until everything is well combined and silky smooth. Add 2 large eggs, one at a time, mixing on low speed until each is fully blended. Be careful not to overmix. Next, gently fold in 1 1/2 cups of fresh blueberries using a spatula. Pour this filling over your prepared crust, spreading it evenly. Bake in the preheated oven for 30-35 minutes. The center should be set but still a bit jiggly. After baking, turn off the oven and crack the door open. Let the cheesecake bars cool in the oven for about 1 hour. This helps prevent cracks. Once cooled, move the bars to the fridge. Chill for at least 4 hours, or overnight is best. When ready, lift the bars out using the parchment paper and cut them into squares. Enjoy your tasty treat! To keep your cheesecake bars crack-free, cool them slowly. After baking, turn off the oven and crack the door. Let the bars cool in the oven for about an hour. This gradual cooling helps prevent sudden temperature changes. It makes the surface smooth and beautiful. For a creamy texture, start with softened cream cheese. This helps it blend well. Mix on medium speed, but don’t overbeat. Add eggs one at a time, mixing just until combined. Overmixing can add air, which leads to cracks. Remember, less is more when mixing! When serving, lift the bars out using the parchment paper. Cut them into neat squares for a tidy look. For added flair, garnish with fresh blueberries and a dusting of powdered sugar. This makes the bars pop and adds a touch of elegance. Enjoy serving these tasty treats! {{image_4}} You can change the blueberries for other fruits. Try strawberries, raspberries, or peaches. Each fruit brings its own taste. For a tropical twist, use mango or pineapple. Just make sure to adjust the sweetness based on the fruit you choose. If you like it sweeter, add more sugar. You can start with an extra tablespoon. For more tartness, add a bit more lemon juice. Taste as you go to find your perfect balance. Remember, some fruits are sweeter than others, so adjust accordingly. If you want a different crust, use crushed cookies. Oreos or vanilla wafers work well. You can also try almond flour for a gluten-free option. Just mix it with melted butter and press it down like you would with graham crackers. Store leftover cheesecake bars in an airtight container. Keep them in the refrigerator. They stay fresh for about 5 days. If you need to stack them, place parchment paper between layers. This way, they won’t stick together. To freeze cheesecake bars, first, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap, followed by aluminum foil. This prevents freezer burn. Place the wrapped bars in a freezer-safe bag or container. They can last for up to 3 months in the freezer. Thaw frozen cheesecake bars in the fridge overnight. This helps them keep their texture. If you’re in a hurry, you can thaw them at room temperature for about an hour. Avoid using the microwave, as this can make them soggy. Enjoy your delicious bars! Yes, you can use frozen blueberries. They work well in this recipe. Just remember to thaw and drain them first. This step helps prevent excess moisture in your cheesecake bars. Frozen blueberries may be softer when mixed, but they still taste great. These cheesecake bars last about five days in the fridge. Store them in an airtight container for best results. If you want to keep them longer, you can freeze them. They stay tasty for up to three months in the freezer. Absolutely! To make these bars gluten-free, use gluten-free graham cracker crumbs. Check the label to ensure they are certified gluten-free. This small change allows everyone to enjoy these tasty treats without worry. To cut cheesecake bars neatly, use a sharp knife. Dip the knife in hot water and wipe it dry before each cut. This technique helps create clean edges. For best results, cut after chilling the bars in the fridge for several hours. We covered how to make delicious cheesecake bars with fresh blueberries. You learned about the right ingredients, step-by-step instructions, and helpful tips. I shared simple ways to avoid cracks and different storage methods to keep bars fresh. Don't hesitate to experiment with fruits and crusts to suit your taste. Remember, a well-made cheesecake can impress anyone. With these insights, you are ready to bake the perfect cheesecake bars. Enjoy the process, and savor every bite!

Lemon Blueberry Cheesecake Bars

Indulge in the irresistible flavors of Zesty Lemon Blueberry Cheesecake Bars! This delightful recipe combines creamy cheesecake, zesty lemon, and fresh blueberries, all nestled in a buttery graham cracker crust. Perfect for any occasion, these bars are easy to make and sure to impress. Ready to get baking? Click through to discover the full recipe and make your taste buds dance with delight!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened at room temperature

1 cup granulated sugar

1/4 cup sour cream

1 teaspoon vanilla extract

Zest of 1 lemon, finely grated

1/4 cup fresh lemon juice (about 1 large lemon)

2 large eggs, at room temperature

1 1/2 cups fresh blueberries, rinsed and drained

Instructions
 

Preheat the Oven: Start by preheating your oven to 325°F (160°C). Line an 8x8 inch baking dish with parchment paper, making sure to leave some overhang on the sides for easy removal of the bars later.

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir the mixture until all the crumbs are evenly coated with butter. Press this mixture firmly and evenly into the bottom of your lined baking dish to form a solid crust layer.

      Prepare the Cheesecake Filling: In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until it reaches a smooth and creamy consistency, which should take around 2-3 minutes.

        Incorporate Sugar and Sour Ingredients: Gradually blend in 1 cup of granulated sugar, the sour cream, vanilla extract, lemon zest, and fresh lemon juice. Continue mixing until everything is well combined and the mixture is silky smooth.

          Add the Eggs: Introduce the eggs one at a time, mixing on low speed just until each egg is fully incorporated. It’s important not to overmix to maintain the creamy texture.

            Fold in Blueberries: With a spatula, gently fold the fresh blueberries into the cheesecake batter. Ensure they are evenly distributed throughout the mixture without breaking them.

              Bake: Pour the cheesecake filling over the prepared graham cracker crust, spreading it out evenly. Place it in your preheated oven and bake for 30-35 minutes or until the center is set but still slightly jiggly.

                Cool Gradually: Once finished baking, turn off the oven and crack the door open. Allow the cheesecake bars to cool gradually in the oven for about 1 hour—this helps prevent cracking on the surface.

                  Chill the Bars: After they have cooled, transfer the cheesecake bars to the refrigerator. Chill for at least 4 hours, or overnight if you want the best results for slicing.

                    Cut and Serve: When you are ready to serve, lift the bars out of the baking dish using the parchment paper overhang. Carefully cut into squares, and they are ready to enjoy!

                      - Prep Time: 20 minutes | Total Time: 5 hours (including cooling and chilling) | Servings: 12 bars

                        - Presentation Tips: Serve on a platter and garnish with additional fresh blueberries and a dusting of powdered sugar for an elegant touch. Enjoy!