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To make these tasty Lemon Blueberry Cheesecake Bars, gather these ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar (for crust) - 16 oz cream cheese, softened - ½ cup granulated sugar (for filling) - 2 large eggs, at room temperature - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract - 1 cup fresh blueberries, washed and dried - 2 tablespoons cornstarch Each ingredient plays a key role. The graham cracker crumbs form a crunchy base. Cream cheese gives a rich and creamy filling. Fresh blueberries add sweetness and color. Lemon juice brings a bright, zesty flavor. If you need alternatives, here are some great options: - Graham cracker crumbs: You can use crushed digestive biscuits or vanilla wafers. - Unsalted butter: Coconut oil or margarine work well too. - Granulated sugar: Brown sugar or maple syrup can be used in a pinch. - Cream cheese: Silken tofu or a dairy-free cream cheese can replace it. - Fresh blueberries: Try raspberries or chopped strawberries instead. These substitutes can change the taste slightly. Experiment and find what you like best! To make your bars look even better, consider these garnishes: - A handful of fresh blueberries on top - A light dusting of powdered sugar - Lemon slices for color and a hint of zest Garnishes can make your dessert stand out. They add visual appeal and extra flavor. {{ingredient_image_2}} First, preheat your oven to 325°F (160°C). Grab a 9x9 inch baking pan. Lightly grease it and line it with parchment paper. Leave some edges overhanging. This makes it easy to lift out the bars later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of granulated sugar. Stir until it looks like wet sand. Firmly press this mixture into the bottom of your pan. Bake the crust for 10 minutes. Let it cool slightly while you make the filling. Take a large bowl and beat 16 oz of softened cream cheese on medium speed for 2-3 minutes until smooth. Gradually add ½ cup of granulated sugar. Mix on low speed until it is smooth and lump-free. Add 2 large eggs one at a time, mixing well after each. Then, stir in 2 tablespoons of fresh lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract. Mix everything until creamy. Now, get a small bowl. Toss 1 cup of fresh blueberries with 2 tablespoons of cornstarch. This keeps them from sinking in the filling. Gently fold the blueberries into the cream cheese mixture. Be careful not to break them. Pour the cream cheese mix over the crust. Spread it evenly. Bake for 30-35 minutes. The edges should be firm, and the center should jiggle a bit. Once done, let the bars cool for 30 minutes at room temperature. Then, chill them in the fridge for at least 2 hours. This helps them set perfectly. After chilling, lift the bars out using the parchment paper. Cut them into squares and enjoy! To make a creamy filling, start with softened cream cheese. Softened cream cheese blends smoothly. Use an electric mixer to beat it. Mix on medium speed until smooth, about 2-3 minutes. Gradually add sugar while mixing on low speed. This helps to avoid lumps. Don’t overmix after adding eggs. Mix just until blended. For extra creaminess, add fresh lemon juice and zest slowly. This not only adds flavor but also keeps the texture light. Toss your fresh blueberries in cornstarch before adding them to the filling. This step helps keep the blueberries from sinking. When you fold them into the filling, be gentle. You want to keep the blueberries whole. This way, each bite has juicy blueberry goodness. Try to evenly distribute the blueberries throughout the mixture. This ensures every square gets a burst of flavor. After baking, let the cheesecake bars cool in the pan for about 30 minutes. This helps to set the texture. Then, move the pan to the fridge for at least 2 hours. Chilling lets the bars firm up nicely. The longer they chill, the better the texture will be. When ready to serve, use the parchment paper to lift the bars out. This keeps them intact and makes slicing easier. Enjoy them chilled for the best taste! Pro Tips Chill Your Ingredients: For a smoother filling, ensure your cream cheese is properly softened at room temperature before mixing. This helps to achieve a lump-free and creamy texture. Use Fresh Blueberries: Fresh blueberries not only add vibrant color but also enhance the flavor of your cheesecake bars. If using frozen, make sure to thaw and drain them to avoid excess moisture. Don’t Overmix: Once you add the eggs to the cream cheese mixture, mix just until combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake bars. Let Them Set: Allow the bars to chill in the refrigerator for at least 2 hours. This not only helps them firm up but also allows the flavors to meld beautifully. {{image_4}} You can swap blueberries for many fruits. Strawberries add a sweet twist. Raspberries give a nice tart bite. Cherries are also great and add a rich flavor. Just keep the same amount of fruit. This gives you room to play with flavors. Each fruit brings its own charm to the bars. If you need a gluten-free crust, use almond flour. Just mix 1 ½ cups of almond flour with ½ cup melted butter and ¼ cup sugar. Press it into the pan just like the original. Bake it for 10 minutes. This crust is nutty and delicious. It holds together well and adds a nice flavor. To make this recipe dairy-free, use vegan cream cheese. It works just like regular cream cheese. Replace the butter with coconut oil or a dairy-free spread. The taste will still be creamy and rich. You won’t miss the dairy. Just follow the rest of the recipe the same way. To keep your Lemon Blueberry Cheesecake Bars fresh, store them in the fridge. Place the bars in an airtight container. If you don’t have one, cover them tightly with plastic wrap. The bars stay good for about 4 to 5 days. Always check for any signs of spoilage before serving. If you want to save some bars for later, freezing is a great option. First, let the bars cool completely in the fridge. Then slice them into squares. Wrap each square in plastic wrap, then place them in a freezer-safe bag. These bars can last up to 3 months in the freezer. When you're ready to enjoy, just thaw them in the fridge overnight. If you prefer warm cheesecake bars, reheating is simple. Take the bars out of the fridge or freezer. If they are frozen, let them thaw first. Place them on a microwave-safe plate. Heat in the microwave for about 10 to 15 seconds. Check to see if they are warm enough. Be careful not to overheat; you want them warm, not hot. Enjoy your delicious bars! Yes, you can use frozen blueberries. They work well in this recipe. Just make sure to thaw them first and drain any excess water. This helps keep the bars from being too wet. Toss the thawed berries with cornstarch before adding them to your filling. This keeps them from sinking in the mixture. These cheesecake bars last for about 5 days in the fridge. Store them in an airtight container to keep them fresh. Make sure they are fully chilled before covering them. This helps prevent any condensation from forming inside the container. You can serve these bars with whipped cream for a creamy touch. Fresh blueberries on top add color and flavor. A scoop of vanilla ice cream pairs well too. For a twist, drizzle some lemon glaze over the bars. This blog post covered the key ingredients and steps to make Lemon Blueberry Cheesecake Bars. We explored ingredient choices and shared helpful tips for the best results. You learned about variations, storage methods, and answers to common questions. In summary, with the right ingredients and a few tricks, you can create a delicious treat. Enjoy making these bars and share them with your friends and family. Your efforts will surely impress!

Lemon Blueberry Cheesecake Bars

Delicious cheesecake bars with a lemon and blueberry flavor, perfect for a refreshing dessert.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

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

Instructions
 

  • Preheat your oven to 325°F (160°C). Prepare a 9x9 inch baking pan by greasing it lightly and lining it with parchment paper.
  • In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup sugar. Press this mixture into the bottom of the prepared pan. Bake for 10 minutes and allow to cool slightly.
  • In a large mixing bowl, beat the softened cream cheese on medium speed until smooth. Gradually add in the remaining ½ cup of sugar, mixing on low speed until fully incorporated.
  • Add the eggs to the cream cheese mixture one at a time, mixing well after each addition. Then mix in the fresh lemon juice, lemon zest, and vanilla extract until smooth.
  • In a small bowl, toss the fresh blueberries with the 2 tablespoons of cornstarch. Gently fold the blueberries into the cream cheese mixture.
  • Pour the cream cheese mixture over the pre-baked crust, spreading it evenly. Bake for 30-35 minutes, or until the edges are firm and the center has a slight jiggle.
  • Allow the cheesecake bars to cool in the pan for about 30 minutes at room temperature. Then transfer to the refrigerator and chill for at least 2 hours.
  • Once chilled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve chilled.

Notes

For best texture and flavor, serve chilled.
Keyword bars, blueberry, cheesecake, dessert, lemon