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To make these lemon blueberry cheesecake bars, gather these items: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 2 tablespoons lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract - 1 cup fresh blueberries - 2 tablespoons cornstarch Each ingredient plays a key role. The graham cracker crumbs create a tasty crust. The cream cheese gives a rich and creamy filling. Fresh blueberries add flavor and color. For a lovely finish, consider these garnishes: - Additional fresh blueberries - Lemon slices - Whipped cream - Mint leaves These toppings make the bars pop visually. They also add extra flavor and freshness. You can swap out some ingredients if needed: - Use gluten-free graham crackers for a gluten-free crust. - Substitute dairy-free cream cheese for a vegan option. - Use frozen blueberries if fresh ones are not available. These swaps keep the recipe flexible while still tasting great. Adjust to fit your preferences or dietary needs! {{ingredient_image_1}} First, gather your ingredients. You need graham cracker crumbs, butter, sugar, cream cheese, eggs, lemon juice, lemon zest, vanilla, blueberries, and cornstarch. This recipe is simple and fun. It takes about 20 minutes to prep and 5 hours to complete. 1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper. Leave some paper hanging over the edges to lift the bars out later. 2. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted butter, and ¼ cup of sugar. Stir until it looks like wet sand. 3. Press this mixture into the bottom of the pan. Make it even and firm. This will be your crust. 4. In a large bowl, beat 16 oz of softened cream cheese until it is smooth. Gradually add 1 cup of sugar while mixing. Make sure it is creamy and well blended. 5. Add 2 large eggs one at a time. Mix well after each egg. Then, add 2 tablespoons of lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract. 6. Gently fold in 1 cup of fresh blueberries and 2 tablespoons of cornstarch. This helps keep the blueberries from sinking. 7. Pour the cheesecake mix over the crust. Spread it evenly with a spatula. 8. Bake in the oven for 30-35 minutes. The center should be set but still jiggle a bit. 1. Remove the pan from the oven. Let it cool at room temperature for about 1 hour. 2. Next, pop it in the fridge for at least 4 hours. If you can, chill it overnight. This makes the bars firmer and tastier. 3. After chilling, lift the cheesecake out of the pan using the parchment paper. Cut into bars and serve. Enjoy your sweet treat! To get the best crust for your cheesecake bars, use fresh graham cracker crumbs. You can crush them yourself for a finer texture. Mix the crumbs with melted butter and sugar. Press it down firmly in the pan. This helps keep the crust solid during baking. Make sure to cover the bottom evenly. A good crust gives a strong base for the creamy filling. One common mistake is overmixing the cream cheese. Mix just until smooth. If you beat it too much, the bars may crack as they cool. Another mistake is not folding in the blueberries gently. If you stir too hard, they can break and turn the batter blue. Make sure your oven is preheated well. This helps the bars bake evenly and set correctly. Once your cheesecake bars are chilled, lift them out using the parchment paper. Place them on a cutting board. Use a sharp knife for clean cuts. Wipe the knife with a damp cloth after each cut for neat edges. Serve the bars on a nice platter. Add fresh blueberries and lemon slices for a pop of color. This makes your dessert look as good as it tastes! Pro Tips Chill for Perfection: Allow the cheesecake bars to chill overnight for the best texture and flavor development. Blueberry Freshness: Use fresh blueberries for a burst of flavor; if using frozen, do not thaw them before folding into the batter. Prevent Cracks: Bake the cheesecake in a water bath to help maintain moisture and prevent cracks during baking. Easy Cutting: Use a sharp knife dipped in hot water to cut the bars for clean, professional-looking edges. {{image_2}} You can switch the blueberries for other fruits. Strawberries and raspberries work well. Just chop them up and add them to the batter. The tartness of these fruits adds a fresh twist. You can also use mixed berries for a fun flavor burst. Each fruit brings its own taste, so get creative! If you need a gluten-free dessert, use gluten-free graham crackers. You can find these in stores or make your own. For the filling, check that your cream cheese and sugar are gluten-free too. This way, everyone can enjoy these tasty cheesecake bars without worry. Mini cheesecake bars are a fun idea! Use a mini muffin tin for smaller treats. Just adjust the baking time. Check them after 15-20 minutes. They should look set but still a bit jiggly. This makes them easy to share and perfect for parties. You can even top them with whipped cream and a berry for extra flair! To keep your lemon blueberry cheesecake bars fresh, store them properly. First, make sure they are fully chilled before you store them. Use an airtight container to prevent them from drying out. If you plan to stack the bars, place parchment paper between layers. This keeps them from sticking together. In the fridge, these cheesecake bars last about 5 days. If you want to save them longer, freeze them. When frozen, they can last up to 3 months. Just remember to wrap them well in plastic wrap before placing them in a freezer-safe container. If you stored them in the fridge, you can serve them cold. If you prefer them warm, reheat them gently in the oven at a low temperature. Just keep an eye on them to avoid overheating. You can also add a fresh touch by garnishing with more blueberries or a sprinkle of lemon zest before serving. Yes, you can make these cheesecake bars ahead of time. They taste even better after chilling. I recommend making them a day before your event. Just cover them well and store them in the fridge. This way, the flavors have time to blend. To freeze cheesecake bars, first cut them into squares. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag or container. Make sure to remove as much air as possible. They can last in the freezer for up to three months. When you're ready to eat, just thaw them in the fridge overnight. You can tell when cheesecake bars are done baking by checking the center. It should be set but slightly jiggly. The edges will look firm. If the center wobbles too much, give it a few more minutes. Keep an eye on the top; it should not brown. Once done, let them cool before chilling. In this post, we covered all you need to know about cheesecake bars. We listed key ingredients and possible swaps. You learned step-by-step how to prepare, bake, and chill these treats. We shared tips for a perfect crust and common mistakes to avoid. You explored tasty flavor variations and proper storage methods. Cheesecake bars are easy to make and enjoy. With these tips, you can create the best cheesecake bars at home. Get baking and enjoy your delicious results!

Lemon Blueberry Cheesecake Bars

Delicious cheesecake bars with a tangy lemon flavor and fresh blueberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
  • 16 oz cream cheese, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1 zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 cups fresh blueberries
  • 2 tablespoons cornstarch

Instructions
 

  • Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
  • In a medium bowl, mix together the graham cracker crumbs, melted butter, and ¼ cup sugar until well combined. Press this mixture firmly into the bottom of the prepared baking pan to form an even crust.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in 1 cup of sugar, continuing to beat until fully incorporated.
  • Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon juice, lemon zest, and vanilla extract until everything is well combined.
  • Gently fold in the fresh blueberries along with the cornstarch to prevent them from sinking to the bottom during baking.
  • Pour the cheesecake batter over the crust in the baking pan and spread evenly.
  • Bake in the preheated oven for 30-35 minutes, or until the center is set but still slightly jiggly.
  • Remove from the oven and allow to cool to room temperature for about an hour, then refrigerate for at least 4 hours, or overnight for best results.
  • Once chilled, lift the cheesecake out of the pan using the parchment paper. Cut into bars and serve.

Notes

Serve the cheesecake bars on a decorative platter, garnished with additional fresh blueberries and lemon slices for a refreshing touch.
Keyword bars, blueberry, cheesecake, dessert, lemon