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To make these tasty Blueberry Lemon Cheesecake Bars, gather the following items: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon sugar - 2 (8 oz) packages cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - ½ cup fresh lemon juice - 1 ½ cups fresh blueberries (plus extra for topping) - Powdered sugar for dusting (optional) Measuring your ingredients accurately is key. Use a dry measuring cup for the graham cracker crumbs. For liquids like lemon juice, a liquid measuring cup works best. If you run out of graham crackers, you can use any plain cookie for the crust. Just make sure to crush them well. If you want less sugar, reduce the granulated sugar by a quarter cup. You can also swap the cream cheese with mascarpone for a richer taste. Just keep in mind that it may change the texture a bit. Fresh blueberries give the best flavor and texture in these bars. They burst when baked, creating a lovely swirl. However, frozen blueberries can also work well. Just be sure to thaw and drain them first. This keeps the filling from becoming too watery. If using frozen berries, expect a slightly different texture. Both options will still taste great, so choose what you have on hand! {{ingredient_image_1}} Start by preheating your oven to 325°F (160°C). This step is key for a good bake. Line an 8x8-inch baking dish with parchment paper. Leave some overhang. This helps later when you lift the bars out. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 1 tablespoon of sugar. Stir until crumbly and coated. Press this mixture firmly into the bottom of the dish to form the crust. Bake for 10 minutes. Let it cool slightly before adding the filling. In a large bowl, beat 2 packages of softened cream cheese until smooth. Gradually add in 1 cup of granulated sugar. Mix well. Then, add 2 large eggs, one at a time, mixing well after each. Stir in 1 teaspoon of vanilla extract, the zest of 1 lemon, and ½ cup of fresh lemon juice. Mix until everything is combined and creamy. Gently fold in 1 ½ cups of fresh blueberries. Make sure they are evenly mixed in. Pour the cheesecake batter over the cooled crust. Use a spatula to spread it evenly. Bake in the preheated oven for 30-35 minutes. Look for edges that are set and a center with a slight jiggle. Once done, remove it from the oven. Let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight. This helps the bars set properly. When ready, lift the cheesecake out using the parchment overhang. Cut into bars and dust with powdered sugar if you like. Top with extra blueberries for a lovely touch. Enjoy! To get the best texture in your cheesecake bars, start with softened cream cheese. Cold cream cheese can cause lumps. Use a mixer to beat the cream cheese until it's very smooth. This will give you a creamy filling. When you add eggs, do it one at a time. Mix well after each egg. This helps the mixture blend nicely. Finally, don't overmix once you add the blueberries. Gently fold them in to keep some whole. One common mistake is baking at the wrong temperature. Make sure your oven is set to 325°F. Another mistake is not letting the bars cool fully. Cheesecake needs time to set in the fridge. If you cut them too soon, they can crumble. Also, skip the powdered sugar if you want a less sweet taste. It’s all about your preference! These bars are great on their own, but you can make them even better. Serve them chilled for a refreshing treat. Top with whipped cream for added richness. You can also sprinkle extra blueberries on top for color. For a nice touch, add mint leaves. They add a fresh look and taste. Enjoy them at parties or as a sweet snack! Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese is at room temperature before mixing to achieve a smooth and creamy texture. Don't Overmix: When adding the eggs, mix just until combined. Overmixing can lead to cracks in your cheesecake bars. Chill Overnight: For the best flavor and texture, refrigerate the cheesecake bars overnight before serving. Fresh Blueberries: Use fresh blueberries for the best flavor and texture, but if out of season, you can substitute with frozen ones. Just ensure they are thawed and drained. {{image_2}} You can mix up the flavors of your cheesecake bars. Instead of blueberries, try other fruits. Raspberries add a tart twist. Strawberries bring a sweet taste. Cherries give a rich flavor. You can even use peaches for a summer vibe. Simply replace the blueberries with 1 ½ cups of your fruit of choice. If you need a gluten-free option, use gluten-free graham crackers. You can crush them just like regular crumbs. Another option is to use almond flour or crushed nuts mixed with melted butter. This gives your crust a nice nutty taste. Just make sure to press it down well in your baking dish. Want to skip the oven? You can make a no-bake version! Start with the same crust, but chill it instead of baking. For the filling, mix cream cheese, sugar, lemon juice, and zest. Fold in blueberries and pour over the crust. Chill in the fridge for at least 4 hours. This gives you a creamy, cool treat perfect for warm days. To store your leftover blueberry lemon cheesecake bars, first let them cool completely. Once cooled, cover the bars tightly with plastic wrap or foil. You can also place them in an airtight container. This keeps them fresh and prevents them from drying out. Store them in the fridge for the best taste and texture. If stored correctly, they can last up to a week. You can freeze these cheesecake bars for longer storage. Start by cutting the bars into squares. Wrap each square in plastic wrap, then place them in a freezer-safe bag or container. Make sure to remove as much air as possible. They can stay frozen for up to three months. When ready to enjoy, thaw them in the fridge overnight. These cheesecake bars can last up to a week in the fridge. Watch for signs of spoilage. If you see any discoloration, mold, or an off smell, it’s best to throw them away. If they feel dry or crumbly, they may not taste as good. Always use your senses to check if your cheesecake bars are still fresh! Yes, you can make these bars ahead of time. In fact, chilling them overnight improves their flavor and texture. After baking, let them cool completely. Then, cover and refrigerate. They stay fresh for up to five days. Just remember to add extra blueberries and powdered sugar before serving. You can tell when the cheesecake is done by checking the edges. They should be set and firm. The center may still jiggle slightly. This means it will set as it cools. Make sure to keep an eye on the time. Baking should take about 30 to 35 minutes. While cream cheese gives the best taste and texture, you can try alternatives. Mascarpone or ricotta can work as substitutes. However, the taste and creaminess will change. If using ricotta, blend it well to avoid graininess. Always taste and adjust sugars if needed. You learned about making Blueberry Lemon Cheesecake Bars from start to finish. We covered ingredients, baking steps, and storage tips. You now know how to avoid common mistakes and choose great fruit options. Remember, a well-made cheesecake has a creamy texture and balanced flavor. Don't worry if you make a mistake; practice helps! With these tips, you can make bars everyone will love. Enjoy your baking and savor each bite of your delicious dessert!

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 35 minutes
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 1 tablespoon sugar
  • 2 packages (8 oz) cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 zest of lemon
  • 0.5 cup fresh lemon juice
  • 1.5 cups fresh blueberries
  • optional powdered sugar for dusting

Instructions
 

  • Preheat your oven to 325°F (160°C). Line an 8x8-inch baking dish with parchment paper, leaving a bit of overhang for easy removal later.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix until crumbly and evenly coated. Press the mixture firmly into the bottom of the prepared baking dish to form a crust. Bake for 10 minutes, then let it cool slightly.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar, mixing until well combined.
  • Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and lemon juice until incorporated.
  • Gently fold in the fresh blueberries until they are evenly distributed throughout the cheesecake mixture.
  • Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.
  • Bake in the preheated oven for 30-35 minutes, or until the edges are set, and the center has a slight jiggle.
  • Remove from the oven and allow to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for the best results.
  • Once set, lift the cheesecake out of the baking dish using the parchment overhang. Cut into bars, and dust with powdered sugar if desired. Top with extra blueberries for a decorative touch.

Notes

For best results, refrigerate overnight.
Keyword blueberry, cheesecake, dessert, lemon