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- Graham Cracker Crust: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - Cheesecake Filling: - 16 oz cream cheese, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - Flavor Enhancers: - Zest of 1 lemon - ½ cup fresh lemon juice (about 2-3 lemons) - Fresh Blueberries: - 1 cup fresh blueberries (or frozen, thoroughly thawed) - Thickening Agent: - 1 tablespoon cornstarch These ingredients create a perfect blend of tangy and sweet flavors. The graham cracker crust gives a crisp base, while the filling offers a creamy texture. The lemon zest and juice add bright notes, making this dessert stand out. Fresh blueberries give bursts of flavor in every bite. I love using fresh ingredients. They make a huge difference in taste. If you can, buy local blueberries when in season. Their flavor is unmatched. If you can’t find fresh ones, frozen will work too. Just remember to thaw them completely. Each of these ingredients plays a key role. The cream cheese provides richness. The sugar balances the tartness of the lemon. The eggs help set the filling for a perfect slice. Cornstarch helps keep the blueberries from sinking. Have fun gathering your ingredients. They are simple but come together to create something special. Enjoy the process, and get ready for a delicious treat! {{ingredient_image_2}} 1. First, set your oven to 350°F (175°C). 2. Line a 9x9 inch baking pan with parchment paper, letting some hang over the edges. 3. In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until they feel moist. 4. Press this mixture firmly into the bottom of your pan. Make it even. 5. Bake the crust for 10 minutes, then let it cool slightly. 1. In a large bowl, use an electric mixer to beat the cream cheese until it is smooth. 2. Slowly add 1 cup of sugar, mixing until it becomes fluffy and creamy. 3. Add the eggs one at a time, mixing well after each one. 4. Now, stir in the vanilla extract, lemon zest, and lemon juice until everything blends well. 1. In a small bowl, toss the blueberries with the cornstarch. This helps them stay put in the filling. 2. Gently fold the blueberries into the cheesecake mixture. Be careful not to over-mix. 3. Pour this mixture over the cooled graham cracker crust, spreading it evenly with a spatula. 4. Bake the bars for 25 to 30 minutes. The center should be set but still jiggle a bit. 5. Let the bars cool at room temperature for about an hour. Then chill them in the fridge for at least 3 to 4 hours. 6. Once set, lift the cheesecake out of the pan using the parchment paper. Cut it into squares or bars. To get the best texture in your bars, use room temperature ingredients. This makes mixing easy and smooth. Cold cream cheese can lead to lumps in your batter. So, take it out early. Let it sit on the counter for about 30 minutes before mixing. Also, avoid over-mixing your batter. Too much mixing adds air, which can create bubbles. These bubbles will pop during baking, leading to cracks. Mix just until combined and smooth. When it's time to serve, dust your bars with powdered sugar. This adds a nice touch and extra sweetness. You can also place lemon slices on the plate. They look pretty and add a zesty flair. For a delightful pairing, serve with whipped cream. The cream's rich texture balances the tangy lemon and sweet blueberries well. One big mistake is overbaking the bars. Keep an eye on them while they bake. You want them to be set but still slightly jiggly in the center. If they are too firm, they will dry out. Another common error is forgetting to chill them before serving. Chilling is crucial for the right texture. They need at least three hours in the fridge. Overnight is even better for the best flavor and firmness. Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps create a smoother, creamier batter without lumps. Prevent Sinking Blueberries: Toss the blueberries in cornstarch before folding them into the batter. This will help keep them suspended and prevent them from sinking to the bottom during baking. Watch Baking Time: Keep an eye on the cheesecake bars as they bake. They should be set around the edges but still slightly jiggly in the center for the perfect texture. Overbaking can lead to a dry cheesecake. Chill Overnight: For the best flavor and texture, allow the cheesecake bars to chill in the refrigerator overnight. This will enhance the flavors and help them set up nicely. {{image_4}} You can switch up the fruit in these bars. Raspberries or strawberries make great swaps. They add a new twist while keeping the sweet and tangy taste. You can even swap lemon for lime or orange. Each change gives a fresh flavor and brightens your dessert. If you need a gluten-free option, there are many choices. Look for gluten-free graham crackers. They taste great and work well in the crust. You can also make your own crust using ground nuts or oats. This way, you still enjoy the same tasty dessert without the gluten. Want to skip the oven? You can make a no-bake version. Mix cream cheese, sugar, and lemon juice until smooth. Fold in the blueberries gently. Spread this mixture over a crust made of crushed cookies or nuts. Chill it in the fridge until set. This method is quick and easy, giving you delicious bars without baking. To keep your Blueberry Lemon Cheesecake Bars fresh and tasty, store them in the refrigerator. Use an airtight container to prevent them from drying out. If you don’t have one, wrap the bars tightly in plastic wrap. This keeps them moist and flavorful. Make sure they are completely cool before you store them. For freezing, cut the cheesecake bars into squares. Wrap each square in plastic wrap. Then, place them in a freezer bag or container. Make sure to label them with the date. This way, you can easily find them later. These bars stay fresh for about five days in the fridge. If you freeze them, they can last for about three months. Be on the lookout for signs of spoilage. If you see any mold or if they smell off, it’s best to throw them out. Also, if the texture becomes grainy or watery, that’s a sign they have gone bad. Enjoy these yummy treats while they are fresh! Blueberry Lemon Cheesecake Bars last about 5 to 7 days in the fridge. Make sure to keep them covered to avoid drying out. If you see any changes in color or smell, it’s best to toss them. Yes, you can use frozen blueberries! Just make sure to thaw them first. Drain any extra liquid to keep the bars from becoming soggy. Frozen blueberries work well and are often more convenient. If you want a dairy-free version, try using cashew cream or a vegan cream cheese. Silken tofu can also work well. Blend until smooth to get a creamy texture. These options keep your bars tasty while being plant-based. This blog post covers all the steps to make Blueberry Lemon Cheesecake Bars. You learned about the simple ingredients needed, like graham crackers and cream cheese. I shared tips for perfecting the texture and avoiding common mistakes. You can also explore fun variations and best storage methods. In conclusion, these bars are tasty and easy to make. Experiment with flavors or try the no-bake option. Enjoy your time in the kitchen with this delicious treat!

Blueberry Lemon Cheesecake Bars

Delicious cheesecake bars with a graham cracker crust, fresh blueberries, and a zesty lemon flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

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

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x9 inch baking pan by lining it with parchment paper, allowing some excess paper to hang over the edges for easy removal later.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the crumbs are evenly coated and form a moist mixture.
  • Firmly press the crumb mixture into the bottom of the prepared baking pan, creating an even base. Bake in the preheated oven for 10 minutes, then remove and let it cool slightly while you prepare the filling.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar, continuing to mix until fully combined and fluffy.
  • Add the eggs one at a time, blending well after each addition to ensure a smooth batter. Then mix in the vanilla extract, lemon zest, and freshly squeezed lemon juice until everything is thoroughly combined and the mixture is silky.
  • In a small bowl, toss the fresh blueberries gently with cornstarch to coat them lightly. This step helps to prevent the blueberries from sinking into the batter during baking. Carefully fold the blueberries into the cheesecake mixture without over-mixing.
  • Pour the cheesecake mixture over the cooled graham cracker crust in the baking pan, using a spatula to spread it evenly.
  • Bake the cheesecake bars for 25-30 minutes, or until the center is just set but still has a slight jiggle. You want it to puff up gently but not become overcooked.
  • After baking, allow the cheesecake bars to cool at room temperature for about an hour. Then, transfer them to the refrigerator and chill for at least 3-4 hours (overnight is best) to allow them to firm up completely.
  • Once set, carefully lift the cheesecake out of the pan using the parchment overhang. Place it on a cutting board and slice it into squares or bars.

Notes

Serve chilled with a dusting of powdered sugar and fresh blueberries for garnish.
Keyword bars, blueberry, cheesecake, dessert, lemon