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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - Zest and juice of 1 lemon - 1 cup fresh blueberries - 1 tablespoon cornstarch - ½ teaspoon fine salt - Additional fresh blueberries - Powdered sugar When I make blueberry lemon cheesecake bars, I start with the essential ingredients. The graham cracker crumbs form a delicious crust. The melted butter helps bind the crumbs. Cream cheese is the star of the filling, giving it that rich, creamy texture. Next, I add granulated sugar, which sweetens the bars perfectly. The eggs help set the filling, ensuring it holds together. Pure vanilla extract adds a warm flavor that balances the tartness of lemon. The zest and juice of one lemon are key. They bring brightness to the bars. Fresh blueberries add a burst of flavor and color. I toss them with cornstarch to prevent them from sinking. Finally, a pinch of fine salt enhances all the flavors. For a special touch, I sometimes add extra blueberries on top. A light dusting of powdered sugar makes the bars look elegant and inviting. With these ingredients, you can create a delightful treat that everyone will love. {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - In a bowl, mix 1 ½ cups graham cracker crumbs and ½ cup melted butter. - Press this mixture firmly into a 9x9 inch baking pan. Bake for 8-10 minutes until golden. Let it cool completely. - In a large bowl, beat 2 cups softened cream cheese and ¾ cup sugar until smooth. - Add 2 large eggs, 1 teaspoon vanilla, zest of 1 lemon, and ¼ cup lemon juice. Mix well. - In a small bowl, toss 1 cup fresh blueberries with 1 tablespoon cornstarch. Fold them gently into the mixture. - Pour the cheesecake filling over the cooled crust. Smooth it out evenly. - Bake for 30-35 minutes or until the edges are set. The center should jiggle slightly. - After baking, let the cheesecake cool to room temperature. Refrigerate for at least 4 hours, or overnight for the best flavor. - Once chilled, lift the bars out of the pan using the parchment paper. - Cut into squares or rectangles as you prefer. - You can serve them topped with extra blueberries and a sprinkle of powdered sugar for a nice touch. Using room temperature ingredients is very important. It helps the cream cheese mix evenly. Cold cream cheese can create lumps in your batter. Always let your cream cheese sit out for about an hour. This will make it soft and easy to blend. Avoid over-mixing your cheesecake batter. After adding the eggs, mix just until combined. Too much mixing can add air, making your bars puff up. You want a smooth and creamy texture. Set your oven to 350°F (175°C) for the best results. If your oven runs hot, check with an oven thermometer. This way, you avoid baking your cheesecake bars too quickly. To check for doneness, look for set edges and a slight jiggle in the center. The center should not look liquidy. If it does, bake for a few more minutes. You can try adding different flavorings to your cheesecake. A splash of almond extract gives a nice touch. You can also mix in some lemon zest for extra brightness. When serving, garnish your bars with fresh blueberries. A light dusting of powdered sugar adds a sweet touch. You can also serve them with whipped cream or a dollop of yogurt for added creaminess. Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps create a smoother and creamier cheesecake filling without lumps. Don’t Overmix: When incorporating the eggs, mix just until combined. Overmixing can introduce too much air, causing the cheesecake to crack during baking. Watch the Baking Time: The cheesecake bars are done when the edges are set but the center still has a slight jiggle. This ensures a creamy texture after chilling. Chill Overnight: For the best flavor and texture, refrigerate the cheesecake bars overnight. This allows the flavors to meld and the bars to fully set. {{image_4}} You can easily change the flavor of your cheesecake bars. - Swap blueberries for other berries: Try raspberries, strawberries, or blackberries. Each berry adds its own taste and color. Experiment to find your favorite combo. - Adding chocolate swirls: Melt some dark or white chocolate. Swirl it into the cheesecake mix before baking. This adds a rich flavor that pairs well with lemon. You can make your cheesecake bars more healthy with simple swaps. - Low-fat cream cheese substitutes: Use low-fat cream cheese instead of regular. It still tastes great and cuts some calories. - Gluten-free crust options: Use almond flour or gluten-free cookies for the crust. This way, everyone can enjoy your bars. Seasonal fruits can make these bars even more special. - Incorporating seasonal fruits: In summer, use fresh peaches or cherries. In fall, try diced apples or pears. Each fruit brings a new twist to your dessert. - Adjusting sweetness for different times of year: Depending on the fruit, you might need less sugar. Taste as you go to get the right balance. To keep your blueberry lemon cheesecake bars fresh, store them in the fridge. Place the bars in an airtight container. This will help them stay moist and tasty. If you don’t have a container, cover them tightly with plastic wrap. This will keep the air out and prevent drying. You can freeze cheesecake bars for later. Freeze them after baking and cooling. Cut the bars into squares before freezing. Wrap each piece in plastic wrap, then place them in a freezer bag. To thaw, take them out of the freezer. Leave them in the fridge overnight. This keeps them from getting soggy. These cheesecake bars last about 5 days in the fridge. If you see any mold or odd smells, do not eat them. It's best to throw them away if you notice any spoilage. Enjoy them fresh for the best taste! Yes, you can use frozen blueberries. Just toss them in cornstarch before adding. This helps prevent them from sinking and keeps your bars looking great. Thawing the berries first is not needed, but if you do, be sure to drain any excess liquid. These cheesecake bars last up to five days in the fridge. Store them in an airtight container to keep them fresh. If you want to enjoy them longer, freeze them. They can last up to three months in the freezer if wrapped well. Yes, you can make cheesecake bars without eggs. Use a mix of silken tofu or a plant-based egg substitute. This keeps the texture creamy without eggs. It may change the taste slightly, but it still works well. To cut cheesecake bars neatly, use a sharp knife. Dip the knife in hot water, wipe it dry, and then slice. This method gives clean edges. Repeat this process for each cut to keep your bars looking nice. You can prepare the cheesecake mixture ahead. Store it in the fridge for a few hours before baking. Just mix everything together and cover it tightly. When ready, pour it over the crust and bake as directed. A scoop of vanilla ice cream pairs well with these bars. You can also serve them with whipped cream or a drizzle of lemon glaze. Fresh mint leaves add a nice touch too. These ideas enhance the flavors and make your dessert pop! You learned how to make delicious blueberry lemon cheesecake bars. We covered the ingredients, baking steps, and helpful tips. Remember to use room temperature ingredients for the best texture. You can try different flavors and healthy swaps to suit your taste. Store the bars properly for freshness, and don’t hesitate to ask about any questions. Enjoy making your cheesecake bars and sharing them with friends!

Blueberry Lemon Cheesecake Bars

Delicious cheesecake bars infused with fresh blueberries and zesty lemon, perfect for dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 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
  • 2 cups cream cheese, softened to room temperature
  • 0.75 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 large lemon zest
  • 0.25 cups freshly squeezed lemon juice
  • 1 cups fresh blueberries
  • 1 tablespoon cornstarch
  • 0.5 teaspoon fine salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan with cooking spray or butter. Line it with parchment paper, allowing some overhang on the sides for easy removal later.
  • In a medium bowl, mix together the graham cracker crumbs and melted butter until the crumbs are well coated. Firmly press this mixture into the bottom of your prepared baking pan to create a solid crust. Bake in the preheated oven for 8-10 minutes until lightly golden, then remove and allow it to cool completely.
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until the mixture is smooth and creamy, about 2-3 minutes. Ensure there are no lumps.
  • Add the eggs one at a time, beating well after each addition to incorporate them fully. Then, add the vanilla extract, lemon zest, and lemon juice, mixing until everything is evenly combined.
  • In a small bowl, toss the fresh blueberries with cornstarch to coat them evenly. Gently fold the blueberries into the cheesecake mixture until they are distributed throughout.
  • Carefully pour the cheesecake filling over the cooled crust, smoothing it out into an even layer 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. Keep an eye on them to avoid over-baking.
  • Once baked, remove the cheesecake bars from the oven and let them cool to room temperature. After they have cooled, refrigerate for at least 4 hours, but ideally overnight, to set properly and enhance the flavors.
  • After chilling, lift the bars out of the pan using the parchment paper overhang and transfer them to a cutting board. Slice into squares or rectangles as desired.
  • Serve the cheesecake bars garnished with additional fresh blueberries and a light dusting of powdered sugar, if you wish, for a lovely presentation.

Notes

For best flavor, refrigerate overnight before serving.
Keyword bars, blueberry, cheesecake, dessert, lemon