Lemon Blueberry Cheesecake Bars

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - ¼ cup fresh lemon juice - 1 cup fresh blueberries - 2 tablespoons cornstarch When making Lemon Blueberry Cheesecake Bars, choose high-quality cream cheese for the best flavor. Softened cream cheese mixes well, creating a creamy texture. Fresh blueberries bring vibrant color and taste. Use ripe, sweet fruits for the best result. Fresh lemon juice and zest add bright flavor and aroma. Opt for unsalted butter to control the saltiness in your crust. If you need gluten-free options, use gluten-free graham crackers. You can crush them just like regular ones. For dairy-free bars, try using vegan cream cheese. This swap still gives a creamy texture. If eggs are an issue, you can use flaxseed meal mixed with water as a binder. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace one egg. Start by preheating your oven to 350°F (175°C). This ensures the bars bake evenly. Next, grease a 9x9-inch baking pan. Line it with parchment paper, leaving some paper hanging over the sides. This will help you lift the bars out later. In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the crumbs are fully coated. Press this mixture into the bottom of your pan. Make sure it’s packed tightly to form a solid crust. Bake it for 10 minutes, then take it out and let it cool. In a large bowl, beat the softened cream cheese using a mixer. Mix for about 2-3 minutes until it’s smooth and creamy. Gradually add ¾ cup of sugar while mixing. Then, add the eggs one at a time. Mix until everything is well combined. Stir in the vanilla extract, lemon zest, and lemon juice until the mixture is smooth. In another bowl, toss the fresh blueberries with cornstarch. This helps the blueberries stay intact. Gently fold the blueberries into the cheesecake mixture. Pour the cheesecake mixture over the cooled crust. Spread it out evenly. Bake in the oven for 35-40 minutes. Check if the center is set but still slightly jiggly. Once you remove the bars from the oven, let them cool to room temperature. After cooling, refrigerate them for at least 4 hours or overnight. This allows the bars to set completely. When ready to serve, lift the cheesecake out using the parchment paper. Cut into bars and enjoy them chilled. To get the best texture, always use room-temperature cream cheese. This helps blend it smoothly. Mix slowly to avoid air bubbles. Air bubbles can cause cracks. For flavor, fresh lemon juice and zest are key. They give a bright taste. Always measure your ingredients accurately for best results. One common mistake is overmixing the batter. This can make your bars too airy. Also, avoid baking the bars too long. They should be slightly jiggly in the center when done. Don’t skip chilling time. Chilling helps them set perfectly. Lastly, be careful when folding in the blueberries. Gently mix to keep them whole. When serving, lift the bars using the parchment paper. Cut them into even squares for a nice look. For a pretty touch, add lemon slices on top. You can also sprinkle fresh blueberries around the bars. A drizzle of lemon glaze can add extra flavor and style. Serve on a colorful platter for a fun presentation. {{image_2}} You can change the flavor of these cheesecake bars by using different fruits. Try raspberries, strawberries, or peaches for a fun twist. If you want a stronger citrus taste, add more lemon zest or a splash of orange juice. Each fruit brings its own unique taste, making every batch a new delight! To make these bars gluten-free, swap graham crackers for gluten-free crumbs. You can find these at most grocery stores. For a vegan option, use plant-based cream cheese and replace the eggs with flaxseed meal mixed with water. This keeps the texture while making it friendly for all diets. If you want smaller treats, use a muffin tin instead of a baking pan. Line each cup with paper liners for easy removal. Fill each liner with your cheesecake mix and bake for about 25 minutes. Once cooled, these mini bars make perfect snacks or party treats! To keep your Lemon Blueberry Cheesecake Bars fresh, store them in the fridge. First, make sure the bars are completely cool. Then, cover them with plastic wrap or foil. You can also place them in an airtight container. This helps prevent them from drying out. If you want to serve them later, keep them chilled until ready to enjoy. When stored properly, these cheesecake bars last about 5 days in the refrigerator. After that, they may lose some flavor and texture. If you’re unsure, always check for any signs of spoilage before eating. Trust your senses; if it smells or looks off, it’s best to discard it. You can freeze Lemon Blueberry Cheesecake Bars for longer storage. Slice the bars first, then wrap each piece tightly in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you’re ready to enjoy them, take out the bars and thaw them in the fridge overnight. This helps keep their texture creamy. If you’re in a hurry, you can also let them sit at room temperature for about an hour. Enjoy your bars chilled for the best taste! It takes about 4 hours for the cheesecake bars to set in the fridge. For the best results, I recommend letting them chill overnight. This longer time helps the flavors blend well and gives a firmer texture. Yes, you can use frozen blueberries. They work well in this recipe. Just toss them in cornstarch before adding them to the mixture. This will help absorb extra moisture and keep your bars from becoming soggy. To avoid cracks, make sure to mix the cream cheese until smooth. Don’t overbeat the eggs; add them slowly. Bake at a lower temperature and avoid sudden changes in heat. If you see cracks forming, don’t panic! You can cover them with a layer of whipped cream or fresh fruit. If your bars are too soft, they may need more time in the oven. Check them after the recommended baking time. The center should jiggle slightly but not be liquid. If they are still soft after cooling, return them to the oven for a few more minutes. This article covered everything you need for Lemon Blueberry Cheesecake Bars. We reviewed the ingredients, including notes on selecting fresh items and allergen substitutions. Clear instructions guided you through preparation, mixing, and baking. I also shared tips to enhance texture and flavor and discussed fun variations and storage advice. Now you can confidently make these delicious treats. Enjoy making them and impress everyone with your new skills!$

Indulge in a delicious dessert with these Lemon Blueberry Cheesecake Bars that are sure to impress! This easy recipe combines creamy cheesecake with fresh blueberries and a zesty lemon twist, making it the perfect treat for any occasion. Follow our simple steps to create these delightful bars that everyone will love. Click through to explore this recipe and brighten your dessert table today!

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

¼ cup fresh lemon juice

1 cup fresh blueberries

2 tablespoons cornstarch

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan and line it with parchment paper, leaving some overhang for easy removal of the bars.

In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until evenly coated.

Press the crumb mixture into the bottom of the prepared baking pan to form a crust, ensuring it's packed tightly. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.

Gradually add ¾ cup of sugar, then beat in the eggs, one at a time, mixing until fully incorporated.

Stir in the vanilla extract, lemon zest, and lemon juice until smooth.

In another bowl, toss the fresh blueberries with cornstarch until they are well coated. Gently fold the blueberries into the cheesecake mixture to avoid crushing them.

Pour the cheesecake mixture over the cooled crust, spreading it out evenly.

Bake in the preheated oven for 35-40 minutes, or until the center is set but still slightly jiggly.

Once baked, allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to set completely.

When ready to serve, use the parchment overhang to lift the cheesecake out of the pan. Cut into bars and serve chilled.

Prep Time: 20 minutes | Total Time: 5 hours (including chilling) | Servings: 12 bars

- Presentation Tips: Serve the bars on a decorative platter, garnished with lemon slices and a sprinkle of fresh blueberries on top for an elegant touch.