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To make these tasty bars, gather these key ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 16 oz cream cheese, softened at room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 2 tablespoons freshly squeezed lemon juice - Zest of 1 medium lemon - 1 teaspoon pure vanilla extract - 1 cup fresh blueberries, rinsed and dried - 2 tablespoons cornstarch These ingredients create a sweet and tangy treat. The cream cheese gives a creamy texture, while the blueberries add bursts of flavor. You can make your cheesecake bars even better with these toppings: - Extra fresh blueberries - Lemon slices - A light lemon glaze These options add color and make your dessert look fancy. You can also drizzle some glaze for extra sweetness. To prepare these bars, you will need: - 8x8-inch baking pan - Parchment paper - Mixing bowls - Electric mixer - Rubber spatula This equipment helps you mix, bake, and serve your delicious bars easily. Using parchment paper allows for easy removal after baking. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). Take an 8x8-inch baking pan and line it with parchment paper. Make sure you leave some paper hanging over the sides. This helps to lift the bars out later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of granulated sugar. Stir until the crumbs feel moist. Press this mixture firmly into the bottom of your pan. This forms a solid crust for your cheesecake bars. In a large bowl, beat 16 oz of softened cream cheese using an electric mixer. Mix until it is smooth and creamy. Gradually add 1 cup of granulated sugar while mixing. This makes the mixture silky. Now, add 2 large eggs one at a time, mixing well after each. Next, blend in 2 tablespoons of freshly squeezed lemon juice, the zest of 1 medium lemon, and 1 teaspoon of pure vanilla extract. Make sure everything combines well. Finally, gently fold in 1 cup of fresh blueberries and 2 tablespoons of cornstarch. The cornstarch keeps the blueberries from sinking during baking. Pour the cheesecake batter over your crust in the baking pan. Spread it evenly for uniform baking. Bake in your preheated oven for 30-35 minutes. The edges should set while the center remains a little jiggly. This creates a creamy texture. After baking, let it cool at room temperature for about one hour. Then, place it in the refrigerator for at least 4 hours. For the best flavor and texture, chilling overnight is ideal. Once chilled, lift the cheesecake out using the parchment paper. Cut into squares or bars and serve. To make your lemon blueberry cheesecake bars shine, follow these expert tips: - Use room temperature ingredients. This helps everything mix smoothly. - Beat the cream cheese well. A smooth mix means a creamy filling. - Be gentle when folding in blueberries. This keeps them whole and beautiful. - Preheat your oven properly. This ensures even cooking throughout the bars. - Line your pan with parchment paper. It makes for easy lifting later. Avoid these common mistakes to ensure your bars come out perfectly: - Don't skip the chilling time. It helps set the bars and enhances flavor. - Overbaking can dry out your cheesecake. Bake just until the edges set. - Adding cold eggs can cause lumps. Always use eggs at room temperature. - Forgetting to fold in cornstarch can lead to sinking blueberries. It stabilizes them. - Cutting the bars too soon can ruin the texture. Let them chill first. For the best texture in your cheesecake bars, consider these techniques: - Mix the batter until smooth, but don't overmix. This keeps it light and fluffy. - Bake until the center is slightly jiggly. This means a creamy texture after chilling. - Cool the bars slowly. Let them sit at room temperature before refrigerating. - Chill overnight for the best flavor and texture. Patience pays off! - Serve cold for a refreshing treat. The chill enhances the lemon and blueberry flavors. Pro Tips Chill the Cream Cheese: For a smoother batter, ensure your cream cheese is fully softened at room temperature before mixing. This prevents lumps and leads to a creamy texture. Prevent Sinking Blueberries: Toss the blueberries in cornstarch before folding them into the batter. This helps to keep them suspended in the cheesecake rather than sinking to the bottom. Perfect Baking Time: Keep an eye on your cheesecake bars as they bake. They should be set around the edges but still slightly jiggly in the center for a creamy finish once cooled. Chill Before Serving: For the best flavor and texture, allow the cheesecake bars to chill in the refrigerator overnight. This enhances the flavors and helps them set perfectly. {{image_4}} You can switch out blueberries for many fruits. Raspberries add a tart kick. Strawberries give a sweet touch. Peaches can offer a juicy twist. Just keep the amount the same. Use about one cup of fresh fruit. Try adding different flavors to your mix. Lime juice can replace lemon for a zesty spin. Almond extract can add a nutty taste. Cocoa powder can turn this into a chocolate treat. Each new flavor can change the whole vibe. If you need gluten-free options, swap graham crackers for gluten-free crumbs. You can also use almond flour or ground oats. Make sure your butter and other ingredients are gluten-free too. This way, everyone can enjoy your dessert. To keep your Lemon Blueberry Cheesecake Bars fresh, store them in the fridge. Place the bars in an airtight container. If you stack them, use parchment paper between layers to prevent sticking. This way, they stay creamy and delicious for longer. You can freeze these cheesecake bars for later. First, cut them into squares. Wrap each piece in plastic wrap tightly. Then, place all the wrapped bars in a freezer-safe bag or container. They can stay frozen for up to three months. When you're ready to enjoy, just thaw them in the fridge overnight. These cheesecake bars last about five to seven days in the fridge. Always check for any off smells or changes in texture. If you stored them properly, they should taste great. For the best flavor, enjoy them within the first three days after making them. Yes, you can use frozen blueberries. They work well in this recipe. Just make sure to rinse and dry them before mixing. This helps keep your cheesecake from getting too watery. Frozen blueberries may be softer than fresh ones but taste just as good. You can tell they are done when the edges look set. The center should still jiggle a bit. This jiggle means the bars will stay creamy after cooling. If they look too firm, they might dry out, so watch them closely. Absolutely! These cheesecake bars are perfect for making ahead of time. You can prepare them a day or two in advance. Just keep them in the fridge. They taste even better after chilling overnight. If you need a substitute for cream cheese, try Greek yogurt or ricotta. They bring a nice texture and flavor. For a dairy-free option, use a vegan cream cheese. Each choice will give your bars a different taste, but they will still be delicious. You learned how to make delicious lemon blueberry cheesecake bars. We covered all the key ingredients, equipment, and steps. By following my tips, you will avoid common mistakes and achieve a great texture. You can also try fun variations and know how to store your bars properly. For all your questions, I provided clear answers. Now, it's time for you to create this treat and impress your friends and family. Enjoy every bite of your tasty dessert!

Lemon Blueberry Cheesecake Bars

Delicious cheesecake bars with a refreshing lemon and blueberry flavor.
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 at room temperature
  • 1 cups granulated sugar
  • 2 large eggs, at room temperature
  • 2 tablespoons freshly squeezed lemon juice
  • 1 medium lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cups fresh blueberries, rinsed and dried
  • 2 tablespoons cornstarch

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare an 8x8-inch baking pan by lining it with parchment paper, ensuring that there is an overhang on the sides for easy removal later.
  • In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup of sugar. Stir until the mixture is evenly moist. Press this crumb mixture firmly and evenly into the bottom of the prepared baking pan to create a solid crust.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy. Gradually add 1 cup of sugar, continuing to mix until the sugar is fully incorporated and the mixture is silky.
  • Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Next, blend in the lemon juice, lemon zest, and vanilla extract, making sure all ingredients are well combined.
  • Carefully fold in the fresh blueberries along with the cornstarch. This will help prevent the blueberries from sinking to the bottom of the cheesecake during baking.
  • Pour the rich cheesecake batter over the crust in the baking pan, taking care to spread it evenly for a uniform baking.
  • Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center remains slightly jiggly – this will create a creamy texture once chilled.
  • After baking, remove the cheesecake from the oven and let it cool at room temperature for approximately one hour. Then transfer it to the refrigerator and chill for a minimum of 4 hours, ideally overnight, for optimum flavor and texture.
  • Once thoroughly chilled, lift the cheesecake out of the pan using the parchment paper overhang. Cut into squares or bars and serve.

Notes

Arrange the cheesecake bars on a decorative platter and top with additional fresh blueberries and a few lemon slices. Drizzle with a light lemon glaze for extra elegance, if desired. Enjoy your refreshing treat!
Keyword bars, blueberry, cheesecake, dessert, lemon