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To make these tasty Lemon Blueberry Cheesecake Bars, you need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 2 tablespoons lemon zest - ½ cup freshly squeezed lemon juice - 1 cup fresh blueberries - Powdered sugar for dusting (optional) When choosing fresh blueberries, look for firm, plump berries. Their color should be deep blue. Avoid any berries with green or red spots. Check for any signs of mold or wrinkling. Fresh blueberries should feel dry, not wet. If you find them in a clamshell container, ensure there is no juice leaking. This means they are fresh and good to use. For the best flavor in your cheesecake bars, I recommend using Philadelphia cream cheese. It has a rich taste and smooth texture that works perfectly in desserts. If you're looking for a lighter option, consider Neufchâtel cheese. It has less fat but still gives great flavor. Choose what suits your taste and diet! To make the crust, start by preheating your oven to 350°F (175°C). Take an 8x8 inch baking pan and line it with parchment paper. Leave some paper sticking out so you can lift the bars easily later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Stir until it looks crumbly. Next, press this mixture into the bottom of your pan. Make it even and tight. Bake it for about 8 to 10 minutes until it turns a light golden color. After baking, take it out and let it cool for a bit. Now, let’s make the filling. In a large mixing bowl, beat 16 ounces of softened cream cheese with 1 cup of granulated sugar. Mix it for about 2 to 3 minutes until it’s smooth. Next, add 3 large eggs one by one. Mix gently each time. Then, add 1 teaspoon of vanilla extract, 2 tablespoons of lemon zest, and ½ cup of freshly squeezed lemon juice. Stir until it’s all combined. Now, gently fold in 1 cup of fresh blueberries. Be careful here; you want them whole in your bars. Pour this cheesecake filling over your cooled crust. Spread it evenly with a spatula. Bake in the oven for 25 to 30 minutes. The center should be set but still jiggle a little. It will firm up as it cools. Once baked, let it cool to room temperature. For best results, refrigerate the bars for at least 4 hours, or even overnight. When ready to serve, lift the cheesecake out using the parchment paper. Cut it into squares. If you like, dust with powdered sugar for a sweet finish. For the full recipe, check out the details above! To get the best cheesecake texture, use room temperature cream cheese. Cold cream cheese makes it hard to mix. Beat the cream cheese and sugar until smooth. This step is key for creaminess. Add the eggs one at a time. Mix until just combined. Overmixing can make your bars dense. Bake until the center is slightly jiggly. It will firm up as it cools. Chilling overnight also helps with texture. You need a few tools to make these bars. Start with an 8x8 inch baking pan. Line it with parchment paper for easy removal. A medium bowl works well for the crust. Use a large mixing bowl for the filling. An electric mixer makes mixing easier. A spatula helps smooth out the filling. Finally, keep a whisk handy for combining dry ingredients. Each tool plays a part in your success. Avoid using cold cream cheese; it can cause lumps. Don’t skip the chilling time; it helps set the bars. Make sure to fold the blueberries gently. If you break them too much, the bars can turn blue. Never overbake your cheesecake; it should stay soft in the center. Lastly, don’t rush the cooling process. Letting it cool slowly brings out the best flavors. Following these tips will lead to better results. {{image_2}} You can switch up the flavors in Lemon Blueberry Cheesecake Bars. Try adding citrus like orange or lime for a zesty twist. You can also mix in other fruits. Raspberries or strawberries can pair well with lemon. Each fruit brings its own taste, making every bite unique. You can even create a mixed fruit bar with blueberries and raspberries. These changes keep the recipe fresh and exciting. If you need a gluten-free option, use almond flour. Mix it with melted butter and a bit of sugar. This mix makes a tasty crust that holds well. Another choice is gluten-free graham cracker crumbs. They can replace regular crumbs. Just make sure to check the label for gluten-free status. Both options give you a great base without gluten. To make these bars dairy-free, replace cream cheese with a vegan cream cheese. Many brands offer tasty options that work well in baking. Use coconut milk or cashew cream to add richness. For eggs, try flaxseed meal or chia seeds mixed with water. This gives a similar binding effect. These swaps make a delicious vegan version of the bars, perfect for everyone. Check the Full Recipe for more details on these variations. To keep your Lemon Blueberry Cheesecake Bars fresh, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. They stay good for about 4 to 5 days in the fridge. If you want to enjoy them longer, freezing is a great option. To freeze these bars, first, allow them to cool completely. Then, cut them into squares. Wrap each square in plastic wrap, then place them in a freezer-safe bag. This way, they won’t get freezer burn. They can last up to two months in the freezer. When you're ready to eat them, just thaw in the fridge overnight. If you want to enjoy your cheesecake bars warm, reheat them gently. Place a bar on a microwave-safe dish and heat for about 10-15 seconds. Check to see if it's warm enough; you can always add more time if needed. Avoid overheating, as it can change the texture. Enjoy them fresh from the fridge or warmed up! Yes, you can use frozen blueberries. They work well in this recipe. However, they might release more juice. This can make the cheesecake bars a bit wetter. If you choose frozen, do not thaw them before mixing. This keeps them firmer and better for the bars. Lemon Blueberry Cheesecake Bars stay fresh for about 5 days in the fridge. Store them in an airtight container. If you want to keep them longer, you can freeze them. They freeze well for up to 3 months. Just wrap them tightly to avoid freezer burn. These bars pair nicely with whipped cream or a scoop of vanilla ice cream. Fresh mint leaves add a nice touch too. You could also serve them with a drizzle of chocolate or berry sauce. These add flavor and make the dessert look fancy. For a refreshing twist, serve with a lemon wedge. In this post, we explored how to make delicious Lemon Blueberry Cheesecake Bars. We covered ingredients, step-by-step instructions, helpful tips, and fun variations. Remember to pick fresh blueberries and choose a great cream cheese for the best flavor. Use the right tools to get the texture just right. Lastly, store your bars properly for later enjoyment. You can have fun experimenting with flavors, too. Dive into this tasty treat and enjoy every bite!

Lemon Blueberry Cheesecake Bars

Indulge in the sweet and tangy delight of Lemon Blueberry Cheesecake Bars! This easy recipe brings together a buttery graham cracker crust, creamy lemon-infused cheesecake, and juicy blueberries for the perfect treat. Perfect for any occasion, these bars are sure to impress your friends and family. Discover how to make these delicious desserts and enjoy a burst of flavor in every bite! Click to explore the full recipe!
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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

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 tablespoons lemon zest

½ cup freshly squeezed lemon juice

1 cup fresh blueberries

Powdered sugar for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

    In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until combined and crumbly.

      Press the mixture firmly into the bottom of the prepared pan to form an even crust layer. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let it cool slightly.

        In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy, about 2-3 minutes.

          Add the eggs one at a time, mixing until just combined after each addition. Avoid overmixing.

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

              Gently fold in the fresh blueberries. Be careful not to break them too much as you want them whole in the bars.

                Pour the cheesecake mixture over the cooled crust and spread it evenly with a spatula.

                  Bake in the oven for 25-30 minutes or until the center is set but still slightly jiggly. It will firm up as it cools.

                    Remove from oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.

                      Carefully lift the cheesecake out of the pan using the parchment overhang, and cut it into squares. Dust with powdered sugar if desired.

                        Prep Time: 20 minutes | Total Time: 4 hours 40 minutes | Servings: 16 bars