Blueberry Lemon Cheesecake Bars

$Let’s talk about the key ingredients you need for these blueberry lemon cheesecake bars. Each one plays an important role in making this dessert tasty and rich. - Graham cracker crumbs: You need 1 ½ cups to create a crunchy crust. - Unsalted butter: Half a cup, melted, helps bind the crumbs together. - Sugar: Two tablespoons sweeten the crust. One cup is used in the filling. - Cream cheese: Sixteen ounces of softened cream cheese gives the filling its rich texture. - Eggs: Three large eggs help set the cheesecake. - Vanilla extract: Two teaspoons add a warm flavor to the filling. - Lemon zest and juice: Zest from one lemon and a quarter cup of fresh lemon juice brighten the taste. - Fresh blueberries: One cup, plus extra for garnish, infuses the bars with fruity goodness. - Cornstarch: One tablespoon helps prevent the blueberries from sinking in the filling. With these ingredients, you create a balance of creamy, tangy, and sweet flavors. Each bite will make you want more! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Grab an 8x8-inch baking pan and line it with parchment paper. Make sure to leave some paper hanging over the sides. This will help you lift the cheesecake out later. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Mix these ingredients well. Once blended, press the mixture firmly into the bottom of your lined pan. This will form a sturdy crust. Bake it for 8-10 minutes until it turns lightly golden. Set it aside to cool. In a large bowl, take 16 ounces of softened cream cheese and beat it with 1 cup of granulated sugar. Mix until it is smooth and creamy, which should take about 3 minutes. Add in 3 large eggs one by one, mixing well after each. Stir in 2 teaspoons of vanilla extract, the zest of 1 lemon, and ¼ cup of fresh lemon juice. Make sure everything is well mixed. In a small bowl, toss 1 cup of fresh blueberries with 1 tablespoon of cornstarch. This helps keep the blueberries from sinking. Gently fold the blueberries into the cheesecake mixture. Be careful not to crush them as you mix. Pour the cheesecake mixture over the cooled crust. Spread it evenly using a spatula. Bake this for 25-30 minutes until the edges are set and the center has a slight jiggle. The top should puff a bit but not brown. After baking, let it cool at room temperature. Once cooled, place the cheesecake in the fridge for at least 4 hours, or overnight for the best results. When you’re ready, carefully lift it out using the parchment paper. Slice into bars and serve chilled. Enjoy the fresh taste of blueberries and lemon! To make a great crust, use fresh graham cracker crumbs. I like to pulse them in a food processor. Mix the crumbs with melted butter and sugar. Press this mix firmly into the pan. Bake it just until golden, about 8-10 minutes. Let it cool before adding the filling. This helps keep the crust crisp. For a smooth cheesecake, start with softened cream cheese. Beat it well with sugar until creamy. Add eggs one at a time. Mix well after each egg. This helps incorporate air and gives you a fluffy texture. Don’t overmix once you add the blueberries. Gently fold them in to keep them whole. After cooling, chill the bars for at least 4 hours. This makes them easier to slice. Use the parchment to lift them out of the pan. Slice the bars into even squares for neat serving. Garnish with extra blueberries and lemon zest for a pop of color. Store leftovers in the fridge for up to 5 days. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps create a smoother and creamier cheesecake filling. Don’t Overmix: When combining the ingredients, mix just until everything is incorporated. Overmixing can introduce too much air, leading to cracks in your cheesecake. Cool Gradually: After baking, allow the cheesecake to cool at room temperature before refrigerating. This gradual cooling helps prevent cracking. Chill Overnight: For best results, chill your cheesecake bars overnight. This allows the flavors to meld and the texture to set perfectly. {{image_2}} You can swap blueberries for other berries in this recipe. Raspberries add a nice tartness. Strawberries give a sweet twist. Blackberries mix well too. Each berry brings its own flavor. Try a mix for fun! Use the same amount as blueberries for easy swaps. To make these bars gluten-free, use gluten-free graham crackers. They work just like regular ones. You can also use almond flour for the crust. Just mix it with melted butter and sugar. This change keeps the crust tasty and safe for gluten-free diets. Add more zest for a stronger lemon taste. Lime juice can also spice it up! A little vanilla bean paste gives a rich flavor. For a sweet touch, swirl in some fruit jam before baking. These tweaks make your bars even more special. Try one or mix a few! After you make these blueberry lemon cheesecake bars, store them in the fridge. Use an airtight container. This keeps them fresh and tasty. Make sure they cool completely before you store them. They will stay good for about 5 days. You can freeze these bars if you want to save some for later. First, cut them into bars. Then, wrap each bar in plastic wrap. Place the wrapped bars in a freezer-safe container. They can last up to 3 months in the freezer. When you are ready to eat them, let them thaw in the fridge overnight. These cheesecake bars taste best when served cold. They are great for parties or family gatherings. You can serve them right after chilling for at least 4 hours. They will stay fresh for a week if stored correctly. Enjoy them as a sweet treat at any time! Yes, you can use frozen blueberries. Just make sure to thaw and drain them first. This helps avoid excess water in your cheesecake. Gently fold them into your mixture to keep them whole. The cheesecake is done when the edges are set but the center has a slight jiggle. The top should look puffy and not browned. This usually takes about 25 to 30 minutes in the oven. You can use crushed cookies, like vanilla wafers or digestive biscuits. You can also try oat flour or almond flour for a gluten-free option. Just make sure to mix it with melted butter and sugar. You can keep cheesecake bars in the fridge for up to five days. Make sure to store them in an airtight container. This keeps them fresh and tasty for later enjoyment. Yes, you can make this recipe dairy-free. Use dairy-free cream cheese and plant-based butter. Check labels to ensure all ingredients fit your dietary needs. You can still enjoy delicious cheesecake bars without dairy! You now have a clear guide for making delicious blueberry cheesecake bars. We covered the key ingredients, step-by-step instructions, and helpful tips. Remember to play with flavors and adapt your recipe as needed. Storing your cheesecake correctly keeps it tasty longer. Try different berries or make it gluten-free for variety. Enjoy your dessert journey!$

Blueberry Lemon Cheesecake Bars

Delicious cheesecake bars with a graham cracker crust, fresh blueberries, and a hint of lemon.

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Prep Time 20

Cook Time 40

Total Time 4 40

Course Dessert

Cuisine American

Servings 16

Calories 200 kcal

Ingredients

1.5 cups graham cracker crumbs
0.5 cups unsalted butter, melted
2 tablespoons sugar
16 oz cream cheese, softened
1 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 zest of 1 lemon
0.25 cups fresh lemon juice
1 cups fresh blueberries
1 tablespoon cornstarch

Instructions

Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined, then press this mixture firmly into the bottom of the prepared pan to form a crust. Bake for 8-10 minutes until lightly golden, then set aside to cool slightly.
In a large bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon zest, and lemon juice until everything is fully incorporated.
In a separate small bowl, toss the blueberries with cornstarch to coat them lightly. Gently fold the blueberries into the cheesecake mixture, being careful not to crush them.
Pour the cheesecake mixture over the cooled crust and spread it evenly with a spatula.
Bake for 25-30 minutes, or until the edges are set and the center has a slight jiggle. The top should be slightly puffed but not browned.
Remove from the oven and let cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for better results.
Carefully lift the cheesecake out of the pan using the parchment overhang. Slice into bars and serve chilled.

Notes

Arrange the bars on a serving platter and garnish with additional fresh blueberries and a sprinkle of lemon zest for a vibrant touch.

Keyword bars, blueberry, cheesecake, dessert, lemon