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To make these lemon blueberry cheesecake bars, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon sugar - 2 (8-ounce) packages cream cheese, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest and juice of 2 lemons - 1 cup fresh blueberries - Powdered sugar, for dusting (optional) You can add a few fun twists to the recipe: - Swap blueberries for raspberries or strawberries. - Add a teaspoon of almond extract for a nutty flavor. - Mix in a pinch of salt to enhance sweetness. If you don’t have some ingredients on hand, here are some easy swaps: - Use graham crackers or digestive biscuits for the crust. - Replace cream cheese with ricotta or mascarpone for a different texture. - For a dairy-free option, try a plant-based cream cheese. - Use lemon juice from a bottle if fresh lemons are not available. These options keep the recipe simple and fun while allowing you to personalize your bars! Start by preheating your oven to 350°F (175°C). This step helps the crust bake evenly. Grease a 9x9-inch baking pan or use parchment paper. Parchment paper makes it easy to lift out the bars later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted butter, and 1 tablespoon of sugar. Stir until it looks like wet sand. Press this mixture into the bottom of the pan to form a solid layer. Bake this crust for 8-10 minutes until it is lightly golden. Once done, take it out and let it cool. In a large mixing bowl, beat 2 packages of softened cream cheese with an electric mixer. Mix until it is smooth and creamy. Gradually add ¾ cup of granulated sugar. Keep mixing until it is well blended. Next, add 2 large eggs, one at a time. Mix on low speed after each egg. Then, add 1 teaspoon of vanilla extract, the zest, and the juice of 2 lemons. Mix everything until it is smooth. Finally, gently fold in 1 cup of fresh blueberries. Be careful not to break the berries. Pour the cheesecake filling over the cooled crust. Spread it out evenly. Bake it in the oven for 25-30 minutes. The edges should be set, but the center will be slightly jiggly. When it’s done, take it out and let it cool at room temperature for about 30 minutes. Then, place it in the fridge for at least 2 hours to let it set completely. Once chilled, lift the cheesecake out of the pan using the parchment paper if you used it. Cut into bars and dust with powdered sugar if you like. To get the best texture, use softened cream cheese. This helps the mix become smooth. Beat it until there are no lumps. Mixing the eggs slowly keeps the filling creamy. Don’t overmix after adding the eggs. This helps the cheesecake stay fluffy. Bake until the edges are set but the center is a bit jiggly. This keeps it from being too dry. One common mistake is using cold cream cheese. Always let it sit out for a bit. Another mistake is overbaking. Keep an eye on the bars while they bake. They should set but not be firm. Not letting them cool before cutting can cause a mess. Always wait until they chill in the fridge. For a beautiful presentation, cut the bars into even squares. Use a sharp knife for clean edges. Arrange the bars on a nice platter. Add a lemon wheel and fresh blueberries on top. This adds color and makes them look fancy. Dust with powdered sugar for a sweet touch. This makes them look as good as they taste! {{image_2}} You can switch up the blueberries for other fruits. Raspberries or strawberries work well. Try blackberries for a mixed berry twist. Just make sure to use fresh fruit for the best taste. You can also add a fruit puree on top for extra flavor. A berry swirl adds color and fun to each bar. If you want a gluten-free crust, use ground almonds or gluten-free graham crackers. You can also use oats as a base. Just mix them with melted butter and a bit of sugar. Press this mixture into your baking pan like you would with normal crumbs. This keeps the bars tasty and safe for gluten-free diets. To cut sugar, use a sugar substitute like stevia or monk fruit. You can also make this recipe vegan. Replace cream cheese with a vegan option made from nuts. Use flax eggs instead of real eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. This makes your bars creamy and plant-based. To keep your lemon blueberry cheesecake bars fresh, store them in the fridge. Use an airtight container. Cover the bars with plastic wrap or foil. This helps prevent them from drying out. They will stay fresh for about five days. If you want to enjoy them later, freezing is a great option. Freezing your bars is simple. First, let them cool completely in the fridge. Cut them into squares. Next, wrap each square in plastic wrap. Place the wrapped bars in a freezer-safe bag. Squeeze out as much air as possible. They can last in the freezer for up to three months. When you're ready to eat, just thaw them in the fridge overnight. If you prefer warm cheesecake bars, reheat them gently. Preheat your oven to 300°F (150°C). Place the bars in an oven-safe dish. Heat for about 10 to 15 minutes. Check them often to avoid overcooking. You want them warm, not hot. Enjoy the creamy texture and bright flavors! Yes, you can use frozen blueberries. Just make sure to thaw them first. Pat them dry with a paper towel to avoid extra moisture. This helps keep your bars from getting soggy. You’ll still get that great blueberry flavor! Look for the edges to be set and the center to be slightly jiggly. The bars should not look wet or overly soft. A light golden color on the edges is a good sign. They will firm up more as they cool in the fridge. Absolutely! These bars store well in the fridge. You can make them a day or two ahead. Just cover them tightly with plastic wrap. They taste even better after a day in the fridge, as the flavors meld nicely. To cut the bars neatly, use a sharp knife. Dip the knife in hot water and wipe it dry before cutting. This helps create clean lines. Cut the bars into smaller pieces for easy serving. Enjoy sharing them with friends or family! In this blog post, we covered the essential ingredients and steps to make lemon blueberry cheesecake bars. You learned about optional ingredients and substitutions. We discussed tips to get the best texture and avoid mistakes. Variations give you options, and storage tips keep your bars fresh longer. Enjoy making and sharing these tasty treats. They are sure to impress!

Lemon Blueberry Cheesecake Bars

Indulge in a delightful dessert with these Lemon Blueberry Cheesecake Bars! Bursting with fresh flavors, this easy recipe combines creamy cheesecake, zesty lemon, and juicy blueberries on a buttery graham cracker crust. Perfect for parties or a sweet treat at home, these bars are sure to impress. Don't miss out—click through to discover this delicious recipe and get ready to wow your taste buds! #LemonBlueberry #CheesecakeBars #DessertRecipe #BakingJoy
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 tablespoon sugar

2 (8-ounce) packages cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest and juice of 2 lemons

1 cup fresh blueberries

Powdered sugar, for dusting (optional)

Instructions
 

Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.

    In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix until the crumbs are evenly coated and resemble wet sand.

      Press the graham cracker mixture into the bottom of the prepared baking pan to form an even layer. Bake in the preheated oven for about 8-10 minutes, until lightly golden. Remove from oven and allow to cool.

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

          Gradually add ¾ cup of granulated sugar, mixing well until fully incorporated.

            Add in the eggs, one at a time, mixing on low speed after each addition until just combined. Add in the vanilla extract, lemon zest, and lemon juice, mixing until smooth.

              Gently fold the fresh blueberries into the cheesecake mixture.

                Pour the cheesecake filling over the cooled crust, spreading it evenly.

                  Bake in the oven for 25-30 minutes, until the edges are set and the center is slightly jiggly.

                    Remove from oven and allow to cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours to set completely.

                      Once chilled, lift the cheesecake out of the pan using the parchment paper if used. Cut into bars and dust with powdered sugar before serving, if desired.

                        Prep Time: 20 minutes | Total Time: 3 hours | Servings: 16

                          - Presentation Tips: Arrange the bars on a platter and garnish with a lemon wheel and fresh blueberries for an elegant touch.