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- 1 and 1/2 cups graham cracker crumbs - 1/4 cup granulated sugar (for crust) - 1/2 cup unsalted butter, melted - 16 oz cream cheese, softened - 1 cup granulated sugar (for filling) - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - 1/4 cup freshly squeezed lemon juice - 1 cup fresh blueberries (plus extra for topping) Gathering the right ingredients makes all the difference. First, use fresh blueberries for a burst of flavor. The lemon zest adds a nice zing, waking up your taste buds. Cream cheese is key for that rich and creamy filling. The graham cracker crumbs form a tasty base. I like using unsalted butter for better control over the sweetness. Don't forget the sugar! It balances the tartness of the lemon and blueberries. Eggs help bind everything, giving the bars their perfect texture. You can adjust the sugar to your taste, but too much can overpower the flavors. When you mix these ingredients, you create something special. Each bite should be a mix of sweet, tart, and creamy. These bars are great for sharing or as a treat for yourself. You'll love serving them chilled, topped with more blueberries. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Line an 8x8 inch baking pan with parchment paper. This makes it easy to lift the bars out later. - In a medium bowl, combine 1 and 1/2 cups of graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter. - Mix until the crumbs are evenly coated. - Press this crumb mixture firmly into the bottom of the pan. This creates a solid base for your cheesecake. - In a large bowl, beat 16 oz of softened cream cheese on medium speed until smooth. This should take about 2 minutes. - Gradually add 1 cup of sugar while mixing. Make sure it blends well. - Add 2 large eggs one at a time. Mix well after each egg. - Stir in 1 teaspoon of vanilla extract, the zest of 1 lemon, and 1/4 cup of freshly squeezed lemon juice. Mix until fully combined. - Gently fold in 1 cup of fresh blueberries. Be careful not to break them up too much for a nice texture. - Pour the cheesecake mixture over the cooled crust. - Smooth the top with a spatula. - Bake in the preheated oven for 30-35 minutes. The edges should be set but the center can still jiggle a bit. - Once done, allow the bars to cool at room temperature. - Refrigerate for at least 4 hours or overnight for best results. - When ready to serve, lift the bars out using the parchment paper. Cut into squares. Optionally, top with extra fresh blueberries for a nice touch. To get the best texture, make sure your cream cheese is at room temperature. Softened cream cheese mixes easily and helps create a smooth filling. If it's too cold, you will end up with lumps. When folding in blueberries, do it gently. Use a spatula and lift the mixture from the bottom. This way, you keep the berries whole and intact. Breaking them will make your bars look less pretty. To know when your cheesecake bars are done, look for the edges. They should be set while the center remains slightly jiggly. This means it will firm up as it cools. Avoid overbaking, or you’ll end up with dry bars. To prevent cracks on the surface, bake slowly. You can also use a water bath. Place your pan in a larger pan filled with water. This keeps the heat even and helps the bars bake gently. For serving, chill the bars and cut them into even squares. Use a sharp knife for clean edges. Wipe the knife between cuts to keep everything neat. Garnish your bars with a sprinkle of lemon zest and some whole blueberries. This adds a pop of color and makes them look more inviting. Place them on a decorative plate to impress your guests! Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature for a smooth and creamy filling. Don’t Overmix: When folding in the blueberries, be gentle to avoid breaking them and turning the filling purple. Chill Thoroughly: Allow the cheesecake bars to chill for at least 4 hours or overnight for the best texture and flavor. Enhance Flavor with Zest: Adding extra lemon zest on top before serving elevates the freshness of the dessert. {{image_2}} You can easily switch up flavors in these cheesecake bars. Try using other fruits like raspberries or strawberries. They add a nice twist and brighten the taste. For citrus, consider lime or orange instead of lemon. These options give a fresh zing to the bars. Each fruit brings its own charm and taste. If you want a lighter version, use low-fat cream cheese or Greek yogurt. This keeps the creamy texture but cuts some fat. For those needing a gluten-free option, choose gluten-free graham crackers. They work well and taste great. Your bars will still be delicious! To make a no-bake version, you need to adjust your recipe. Start by mixing the cream cheese, sugar, and lemon juice until smooth. Skip the baking step completely. Instead, pour the mixture into the crust and chill it in the fridge for at least four hours. This method gives you a cool treat without the oven. To keep your blueberry lemon cheesecake bars fresh, store them in the refrigerator. Place the bars in an airtight container. You can also cover them tightly with plastic wrap. This method helps avoid drying out. Your cheesecake bars stay fresh for up to five days. If you want to store bars longer, freezing is a great option. First, cut the cheesecake into squares. Then, wrap each piece tightly in plastic wrap. After that, place them in a freezer-safe bag. This helps prevent freezer burn. You can freeze the bars for up to three months. When you're ready to enjoy them, remove the bars from the freezer. Let them thaw in the fridge overnight. If you're in a hurry, you can leave them at room temperature for a couple of hours. Once thawed, serve them chilled and enjoy the fresh taste! Yes, you can use frozen blueberries. They work well in this recipe. However, they may be softer after baking. This can make your bars a bit more juicy but still tasty. If you use frozen blueberries, do not thaw them. Just fold them in straight from the freezer. This helps them hold their shape. Look for a few signs. The edges should look set and firm. The center will be slightly jiggly when you shake the pan. This is normal. It will firm up while cooling. Be careful not to overbake. Overbaking can cause cracks on the surface. Yes, making these bars ahead is a great idea! They taste even better after resting in the fridge. This allows the flavors to blend. Store them in an airtight container. Keep them in the fridge for up to five days. These cheesecake bars are simple and delicious. You learned about the key ingredients, step-by-step instructions, and helpful tips. We explored fun variations and best storage practices. Remember, letting them chill is crucial. Choose your favorite fruits and make them your own. With these guidelines, you can impress friends and family. Enjoy your baking adventure and savor each tasty bite of these delightful treats!

Blueberry Lemon Cheesecake Bars

Delicious cheesecake bars with a graham cracker crust, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 9
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 lemon zest
  • 0.25 cup freshly squeezed lemon juice
  • 1 cup fresh blueberries (plus extra for topping)

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.
  • In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated.
  • Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even layer for the crust. Bake for 10 minutes and then allow to cool slightly.
  • In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
  • Gradually add 1 cup of sugar and continue to beat until well combined.
  • Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon zest, and lemon juice. Mix until fully incorporated.
  • Gently fold in the blueberries, being careful not to break them up too much.
  • Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.
  • Bake in the preheated oven for 30-35 minutes or until the edges are set and the center is slightly jiggly.
  • Remove from the oven and allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
  • When ready to serve, lift the bars out using the parchment paper, cut into squares, and top with additional fresh blueberries if desired.

Notes

Serve chilled on a decorative plate and garnish with a sprinkle of lemon zest and a few whole blueberries for an extra pop of color.
Keyword blueberry, cheesecake, dessert bars, lemon