Lemon Blueberry Cheesecake Bars

$- 16 oz cream cheese, softened - 1 ½ cups fresh blueberries, rinsed and drained - Zest of 1 large lemon - ¼ cup freshly squeezed lemon juice - 2 large eggs, at room temperature - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - ¾ cup granulated sugar - 1 teaspoon pure vanilla extract - Powdered sugar for dusting - Additional fresh blueberries - Lemon slices for decoration Gathering these ingredients is the first step to making your lemon blueberry cheesecake bars. Using fresh blueberries gives a great taste. The zest and juice from the lemon add a bright flavor. The cream cheese provides the rich and smooth texture you want in a cheesecake. The graham cracker crumbs form a sweet and crunchy base. Mixing in the right amounts of sugar balances the tartness of the lemon. Don't forget to have some powdered sugar on hand for a nice finish! {{ingredient_image_2}} Start by preheating your oven to 325°F (160°C). Grab an 8x8 inch baking dish. Line it with parchment paper, leaving some paper hanging over the edges. This helps you lift the bars out later. In a medium bowl, mix together 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Stir until the mixture looks like wet sand. Press this mixture firmly into the bottom of your lined baking dish. Make sure it is even and compact. In a large bowl, use an electric mixer to beat 16 oz of softened cream cheese with ¾ cup of granulated sugar. Mix until it is smooth and creamy, about 2-3 minutes. Add in 2 large eggs, one at a time. Mix well after each addition. Now, add the zest of 1 lemon, ¼ cup of freshly squeezed lemon juice, and 1 teaspoon of vanilla extract. Mix until combined. Gently fold in 1 ½ cups of fresh blueberries using a spatula. Be careful not to crush them. Pour this cheesecake filling onto your cooled crust. Spread it out evenly. Bake for 25-30 minutes or until the edges set but the center is slightly jiggly. Once baked, allow the bars to cool at room temperature. Then, transfer them to the fridge. Chill for at least 4 hours or overnight. This helps the cheesecake set nicely. When ready, lift the bars out using the parchment paper and cut them into squares. Enjoy! To get a smooth and creamy texture, use room temperature cream cheese. Cold cream cheese will clump up and ruin your mix. Beat it with sugar until it’s lump-free. This takes about 2-3 minutes with an electric mixer. Add eggs one at a time. Mix well after each egg to ensure a creamy blend. Zest and juice your lemon right before adding for the best flavor. When folding in blueberries, be gentle. Use a spatula or wooden spoon. Start from the bottom and work your way up. This helps keep the blueberries whole. Crushing them makes the filling too watery. Aim for even distribution without mashing them. This keeps your bars looking beautiful and colorful. Cooling and chilling are key steps. After baking, let the bars cool at room temperature. This prevents condensation that can make them soggy. Once cool, cover and chill in the fridge for at least 4 hours. Overnight is best! This helps the flavors meld and sets the cheesecake perfectly. The longer you wait, the better the taste! Pro Tips Use Room Temperature Ingredients: Ensuring your cream cheese and eggs are at room temperature will help achieve a smoother cheesecake filling without lumps. Don't Overmix: When incorporating the eggs and blueberries, mix just until combined to avoid overworking the batter, which can lead to a dense texture. Chill Overnight: For the best texture and flavor, allow the cheesecake bars to chill overnight before serving. This helps them firm up nicely. Garnish for Presentation: Enhance the visual appeal by garnishing with additional fresh blueberries and lemon slices when serving, adding a vibrant touch to your dessert. {{image_4}} If you want a twist on the classic taste, try using mascarpone cheese. It gives a rich, creamy flavor. You can also use Greek yogurt for a lighter option. It adds tang while cutting some fat. Just remember, the texture may change a little, but the bars will still taste great. Graham cracker crumbs are a favorite, but you can change it up! Use crushed cookies like Oreos or gingersnaps for a different flavor. If you prefer a gluten-free option, almond flour or gluten-free cookie crumbs work well. Just mix with melted butter and press it into the dish. Want to mix things up? Add chocolate chips or nuts to the filling. You can also try other berries like raspberries or strawberries for a fruity twist. For a fun flavor, use lime juice instead of lemon juice. Each change gives a new taste adventure while keeping the bars delicious! To keep your lemon blueberry cheesecake bars fresh, store them in an airtight container. This helps prevent drying out and keeps them tasty. You can also place parchment paper between layers to avoid sticking. Make sure to seal the container tightly to lock in moisture and flavor. When stored correctly in the fridge, these cheesecake bars can last about 5 days. Just remember to keep them covered to maintain their creamy texture. If you notice any change in smell or texture, it’s best to toss them for safety. For longer storage, you can freeze these cheesecake bars. First, cut them into squares, then wrap each piece in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can last up to 2 months in the freezer. To enjoy, thaw them overnight in the fridge before serving. This keeps the taste fresh and delicious! Yes, you can use frozen blueberries. They work well in this recipe. Just make sure to thaw and drain them before adding to the filling. This helps keep the mixture from getting too watery. You may notice that frozen blueberries break apart more easily. This is okay, as they will still taste great in your cheesecake bars. You can use crushed cookies like Oreos or vanilla wafers. Another option is using crushed nuts mixed with a bit of sugar and butter. This gives a nice flavor and texture. Just ensure that the crumbs form a solid crust when pressed into the baking dish. The cheesecake is done when the edges are set, but the center is still slightly jiggly. This means it will firm up as it cools. Avoid overbaking, as this can lead to a dry texture. After baking, let it cool completely before chilling in the fridge. This helps it set and improves the flavor. Making cheesecake bars is fun and easy. You learned about fresh ingredients, pantry staples, and optional garnishes. I walked you through step-by-step instructions on preparing the dish. Helpful tips ensure the perfect texture and flavor. You also discovered how to store leftovers and answered common questions. Keep experimenting with variations to make this dessert your own. Enjoy every bite, and share with friends! Your cheesecake journey has just begun.$

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

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Prep Time 20

Cook Time 30

Total Time 4 50

Course Dessert

Cuisine American

Servings 16

Calories 200 kcal

Ingredients

1.5 cups graham cracker crumbs
0.5 cups unsalted butter, melted
2 tablespoons granulated sugar
16 oz cream cheese, softened to room temperature
0.75 cups granulated sugar
2 large eggs, at room temperature
1 large lemon zest
0.25 cups freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1.5 cups fresh blueberries, rinsed and drained
to taste powdered sugar for dusting (optional)

Instructions

Preheat your oven to 325°F (160°C). Prepare an 8x8 inch baking dish by lining it with parchment paper, ensuring you leave some overhang on the sides for easy lifting later.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand and is fully moistened. Press this mixture firmly and evenly into the bottom of the prepared baking dish to form a solid crust.
Bake the crust in the preheated oven for approximately 10 minutes, or until lightly golden. Once baked, remove it from the oven and allow it to cool for a few minutes while preparing the cheesecake filling.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and ¾ cup of granulated sugar together until the mixture is smooth, creamy, and free of lumps, typically about 2-3 minutes.
Incorporate the eggs one at a time, mixing well after each addition to ensure they're fully integrated. Next, add the lemon zest, freshly squeezed lemon juice, and vanilla extract, mixing until everything is well combined and smooth.
Gently fold the fresh blueberries into the cheesecake mixture using a spatula or wooden spoon. Be careful to avoid crushing the blueberries to maintain their shape.
Pour the cheesecake filling onto the cooled crust, spreading it out evenly. Place the dish back into the oven and bake for 25-30 minutes, or until the edges are set but the center remains slightly jiggly.
Once finished baking, let the bars cool to room temperature in the baking dish. After they have cooled, transfer the dish to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Once fully chilled, use the parchment paper overhang to lift the cheesecake out of the baking dish. Cut into squares or rectangles, and dust with powdered sugar if desired for an added touch of sweetness.

Notes

Dust with powdered sugar before serving for an added touch of sweetness.

Keyword bars, blueberry, cheesecake, dessert, lemon