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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar (for the crust) - 16 oz cream cheese, softened - ¾ cup granulated sugar (for the filling) - 2 large eggs - Zest of 2 lemons - ⅓ cup freshly squeezed lemon juice - 1 cup fresh blueberries - 1 teaspoon vanilla extract - A pinch of salt When I make Lemon Blueberry Cheesecake Bars, I always start with fresh, high-quality ingredients. They bring out the best flavors. The graham cracker crumbs form a crispy base. I use unsalted butter for a rich taste. The sugar in the crust adds sweetness and helps with texture. For the filling, I use cream cheese. It creates a creamy and smooth texture. Adding eggs helps the filling set perfectly. I love the bright taste of lemon zest and juice. They balance the sweetness and add freshness. Fresh blueberries add pops of flavor and color. Using a pinch of salt enhances the sweet and tart flavors. I also add vanilla extract for depth. Each ingredient plays an important role in creating these delicious bars. They are easy to make and perfect for any occasion. First, preheat your oven to 350°F (175°C). Grab an 8x8-inch baking dish and line it with parchment paper. Leave some paper hanging over the sides. This helps you lift the bars out later. In a medium bowl, mix together: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar Stir until it looks like wet sand. Press this mix firmly into the bottom of your dish. Bake the crust for 10 minutes, then let it cool completely. In a large bowl, beat 16 oz cream cheese with an electric mixer until smooth. Gradually add ¾ cup granulated sugar. Mix until it is creamy and lump-free. Now, add 2 large eggs one at a time. Mix well after each addition. Next, add the zest of 2 lemons, ⅓ cup lemon juice, 1 teaspoon vanilla extract, and a pinch of salt. Blend until smooth. Gently fold in 1 cup fresh blueberries. Be careful not to crush them. Pour this creamy filling over the cooled crust. Use a spatula to spread it evenly. Bake for 25-30 minutes. The center should wobble slightly but look set. Let the dish cool at room temperature for about 30 minutes. Then, place it in the refrigerator for at least 3 hours. This helps the bars set and chill. Once fully chilled, lift the cheesecake out using the parchment paper. Cut into squares for serving. These bars taste best when served cold. Enjoy! - Ensuring cream cheese is at room temperature: Start with cream cheese that sits out for about an hour. This makes it smooth and easy to mix. Cold cream cheese will create lumps in your filling. - Avoiding overmixing the filling: Mix just until smooth. Overmixing adds too much air. This can cause cracks during baking. - How to achieve the perfect bake: Bake until the edges look set, but the center jiggles slightly. This ensures a creamy texture. Check at 25 minutes, then every few minutes after that. - Presentation ideas: Make these bars look fancy by drizzling lemon juice on top. Add fresh blueberries and a mint sprig for color. Serve on a white plate to make them pop! - Pairing with sauces or toppings: Try serving with a dollop of whipped cream or a scoop of vanilla ice cream. A berry sauce also works great for added flavor. {{image_4}} You can change the flavor of your cheesecake bars easily. Try adding other fruits like raspberries or strawberries. They will give a nice twist to the original taste. You can also use lime or orange zest. This adds a fresh citrus flavor. Each option brings a new style to the bars. It’s fun to mix and match! If you need a gluten-free option, you can swap the graham cracker crumbs for gluten-free ones. Look for brands that offer gluten-free graham crackers. For those avoiding cream cheese, you can use Greek yogurt or silken tofu. Both will give a creamy texture. These changes let everyone enjoy your tasty bars! Keep your Lemon Blueberry Cheesecake Bars in the fridge. Use an airtight container to shield them from air. This helps keep them fresh and tasty. They will last for about 4 to 5 days. Serve them chilled for the best flavor. If you have leftovers, slice them into squares for easy access. You can freeze these cheesecake bars for later. First, wrap each square tightly in plastic wrap. Then place them in a freezer-safe bag or container. This way, they stay fresh for up to 2 months. When you want to enjoy them, take out the bars and let them thaw in the fridge overnight. This keeps them creamy and delicious. Lemon Blueberry Cheesecake Bars last about five days in the fridge. Keep them in an airtight container for best results. This way, they stay fresh and tasty. Yes, you can make these cheesecake bars a day or two ahead. Just store them in the fridge until you are ready to serve. They taste even better after chilling for a few hours. You can use mascarpone cheese or Greek yogurt as a cream cheese substitute. Both options give a creamy texture but may change the taste a little. If you're vegan, try a cashew cream or coconut cream blend. These cheesecake bars are not gluten-free due to the graham cracker crust. To make them gluten-free, use gluten-free graham crackers or almond flour for the crust. It will taste just as good! The cheesecake bars are done when the edges are set and the center has a slight wobble. Remove them from the oven and let them cool at room temperature. This helps them finish setting properly. You now have all the tools to make delicious lemon blueberry cheesecake bars. We covered the ingredients, step-by-step instructions, and tips for success. Remember to keep cream cheese at room temperature for a smooth filling. Don't hesitate to explore variations or storage options. These bars are a hit at any gathering. Enjoy your baking adventure and share these treats with family and friends. You’ll impress them with your tasty creations!

Lemon Blueberry Cheesecake Bars

Indulge in a delightful treat with these Zesty Lemon Blueberry Cheesecake Bars! Made with a buttery graham cracker crust, creamy filling, and bursting with fresh blueberries, this easy recipe combines sweet and tangy flavors for the perfect dessert. Ready in just four hours, these bars are sure to impress your friends and family. Click through to grab the full recipe and make your baking dreams come true!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar (for the crust)

16 oz cream cheese, softened at room temperature

¾ cup granulated sugar (for the filling)

2 large eggs

Zest of 2 lemons

⅓ cup freshly squeezed lemon juice

1 cup fresh blueberries (washed and dried)

1 teaspoon vanilla extract

A pinch of salt

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Prepare an 8x8-inch baking dish by lining it with parchment paper, ensuring there is some overhang to facilitate easy lifting later on.

    Make the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared baking dish to create an even layer. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool completely.

      Prepare the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until creamy and free of lumps. Gradually add the ¾ cup of granulated sugar, mixing until the mixture is smooth and well combined.

        Add Eggs and Flavors: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure they are fully blended. Next, add in the lemon zest, freshly squeezed lemon juice, vanilla extract, and a pinch of salt, mixing until everything is incorporated and the mixture is velvety smooth.

          Fold in Blueberries: Carefully fold the fresh blueberries into the cheesecake filling with a spatula, ensuring you don’t crush them to keep them intact.

            Combine Layers: Pour the creamy cheesecake filling over the cooled crust, using a spatula to spread it evenly across the surface.

              Bake the Cheesecake Bars: Place the baking dish back into the oven and bake for 25-30 minutes. The filling should be set with a slight wobble in the center, indicating it's perfectly baked.

                Cool and Chill: After baking, remove the dish from the oven and allow it to cool at room temperature for about 30 minutes. Then transfer it to the refrigerator to chill for at least 3 hours, or until fully set and cold.

                  Slice and Serve: Once chilled, lift the cheesecake from the baking dish using the overhanging parchment paper. Cut into squares for serving. These bars are best served chilled for a refreshing treat.

                    Prep Time: 15 mins | Total Time: 4 hrs | Servings: 16 bars

                      - Presentation Tips: For an elegant touch, consider drizzling some additional lemon juice or a light lemon glaze over the top before serving, and garnish with a few extra blueberries and a sprig of mint on each plate.