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For these delicious lemon blueberry cheesecake bars, you will need: - 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 You can swap some ingredients if needed. For example: - Use a gluten-free graham cracker for a gluten-free version. - Swap cream cheese with a vegan cream cheese for a dairy-free option. - If you don’t have fresh lemons, use bottled lemon juice. Just use less zest. - You can replace blueberries with raspberries or strawberries if you prefer. Each serving of these bars contains: - Calories: 210 - Total Fat: 14g - Saturated Fat: 8g - Cholesterol: 60mg - Sodium: 160mg - Total Carbohydrates: 20g - Dietary Fiber: 1g - Sugars: 12g - Protein: 3g These bars pack a sweet and tangy punch while keeping the nutrition balanced. Enjoy! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab an 8x8-inch baking dish. Line it with parchment paper, leaving some paper hanging over the edges. This makes it easy to lift the bars out later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir until it feels like wet sand. Press the mixture firmly into the bottom of your prepared dish. Bake this crust in your preheated oven for 10 minutes, then let it cool completely. Now, let’s make the cheesecake filling. In a large bowl, beat 16 oz of softened cream cheese until it’s creamy and smooth. Gradually add in ¾ cup of sugar while mixing. Keep mixing until everything blends well. Add 2 large eggs one at a time. Mix well after each egg. Next, add the zest of 2 lemons, ⅓ cup of freshly squeezed lemon juice, 1 teaspoon of vanilla extract, and a pinch of salt. Mix until it’s all smooth and creamy. Gently fold in 1 cup of fresh blueberries using a spatula. Be careful not to crush the blueberries. You want them whole for bursts of flavor in every bite. Pour the cheesecake filling over the cooled crust. Use a spatula to spread it evenly across the crust. It should look nice and smooth. Put the baking dish back into the oven. Bake for 25-30 minutes. The filling should set, but still have a slight wobble in the center. This means it’s baked just right! Once baked, take the dish out of the oven. Let it cool at room temperature for about 30 minutes. After that, move it to the fridge to chill for at least 3 hours. This helps it set properly. When ready to serve, lift the cheesecake out using the overhanging parchment paper. Cut it into squares. For a beautiful touch, drizzle some lemon juice or a light glaze on top. Garnish with extra blueberries and a sprig of mint for a fresh look. Enjoy your delicious lemon blueberry cheesecake bars! To get a smooth and creamy filling, start with room-temperature cream cheese. If your cream cheese is cold, it will be lumpy. Beat it until it's fluffy before adding sugar. Mix gently when adding the eggs. Overmixing can lead to cracks. Bake until the edges are set, but the center still wobbles slightly. This helps keep your bars creamy. One common mistake is pressing the crust too hard. It should be firm but not too dense. Also, avoid using too much lemon juice. It can make the filling too runny. Make sure to cool the crust before adding the filling. If you skip this step, the filling will melt into the crust. Lastly, don’t forget to chill your bars long enough. They need at least three hours in the fridge. To boost the flavor, use fresh lemon zest and juice. This adds a bright taste that makes the bars pop. You can also try adding a bit of almond extract for a different twist. Mixing in a bit of lavender can create a unique flavor. If you enjoy a bit of crunch, sprinkle some crushed nuts on top before serving. This adds texture and flavor to each bite. {{image_4}} You can change the berries in these bars. Try strawberries, raspberries, or blackberries. Each fruit adds its unique flavor. For example, strawberries bring a sweet touch. Raspberries add a bit of tartness. Mix and match your favorites! Use about one cup of fresh fruit. Make sure to wash and dry them well. You can switch up the flavors easily. Add more lemon zest for a stronger lemon taste. You can also try lime juice instead of lemon juice. For a richer flavor, add a bit of almond extract. A hint of coconut can also make these bars special. Just replace some vanilla with coconut for a tropical twist. Want to make these bars gluten-free? Use gluten-free graham cracker crumbs for the crust. You can find these at many stores. Ensure that all other ingredients are gluten-free too. This way, everyone can enjoy these tasty treats without worry! To keep your lemon blueberry cheesecake bars fresh, place them in an airtight container. Make sure to store them in the fridge. They will last for about 5 days. If you want to keep them longer, consider freezing them. To freeze lemon blueberry cheesecake bars, first let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. After that, place the wrapped squares in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw in the fridge overnight. After taking them out of the fridge or freezer, serve the bars chilled. This enhances their refreshing taste. You can drizzle a little lemon juice or add a light glaze before serving. For a nice touch, add a few blueberries and a mint sprig on each plate. Enjoy your delicious treat! Yes, you can use frozen blueberries. They will work well in this recipe. Just make sure to thaw them and drain any excess water before adding them to the filling. This keeps your bars from getting soggy. To make this recipe dairy-free, swap the cream cheese for a dairy-free cream cheese alternative. Look for a brand that has a similar texture and flavor. You can also use a plant-based butter for the crust. These bars pair well with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh mint leaves also add a nice touch. You could even serve them with more fresh blueberries on the side. These bars last about 5 days in the fridge. Be sure to store them in an airtight container. This keeps them fresh and tasty for longer. Yes, you can easily double this recipe. Just use a larger baking dish, like a 9x13-inch pan. Adjust the baking time slightly if needed, checking for doneness with a toothpick. In this blog post, I covered how to make Lemon Blueberry Cheesecake Bars. We discussed ingredients, substitutes, and nutrition. You learned step-by-step instructions for the crust, filling, and baking. I shared tips to achieve the right texture and avoid mistakes. We explored variations and storage methods too. Making these bars is easy and fun. You can enjoy them fresh or stored. Try different fruits or flavors to suit your taste. I hope you feel confident to make this dessert and share it with others. Enjoy your baking journey!

Lemon Blueberry Cheesecake Bars

Indulge in the refreshing flavors of these Zesty Lemon Blueberry Cheesecake Bars! With a buttery graham cracker crust and a creamy lemon filling bursting with blueberries, this easy recipe is perfect for any occasion. Discover how to make these delicious bars with simple ingredients and easy steps. Don't miss out on this delightful treat—click through to explore the full recipe and impress your taste buds!
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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.