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To make Lemon Blueberry Cheesecake Bars, you need fresh ingredients. Each adds flavor and texture. This recipe combines creamy cheese, tart lemons, and sweet blueberries. - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 2 large eggs - ¾ cup sour cream - Zest of 2 lemons - ½ cup fresh lemon juice - 1 teaspoon vanilla extract - 1 cup fresh blueberries (plus extra for topping) These ingredients create a perfect balance of flavors. The graham cracker crust gives a nice crunch. The cream cheese makes it rich and creamy. The lemon juice and zest add a bright, fresh taste. The blueberries add pops of sweetness. You can find the full recipe above. Start by gathering all your ingredients on the counter. This keeps things easy. I like to measure everything out first. It helps me stay organized. Line your baking pan with parchment paper. Leave some paper hanging over the edges. This will help you lift the bars out later. Preheat the oven to 350°F (175°C) so it’s ready when you are. Mix the graham cracker crumbs and melted butter in a bowl. Stir until it looks like wet sand. Press this mixture into the bottom of your pan. Make sure it is even. Bake the crust for 10 minutes. Let it cool slightly while you prepare the filling. In another large bowl, beat the cream cheese and sugar together. Do this for about 2-3 minutes until smooth. Add the eggs one at a time, mixing well after each. Then, stir in the sour cream, lemon zest, lemon juice, and vanilla extract. Now it's time for the blueberries. Gently fold them into the mix. Be careful not to crush them. Pour this creamy mixture over the cooled crust. Spread it out evenly with a spatula. Bake for 25-30 minutes. The edges should be set, but the middle can still jiggle a bit. When the baking time is up, turn off the oven. Leave the cheesecake bars inside for 1 hour with the door slightly open. This helps them cool slowly and reduces cracks. After that, move the pan to the fridge. Let it chill for at least 4 hours, but overnight is even better. Once it's set, lift the bars out using the parchment overhang. Cut them into squares. Serve them on a white platter with extra blueberries on top. You can also sprinkle some lemon zest for a nice touch. For a little extra sweetness, drizzle with lemon glaze. You can find the full recipe here. Use soft cream cheese for this recipe. Cold cream cheese makes mixing hard. Let it sit at room temperature for about 30 minutes before you start. This helps it blend well with sugar. A smooth batter means a smoother cheesecake. To prevent cracks, do not overmix the batter. Overmixing adds too much air. This can cause the cheesecake to rise and then crack when cooling. Also, let the cheesecake cool slowly. After baking, turn off the oven and leave the door slightly open. This step helps it cool evenly. Serve the lemon blueberry cheesecake bars cold. They taste best when chilled. Cut them into squares and place them on a nice plate. Add fresh blueberries and a sprinkle of lemon zest on top. For a sweet touch, drizzle with a light lemon glaze. Each bite is a burst of flavor! For the full recipe, check out the details above. {{image_2}} You can mix up the flavor by using different fruits. Try raspberries or strawberries for a sweet twist. Peaches or cherries also work well. These fruits pair nicely with the lemon flavor. You can use fresh or frozen fruit, but fresh gives the best taste. Just make sure to adjust the sugar based on the fruit's sweetness. If you want a lighter option, consider using Greek yogurt instead of cream cheese. It gives a nice tang and creamy texture. For a dairy-free choice, use vegan cream cheese made from nuts. You can also blend silken tofu with a bit of lemon juice for a fun twist. Each substitute can change the flavor slightly, so experiment to find your favorite. To make these bars gluten-free, swap regular graham crackers for gluten-free ones. You can also use almond flour mixed with a bit of sugar and coconut oil for a unique crust. Just remember to check that all ingredients are gluten-free. This way, everyone can enjoy these tasty treats without worry. To keep your lemon blueberry cheesecake bars fresh, store them in the fridge. Use an airtight container to prevent them from drying out. Place parchment paper between layers if you stack them. This step helps keep the bars intact and easy to serve later. You can freeze these cheesecake bars for later enjoyment. First, cut them into squares. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last in the freezer for up to three months. When you’re ready to eat, thaw them in the fridge overnight. If you prefer your cheesecake bars warm, heat them in the oven. Preheat the oven to 300°F (150°C). Place the bars on a baking sheet and cover them with foil. Warm them for about 10 minutes. This method keeps the crust crunchy while softening the filling. Enjoy your delicious treat just the way you like it! For the complete recipe, check the Full Recipe section. You can tell when the cheesecake bars are done by checking the edges. The edges should look set and firm. However, the center should still have a slight jiggle when you gently shake the pan. This means that it will continue to set as it cools. If the edges start to brown, they might be overcooked. Trust your eyes and the jiggle! Yes, you can use frozen blueberries. They work well in this recipe. Just remember to let them thaw and drain any extra liquid first. This helps keep the cheesecake bars from getting too watery. Using frozen blueberries can also add a nice burst of flavor and color. These cheesecake bars can last up to five days in the fridge. Make sure to store them in an airtight container. If you want to keep them longer, you can freeze them. When ready to eat, just thaw them in the fridge overnight. Always enjoy them chilled for the best flavor! This blog post covered a delicious cheesecake bars recipe. We explored ingredients like graham crackers, cream cheese, and fresh blueberries. I shared simple steps for preparation, baking, and cooling to help you succeed. We discussed tips to avoid cracks and offered serving ideas. Remember, you can customize these bars with different fruits and options. Whether you store them in the fridge or freeze them, they stay tasty. Enjoy making these easy cheesecake bars for any occasion!

Lemon Blueberry Cheesecake Bars

Indulge in the delightful world of Lemon Blueberry Cheesecake Bars! These creamy, tangy treats are bursting with fresh flavors and are perfect for any occasion. Learn how to make a buttery graham cracker crust and a luscious cheesecake filling that features juicy blueberries and zesty lemon. Ready to impress your friends and family? Click through to explore the full recipe and get step-by-step instructions to whip up this delicious dessert!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup granulated sugar

2 large eggs

¾ cup sour cream

Zest of 2 lemons

½ cup fresh lemon juice

1 teaspoon vanilla extract

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 later.

    In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.

      Press the graham cracker mixture into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool slightly.

        In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, usually about 2-3 minutes.

          Add in the eggs, one at a time, mixing well after each addition.

            Stir in the sour cream, lemon zest, lemon juice, and vanilla extract until fully combined.

              Gently fold in the fresh blueberries, being careful not to crush them.

                Pour the cheesecake mixture over the cooled crust and spread it evenly.

                  Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.

                    Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 1 hour.

                      After cooling, refrigerate for at least 4 hours, preferably overnight, to set fully.

                        Once chilled, lift the bars out of the pan using the parchment overhang and cut them into squares.

                          - Prep Time: 20 mins | Total Time: 5 hrs 50 mins | Servings: 16 bars

                            - Presentation Tips: Serve the cheesecake bars on a white platter, garnished with fresh blueberries and a sprinkle of lemon zest for a vibrant touch. Optionally, drizzle with a light lemon glaze for added sweetness.