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For the crust, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar For the filling, gather these ingredients: - 16 oz cream cheese, softened - ¾ cup granulated sugar - 2 large eggs - Zest of 2 lemons - ⅓ cup freshly squeezed lemon juice - 1 teaspoon vanilla extract - Pinch of salt For that special touch, don't forget: - 1 cup fresh blueberries These ingredients work together to create a tasty balance. The tart lemon and sweet blueberries shine bright. Each bite brings a burst of flavor. You can use fresh blueberries for the best taste, but frozen can work too. Just remember, frozen ones may make the filling a bit watery. First, preheat your oven to 350°F (175°C). This step warms the oven for even baking. Next, grab an 8x8-inch baking dish and line it with parchment paper. Leave some paper hanging over the edges. This makes it easier to lift out the bars later. In a medium bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Mix well until everything is blended. Press this mixture firmly into the bottom of your prepared baking dish. Make sure it is even. Bake the crust for 10 minutes. After baking, set it aside to cool. In a large mixing bowl, beat 16 oz of softened cream cheese with an electric mixer. Mix until it is creamy and smooth. Gradually add in ¾ cup of granulated sugar. Keep mixing until it is well combined. Next, add 2 large eggs, one at a time. Mix well after each egg. Then, mix in the zest of 2 lemons, ⅓ cup of freshly squeezed lemon juice, 1 teaspoon of vanilla extract, and a pinch of salt. Make sure everything is smooth. Now, gently fold in 1 cup of fresh blueberries. Be careful not to crush them. This helps keep your bars colorful and tasty. Pour the cheesecake filling over the cooled crust. Spread it evenly across the top. Bake in the preheated oven for 25 to 30 minutes. You want the filling to be set but still a bit wobbly in the center. This shows it is perfectly baked. Once baked, remove the cheesecake from the oven. Let it cool at room temperature for about 30 minutes. This step is important. It helps the bars set properly. After cooling, refrigerate for at least 3 hours. This allows the bars to chill and firm up for the best texture. After chilling, lift the cheesecake out of the baking dish using the parchment overhang. Cut the cheesecake into squares. Serve the bars chilled. For a special touch, you can garnish them with extra blueberries or a lemon slice. These simple additions make your dessert more appealing. - Overmixing the filling: When you mix the cream cheese, do it just enough. If you overmix, the bars may crack. Aim for smoothness without excess air. - Not cooling before slicing: This step is crucial. If you cut the bars too soon, they will not hold their shape. Let them cool at room temp for 30 minutes, then chill for at least 3 hours. - Electric mixer: This helps you achieve a creamy filling quickly. It’s much easier than mixing by hand. - 8x8-inch baking dish: Use this size for even baking. A larger dish might spread the bars too thin. - Parchment paper: This makes it easy to lift the bars out after baking. Just leave some paper hanging over the edges. - Alternatives for cream cheese: You can use Greek yogurt for a lighter option. Softened ricotta also works well for a different flavor. - Sugar substitutes and gluten-free options: Consider using coconut sugar or honey as a sweetener. For gluten-free, use gluten-free graham crackers. {{image_2}} You can mix things up with different fruits. Try adding strawberries or raspberries. These fruits will give your bars a new twist. The tartness pairs well with the creamy filling. Another option is to use different citrus fruits. Lime or orange can bring a fresh zing. The flavors will change, but the bars remain delicious. If you want a vegan version, swap the cream cheese for a plant-based one. Use a mix of almond milk and cornstarch to replace eggs. For a low-carb or keto-friendly option, use a sugar substitute. You can also use almond flour for the crust. These changes keep the bars tasty while fitting your diet. Serving your cheesecake bars with sauces can enhance their look. Try a drizzle of berry sauce or chocolate. Fresh fruit on top will add color and flavor. For a creative touch, use mint leaves or edible flowers as garnishes. These little details make your dessert stand out and look professional. To keep your lemon blueberry cheesecake bars fresh, store them in the fridge. Use an airtight container for best results. If you stack the bars, place parchment paper between layers to avoid sticking. You can also freeze these bars. Wrap them tightly in plastic wrap and then in foil. This method prevents freezer burn. In the fridge, these bars stay fresh for about 5-7 days. If you freeze them, they can last up to 2-3 months. For the best flavor, enjoy them within a month after freezing. You generally do not need to reheat cheesecake bars. If you prefer them warm, you can let them sit at room temperature for about 10-15 minutes. This softens them slightly, making them more enjoyable to eat. Yes, you can use frozen blueberries. They are convenient and work well in the recipe. However, frozen blueberries may change the texture. They can make the filling a bit more watery. To minimize this, you can thaw and drain them before adding. This keeps the bars from being too soggy. To reduce sweetness, cut back on the sugar. You can use ½ cup of sugar instead of ¾ cup. Another option is to add more lemon juice. The tartness from the lemon can balance the sweetness. You can also add a pinch of salt to enhance flavors. To cut cheesecake bars neatly, use a sharp knife. Dip the knife in hot water and wipe it dry before cutting. This helps create clean slices. Clean the knife between cuts to avoid messy edges. Cutting while the bars are cold also helps maintain shape. Yes, you can make cheesecake bars ahead of time. Prepare and bake the bars, then chill them. They can sit in the fridge for up to three days. This makes them a great option for parties or gatherings. Just be sure to keep them covered to stay fresh. The cheesecake is done when the edges are set but the center is still slightly wobbly. This usually takes about 25-30 minutes in the oven. You can also check for a slight jiggle in the middle. Once cooled, it will firm up in the fridge. This cheesecake bar recipe shows you how to make a delicious treat. We covered ingredients, step-by-step instructions, and tips for success. You learned how to avoid common mistakes and how to store your bars properly. These bars can fit many diets and preferences. With variations in flavors and serving ideas, there’s something for everyone. Enjoy making and sharing these tasty cheesecake bars with family and friends. Your kitchen skills will shine, and they will love the result!

Lemon Blueberry Cheesecake Bars

Indulge in the delightful flavors of these Zesty Lemon Blueberry Cheesecake Bars! With a buttery graham cracker crust and a creamy filling infused with fresh blueberries and zesty lemon, these bars are the perfect treat for any occasion. Easy to make and irresistibly delicious, they promise to impress your friends and family. Ready to bake? Click through to get the full recipe and bring a burst of sunshine to your dessert table!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs

Zest of 2 lemons

⅓ cup freshly squeezed lemon juice

1 cup fresh blueberries

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal later.

    Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 10 minutes, then set aside to cool.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add in the ¾ cup granulated sugar, mixing until well combined.

        Add Eggs and Flavors: Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, lemon juice, vanilla extract, and a pinch of salt until fully incorporated and smooth.

          Fold in Blueberries: Gently fold in the fresh blueberries, taking care not to crush them.

            Combine Layers: Pour the cheesecake filling over the cooled crust, spreading it evenly across the top.

              Bake the Cheesecake Bars: Bake in the preheated oven for 25-30 minutes or until the filling is set but still slightly wobbly in the center.

                Cool and Chill: Once done, remove from the oven and let it cool at room temperature for about 30 minutes. Then, refrigerate for at least 3 hours, or until fully chilled and set.

                  Slice and Serve: Once chilled, lift the cheesecake from the baking dish using the parchment overhang. Cut into squares and serve chilled.

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