Lemon Blueberry Cheesecake Bars

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - ¼ cup fresh lemon juice - 1 cup fresh blueberries - 1 tablespoon cornstarch - Powdered sugar for dusting (optional) Gather these ingredients before you start. The graham cracker crumbs make a tasty base. Melt the butter to mix with the crumbs. The sugar helps sweeten the crust and filling. For the filling, cream cheese is key for the rich texture. The eggs add structure and help it set. The lemon zest and juice give a bright flavor. Fresh blueberries add bursts of sweetness. Tossing them with cornstarch helps keep them from sinking. You can dust the bars with powdered sugar for a nice finish. Remember, fresh ingredients make a big difference. {{ingredient_image_1}} Start by preheating your oven to 325°F (160°C). This step is key for even baking. Next, grab a 9x9-inch baking pan. Grease it well, then line it with parchment paper. Let the paper hang over the sides. This makes it easy to pull out the bars later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Stir until the crumbs are coated. Press this mixture firmly into the bottom of your prepared pan. This layer creates a great base. Bake the crust for 10 minutes, then take it out and let it cool slightly. In a large bowl, beat 16 oz of softened cream cheese with 1 cup of granulated sugar. Use an electric mixer and mix until smooth, about 2 minutes. Add in 2 large eggs, one at a time, mixing well after each. Then, stir in 1 teaspoon of vanilla extract, the zest of 1 lemon, and ¼ cup of fresh lemon juice. Blend until everything is mixed nicely. In a small bowl, toss 1 cup of fresh blueberries with 1 tablespoon of cornstarch. This helps keep the berries from sinking. Gently fold the blueberries into your cheesecake mixture. Be careful not to mash them. Pour the cheesecake filling over the cooled crust. Spread it out evenly. Place the pan back in the oven. Bake for 35 to 40 minutes. You want the center to be set but not cracked. Check it carefully to make sure it’s just right. Once baked, take the pan out and let it cool at room temperature. After it cools, put it in the fridge for at least 3 hours. This helps it set properly. When it's chilled, lift the bars out using the parchment paper. Slice into squares or rectangles. For a nice touch, dust with powdered sugar before serving. Enjoy your delicious lemon blueberry cheesecake bars! To get the best texture for your cheesecake bars, follow these tips: - Use softened cream cheese: Make sure it is at room temperature. This helps it mix smoothly. - Mix gently: When adding blueberries, fold them in gently. This keeps them whole and pretty. - Don’t overmix: Mix just until combined to avoid a dense texture. - Check the baking time: Every oven is different. Start checking at 35 minutes. Here are some common pitfalls and how to steer clear of them: - Too high heat: Baking at too high a temperature makes the top crack. Stick to 325°F. - Skipping the cooling: Letting the bars cool at room temp before chilling helps set them properly. - Forgetting the parchment: Not using parchment paper makes it hard to lift the bars out. Always line your pan. - Slicing too soon: Cut the bars only after they are fully chilled for clean slices. These cheesecake bars are tasty on their own, but here are some fun ideas: - Add fresh fruit: Top the bars with more fresh blueberries or sliced strawberries. - Pair with whipped cream: A dollop of whipped cream makes them extra special. - Drizzle with lemon glaze: A simple glaze of lemon juice and powdered sugar adds a nice touch. - Serve with tea or coffee: These bars pair well with a hot cup of tea or coffee for dessert. Enjoy making your Lemon Blueberry Cheesecake Bars! Pro Tips Use Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature to avoid lumps in your cheesecake filling, resulting in a smoother texture. Don't Overmix: When adding the eggs, mix just until incorporated. Overmixing can introduce too much air, which may cause cracks in your cheesecake. Let It Chill: Allow the bars to chill for at least 3 hours before slicing. This helps them set properly and makes cutting easier. Fresh Blueberries are Best: Use fresh blueberries for the best flavor and texture. Frozen blueberries may release more moisture, affecting the consistency of your bars. {{image_2}} You can change the fruits in these bars to make them your own. Instead of blueberries, try raspberries or strawberries. They add a fun twist. You can also use peaches or cherries for a summer treat. For a tropical flavor, consider adding mango or pineapple. You can mix flavors too! A mix of lemon and lime gives a zesty kick. If you need gluten-free treats, swap the graham cracker crumbs with gluten-free options. Look for gluten-free graham crackers or almond flour as a base. Mix almond flour with melted butter and sugar for a tasty crust. This way, everyone can enjoy these cheesecake bars without worry. Want to make these bars vegan? It’s easy! Replace cream cheese with a vegan cream cheese option. You can also use silken tofu blended until smooth. Instead of eggs, try using flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water to replace one egg. This keeps your bars creamy and delicious! To keep your lemon blueberry cheesecake bars fresh, store them in the fridge. First, let them cool completely at room temperature. Then, cover them tightly with plastic wrap or store them in an airtight container. This will help keep them moist and tasty. They will stay fresh in the fridge for about 5 to 7 days. Freezing your cheesecake bars is simple. First, slice the bars into squares. Then, wrap each piece in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. This way, they won't stick together. When you want to enjoy them, take out the bars and let them thaw in the fridge overnight. They will taste almost as good as fresh! Lemon blueberry cheesecake bars can last in the fridge for up to 7 days. If frozen, they can last for up to 3 months. To keep their flavor and texture, avoid leaving them out at room temperature for too long. Always store them properly to enjoy their creamy and tangy goodness! To check if your cheesecake bars are done, look for a few signs. The edges should be slightly puffed. The center will look set, not jiggly. You can gently shake the pan. If it jiggles slightly in the middle, it needs more time. Let them bake for an extra few minutes if needed. Remember, they will firm up as they cool. Yes, you can use frozen blueberries! They work well in this recipe. Just toss them with cornstarch before adding them to the mix. This helps keep them from sinking. Frozen blueberries may release more juice, but they still taste great. You won't lose any flavor, and your bars will still be delicious. If you need a cream cheese substitute, try using Greek yogurt or ricotta cheese. They both add a nice creaminess. You can also use vegan cream cheese for a dairy-free option. Each choice will change the taste slightly, but they will still be tasty. Just make sure to adjust the sweetness as needed. In this post, I shared how to make delicious cheesecake bars with fresh blueberries. We went through the key ingredients, easy steps, and helpful tips to avoid common mistakes. I also provided storage advice and answered your burning questions. These cheesecake bars are a delightful treat, perfect for any occasion. Remember, small tweaks can lead to big flavors. Enjoy experimenting with this recipe and impressing your friends and family!$

Delicious cheesecake bars with a tangy lemon flavor and fresh blueberries.

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Prep Time 20

Cook Time 40

Total Time 4

Course Dessert

Cuisine American

Servings 12

Calories 250 kcal

Ingredients

1.5 cups graham cracker crumbs
0.5 cups unsalted butter, melted
2 tablespoons granulated sugar
16 oz cream cheese, softened
1 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 zest of 1 lemon
0.25 cups fresh lemon juice
1 cups fresh blueberries
1 tablespoon cornstarch
to taste optional powdered sugar for dusting

Instructions

Preheat your oven to 325°F (160°C). Grease a 9x9-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
Place the pan in the preheated oven and bake for 10 minutes. Remove from the oven and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer until smooth and creamy, about 2 minutes.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, lemon zest, and fresh lemon juice, blending until fully incorporated.
In a small bowl, toss the fresh blueberries with 1 tablespoon of cornstarch. This will help thicken the filling and prevent the blueberries from sinking.
Gently fold the blueberries into the cheesecake mixture, taking care not to break them.
Pour the cheesecake filling over the pre-baked crust, spreading it evenly.
Bake in the preheated oven for 35-40 minutes or until the center is set and the edges are slightly puffed but not cracked.
Once baked, remove from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 3 hours, or until fully chilled.
Lift the bars out of the pan using the parchment overhang. Slice into squares or rectangles. Dust with powdered sugar before serving for an elegant touch.

Notes

Dust with powdered sugar before serving for an elegant touch.

Keyword bars, blueberry, cheesecake, dessert, lemon