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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 3 large eggs - 2 teaspoons vanilla extract - Zest of 1 lemon - ½ cup freshly squeezed lemon juice - 1 cup fresh blueberries - Pinch of salt To make lemon blueberry cheesecake bars, you need fresh and simple ingredients. The graham cracker crumbs create a crunchy crust. You will need unsalted butter to bind the crumbs. Sugar adds sweetness to balance the tangy cream cheese. Cream cheese is the star of the filling. It must be softened for smooth mixing. Eggs help the cheesecake set, while vanilla extract adds a warm flavor. The zest and juice of the lemon bring bright, zesty notes to the dessert. Fresh blueberries add bursts of flavor. They also make the bars look pretty. A pinch of salt enhances all the tastes in the filling. Gather these ingredients before you start. Having everything ready makes the process easy and fun. You can find most of these items at your local grocery store. With these, you are set to create a delightful treat! - Preheat the oven to 325°F (160°C). - Prepare the baking dish with parchment paper. First, you need to warm your oven. This helps the cheesecake bake evenly. While the oven heats, grab an 8x8 inch baking dish. Line it with parchment paper. Leave some paper hanging over the sides. This makes it easy to lift out the bars later. - Combine graham cracker crumbs, melted butter, and sugar. - Press mixture into the dish and bake. Next, let’s make the crust. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted butter, and 2 tablespoons of sugar. Stir it until it looks crumbly. Now, press this mixture firmly into the bottom of your prepared dish. This will form a solid base. Bake it for 10 minutes. When done, let it cool for a bit. - Beat cream cheese and add sugar. - Incorporate eggs, flavorings, and blueberries. - Pour filling over the crust and bake. Now, we will make the cheesecake filling. In a large bowl, beat 16 oz of softened cream cheese with a hand mixer until it's smooth. Gradually add in 1 cup of granulated sugar. Keep mixing until it’s well blended. Next, add 3 large eggs one at a time. Mix well after each egg. Then, add 2 teaspoons of vanilla extract, the zest of 1 lemon, and ½ cup of lemon juice. Don’t forget a pinch of salt! Mix until everything is smooth. Now, gently fold in 1 cup of fresh blueberries. Be careful not to squish them. Finally, pour this filling over the cooled crust. Spread it evenly. Bake in the preheated oven for 30-35 minutes. The center should be set but still slightly jiggly. Once baked, turn off the oven. Crack the door open and let the cheesecake cool for about an hour. After that, refrigerate it for at least 4 hours or overnight. When it’s cold, lift it out using the parchment paper. Cut into bars and enjoy! To ensure a smooth cheesecake texture, start with room-temperature cream cheese. Cold cream cheese can make lumps. Use a hand mixer to beat the cream cheese until it is creamy and smooth. This simple step makes a big difference. When folding in blueberries, do it gently. You want to keep the blueberries whole. Stir them in with a spatula, not a mixer. This keeps your cheesecake looking pretty. Monitor your bake time closely. Bake the cheesecake bars between 30 to 35 minutes. You want the center to be set but still jiggly. Overbaking can lead to a dry texture. Cooling is key to prevent cracks. After baking, turn off the oven and leave the door open. Let the bars cool slowly for about an hour. This helps avoid sudden temperature changes that can crack your cheesecake. These bars are best served cold. Use a sharp knife to cut neat squares. You can garnish with extra blueberries or a sprinkle of lemon zest. This adds a pop of color and flavor. For toppings, consider a drizzle of lemon glaze or a scoop of whipped cream. These pair nicely with the tangy lemon flavor. You might also enjoy a dollop of yogurt for a creamy finish. {{image_2}} You can easily change the flavor of your cheesecake bars. Try adding different fruits. Raspberries or strawberries work well. You can also mix in some peaches. Each fruit adds its own sweet twist. You can also infuse other flavors into the mix. A splash of vanilla adds warmth. If you love almond, use almond extract instead. Just a little will enhance the taste. These simple swaps keep your cheesecake fun and fresh. For a healthier version, consider low-sugar options. You can use sugar substitutes like stevia or monk fruit. They keep the sweetness without the calories. Another great tip is to use Greek yogurt. It adds creaminess and protein. Swap half the cream cheese for Greek yogurt. This makes your bars lighter and just as tasty. If you need a gluten-free option, you can swap the graham cracker crust. Use almond flour or gluten-free cookies instead. Just crush them and mix with melted butter. For the filling, you might need a different thickener. Cornstarch or arrowroot powder can work well. They help the filling set nicely without gluten. These options keep your dessert safe and delicious. To keep your lemon blueberry cheesecake bars fresh, store them in the fridge. Place the bars in an airtight container. This keeps moisture in and prevents them from drying out. If you want to freeze them, wrap each bar tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This method helps prevent freezer burn. In the fridge, these cheesecake bars last about 5 days. Watch for signs of spoilage. If you see any mold or a change in smell, it’s time to throw them away. When frozen, they can last up to 3 months. If you want to enjoy them warm, you can reheat the bars. The best method is to use a microwave. Heat them for about 10-15 seconds at a time. Check to see if they are warm enough. Be careful not to overheat, as this can change their texture. Enjoy your dessert while it's delicious and fresh! Can I make these bars ahead of time? Yes, you can make these bars a day or two ahead. They taste even better when chilled overnight. Just store them in the fridge in an airtight container. This way, the flavors blend nicely. Can I use frozen blueberries instead of fresh? You can use frozen blueberries, but they may release more juice. Be careful when folding them in. This can make the bars a bit more watery. If possible, thaw and drain the frozen berries first to reduce moisture. What can I substitute for cream cheese? If you need a substitute for cream cheese, try using Greek yogurt or mascarpone. Both provide a creamy texture. You can also use a vegan cream cheese if you prefer a dairy-free option. Adjust sugar levels to taste, as these options can vary in sweetness. You now have all the steps to make delicious lemon blueberry cheesecake bars. We explored important ingredients, precise instructions, and helpful tips. Flavor variations and storage info give you the flexibility to customize. You can create a sweet treat that fits your tastes. Whether serving at a party or enjoying at home, these bars are a hit. Try making them soon, and enjoy the fresh flavors. Happy baking!

Lemon Blueberry Cheesecake Bars

Indulge in these delightful Zesty Lemon Blueberry Cheesecake Bars that blend creamy goodness with a refreshing citrus twist. Made with simple ingredients like cream cheese, fresh blueberries, and zesty lemon juice, these treats are perfect for any occasion. Follow our easy step-by-step recipe to create a dessert that will impress everyone. Click through to explore this delicious recipe and bring a burst of flavor to your table!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

Zest of 1 lemon

½ cup freshly squeezed lemon juice

1 cup fresh blueberries

Pinch of salt

Instructions
 

Preheat your oven to 325°F (160°C). Line an 8x8 inch baking dish with parchment paper, allowing some overhang for easy removal later.

    In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until crumbly and well combined.

      Press the mixture firmly into the bottom of the prepared baking dish to form a crust. Bake for 10 minutes, then remove from the oven and allow to cool slightly.

        In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add in 1 cup of granulated sugar and continue to beat until combined.

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

            Gently fold in the fresh blueberries into the cheesecake mixture, being careful not to mash them.

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

                Bake in the preheated oven for 30-35 minutes, or until the center is set and only slightly jiggly.

                  Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour.

                    Once cooled, refrigerate for at least 4 hours or overnight for best results.

                      Once chilled, use the parchment overhang to lift the cheesecake out of the pan. Cut into bars and serve cold.

                        Prep Time: 20 minutes | Total Time: 5 hours (includes chilling) | Servings: 16 bars