Blueberry Lemon Cheesecake Bars

$To make Blueberry Lemon Cheesecake Bars, you'll need a few key ingredients. Here's a list to help you gather everything you need: - 1 cup graham cracker crumbs - 1/4 cup granulated sugar - 1/2 cup unsalted butter, melted - 16 oz cream cheese, softened - 1 cup powdered sugar - 2 large eggs - 1 tablespoon lemon zest - 1/4 cup lemon juice - 1 cup fresh blueberries - 1 teaspoon vanilla extract - A pinch of salt Each of these ingredients plays a vital role in creating the perfect balance of sweet and tangy. The graham cracker crumbs form the crust, while the cream cheese provides that creamy texture. Lemon zest and juice add brightness, and blueberries give bursts of flavor. It’s truly a delightful mix! 1. Preheat and prepare the baking dish: Start by setting your oven to 325°F (163°C). Line an 8x8 inch baking dish with parchment paper. Leave some paper hanging over the edges. This helps with easy removal later. 2. Mixing graham cracker base ingredients: In a medium bowl, combine 1 cup of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Mix until it looks like wet sand. 3. Baking the crust to set: Press the mixture evenly into the bottom of your prepared dish. Bake for 10 minutes. After baking, let it cool while you make the filling. 1. Creaming the cream cheese: In a large bowl, beat 16 oz of softened cream cheese with an electric mixer. Blend for about 2-3 minutes until it is smooth and creamy. 2. Incorporating the sugar and eggs: Gradually add 1 cup of powdered sugar to the cream cheese. Mix well. Next, add 2 large eggs one at a time. Blend well after each addition. 3. Adding lemon flavoring and folding in blueberries: Stir in 1 tablespoon of lemon zest, 1/4 cup of lemon juice, and 1 teaspoon of vanilla extract. Add a pinch of salt. Gently fold in 1 cup of fresh blueberries, being careful not to mash them. 1. Pouring the filling over the crust: Pour the creamy cheesecake mixture over the cooled crust. Spread it out evenly using a spatula. 2. Baking time and checking doneness: Bake in the oven for 25-30 minutes. The edges should be set, while the center may still jiggle a bit. 3. Cooling and chilling instructions: Once baked, let the cheesecake cool at room temperature for about an hour. After that, transfer it to the refrigerator. Chill for at least 3 hours, or overnight for best results. When ready, lift the bars out using the parchment paper and slice into squares. Enjoy your delicious Blueberry Lemon Cheesecake Bars! To make great cheesecake bars, use room temperature ingredients. This helps the cream cheese mix well. Cold cream cheese can create lumps. Let the cream cheese sit out for about an hour before you start. To avoid cracks, do not overbake the cheesecake. It should jiggle a bit in the center when done. This means it will set perfectly as it cools. Let the bars cool slowly at room temperature before chilling them in the fridge. This step is key! If you have leftovers, store them in an airtight container. Keep them in the fridge for up to five days. Wrap them well to keep them fresh. You can also freeze them for longer storage, but be sure to wrap them tightly. For a stunning look, garnish the bars with fresh blueberries. You can also dust them with powdered sugar. This adds a nice touch and makes them look fancy. When serving, place the cheesecake bars on a pretty platter. They make a great dessert for dinner parties or special occasions. Pair them with tea or coffee for a delightful treat! {{image_2}} You can change up the flavors in these cheesecake bars easily. If you want a new twist, try using raspberries or strawberries instead of blueberries. These fruits bring their own sweetness and tartness, making your bars unique. Simply replace the blueberries with an equal amount of your chosen fruit. You can also adjust the tartness with different citrus fruits. Instead of lemon, you might use lime or orange juice and zest. This switch will give a fresh taste and still keep that creamy cheesecake flavor. Feel free to experiment with flavors to find your favorite! If you need to make these bars gluten-free, you can swap the graham cracker crust. Use almond flour or gluten-free cookies for the crust instead. Just mix them with melted butter and press them into the pan like you would with regular crumbs. For those who prefer vegan options, you can replace cream cheese with a vegan cream cheese alternative. Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water to make one flax egg. This will keep your bars creamy and delicious without using animal products. To keep your blueberry lemon cheesecake bars fresh, store them in the fridge. Place them in an airtight container. They will last for about 5 to 7 days. Make sure to let them cool completely before covering. This helps avoid soggy bars. If you want to save some for later, freezing is a great option. Wrap each bar tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay good for up to 3 months. Just remember to label the bag with the date. When you’re ready to enjoy frozen cheesecake bars, take them out of the freezer. Leave them in the fridge for several hours or overnight to thaw. This gentle method keeps the texture nice. After thawing, you can serve the bars cold. If you prefer, you can warm them slightly in the oven. Set the oven to 300°F (150°C) and heat for about 5 to 10 minutes. This makes them creamy and soft again. Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries. Just make sure to thaw and drain them first. This helps avoid excess liquid in your cheesecake. How long do the cheesecake bars last in the fridge? These cheesecake bars last about 4 to 5 days in the fridge. Keep them covered to maintain freshness. Can I make the cheesecake bars ahead of time? Absolutely! You can make these bars a day in advance. Just chill them overnight for the best flavor. What can I substitute for cream cheese? If you want a non-dairy option, you can use cashew cream or vegan cream cheese. These work well for similar texture. How do I know when the cheesecake is done baking? The cheesecake is done when the edges are set, but the center still jiggles slightly. This indicates a creamy texture. Blueberry lemon cheesecake bars are tasty and fun to make. You need simple ingredients like graham crackers, cream cheese, sugar, and fresh blueberries. Follow the steps to create a rich crust and creamy filling. Remember to chill the bars for the best taste. Don't forget to try different fruits or make it gluten-free if needed. Enjoy sharing these delightful treats at your next gathering. With the right tips, you can impress friends and family. Happy baking!$

Indulge in the perfect summer dessert with these Blueberry Lemon Cheesecake Bars! With a buttery graham cracker crust, creamy lemon-infused filling, and juicy blueberries, these bars are a delightful treat. Easy to make and sure to impress, they're perfect for gatherings or a sweet escape at home. Get the full recipe and enjoy a burst of flavor in every bite! Click through to explore the deliciousness! #CheesecakeBars #BlueberryDessert #LemonTreats #BakingInspiration

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Ingredients

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

2 large eggs

1 tablespoon lemon zest

1/4 cup lemon juice

1 cup fresh blueberries

1 teaspoon vanilla extract

A pinch of salt

Instructions

Preheat your oven to 325°F (163°C). Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal later.

In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes and set aside to cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

Gradually add the powdered sugar, mixing until combined. Then, add the eggs one at a time, blending well after each addition.

Stir in the lemon zest, lemon juice, vanilla extract, and a pinch of salt until the mixture is smooth and creamy.

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

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

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

Remove from the oven and let it cool at room temperature for an hour before transferring to the refrigerator. Chill for at least 3 hours (or overnight for best results) before cutting into bars.

Once chilled, lift the bars out of the dish using the parchment paper and slice into squares.

Prep Time: 20 minutes | Total Time: 4 hours | Servings: 16 bars

- Presentation Tips: Arrange the cheesecake bars on a serving platter, and garnish with additional fresh blueberries and a dusting of powdered sugar for an eye-catching finish. Serve chilled for a refreshing treat!