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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon sugar - 16 oz cream cheese, softened - ¾ cup granulated sugar - 2 large eggs - 2 tablespoons lemon juice - Zest of 1 lemon - 1 cup fresh blueberries - 1 teaspoon vanilla extract - 1 pinch salt To make these Blueberry Lemon Cheesecake Bars, you need a simple list of ingredients. First, gather the graham cracker crumbs. They form the base of our bars. You’ll also need unsalted butter, which adds richness. A tablespoon of sugar helps to sweeten the crust. For the creamy filling, grab 16 oz of cream cheese. Make sure it's softened for easy mixing. You will use ¾ cup of granulated sugar to sweeten the cheesecake. Two large eggs will help bind the mixture. Next, we add flavor! You need 2 tablespoons of lemon juice and the zest of one lemon. This gives a fresh taste. Fresh blueberries are key, so grab a cup of them. Lastly, add 1 teaspoon of vanilla extract and a pinch of salt to round out the flavors. With these ingredients, you set the stage for a delightful treat. The mix of blueberries and lemon creates a bright taste. You'll love how easy these bars come together! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - In a mixing bowl, combine 1 ½ cups graham cracker crumbs, ½ cup melted butter, and 1 tablespoon sugar. - Mix until the crumbs are coated. Press this mixture into a 9x9 inch baking pan to form the crust. Bake for 8-10 minutes or until the crust is lightly golden. Remove from the oven and let it cool slightly. - In a large mixing bowl, beat 16 oz of softened cream cheese until smooth. - Gradually add ¾ cup of granulated sugar and mix well. - Incorporate 2 large eggs, one at a time, mixing well after each addition. - Mix in 2 tablespoons of lemon juice, zest of 1 lemon, and 1 teaspoon of vanilla extract. - Beat until everything is smooth. - Gently fold in 1 cup of fresh blueberries, taking care not to break them. - Pour the cheesecake filling over the cooled crust and spread it evenly. - Bake for 25-30 minutes, or until the center is set but still slightly jiggly. The edges should be lightly golden. - Allow the bars to cool at room temperature for about 1 hour. Then, refrigerate for at least 4 hours or until fully chilled and set. - Once chilled, carefully remove the cheesecake from the pan. - Slice into bars. - For a nice touch, serve each bar on a plate garnished with fresh blueberries and a sprinkle of powdered sugar. A small slice of lemon on the side adds a pop of color! To get an even crust, press the mixture firmly into the pan. Use the bottom of a measuring cup to help. It makes the crust flat and compact. Bake the crust for 8 to 10 minutes. Watch for it to turn lightly golden. Overcooking can make it hard and dry. Softening the cream cheese is key. It blends easier and gives a smooth filling. Leave it out to warm up for about 30 minutes. When adding eggs, do so one at a time. Mix well after each egg. This keeps the mixture light and airy. Serving these bars with fresh blueberries adds color. A light dusting of powdered sugar makes them pretty. You can also place a slice of lemon on the side. It brightens up the plate and adds a nice touch. Pro Tips Use Room Temperature Cream Cheese: This ensures a smooth and creamy filling without lumps. Take the cream cheese out of the fridge about 30 minutes before you start mixing. Don’t Overmix the Filling: Overmixing can introduce too much air, causing your cheesecake to crack. Mix just until combined and smooth to maintain a dense, creamy texture. Chill Before Serving: Allow the cheesecake bars to chill in the refrigerator for at least 4 hours. This helps them set properly and enhances the flavors. Fresh Blueberries are Best: For the best flavor, use fresh blueberries instead of frozen. If using frozen, make sure to thaw and drain them well to avoid excess moisture in the filling. {{image_2}} You can change the fruit in these cheesecake bars. Instead of blueberries, try strawberries or raspberries. Both fruits add a fresh and sweet taste. You can also mix different fruits for a fun twist. Another idea is to add a fruit glaze on top. A simple glaze can make your bars shine. Mix powdered sugar with a little lemon juice and water to create a quick glaze. Drizzle it over the cooled cheesecake for a tasty finish. You can play with flavors in your cheesecake too. For instance, try lime or orange instead of lemon. Both will give your bars a bright and zesty taste. Just replace the lemon juice and zest with the same amount of lime or orange juice and zest. Another option is to use almond extract instead of vanilla. Almond extract will add a warm and nutty flavor. Just remember to use less, about half a teaspoon, since it is stronger than vanilla. If you want a lighter version, consider using low-fat cream cheese. This swap helps cut down the calories while keeping the creamy texture. Your bars will still taste great! You can also change the crust. Instead of graham cracker crumbs, use almond flour. This option is gluten-free and adds a nice nutty flavor. Just mix almond flour with melted butter and a bit of sugar like you would with graham crackers. To store your Blueberry Lemon Cheesecake Bars, cover them well. Use plastic wrap or a sealed container. This keeps them fresh and prevents drying out. You can enjoy these bars for up to five days in the fridge. The taste stays bright and delicious during this time. If you want to save some for later, freezing works great. First, slice the bars. Then, wrap each piece in plastic wrap tightly. Place wrapped bars in a freezer-safe bag or container. They can stay frozen for up to three months. When you want to enjoy them again, thaw them in the fridge overnight. This keeps their creamy texture intact. Yes, you can make these bars a day ahead. Just follow the recipe and let them chill. They taste even better after a night in the fridge. Store them covered to keep them fresh. If your cheesecake bars don’t set, bake them a bit longer. Check them after five more minutes. They should be slightly jiggly in the center. If they still don’t set, they may need more time in the fridge. Yes, you can use frozen blueberries. Thaw them first and drain any extra juice. This helps keep the filling from becoming too watery. Just fold them in gently. To adjust sweetness, you can add a bit more sugar to the mix. Taste the filling before baking. If it’s too sweet, you can add a little lemon juice to balance it out. To cut the bars, use a sharp knife. Dip it in hot water and wipe it dry. This helps make neat cuts. Slice them into squares or rectangles, depending on your preference. You now know how to make delicious blueberry cheesecake bars. We covered the simple ingredients, easy steps, and helpful tips. Feel free to mix in your favorite fruits or try healthier swaps. Proper storage ensures your bars stay fresh for longer. Whether you make them ahead or share with friends, these bars are sure to please. Enjoy every bite!

Blueberry Lemon Cheesecake Bars

Delicious cheesecake bars with a graham cracker crust, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 5 hours

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 1 tablespoon sugar
  • 16 oz cream cheese, softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1 unit zest of 1 lemon
  • 1 cup fresh blueberries
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions
 

  • Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix until the crumbs are well-coated. Press the mixture firmly into the bottom of a 9x9 inch baking pan to form the crust. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let it cool slightly.
  • Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Add ¾ cup of granulated sugar, and mix until well combined. Then, add the eggs one at a time, mixing well after each addition.
  • Add Flavors: Incorporate the lemon juice, lemon zest, and vanilla extract into the cream cheese mixture. Beat until everything is fully combined and smooth.
  • Add Blueberries: Gently fold in the fresh blueberries, taking care not to break them apart.
  • Assemble the Bars: Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly.
  • Bake: Place the pan in the oven and bake for 25-30 minutes, or until the center is set but slightly jiggly. The edges should be lightly golden.
  • Cool: Allow cheesecake bars to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or until fully chilled and set.
  • Slice and Serve: Once chilled, carefully remove the cheesecake from the pan and slice into bars.

Notes

Serve each bar on a plate garnished with fresh blueberries and a sprinkle of powdered sugar for an elegant touch. A small slice of lemon on the side adds a pop of color!
Keyword bars, blueberry, cheesecake, dessert, lemon