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To make Lemon Blueberry Cheesecake Bars, you need a few key items: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon sugar - 2 (8 oz) packages cream cheese, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon lemon zest - ¼ cup fresh lemon juice - 1 cup fresh blueberries (plus extra for garnish) Fresh blueberries are crucial for flavor and texture. They add a burst of sweetness. Quality cream cheese gives your bars a rich, creamy feel. Using lower-quality cheese can lead to a grainy texture. So, always choose the best ingredients for great results. If you want to make a gluten-free crust, use almond flour instead of graham cracker crumbs. You can mix it with butter and sugar to create a tasty base. For an extra kick of flavor, consider adding lemon extract. Just a few drops can enhance the lemony taste. You can also try adding a pinch of salt to balance the sweetness. This little touch can make a big difference in your bars! Start by preheating your oven to 325°F (163°C). Line an 8x8-inch baking dish with parchment paper. Leave some paper hanging over the sides. This helps you lift the cheesecake bars out later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 1 tablespoon of sugar. Stir until it looks crumbly. Press this mixture firmly into the bottom of the baking dish. Make sure it is even. Bake the crust for 10 minutes. Take it out and let it cool for a bit. A firm crust makes a better base for your cheesecake bars. In a large mixing bowl, add 2 packages of softened cream cheese and ¾ cup of granulated sugar. Beat these together until the mixture is smooth and creamy. This step is key for a rich filling. Next, add 2 large eggs, one at a time. Beat well after each egg. This helps keep the filling light and fluffy. Then mix in 1 teaspoon of vanilla extract, 1 tablespoon of lemon zest, and ¼ cup of fresh lemon juice. Make sure everything is well blended. Gently fold in 1 cup of fresh blueberries. Be careful not to crush them. You want whole berries for bursts of flavor. Pour the cheesecake filling over the cooled crust. Spread it out evenly. Place it in the preheated oven and bake for 35-40 minutes. The edges should be set, but the center will have a slight jiggle. This jiggle means it will set up nicely as it cools. Once baked, take it out of the oven and let it cool to room temperature. After it cools, refrigerate it for at least 4 hours. Overnight is even better. This helps the bars firm up and makes them easier to cut. To get a creamy cheesecake, use softened cream cheese. Start mixing on low speed. Gradually increase to medium speed. This helps prevent air bubbles. Mix until smooth, but don't overbeat. For the best flavor, add fresh lemon juice and lemon zest. This adds brightness to your bars. When adding blueberries, fold them in gently. Be careful not to squish them. This keeps them whole and juicy. Garnish your cheesecake bars with fresh blueberries. A dusting of powdered sugar also looks nice. Serve with a dollop of whipped cream on the side. You could also try a scoop of vanilla ice cream. This adds a rich creaminess that pairs well with the tart lemon. {{image_2}} You can change the flavors of these cheesecake bars easily. Try using strawberries or raspberries instead of blueberries. Both fruits add a nice twist. You can also mix fruits for a fun blend. Adding spices can enhance the taste. A dash of cinnamon or nutmeg brings warmth. Almond extract adds a sweet, nutty flavor that pairs well with lemon. Just a drop can change the whole vibe. You can make these bars dairy-free or vegan. Use cashew cream or coconut cream instead of cream cheese. Swap out eggs for flaxseed meal mixed with water. This keeps the texture creamy and delicious. If you need a gluten-free option, use crushed gluten-free cookies for the crust. Many brands offer tasty alternatives. This way, everyone can enjoy these yummy bars without worry. To keep your cheesecake bars fresh, store them in the fridge. Use an airtight container for best results. Place parchment paper between layers if stacking them. This helps avoid sticking. You can keep them in the fridge for up to five days. They taste great cold and hold their shape. For long-term storage, freezing is a good option. First, cut the bars into squares. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay frozen for up to three months. When you are ready to eat them, take them out of the freezer. Let them thaw in the fridge overnight. Serve them chilled for the best taste. You can tell when the cheesecake bars are ready by looking for some key signs. First, check the edges. They should be set and look firm. The center may still jiggle a bit, which is normal. You can also insert a toothpick in the center. If it comes out mostly clean, your bars are done. Keep an eye on the color; the top should be a light golden hue. Yes, you can use frozen blueberries, but there are a few things to note. Frozen blueberries often release more juice. This can make your bars a bit wetter and change the texture. If you choose frozen, do not thaw them first. This helps them hold their shape better while mixing. Fresh blueberries give a brighter taste and a nice texture, so keep that in mind when deciding. To avoid cracks on your cheesecake bars, follow some simple tips. First, do not overmix your filling. Mix just until smooth. Also, let the batter rest before baking. This helps release air bubbles. While baking, try to keep the oven door closed. Rapid temperature changes can cause cracks. Lastly, cool the bars slowly at room temperature before chilling them in the fridge. This gentle cooling can help prevent cracks. You learned how to make delicious Lemon Blueberry Cheesecake Bars. We covered essential ingredients and the importance of fresh blueberries and quality cream cheese. I shared step-by-step instructions from preparing the crust to checking for doneness. You also discovered tips to enhance flavor and texture, along with storage methods. These bars allow for tasty variations and dietary adjustments. Enjoy this sweet treat and share it with others. Happy baking!

Lemon Blueberry Cheesecake Bars

Indulge in the perfect summer treat with these delicious Lemon Blueberry Cheesecake Bars! This easy recipe combines a buttery graham cracker crust with a creamy lemon cheesecake filling, swirled with fresh blueberries for a burst of flavor. Ideal for gatherings or a sweet snack, these bars are a must-try! Click through to discover the full recipe and enjoy a slice of lemony bliss today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 tablespoon sugar

2 (8 oz) packages cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon zest

¼ cup fresh lemon juice

1 cup fresh blueberries (plus extra for garnish)

Instructions
 

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

    Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix until well combined and crumbly. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 10 minutes, then remove and let cool slightly.

      Make the Filling: In a large mixing bowl, beat the softened cream cheese and ¾ cup granulated sugar until smooth and creamy.

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

          Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to break them apart.

            Combine and Bake: Pour the cheesecake filling over the cooled crust and spread evenly. Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center has a slight jiggle.

              Cool and Chill: Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.

                Serve: Once chilled and set, lift the cheesecake out of the pan using the parchment paper. Cut into square bars and serve with an additional sprinkle of fresh blueberries on top for garnish.

                  Prep Time: 20 mins | Total Time: 5 hours | Servings: 12 bars