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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon sugar - 2 (8 oz) packages cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - Zest of 1 lemon - ¼ cup fresh lemon juice - 1 ½ cups fresh blueberries - Optional: powdered sugar for dusting Each ingredient plays a key role in our blueberry lemon cheesecake bars. The measurements are precise to ensure a perfect balance of flavors and textures. - Graham cracker crumbs provide a crunchy base. - Unsalted butter helps bind the crust. - Sugar sweetens the crust and filling. - Cream cheese creates the creamy texture in the bars. - Granulated sugar adds sweetness to the filling. - Eggs help set the filling as it bakes. - Vanilla extract adds depth to the flavor. - Lemon zest brightens the taste. - Lemon juice gives a fresh, tangy kick. - Fresh blueberries add bursts of flavor and color. - Powdered sugar is optional for a lovely presentation. Each ingredient contributes to the delightful taste and texture of the cheesecake bars. - Graham cracker crumbs make a crunchy crust, perfect for holding the filling. - Cream cheese is the star. It gives the bars their rich, creamy taste. - Lemon zest and juice bring a fresh, tangy flavor that brightens every bite. - Blueberries add sweetness and a pop of color, making the bars visually appealing. - Eggs are essential for binding the filling together, ensuring it sets well. Understanding these ingredients helps you see how they work together to create a delicious dessert. Enjoy making these blueberry lemon cheesecake bars! Start by preheating your oven to 350°F (175°C). This temperature helps set the crust perfectly. Next, take an 8x8 inch baking pan. Line it with parchment paper, leaving some overhang. This makes it easy to lift out the bars later. In a medium bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 1 tablespoon of sugar. Mix it well until the crumbs coat evenly. This mixture will form a tasty crust. Now, press the mixture firmly into the bottom of your lined baking pan. Make sure it’s even. Bake it in the oven for 10 minutes. While it bakes, the crust will firm up. After baking, let it cool slightly. In a large mixing bowl, beat 2 packages (8 oz each) of softened cream cheese. Mix until it’s smooth and creamy. Then, gradually add in 1 cup of granulated sugar. Keep mixing until it is fluffy, around 2 minutes. Next, add in 2 large eggs one at a time. Mix on low speed after each egg to avoid splatter. Now, add 2 teaspoons of vanilla extract, the zest of 1 lemon, and ¼ cup of fresh lemon juice. Mix this well until all ingredients blend nicely. Finally, gently fold in 1 ½ cups of fresh blueberries. Be careful not to crush them. This keeps the blueberries whole and juicy. Now it’s time to bake. Pour the cheesecake mixture over the cooled crust in the baking pan. Spread it evenly to cover the crust. Bake in the oven for 25-30 minutes. Look for the center to be set and the edges to turn lightly golden. Once done, take it out and let it cool at room temperature for about 1 hour. After that, refrigerate the bars for at least 4 hours or overnight. This helps them set completely. When ready, use the parchment paper overhang to lift the cheesecake bars out of the pan. Slice them into squares. Enjoy your delightful blueberry lemon cheesecake bars! To get the right texture, start with room temperature cream cheese. Cold cream cheese does not mix well. Beat it until smooth before adding other ingredients. Mix the sugar in slowly to ensure it blends well. When you add the eggs, do it one at a time. This helps keep the texture creamy. The final mix should be fluffy and light. Fold in the blueberries gently. You want them to stay whole. This adds a nice burst of flavor. Overmixing can ruin your bars. Once you add the eggs, mix on low speed. If you overmix, your cheesecake can crack while baking. Make sure to let the crust cool slightly before adding the filling. If it’s too hot, it can make your filling runny. Lastly, don’t skip the chilling time. These bars need to set properly in the fridge. Skipping this step can lead to a mushy texture. To make your bars look great, dust them with powdered sugar before serving. This adds a beautiful finish. Garnish each square with a fresh blueberry and a thin slice of lemon. This brightens up the look and adds a pop of color. Serve them on a nice plate for that extra touch. A well-presented dessert can impress your guests! {{image_2}} You can switch out blueberries for other fruits. Raspberries, strawberries, or blackberries all work well. Each fruit brings its own flavor. Raspberries add tartness, while strawberries bring sweetness. Just remember to use fresh fruit for best results. If using frozen fruit, make sure to thaw and drain excess liquid. To make these bars gluten-free, simply use gluten-free graham cracker crumbs. Many brands offer tasty options. You can also make your own by grinding gluten-free cookies. The rest of the recipe stays the same. Just ensure all ingredients are gluten-free, like sugar and butter. Adding spices can elevate your bars. A pinch of cinnamon or nutmeg can add warmth. You can also mix in lemon extract for a stronger citrus flavor. To make it richer, add a little sour cream to the cream cheese mixture. These tweaks create a unique twist on the classic recipe. To keep your blueberry lemon cheesecake bars fresh, store them in the fridge. Use an airtight container to protect them from absorbing other smells. If you use parchment paper, keep it to help the bars breathe a bit. This method helps them stay moist and tasty. When stored correctly, these cheesecake bars last about 5 days in the fridge. After baking, let them cool and set for at least 4 hours. Then, cut them into squares and place them in your container. Keep an eye on them, and enjoy them while they are fresh! You can freeze these bars if you want to save some for later. First, let them cool completely. Then, wrap each square tightly in plastic wrap. Place them in a freezer-safe bag or container. They will stay good for up to 3 months. When you're ready to eat them, thaw them in the fridge overnight. Enjoy the sweet, tangy flavor even after freezing! Yes, you can use frozen blueberries. Just make sure to thaw them first. Drain any excess juice to prevent a watery cheesecake. Frozen blueberries can be a great option when fresh ones aren’t available. They still provide that lovely taste and color. You will know the bars are done when the edges turn a light golden color. The center should be set but may still jiggle slightly. Keep an eye on them while baking. If the top looks too brown, cover with foil. These cheesecake bars pair well with many items. You can serve them with whipped cream for extra creaminess. A scoop of vanilla ice cream adds a nice touch too. A side of fresh fruit, like more blueberries or strawberries, can brighten your plate. We covered everything you need to make delicious cheesecake bars. You learned about the key ingredients and their roles, along with how to prepare the crust and filling. I shared tips to get the right texture and avoid mistakes. You now know about tasty variations and how to store your bars. My final thought is that with practice, your cheesecake bars will impress everyone. Enjoy experimenting and sharing your sweet treats!

Blueberry Lemon Cheesecake Bars

Indulge in the perfect blend of tangy and sweet with these Blueberry Lemon Cheesecake Bars! This easy recipe combines a buttery graham cracker crust with a creamy filling bursting with fresh blueberries and zesty lemon. A delightful dessert that’s sure to impress! Ready to make a tasty treat for your next gathering? Click to explore the full recipe and enjoy every bite of these delicious bars!
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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

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

Zest of 1 lemon

¼ cup fresh lemon juice

1 ½ cups fresh blueberries

Optional: powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.

    In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix until the crumbs are evenly coated.

      Press the mixture firmly into the bottom of the lined baking pan to form a crust layer. Bake in the preheated oven for 10 minutes, then remove and let cool slightly.

        In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue to mix until fluffy, about 2 minutes.

          Add the eggs one at a time, beating on low speed after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice until well incorporated.

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

              Pour the cream cheese mixture over the cooled crust in the baking pan and spread it evenly.

                Bake in the oven for 25-30 minutes, or until the center is set and the edges are lightly golden.

                  Once done, remove from the oven and let the bars cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight to fully set.

                    Once set, use the parchment paper overhang to lift the cheesecake bars out of the pan. Slice into squares.

                      - Prep Time: 10 mins | Total Time: 5 hrs | Servings: 12 squares

                        - Presentation Tips: Dust with powdered sugar before serving and garnish each bar with an additional blueberry and a thin lemon slice on top for an elegant touch.