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- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 1/4 cup sour cream - 1 teaspoon vanilla extract - Zest of 1 lemon - 1/4 cup fresh lemon juice - 2 large eggs - 1 1/2 cups fresh blueberries - 8x8 inch baking dish - Parchment paper - Electric mixer - Mixing bowls When making Lemon Blueberry Cheesecake Bars, you need simple yet key ingredients. The graham cracker crumbs form a tasty base. For the crust, mix these crumbs with melted butter and a bit of sugar. This combo gives the bars a nice crunch. Next, the filling needs softened cream cheese for smoothness. You’ll also add sugar, sour cream, and vanilla extract to enhance the flavor. The zest and juice of a lemon bring freshness and brightness. They make the dessert feel light and fun. Finally, eggs act as a binder, making the filling creamy. Fresh blueberries are a must. They offer bursts of flavor and color in each bite. For tools, grab an 8x8 inch baking dish. Parchment paper helps with easy removal. An electric mixer speeds up the process, and mixing bowls are needed for combining ingredients. - Preheat the oven to 325°F (160°C). - Line the baking dish with parchment paper, leaving an overhang. - In a bowl, combine 1 cup graham cracker crumbs, 1/4 cup melted butter, and 2 tablespoons granulated sugar. - Mix until the crumbs are coated. - Press this mixture firmly into the bottom of the baking dish. - In a large bowl, beat 16 oz softened cream cheese until smooth. - Gradually add 1 cup granulated sugar, 1/4 cup sour cream, 1 teaspoon vanilla extract, zest of 1 lemon, and 1/4 cup lemon juice. - Mix until everything is well combined and smooth. - Add 2 large eggs one at a time, mixing on low speed until just combined. - Gently fold in 1 1/2 cups fresh blueberries with a spatula. - Pour the cheesecake filling over the crust and spread it evenly. - Bake for 30-35 minutes until the center is set but slightly jiggly. - Turn off the oven and crack the door open. - Let the bars cool in the oven for about 1 hour. - Then, refrigerate for at least 4 hours to set. - After chilling, lift the bars out using the parchment overhang. - Cut into squares and serve. To make great cheesecake bars, avoid overmixing. When you mix the cream cheese and eggs, do it just enough to blend. This keeps the texture smooth and creamy. Overmixing adds too much air, which can lead to cracks. To prevent cracks while baking, keep the oven temperature steady. Bake at 325°F (160°C) for 30 to 35 minutes. The bars should be set in the middle but still jiggle slightly. After baking, turn off the oven and crack the door open. Let the bars cool gradually for about an hour. This helps reduce the chance of cracks. For garnishing, try adding a dollop of whipped cream on top. Fresh lemon slices add a bright touch that looks great. You can also sprinkle a bit of lemon zest for extra flavor. Pair these bars with refreshing drinks. A glass of iced tea or lemonade goes well. Coffee lovers might enjoy a cup of brewed coffee alongside. The flavors blend nicely together! One common mistake is underbaking or overbaking the bars. Underbaked bars can be too soft and not hold their shape. Overbaking makes them dry and tough. Always keep an eye on the baking time. When choosing blueberries, use fresh ones for the best taste. Frozen blueberries can release extra water, making your bars soggy. If you must use frozen, thaw and drain them well before adding to the mix. {{image_2}} You can easily make these bars gluten-free. Just swap regular graham crackers for gluten-free ones. Many brands offer tasty options. Look for those made with almond or coconut flour. They work well and keep the texture nice. If you want a vegan version, you can use dairy-free cream cheese. Brands like Tofutti or Kite Hill are great choices. For the eggs, substitute with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Let it sit for a few minutes to thicken. Feel free to play with flavors! You can try other berries like raspberries or strawberries. They add a different twist. If you love chocolate, consider adding a chocolate swirl. Just melt some chocolate and swirl it into the cheesecake batter before baking. This gives you a rich flavor that pairs well with lemon. To keep your leftover bars fresh, store them in an airtight container. Place a layer of parchment paper between the bars to prevent sticking. If you have a large batch, cut the bars into squares first. This makes it easy to grab one when you want a treat. You can enjoy them cold or let them sit at room temperature for a few minutes. Freezing these cheesecake bars is simple. First, let them cool completely in the fridge. Next, cut the bars into squares. Wrap each square tightly in plastic wrap. Then, place the wrapped bars in a freezer-safe bag or container. Label the bag with the date. When you are ready to enjoy, remove a bar from the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. These tasty bars can last about 5 days in the fridge. For frozen bars, they can stay good for up to 3 months. To keep them tasty, avoid leaving them out at room temperature for too long. Always check for any signs of spoilage before enjoying. Keeping good care of your dessert will ensure each bite is as delicious as the first! Yes, you can use frozen blueberries. Just make sure to thaw them first. Drain any extra juice to keep the bars from getting too wet. You may want to add them at the end of mixing. This way, they stay whole and colorful in the bars. These cheesecake bars last about five days in the fridge. Keep them in an airtight container to keep them fresh. The lemon and blueberry flavors get even better over time! Absolutely! You can make them a day or two ahead. Just store them in the fridge. Chilling overnight really helps the flavors blend. It also makes cutting easier. Cracks can happen for a few reasons. If you overbake them, they can crack as they cool. Also, mixing too much air into the batter can cause cracks. To avoid this, mix just until combined and check them early. If they jiggle slightly in the center, they are perfect! Lemon Blueberry Cheesecake Bars are simple and delightful. You learned about the ingredients, tools, and step-by-step process. Perfecting the texture and avoiding common mistakes ensures success. You also discovered variations and storage tips to keep your bars fresh. Remember to have fun with flavors and garnishes. Enjoy every bite of your tasty creation! Share it with friends for smiles all around.

Lemon Blueberry Cheesecake Bars

Indulge in the deliciousness of Lemon Blueberry Cheesecake Bars, a perfect treat for any occasion! This easy recipe combines a buttery graham cracker crust with a creamy lemon-infused cheesecake filling, topped with fresh blueberries. Perfect for dessert lovers, these bars are sure to impress. Ready to bake? Click through to explore the full recipe and treat yourself to a bite of sunshine today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened

1 cup granulated sugar

1/4 cup sour cream

1 teaspoon vanilla extract

Zest of 1 lemon

1/4 cup fresh lemon juice

2 large eggs

1 1/2 cups fresh blueberries

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal.

    Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking dish to form an even crust.

      Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

        Add Sugar and Sours: Gradually add 1 cup of granulated sugar, sour cream, vanilla extract, lemon zest, and lemon juice. Mix until well combined and smooth.

          Incorporate Eggs: Add the eggs one at a time, mixing on low speed just until combined. Do not overmix.

            Fold in Blueberries: Gently fold in the fresh blueberries with a spatula to ensure they're evenly distributed without breaking apart.

              Bake: Pour the cheesecake mixture over the prepared crust and spread it evenly. Bake in the preheated oven for 30-35 minutes until the center is set but still slightly jiggly.

                Cool: Turn off the oven and crack the door open, allowing the bars to cool down gradually for about 1 hour.

                  Chill: Transfer the bars to the refrigerator and chill for at least 4 hours, or overnight for best results.

                    Cut and Serve: Once chilled, remove the bars from the baking dish using the parchment overhang. Cut into squares and serve.

                      Prep Time: 20 minutes | Total Time: 5 hours (including cooling/chilling) | Servings: 12 bars