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To create delicious Lemon Blueberry Cheesecake Bars, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - ⅓ cup sour cream - Zest of 1 large lemon - ¼ cup fresh lemon juice - 1 teaspoon pure vanilla extract - 1 ½ cups fresh blueberries (plus extra for garnish) These ingredients bring together the sweet, tangy, and creamy flavors that make these bars a hit. Each ingredient plays a key role in the overall taste. If you need to substitute, here are some ideas: - Use gluten-free graham crackers for a gluten-free version. - Swap granulated sugar for coconut sugar for a different taste. - You can replace sour cream with Greek yogurt for a lighter option. Always ensure the substitutes match in texture and moisture. Using fresh ingredients is crucial for great flavor. Fresh blueberries burst with sweetness and color. Fresh lemon juice and zest give the bars a vibrant zing. When ingredients are fresh, your cheesecake bars will taste better and look more appealing. Trust me; the difference is huge! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, take an 8x8 inch baking pan. Grease it with cooking spray or line it with parchment paper. If you use parchment, let some hang over the edges. This will help you lift out the bars later. In a medium bowl, mix 1 ½ cups graham cracker crumbs with ½ cup melted butter. Stir until the crumbs look like wet sand. Press the mixture firmly into the bottom of your pan. Make sure it’s even. Bake the crust for 10 minutes. After that, let it cool completely. For the filling, take a large bowl. Beat 2 cups softened cream cheese and 1 cup granulated sugar with an electric mixer on medium speed. Mix for about 2-3 minutes until it’s smooth and creamy. Scrape down the bowl as needed. Add 2 large eggs one at a time. Mix well after each egg. Now, gently fold in ⅓ cup sour cream, the zest of 1 lemon, ¼ cup lemon juice, and 1 teaspoon vanilla. Mix until it’s all blended. Finally, carefully fold in 1 ½ cups fresh blueberries. Pour the cheesecake filling over your cooled crust in the pan. Use a spatula to smooth the top. Bake for 30-35 minutes. The center should be set but still jiggle slightly. Once done, let it cool at room temperature for 30 minutes. Then, put it in the fridge to chill for at least 3 hours. When it’s firm and cold, you can slice it into squares. When making lemon blueberry cheesecake bars, avoid over-mixing the batter. Over-mixing can add too much air, making the texture less creamy. Also, do not skip the chilling step. Chilling helps the bars set properly. If you cut them too soon, they may fall apart. Lastly, be careful not to crush the blueberries while folding them in. This keeps the bursts of flavor intact. To get a smooth and creamy filling, ensure your cream cheese is at room temperature. Cold cream cheese will not blend well. When adding eggs, mix one at a time. This helps each egg blend in fully. For a creamy texture, fold in the sour cream and lemon juice gently. This keeps your mixture light and fluffy. To make your cheesecake bars look appealing, use a nice platter. A sprinkle of powdered sugar adds a sweet touch. Garnish each bar with fresh blueberries for color. If you want a fresh look, add a sprig of mint beside each piece. This not only looks great but also adds a hint of flavor. Pro Tips Chill the Cream Cheese: Make sure your cream cheese is at room temperature for a perfectly smooth batter. If it's too cold, it will be lumpy and difficult to mix. Use Fresh Blueberries: Fresh blueberries will provide the best flavor and texture. If using frozen, ensure they are thawed and drained to avoid excess moisture in the batter. Don’t Overbake: Keep an eye on your cheesecake bars as they bake. They should be set around the edges but still slightly jiggly in the center for a creamy texture. Let Them Chill: For the best flavor and texture, allow your cheesecake bars to chill in the refrigerator for at least 3 hours, or overnight if possible. {{image_4}} You can easily make gluten-free lemon blueberry cheesecake bars. Swap graham cracker crumbs for gluten-free options. Look for brands that use almond flour or gluten-free cookies. Use the same amount as listed in the recipe. This way, you can enjoy the same taste without gluten. If you prefer a vegan version, use plant-based cream cheese. Brands like Tofutti or Daiya work well. Replace eggs with flax eggs: mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes. Use coconut cream instead of sour cream for a rich texture. These swaps keep the bars creamy and delicious. Feel free to switch up the berries! Raspberries or strawberries add a nice twist. You can even mix berries for a fun look. For a citrus kick, try lime or orange juice and zest instead of lemon. Each option brings a unique taste, making these bars exciting every time you bake. To keep your lemon blueberry cheesecake bars fresh, store them in the fridge. Use an airtight container. This helps maintain their flavor and texture. Make sure they are fully chilled before you cover them. They will stay good for about five days in the fridge. If you plan to keep them longer, freezing is a great option. To freeze your cheesecake bars, first, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place them in a freezer-safe bag or container. This method prevents freezer burn. They can last for up to three months in the freezer. When you want to eat them, just move them to the fridge the night before. When serving from the fridge, you can eat them cold. If you prefer them warm, heat them slightly. Place a piece in the microwave for about 10-15 seconds. This gives a nice soft texture. You can also let them sit at room temperature for a few minutes before serving. Enjoy them with extra blueberries on top for a fresh touch! Lemon blueberry cheesecake bars stay fresh for about 5 days in the fridge. Store them in an airtight container to keep them moist and tasty. If you want them to last longer, you can freeze them for up to 3 months. Just make sure to wrap them well. Yes, you can make these cheesecake bars a day ahead. They taste even better after chilling overnight. Just bake them, cool, and chill in the fridge. When you are ready to serve, cut them into squares and garnish with blueberries. To cut cheesecake bars, use a sharp knife. Dip the knife in hot water, then dry it off. This helps make clean cuts. For serving, place the bars on a nice plate. Add extra blueberries on top for a fun touch. Absolutely! You can swap blueberries for raspberries, strawberries, or blackberries. Just keep the fruit fresh and adjust the sugar if needed. Each fruit will give the bars a unique flavor, so feel free to get creative! Lemon blueberry cheesecake bars are simple and fun to make. Fresh ingredients are key for great taste. You learned how to prepare the crust and filling, avoid mistakes, and achieve the best texture. Variations let you cater to different diets and tastes. Store your bars correctly for long-lasting flavor. With this guide, you can create a delicious treat that will impress everyone. Enjoy experimenting with new flavors and sharing your results!

Lemon Blueberry Cheesecake Bars

Delicious and creamy cheesecake bars with a tangy lemon flavor and fresh blueberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 cups cream cheese, softened to room temperature
  • 1 cups granulated sugar
  • 2 large eggs, at room temperature
  • 0.33 cups sour cream
  • 1 large zest of lemon
  • 0.25 cups fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1.5 cups fresh blueberries (plus extra for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan with cooking spray or line it with parchment paper, allowing some overhang for easy removal later.
  • In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand. Firmly press the crust mixture into the bottom of the prepared baking pan, creating an even layer. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
  • In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, approximately 2-3 minutes. Scrape down the sides of the bowl as needed.
  • Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated.
  • Gently fold in the sour cream, lemon zest, lemon juice, and vanilla extract. Mix until all ingredients are well blended and the batter is smooth.
  • Carefully fold the fresh blueberries into the cheesecake batter, taking care not to crush the fruit.
  • Pour the cheesecake filling over the cooled crust in the baking pan. Use a spatula to spread it evenly and smooth the surface. Bake for 30-35 minutes, or until the center is set and slightly jiggles when moved.
  • Once baked, remove the cheesecake bars from the oven and let them cool at room temperature for about 30 minutes. After cooling, transfer the pan to the refrigerator and chill for at least 3 hours, or until the bars are completely chilled and firm.
  • When the bars are fully chilled, carefully lift them from the pan using the edges of the parchment paper. Cut the cheesecake into squares and garnish each piece with additional fresh blueberries before serving.

Notes

For an elegant presentation, serve your cheesecake bars on a decorative platter, dusted with a light sprinkle of powdered sugar, and add a few fresh mint sprigs alongside the bars for a fresh touch.
Keyword bars, blueberry, cheesecake, dessert, lemon