Zesty Lemon Blueberry Cheesecake Bars

$To make these tasty bars, here is what you need: - 1 cup graham cracker crumbs - 1/2 cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 3 large eggs, at room temperature - Zest of 2 lemons - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract - 1 cup fresh blueberries, rinsed and dried - 1 tablespoon cornstarch Each ingredient plays a key role. The graham cracker crumbs create a crunchy base. The cream cheese forms a rich and creamy filling. The fresh blueberries add a burst of flavor and color. You can jazz up your cheesecake bars with these options: - Extra lemon zest for more zing - A dash of almond extract for depth - A swirl of blueberry jam for added sweetness - Chopped nuts for a crunchy texture These extras let you customize your dessert to match your taste. Gather these tools to help you make the bars: - A 9x9-inch baking pan - Mixing bowls - Electric mixer - Spatula - Measuring cups and spoons - Parchment paper or cooking spray Having the right tools makes the process smoother and more fun. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Grab a 9x9-inch baking pan. You can grease it lightly or line it with parchment paper. If you use parchment, leave some paper hanging over the sides for easy lifting later. In a mixing bowl, combine 1 cup of graham cracker crumbs, 1/2 cup of melted unsalted butter, and 2 tablespoons of sugar. Stir until the crumbs are coated with the butter. This helps bind the crust. Next, press the graham cracker mixture firmly into the bottom of the pan. Make it even so every bite is delicious. Bake this crust for 10 minutes. Once done, take it out and let it cool for a few minutes. In a large mixing bowl, beat 16 oz of softened cream cheese with an electric mixer. Mix until it's smooth and creamy. Then, add 1 cup of sugar gradually. Blend until well mixed. Now, add 3 large eggs one at a time. Mix well after each addition. This ensures a creamy texture. Next, stir in the zest of 2 lemons, 1/4 cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Mix until everything is combined. In a small bowl, toss 1 cup of rinsed and dried fresh blueberries with 1 tablespoon of cornstarch. This helps the blueberries stay in place. Carefully fold the blueberries into the cream cheese mixture. Be gentle to keep them whole. Pour the cheesecake filling over the cooled graham cracker crust. Use a spatula to smooth the top evenly. Place it back in the oven and bake for 30 to 35 minutes. Look for the edges to be set, while the center should jiggle slightly. After baking, take the cheesecake bars out of the oven. Allow them to cool at room temperature for at least 1 hour. Then, refrigerate them for 3 to 4 hours. This chilling time helps the bars set properly. When ready to serve, lift the cheesecake out of the pan using the parchment paper. Cut it into squares or bars. For a lovely touch, dust with powdered sugar and garnish with extra blueberries and lemon slices. Enjoy your Lemon Blueberry Cheesecake Bars! - Always use room temperature cream cheese. It blends better and makes the filling smooth. - Mix the eggs in one at a time. This helps keep the mixture creamy and fluffy. - Fold in blueberries gently. You want them whole for a nice look and taste. - Cool the cheesecake slowly. Let it sit at room temperature before chilling. - Dust with powdered sugar just before serving. This adds a sweet touch and makes it look pretty. - Don’t overmix the filling. This can make the cheesecake dense and heavy. - Avoid baking the bars too long. They should be set but still have a slight jiggle. - Don’t skip the cooling time. Chilling is key for the best texture and flavor. - Be careful with the crust. Press it firmly but not too hard to keep it crumbly. - Add a pinch of salt to balance the sweetness. It brings out the lemon flavor. - Mix in a splash of almond extract for a nice twist. It pairs well with the lemon. - Try adding a layer of lemon curd on top. This gives a burst of extra lemon flavor. - Swap in different fruits like raspberries or strawberries. They add a fun twist to the bars. Pro Tips Choose Quality Blueberries: Using fresh, ripe blueberries will enhance the flavor and texture of your cheesecake bars. Look for plump, firm berries with a deep color. Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps create a smoother, creamier filling without lumps. Don’t Overmix: When incorporating the eggs and blueberries, mix just until combined. Overmixing can lead to a denser texture in the cheesecake. Chill Before Serving: Allowing the cheesecake bars to chill for several hours or overnight will enhance their flavor and make them easier to cut into clean squares. {{image_4}} You can change the flavors of your cheesecake bars easily. For raspberry cheesecake bars, swap the blueberries for fresh raspberries. They will add a nice tartness. You can also use strawberries. Just slice them and fold them into the mix. Each fruit brings its own unique taste, making your bars fun and fresh. If you want gluten-free cheesecake bars, use gluten-free graham crackers. You can also make your own crust from crushed nuts or oats. For the filling, check the cream cheese label. Most brands are gluten-free, but it's always best to double-check. Enjoy your tasty treat without worry! To make vegan cheesecake bars, replace cream cheese with soaked cashews blended until smooth. Use a plant-based yogurt for creaminess. You can also swap eggs with flaxseed meal mixed with water. This change makes the bars set well. Use maple syrup instead of granulated sugar for sweetness. These vegan options let everyone enjoy this dessert! You can store leftover cheesecake bars in the fridge. Place them in an airtight container. This keeps them fresh for up to five days. If you cut them into squares, stack them with parchment paper between layers. This prevents sticking. To freeze cheesecake bars, first let them cool completely. Cut them into squares and wrap each piece in plastic wrap. Then, place the wrapped bars in a freezer-safe bag or container. They can stay frozen for up to three months. When you want to eat them, thaw them in the fridge overnight. Reheating cheesecake bars can be tricky. I recommend serving them cold or at room temperature for the best taste. If you prefer them warm, preheat your oven to 300°F (150°C). Place the bars on a baking sheet and heat for about 10 minutes. This warms them without cooking them further. Enjoy the creamy texture and bright flavor! Yes, you can use frozen blueberries. Just make sure to thaw them first. Drain excess water to keep the cheesecake from getting too wet. The flavor will still shine in the bars. Check for the edges to be set. The center should jiggle slightly when moved. This is a good sign they will firm up when cooled. You can use ricotta cheese or mascarpone as a substitute. Both will give a creamy texture. They might change the taste a bit, but they still work well. We covered how to make lemon blueberry cheesecake bars. I detailed the key ingredients and tools you need. You learned step-by-step instructions for the crust and filling. I also shared tips for perfect results and how to avoid common mistakes. Explore variations like gluten-free and vegan options too. Finally, I explained how to store and reheat leftovers. Now, you are ready to create your own delicious bars. Enjoy every sweet bite!$

Zesty Lemon Blueberry Cheesecake Bars

Delicious cheesecake bars infused with zesty lemon and fresh blueberries, perfect for a refreshing dessert.

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Prep Time 15

Cook Time 40

Total Time 4 30

Course Dessert

Cuisine American

Servings 16

Calories 200 kcal

Ingredients

1 cup graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
16 oz cream cheese, softened to room temperature
1 cup granulated sugar
3 large eggs, at room temperature
Zest of 2 lemons
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries, rinsed and dried
1 tablespoon cornstarch

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9x9-inch baking pan by greasing it lightly or lining it with parchment paper, ensuring some overhang for easy removal later.
In a mixing bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the crumbs are uniformly coated with the butter.
Firmly press the graham cracker mixture into an even layer at the bottom of the prepared baking pan, forming the base crust. Bake in the preheated oven for 10 minutes, then remove and allow to cool slightly.
In a separate large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s velvety smooth. Gradually add in 1 cup of granulated sugar, mixing until well combined and creamy.
Incorporate the eggs into the cream cheese mixture one at a time, blending well after each addition to ensure thorough integration. Next, mix in the lemon zest, fresh lemon juice, and vanilla extract until fully combined.
In a small bowl, gently toss the fresh blueberries with the cornstarch until they are coated evenly. Carefully fold the blueberries into the cheesecake mixture, ensuring they remain whole.
Pour the luscious cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula for an even finish.
Return the assembled dessert to the oven, baking for 30 to 35 minutes, or until the edges are set and the center exhibits a slight jiggle when gently moved.
Once baked, remove the cheesecake bars from the oven and allow them to cool to room temperature for at least 1 hour. Following this, refrigerate for an additional 3-4 hours, or until fully chilled and set.
To serve, lift the cheesecake out of the pan using the parchment paper overhang. Cut into squares or bars and set on a serving platter.

Notes

Just before serving, dust the bars lightly with powdered sugar and garnish with extra fresh blueberries and slices of lemon for a cheerful and attractive presentation.

Keyword bars, blueberry, cheesecake, dessert, lemon