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To make these tasty bars, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - ½ cup sugar - 2 large eggs - 2 tablespoons lemon juice - Zest of 1 lemon - 1 cup fresh blueberries - 1 tablespoon cornstarch - 1 teaspoon vanilla extract These ingredients create a creamy filling with a crisp crust. The blueberries and lemon add bright, fresh flavors that make every bite a delight. You can easily make swaps if needed. For the crust, try using almond flour for a gluten-free option. Instead of graham crackers, crushed cookies also work well. If you want a dairy-free version, use vegan cream cheese. You can also switch out blueberries for other fruits like raspberries or strawberries. Each fruit gives a unique taste and color to the bars. To make these blueberry lemon cheesecake bars, you'll need: - 8x8 inch baking pan - Parchment paper - Medium mixing bowl - Large mixing bowl - Mixer or whisk - Rubber spatula - Small bowl for blueberries Having the right tools makes the process smoother. Measure all your ingredients before you start. This helps keep things organized and fun! For the full recipe, follow the steps in detail to enjoy this easy, refreshing dessert. To start, gather your ingredients for the crust. You need graham cracker crumbs, melted butter, and sugar. Mix these in a medium bowl. Once combined, press the mixture into the bottom of an 8x8 inch baking pan. Make sure it is firm and even. Bake the crust at 350°F for 10 minutes. This step gives your bars a nice base. Let it cool slightly before moving on to the filling. Now it's time for the cheesecake filling. In a large bowl, beat the softened cream cheese with sugar until it’s smooth. Add the eggs one at a time, mixing well after each egg. Next, stir in the lemon juice, lemon zest, and vanilla extract. This mix brings a fresh flavor to your bars. In a small bowl, toss the fresh blueberries with cornstarch. This helps them not sink in the filling. Gently fold the blueberries into the cheesecake mixture. Pour the cheesecake filling over the cooled crust. Make sure it spreads evenly. Bake the bars for 25-30 minutes. Check if the edges are set, and the center should be slightly jiggly. Once done, let the bars cool at room temperature for about one hour. After that, refrigerate them for at least two hours. This cooling time helps the bars set well. When ready, lift them out using the parchment paper. Cut into squares and serve. For a fun touch, sprinkle some lemon zest on top. You can find the full recipe to guide you through these steps. To get a smooth and creamy texture, start with room-temperature cream cheese. Cold cream cheese will not mix well. Beat it until it is soft and fluffy. This step helps prevent lumps. Add eggs one at a time, mixing well after each. This keeps the batter light and airy. Cracks can spoil the look of your cheesecake bars. To avoid this, do not overmix the batter. Overmixing adds too much air. Also, bake at a lower temperature, around 325°F (160°C). This gentle heat helps the cheesecake cook evenly. If using a water bath, place the pan in a larger dish filled with water. This keeps moisture in the oven. For a lovely presentation, cut the bars into neat squares. Place them on a white plate to show off their pretty colors. Sprinkle a little lemon zest on top for a pop of color. A few fresh blueberries can make it even prettier. Add a dollop of whipped cream for extra creaminess. These small touches make your dessert shine, impressing all your guests. Check out the Full Recipe for more details. {{image_2}} You can switch the blueberries for other fruits. Raspberries, strawberries, or blackberries work well. Each fruit adds its own unique flavor. If you choose strawberries, slice them thinly. For raspberries or blackberries, just toss them in whole. This way, you’ll have a new treat each time. If you need a gluten-free option, use gluten-free graham crackers. You can also make a crust with almond flour. Mix the almond flour with melted butter and sugar. Press it into your pan like you would with regular graham crackers. The bars will still taste great! For a vegan version, swap out the cream cheese. Use a plant-based cream cheese instead. Replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Let it sit for a few minutes to thicken. Use maple syrup instead of sugar for sweetness. These changes keep it creamy and delicious. For the complete recipe, check the Full Recipe section. To keep your blueberry lemon cheesecake bars fresh, place them in an airtight container. If you do not have one, use plastic wrap to cover the bars tightly. This keeps out air and moisture, which can make them soggy or dry. Store the container in the fridge for best results. These cheesecake bars will last about 4 to 5 days in the fridge. After that, they may lose their flavor and texture. Always check for signs of spoilage, such as strange smells or changes in color. If they look or smell off, it’s best to throw them out. If you want to save some for later, you can freeze the bars. Cut them into squares and wrap each bar in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to 2 months in the freezer. When you're ready to eat, just thaw them in the fridge overnight. Enjoy the fresh taste, just like when you first made them! For the full recipe, check out the details above. Yes, you can use frozen blueberries. Just remember to thaw and drain them first. This keeps the cheesecake from getting too watery. Toss the thawed berries with cornstarch as you would fresh ones. This will help them stay whole while baking. Frozen blueberries can add a nice texture and flavor too. If you need a cream cheese substitute, try Greek yogurt or silken tofu. Both options work well in this recipe. Greek yogurt adds a tangy flavor, while silken tofu gives a smooth texture. You can also use vegan cream cheese for a dairy-free option. Adjust the sugar in the recipe if your substitute is sweeter. Keep an eye on the edges of the cheesecake bars. They should be set and slightly puffed. The center will still jiggle a bit when done. This is normal. After baking, allow them to cool for about an hour. They will firm up as they chill in the fridge. For more details, check the Full Recipe. Making blueberry lemon cheesecake bars is both fun and easy. We covered the main ingredients, possible swaps, and essential tools you’ll need. I guided you through each step, from crust prep to baking. For perfect texture, I shared key tips and common tricks to avoid cracks. If you want to get creative, I offered tasty variations, including gluten-free and vegan ideas. Lastly, you learned how to store leftovers to keep them fresh. Now, you have all the tools to make these delicious treats. Enjoy the process and share them with friends!

Blueberry Lemon Cheesecake Bars

Indulge in the creamy goodness of Blueberry Lemon Cheesecake Bars! These delightful treats combine a buttery graham cracker crust with a smooth, zesty cheesecake filled with fresh blueberries. Perfect for any occasion, they are easy to make and sure to impress. Follow our simple recipe and bring a burst of flavor to your dessert table. Click through to discover how to make this delicious dessert today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

16 oz cream cheese, softened

1/2 cup sugar

2 large eggs

2 tablespoons lemon juice

Zest of 1 lemon

1 cup fresh blueberries

1 tablespoon cornstarch

1 teaspoon vanilla extract

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 2 tablespoons of sugar. Mix until well combined.

      Press the mixture firmly into the bottom of the prepared baking pan to form a crust. Bake in the preheated oven for 10 minutes. Remove from the oven and let cool slightly.

        In another large mixing bowl, beat together the softened cream cheese and 1/2 cup sugar until smooth and creamy.

          Add the eggs one by one, mixing thoroughly after each addition.

            Stir in the lemon juice, lemon zest, and vanilla extract until just combined.

              In a small bowl, toss the fresh blueberries with cornstarch to coat evenly. Gently fold the blueberries into the cheesecake mixture.

                Pour the cheesecake filling over the prepared crust in the baking pan.

                  Bake for an additional 25-30 minutes, or until the edges are set and the center is slightly jiggly.

                    Allow the bars to cool at room temperature for about 1 hour before refrigerating for at least 2 hours to fully set.

                      Once chilled, lift the cheesecake bars out of the pan using the overhang of parchment paper. Cut into squares and serve.

                        Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12

                          - Presentation Tips: Serve on a platter with a sprinkle of lemon zest on top and a few extra blueberries for garnish. Enjoy with a dollop of whipped cream if desired!