![- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup sugar - 2 large eggs - 1 tablespoon lemon zest - ½ cup fresh lemon juice - 1 teaspoon vanilla extract - 1 cup fresh blueberries (plus extra for garnish) - 1 tablespoon cornstarch When making Lemon Blueberry Cheesecake Squares, each ingredient plays a key role. The graham cracker crumbs form the crust, giving it a sweet crunch. Unsalted butter helps bind the crumbs together, creating a solid base. Cream cheese provides the creamy texture and rich flavor we love in cheesecake. Sugar sweetens the filling, balancing the tartness of lemon juice and zest. Eggs add structure, making the cheesecake firm yet creamy. Fresh lemon juice and zest bring a bright, zesty flavor that shines through. Vanilla extract adds warmth, enhancing the overall taste. The blueberries are the stars of this recipe, bursting with flavor and color. They add sweetness and a bit of tang. Cornstarch helps thicken the filling, ensuring it sets nicely. - For graham cracker crumbs, you can use crushed cookies or digestive biscuits. - For a dairy-free option, use dairy-free cream cheese or cashew cream. - If you want a lower sugar option, try honey or a sugar substitute like stevia. - 1 cup of graham cracker crumbs is about 120 grams. - If you want to make a smaller batch, you can cut the recipe in half. Adjust baking time if you make larger squares. First, preheat your oven to 325°F (165°C). Grease a 9x9-inch baking dish. You can also line it with parchment paper. This makes it easy to lift the cheesecake out later. Next, in a medium bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Mix well until the crumbs feel moist. Press this mixture firmly into the bottom of your baking dish. This forms a solid crust for your cheesecake. In a large bowl, beat 2 cups of softened cream cheese with 1 cup of sugar. Do this until it's smooth and creamy. This usually takes about 2-3 minutes on medium speed. Then, add in 2 large eggs, one at a time. Mix well after each egg. Next, mix in 1 tablespoon of lemon zest, ½ cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Make sure everything is well blended. Carefully fold in 1 cup of fresh blueberries and 1 tablespoon of cornstarch. Be gentle so you don’t break the berries. Pour the cheesecake filling over the prepared crust. Spread it evenly with a spatula. Bake in the oven for 30-35 minutes. You want the edges set, but the center should still jiggle slightly. This means it’s not overcooked. Once baked, remove it from the oven. Let it cool at room temperature for a while. After that, refrigerate for at least 4 hours, or overnight if you can. This helps the cheesecake set completely. When ready, lift the cheesecake squares out of the dish using the parchment paper if you used it. Cut into squares and enjoy! For the full recipe, check out the details above. - Overmixing the cheesecake batter: When you mix, do it gently. Overmixing can add air and cause cracks. You want a smooth mix, but keep it simple. Just blend until combined. - Not allowing proper cooling time: After baking, let the cheesecake cool at room temp. Chilling it in the fridge is key. If you cut it too soon, it may fall apart. - Best toppings and garnishes: Fresh blueberries are a great choice. You can also use whipped cream or a light lemon glaze. Adding mint leaves adds a nice touch. - Pairing with drinks or sides: Lemonade or iced tea pairs well. For a fun twist, try a light sparkling wine. It adds a refreshing touch to your treat. - How to slice and serve the squares elegantly: Use a sharp knife to cut. Wipe the knife between cuts for clean edges. Serve on a nice platter for a great look. - Using garnishes for visual appeal: A dusting of powdered sugar can make a big difference. Place a few blueberries on each square. A sprig of mint adds a pop of color and freshness. For the complete recipe, check out the [Full Recipe]. {{image_2}} You can switch up the flavors in your Lemon Blueberry Cheesecake Squares. Try using raspberries, strawberries, or even blackberries. Each berry brings its own taste and color. You can also mix berries for a vibrant look. If you love chocolate, consider adding a chocolate layer or drizzle on top. This adds a rich taste that pairs well with the lemon and blueberry. Many people have dietary needs, so I offer gluten-free options. Use gluten-free graham cracker crumbs for the crust. This keeps it tasty for everyone. For those who follow a vegan diet, you can make a vegan cheesecake. Replace cream cheese with a vegan alternative like cashew cream. Use plant-based eggs or flax eggs. This way, everyone can enjoy these delicious squares. You can adapt the squares for any season. For holidays, try adding spices like cinnamon or nutmeg. This gives your squares a festive touch. In summer, you can use fresh fruits like peaches or cherries. These fruits add brightness and sweetness. No matter the season, you can make these squares special and fun! To keep your lemon blueberry cheesecake squares fresh, store them in an airtight container. This helps prevent them from drying out. You can also cover the dish tightly with plastic wrap. These squares will last in the fridge for up to five days. After that, they may lose some flavor and texture. If you want to enjoy these squares later, freezing is a great option. First, cut the cheesecake into squares. Place wax paper between layers to avoid sticking. Then, wrap each square in plastic wrap and place them in a freezer bag. These squares can stay frozen for up to three months. To thaw, move them to the fridge overnight. This keeps them creamy and tasty. If you prefer warm cheesecake squares, here’s how to heat them. Take a square and place it on a microwave-safe plate. Heat it for about 10-15 seconds. Check if it is warm enough for your liking. If not, heat in small bursts to avoid overheating. Once warmed, serve with fresh blueberries on top for a delightful presentation. A runny cheesecake can happen for a few reasons. First, you may have overmixed the batter. Mixing too much adds air, which can cause it to be runny. Second, not using enough cornstarch can lead to a loose filling. To fix this, mix in a little more cornstarch and blend gently. You can also try baking the cheesecake a bit longer to help it set. Yes, you can prepare these squares ahead of time! Make them up to two days in advance. After baking, let them cool completely. Then, cover them tightly with plastic wrap and store them in the fridge. This allows the flavors to meld, making them even tastier! If you need a substitute for cream cheese, try using Greek yogurt or ricotta cheese. Both options provide a creamy texture. For a vegan choice, silken tofu works well. Blend it until smooth, then add a bit of lemon juice for tanginess. Check for signs of doneness while baking. The edges should look set, but the middle can still jiggle slightly. As it cools, the center will firm up. You can also insert a toothpick into the center; if it comes out mostly clean, it's done. Yes, frozen blueberries can work in this recipe. They may release more juice during baking, so expect a slightly different texture. To help with this, you can toss the frozen berries in a bit of cornstarch before adding them to the batter. This helps absorb some of the extra moisture. You now have a complete guide for making Lemon Blueberry Cheesecake Squares. By following the steps, you can create a delicious treat. Remember to consider ingredient swaps and measurements for your needs. Avoid common mistakes to ensure the best results. Store your cheesecake properly to keep it fresh. Feel free to try variations to make it your own. Enjoy making this dessert and impressing those around you. Happy baking!](https://cookingwells.com/wp-content/uploads/2025/07/4c40b138-edf4-4c59-8045-f737a79385a7-768x768.webp)
Craving a dessert that combines tangy lemon and sweet blueberries? You’re in the right place! My Lemon Blueberry Cheesecake Squares are easy to make and perfect for any occasion. With a buttery graham cracker crust, creamy filling, and fresh berry topping, these treats will impress your family and friends. Ready to learn how to create this delightful dessert? Let’s dive into the ingredients and get baking!
Ingredients
List of Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup sugar
– 2 large eggs
– 1 tablespoon lemon zest
– ½ cup fresh lemon juice
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries (plus extra for garnish)
– 1 tablespoon cornstarch
When making Lemon Blueberry Cheesecake Squares, each ingredient plays a key role. The graham cracker crumbs form the crust, giving it a sweet crunch. Unsalted butter helps bind the crumbs together, creating a solid base. Cream cheese provides the creamy texture and rich flavor we love in cheesecake.
Sugar sweetens the filling, balancing the tartness of lemon juice and zest. Eggs add structure, making the cheesecake firm yet creamy. Fresh lemon juice and zest bring a bright, zesty flavor that shines through. Vanilla extract adds warmth, enhancing the overall taste.
The blueberries are the stars of this recipe, bursting with flavor and color. They add sweetness and a bit of tang. Cornstarch helps thicken the filling, ensuring it sets nicely.
Ingredient Substitutions
– For graham cracker crumbs, you can use crushed cookies or digestive biscuits.
– For a dairy-free option, use dairy-free cream cheese or cashew cream.
– If you want a lower sugar option, try honey or a sugar substitute like stevia.
Measurement Conversions
– 1 cup of graham cracker crumbs is about 120 grams.
– If you want to make a smaller batch, you can cut the recipe in half. Adjust baking time if you make larger squares.
Step-by-Step Instructions
Preparing the Crust
First, preheat your oven to 325°F (165°C). Grease a 9×9-inch baking dish. You can also line it with parchment paper. This makes it easy to lift the cheesecake out later.
Next, in a medium bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Mix well until the crumbs feel moist. Press this mixture firmly into the bottom of your baking dish. This forms a solid crust for your cheesecake.
Making the Cheesecake Filling
In a large bowl, beat 2 cups of softened cream cheese with 1 cup of sugar. Do this until it’s smooth and creamy. This usually takes about 2-3 minutes on medium speed.
Then, add in 2 large eggs, one at a time. Mix well after each egg. Next, mix in 1 tablespoon of lemon zest, ½ cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Make sure everything is well blended.
Carefully fold in 1 cup of fresh blueberries and 1 tablespoon of cornstarch. Be gentle so you don’t break the berries.
Baking & Cooling
Pour the cheesecake filling over the prepared crust. Spread it evenly with a spatula. Bake in the oven for 30-35 minutes. You want the edges set, but the center should still jiggle slightly. This means it’s not overcooked.
Once baked, remove it from the oven. Let it cool at room temperature for a while. After that, refrigerate for at least 4 hours, or overnight if you can. This helps the cheesecake set completely.
When ready, lift the cheesecake squares out of the dish using the parchment paper if you used it. Cut into squares and enjoy! For the full recipe, check out the details above.
Tips & Tricks
Common Mistakes to Avoid
– Overmixing the cheesecake batter: When you mix, do it gently. Overmixing can add air and cause cracks. You want a smooth mix, but keep it simple. Just blend until combined.
– Not allowing proper cooling time: After baking, let the cheesecake cool at room temp. Chilling it in the fridge is key. If you cut it too soon, it may fall apart.
Serving Suggestions
– Best toppings and garnishes: Fresh blueberries are a great choice. You can also use whipped cream or a light lemon glaze. Adding mint leaves adds a nice touch.
– Pairing with drinks or sides: Lemonade or iced tea pairs well. For a fun twist, try a light sparkling wine. It adds a refreshing touch to your treat.
Presentation Tips
– How to slice and serve the squares elegantly: Use a sharp knife to cut. Wipe the knife between cuts for clean edges. Serve on a nice platter for a great look.
– Using garnishes for visual appeal: A dusting of powdered sugar can make a big difference. Place a few blueberries on each square. A sprig of mint adds a pop of color and freshness.
For the complete recipe, check out the [Full Recipe].
Variations
Flavor Additions
You can switch up the flavors in your Lemon Blueberry Cheesecake Squares. Try using raspberries, strawberries, or even blackberries. Each berry brings its own taste and color. You can also mix berries for a vibrant look. If you love chocolate, consider adding a chocolate layer or drizzle on top. This adds a rich taste that pairs well with the lemon and blueberry.
Dietary Variations
Many people have dietary needs, so I offer gluten-free options. Use gluten-free graham cracker crumbs for the crust. This keeps it tasty for everyone. For those who follow a vegan diet, you can make a vegan cheesecake. Replace cream cheese with a vegan alternative like cashew cream. Use plant-based eggs or flax eggs. This way, everyone can enjoy these delicious squares.
Seasonal Variations
You can adapt the squares for any season. For holidays, try adding spices like cinnamon or nutmeg. This gives your squares a festive touch. In summer, you can use fresh fruits like peaches or cherries. These fruits add brightness and sweetness. No matter the season, you can make these squares special and fun!
Storage Info
Refrigeration
To keep your lemon blueberry cheesecake squares fresh, store them in an airtight container. This helps prevent them from drying out. You can also cover the dish tightly with plastic wrap. These squares will last in the fridge for up to five days. After that, they may lose some flavor and texture.
Freezing Techniques
If you want to enjoy these squares later, freezing is a great option. First, cut the cheesecake into squares. Place wax paper between layers to avoid sticking. Then, wrap each square in plastic wrap and place them in a freezer bag. These squares can stay frozen for up to three months. To thaw, move them to the fridge overnight. This keeps them creamy and tasty.
Reheating Recommendations
If you prefer warm cheesecake squares, here’s how to heat them. Take a square and place it on a microwave-safe plate. Heat it for about 10-15 seconds. Check if it is warm enough for your liking. If not, heat in small bursts to avoid overheating. Once warmed, serve with fresh blueberries on top for a delightful presentation.
FAQs
How do I fix a runny cheesecake filling?
A runny cheesecake can happen for a few reasons. First, you may have overmixed the batter. Mixing too much adds air, which can cause it to be runny. Second, not using enough cornstarch can lead to a loose filling. To fix this, mix in a little more cornstarch and blend gently. You can also try baking the cheesecake a bit longer to help it set.
Can I make Lemon Blueberry Cheesecake Squares ahead of time?
Yes, you can prepare these squares ahead of time! Make them up to two days in advance. After baking, let them cool completely. Then, cover them tightly with plastic wrap and store them in the fridge. This allows the flavors to meld, making them even tastier!
What can I substitute for cream cheese?
If you need a substitute for cream cheese, try using Greek yogurt or ricotta cheese. Both options provide a creamy texture. For a vegan choice, silken tofu works well. Blend it until smooth, then add a bit of lemon juice for tanginess.
How do I know when the cheesecake is done baking?
Check for signs of doneness while baking. The edges should look set, but the middle can still jiggle slightly. As it cools, the center will firm up. You can also insert a toothpick into the center; if it comes out mostly clean, it’s done.
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can work in this recipe. They may release more juice during baking, so expect a slightly different texture. To help with this, you can toss the frozen berries in a bit of cornstarch before adding them to the batter. This helps absorb some of the extra moisture.
You now have a complete guide for making Lemon Blueberry Cheesecake Squares. By following the steps, you can create a delicious treat. Remember to consider ingredient swaps and measurements for your needs. Avoid common mistakes to ensure the best results. Store your cheesecake properly to keep it fresh. Feel free to try variations to make it your own. Enjoy making this dessert and impressing those around you. Happy baking!
![- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup sugar - 2 large eggs - 1 tablespoon lemon zest - ½ cup fresh lemon juice - 1 teaspoon vanilla extract - 1 cup fresh blueberries (plus extra for garnish) - 1 tablespoon cornstarch When making Lemon Blueberry Cheesecake Squares, each ingredient plays a key role. The graham cracker crumbs form the crust, giving it a sweet crunch. Unsalted butter helps bind the crumbs together, creating a solid base. Cream cheese provides the creamy texture and rich flavor we love in cheesecake. Sugar sweetens the filling, balancing the tartness of lemon juice and zest. Eggs add structure, making the cheesecake firm yet creamy. Fresh lemon juice and zest bring a bright, zesty flavor that shines through. Vanilla extract adds warmth, enhancing the overall taste. The blueberries are the stars of this recipe, bursting with flavor and color. They add sweetness and a bit of tang. Cornstarch helps thicken the filling, ensuring it sets nicely. - For graham cracker crumbs, you can use crushed cookies or digestive biscuits. - For a dairy-free option, use dairy-free cream cheese or cashew cream. - If you want a lower sugar option, try honey or a sugar substitute like stevia. - 1 cup of graham cracker crumbs is about 120 grams. - If you want to make a smaller batch, you can cut the recipe in half. Adjust baking time if you make larger squares. First, preheat your oven to 325°F (165°C). Grease a 9x9-inch baking dish. You can also line it with parchment paper. This makes it easy to lift the cheesecake out later. Next, in a medium bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Mix well until the crumbs feel moist. Press this mixture firmly into the bottom of your baking dish. This forms a solid crust for your cheesecake. In a large bowl, beat 2 cups of softened cream cheese with 1 cup of sugar. Do this until it's smooth and creamy. This usually takes about 2-3 minutes on medium speed. Then, add in 2 large eggs, one at a time. Mix well after each egg. Next, mix in 1 tablespoon of lemon zest, ½ cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Make sure everything is well blended. Carefully fold in 1 cup of fresh blueberries and 1 tablespoon of cornstarch. Be gentle so you don’t break the berries. Pour the cheesecake filling over the prepared crust. Spread it evenly with a spatula. Bake in the oven for 30-35 minutes. You want the edges set, but the center should still jiggle slightly. This means it’s not overcooked. Once baked, remove it from the oven. Let it cool at room temperature for a while. After that, refrigerate for at least 4 hours, or overnight if you can. This helps the cheesecake set completely. When ready, lift the cheesecake squares out of the dish using the parchment paper if you used it. Cut into squares and enjoy! For the full recipe, check out the details above. - Overmixing the cheesecake batter: When you mix, do it gently. Overmixing can add air and cause cracks. You want a smooth mix, but keep it simple. Just blend until combined. - Not allowing proper cooling time: After baking, let the cheesecake cool at room temp. Chilling it in the fridge is key. If you cut it too soon, it may fall apart. - Best toppings and garnishes: Fresh blueberries are a great choice. You can also use whipped cream or a light lemon glaze. Adding mint leaves adds a nice touch. - Pairing with drinks or sides: Lemonade or iced tea pairs well. For a fun twist, try a light sparkling wine. It adds a refreshing touch to your treat. - How to slice and serve the squares elegantly: Use a sharp knife to cut. Wipe the knife between cuts for clean edges. Serve on a nice platter for a great look. - Using garnishes for visual appeal: A dusting of powdered sugar can make a big difference. Place a few blueberries on each square. A sprig of mint adds a pop of color and freshness. For the complete recipe, check out the [Full Recipe]. {{image_2}} You can switch up the flavors in your Lemon Blueberry Cheesecake Squares. Try using raspberries, strawberries, or even blackberries. Each berry brings its own taste and color. You can also mix berries for a vibrant look. If you love chocolate, consider adding a chocolate layer or drizzle on top. This adds a rich taste that pairs well with the lemon and blueberry. Many people have dietary needs, so I offer gluten-free options. Use gluten-free graham cracker crumbs for the crust. This keeps it tasty for everyone. For those who follow a vegan diet, you can make a vegan cheesecake. Replace cream cheese with a vegan alternative like cashew cream. Use plant-based eggs or flax eggs. This way, everyone can enjoy these delicious squares. You can adapt the squares for any season. For holidays, try adding spices like cinnamon or nutmeg. This gives your squares a festive touch. In summer, you can use fresh fruits like peaches or cherries. These fruits add brightness and sweetness. No matter the season, you can make these squares special and fun! To keep your lemon blueberry cheesecake squares fresh, store them in an airtight container. This helps prevent them from drying out. You can also cover the dish tightly with plastic wrap. These squares will last in the fridge for up to five days. After that, they may lose some flavor and texture. If you want to enjoy these squares later, freezing is a great option. First, cut the cheesecake into squares. Place wax paper between layers to avoid sticking. Then, wrap each square in plastic wrap and place them in a freezer bag. These squares can stay frozen for up to three months. To thaw, move them to the fridge overnight. This keeps them creamy and tasty. If you prefer warm cheesecake squares, here’s how to heat them. Take a square and place it on a microwave-safe plate. Heat it for about 10-15 seconds. Check if it is warm enough for your liking. If not, heat in small bursts to avoid overheating. Once warmed, serve with fresh blueberries on top for a delightful presentation. A runny cheesecake can happen for a few reasons. First, you may have overmixed the batter. Mixing too much adds air, which can cause it to be runny. Second, not using enough cornstarch can lead to a loose filling. To fix this, mix in a little more cornstarch and blend gently. You can also try baking the cheesecake a bit longer to help it set. Yes, you can prepare these squares ahead of time! Make them up to two days in advance. After baking, let them cool completely. Then, cover them tightly with plastic wrap and store them in the fridge. This allows the flavors to meld, making them even tastier! If you need a substitute for cream cheese, try using Greek yogurt or ricotta cheese. Both options provide a creamy texture. For a vegan choice, silken tofu works well. Blend it until smooth, then add a bit of lemon juice for tanginess. Check for signs of doneness while baking. The edges should look set, but the middle can still jiggle slightly. As it cools, the center will firm up. You can also insert a toothpick into the center; if it comes out mostly clean, it's done. Yes, frozen blueberries can work in this recipe. They may release more juice during baking, so expect a slightly different texture. To help with this, you can toss the frozen berries in a bit of cornstarch before adding them to the batter. This helps absorb some of the extra moisture. You now have a complete guide for making Lemon Blueberry Cheesecake Squares. By following the steps, you can create a delicious treat. Remember to consider ingredient swaps and measurements for your needs. Avoid common mistakes to ensure the best results. Store your cheesecake properly to keep it fresh. Feel free to try variations to make it your own. Enjoy making this dessert and impressing those around you. Happy baking!](https://cookingwells.com/wp-content/uploads/2025/07/4c40b138-edf4-4c59-8045-f737a79385a7-250x250.webp)
