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For the crust, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar For the cheesecake filling, gather: - 2 (8 oz) packages cream cheese, softened - ½ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - ⅓ cup fresh lemon juice - 1 cup fresh blueberries (plus a few extra for garnish) For the topping, prepare: - ½ cup sour cream - 2 tablespoons powdered sugar - Zest of 1 lemon Each ingredient plays a key role. The graham cracker crumbs create a sweet and crunchy base. The butter helps bind the crumbs, while the sugar adds sweetness. The cream cheese is the star. It gives the cheesecake its rich and creamy texture. The sugar balances the tanginess. Eggs help set the filling as it bakes. Lemon zest and lemon juice add a bright and fresh flavor. Blueberries bring natural sweetness and a pop of color. The topping of sour cream and powdered sugar adds a creamy finish, brightened by more lemon zest. Gather these ingredients, and you are ready to create a delightful dessert treat! - Set oven temperature to 325°F (160°C) - Prepare an 8x8 inch baking pan Start by turning on your oven. This step is key to get the right bake. While the oven warms, get your baking pan ready. You can grease it with nonstick spray or line it with parchment paper. This makes it easy to lift out later. - Combine graham cracker crumbs, butter, and sugar - Press the mixture into the baking pan and bake Next, let's make the crust. In a mixing bowl, add graham cracker crumbs, melted butter, and sugar. Mix well until it looks like wet sand. Take this mixture and press it firmly into the bottom of your pan. This forms a solid base. Bake it in the oven for 8 to 10 minutes until it turns lightly golden. Once done, remove it and let it cool. - Beat cream cheese and sugar until smooth - Mix in eggs, vanilla, lemon zest, and lemon juice - Fold in fresh blueberries Now for the filling! In a large bowl, beat the softened cream cheese and granulated sugar together with an electric mixer. Keep mixing until it’s smooth. Then, add the eggs one at a time. Make sure to mix well after each egg. Next, stir in the vanilla extract, lemon zest, and fresh lemon juice. Finally, gently fold in the fresh blueberries, but be careful not to crush them. - Pour the filling over the crust and bake - Allow to rest in the oven after baking After making the filling, pour it over the cooled crust. Use a spatula to spread it evenly. Bake in the oven for 30 to 35 minutes. The edges should be set, but the center should jiggle a bit. Once baked, turn off the oven. Let the bars rest in the oven for 10 more minutes. This helps them set nicely. - Combine sour cream, powdered sugar, and lemon zest While the cheesecake cools, let’s make the topping. In a small bowl, mix sour cream, powdered sugar, and lemon zest until smooth. This adds a creamy and tangy layer on top. - Cool at room temperature before chilling in the fridge - Cut into bars after chilling After all the baking, let the cheesecake cool at room temperature for about 30 minutes. Then, spread the sour cream topping evenly over the cheesecake. It’s best to chill it in the fridge for at least 4 hours. For the best flavor, let it chill overnight. Once it’s set, lift the cheesecake bars out of the pan using the parchment paper. Cut them into squares or rectangles. Enjoy these delightful treats! To get a smooth cheesecake, always beat the cream cheese well. Start with softened cream cheese. This helps it mix easily. Use an electric mixer on medium speed. Beat until it looks creamy, with no lumps. When you add the blueberries, fold them in gently. This keeps the berries intact. If you stir too hard, you may crush them. You want to see those lovely blueberries in each bar. To kick up the flavor, try adding almond or coconut. A teaspoon of almond extract gives a nice twist. You can also use coconut cream instead of sour cream for a tropical feel. Adding more lemon zest boosts the fresh taste. Try using the zest of two lemons. This makes the bars even more vibrant and zesty. You’ll love that pop of flavor! When serving, cut the cheesecake bars evenly. Use a sharp knife and wipe it clean between cuts. This keeps the edges neat and pretty. Garnish with extra blueberries on top. You can also sprinkle some lemon zest for color. This makes each bar look inviting and delicious. {{image_2}} You can use other fruits in your cheesecake bars. Raspberries and strawberries work great. They add a nice tartness. You can also create a mixed berry cheesecake. This gives you a burst of flavor in every bite. Just combine blueberries, raspberries, and strawberries for a colorful treat. Switching up the crust can change the whole taste. Try using cookie crumbs like Oreos or nuts for a new flavor. You can even use almond flour for a gluten-free option. This is great for those with dietary needs. It adds a unique crunch that complements the creamy filling. If you want to make vegan cheesecake bars, it’s simple. Use plant-based cream cheese instead of regular cream cheese. Replace eggs with flaxseed meal or applesauce. This keeps the texture smooth and creamy. You can also substitute coconut cream for sour cream. These changes maintain the yummy taste while being dairy-free. To store your blueberry lemon cheesecake bars in the fridge, first, cover them well. Use plastic wrap or an airtight container. This helps keep them fresh and tasty. They can stay in the fridge for up to five days. Check for any changes in smell or texture before you eat them. For the best taste, enjoy them within three days. If you want to keep your cheesecake bars longer, you can freeze them. First, cut the bars into squares. Then, wrap each piece tightly in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can stay frozen for up to two months. When you are ready to eat them, take them out and thaw in the fridge overnight. Serve them chilled for the best flavor. To prevent sogginess, do not cover the bars with anything too tight. This can trap moisture. Instead, use a loose cover. Also, keep them away from strong-smelling foods in the fridge. Strong odors can affect their taste. Lastly, let them cool completely before storing. This helps maintain their nice texture. Yes, you can prepare these cheesecake bars a day in advance. This helps the flavors meld together nicely. After cooling, chill them in the fridge. Cover them with plastic wrap to keep them fresh. This way, you’ll save time on the day of your event. Plus, they’ll be perfectly set and ready to serve. The cheesecake bars are done when the edges look set, but the center should jiggle slightly. This means the filling is creamy and smooth. After baking, turn off the oven and let them sit for about 10 minutes. This helps prevent cracks on the surface. You can use low-fat cream cheese or sour cream. However, this may change the taste and texture. The bars might not be as rich or creamy. If you want a lighter dessert, consider using these options, but keep in mind the final flavor may differ. To cut cheesecake bars, use a sharp knife. Dip the knife in hot water and wipe it clean between cuts. This helps prevent cracks and makes clean slices. For best results, cut them while they are chilled. This keeps the texture firm and easy to manage. You’ve learned how to make delicious cheesecake bars that everyone will love. We covered the key ingredients, step-by-step instructions, and helpful tips to ensure your success. Plus, we explored fun variations and proper storage methods to keep your bars fresh. Remember, a great dessert starts with careful preparation and creativity. Try experimenting with flavors or fruits. Enjoy making and sharing your cheesecake bars!

Blueberry Lemon Cheesecake Bars

Indulge in the refreshing flavors of Blueberry Lemon Cheesecake Bars with this easy recipe! Perfectly balanced with a creamy filling and a buttery graham cracker crust, these bars are the ultimate dessert for any occasion. Ready in just a few steps, they feature fresh blueberries and a zesty lemon topping that will impress your guests. Click through to discover how to make these delightful treats that everyone will love!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

⅓ cup fresh lemon juice

1 cup fresh blueberries (plus a few extra for garnish)

For the Topping:

½ cup sour cream

2 tablespoons powdered sugar

Zest of 1 lemon

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and grease an 8x8 inch baking pan with nonstick spray or line it with parchment paper for easy removal.

    Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared baking pan to form a crust. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove and let cool.

      Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until creamy and smooth using an electric mixer. Add in the eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice until combined. Gently fold in the blueberries being careful not to crush them.

        Bake the Cheesecake Bars: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the bars in the oven for an additional 10 minutes.

          Prepare the Topping: While the cheesecake cools, combine sour cream, powdered sugar, and lemon zest in a small bowl. Mix until smooth.

            Cool and Chill: Remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes. Then, spread the sour cream topping evenly over the cheesecake. Chill in the refrigerator for at least 4 hours, preferably overnight for best results.

              Cut and Serve: Once chilled, lift the cheesecake bars out of the pan using the parchment paper. Cut into squares or rectangles. Garnish with extra fresh blueberries and lemon zest if desired before serving.

                Prep Time: 25 minutes | Total Time: 5 hours (includes chilling) | Servings: 12-16 bars