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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 2 tablespoons lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract - 1 ½ cups fresh blueberries - 1 tablespoon cornstarch If you need to convert measurements, here are some quick tips: - 1 cup = 8 fluid ounces - 1 tablespoon = 3 teaspoons - ½ cup = 4 fluid ounces Using these conversions can help you adjust your recipe easily. Fresh blueberries are great for this recipe. They have a bright taste and juicy texture. They add a burst of flavor to each bite. Use fresh ones if you can find them. Frozen blueberries can work, too. They might be softer after cooking, but they still taste good. If you choose frozen, thaw them first and drain any extra juice. This prevents your cheesecake bars from becoming too watery. Both fresh and frozen blueberries have their benefits. Choose based on what you have available! To start, preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper. Leave some paper hanging over the edges. This helps you lift out the bars later. In a medium bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Mix well until it looks like wet sand. Press the mixture evenly into the bottom of your pan. Bake this crust for 8 minutes. After baking, take it out and let it cool slightly. Now, grab a large bowl and add 16 oz of softened cream cheese. Use a mixer to beat it until smooth and creamy. Next, add in 1 cup of granulated sugar and mix until combined. Add 2 large eggs, one at a time. Make sure to mix well after each addition. Then, stir in 2 tablespoons of lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract. Mix until everything is smooth. In a separate bowl, toss 1 ½ cups of fresh blueberries with 1 tablespoon of cornstarch. This keeps the blueberries from sinking in the filling. Gently fold the blueberries into the cheesecake mixture. Pour the cheesecake filling over the cooled crust. Smooth it out evenly. Bake in the oven for 30 to 35 minutes. You want the edges to be set, while the center is still a bit jiggly. Once done, remove it from the oven. Let it cool to room temperature. Then, refrigerate it for at least 4 hours, or overnight if you can wait. The longer it chills, the better it tastes! When ready, lift the cheesecake bars from the pan using the parchment paper. Cut into squares and serve chilled. Enjoy the sweet and tart flavors! To get a smooth and creamy cheesecake, use room temperature cream cheese. Cold cream cheese can make lumps. Beat the cream cheese until it is fluffy and free of bumps. Mix the sugar well, so it blends into the cream cheese. This step is key for a nice texture. Cracks can happen due to temperature changes. Bake the cheesecake in a water bath to keep it moist. If you don’t have one, avoid opening the oven door. Let the cheesecake cool slowly. Once baked, turn off the oven and crack the door open. This helps it cool without sudden shifts. You need a few key tools for these cheesecake bars: - A 9x9 inch baking pan - Mixing bowls - A hand mixer or stand mixer - Parchment paper for easy removal - A spatula for spreading the filling Using the right tools makes the process easy and fun! {{image_2}} You can easily change the flavor of your cheesecake bars. Instead of blueberries, try using raspberries or strawberries. Both fruits offer a unique taste. Simply replace the blueberries with the fruit of your choice. Toss them in cornstarch as you did with the blueberries. If you want a berry mix, go for it! You can create a rainbow of flavors in one dessert. If you need gluten-free options, swap the graham cracker crumbs. Use crushed gluten-free cookies instead. You can also try almond flour or coconut flour for the crust. Just mix it with melted butter and sugar, like in the original recipe. Check the labels to ensure they are gluten-free. This way, everyone can enjoy the bars. For a vegan version, replace cream cheese with dairy-free cream cheese. Many brands offer tasty options made from nuts or soy. Use cashew cream for a rich texture. You can make this by blending soaked cashews with lemon juice and a little sweetener. Follow the same mixing steps as you would with cream cheese. This keeps your dessert creamy and delicious, while being plant-based. To keep your blueberry lemon cheesecake bars fresh, store them in the fridge. Place the bars in an airtight container. This helps keep them moist and tasty. They can last for up to five days in the fridge. Make sure to cover the top with plastic wrap if you don't have a lid. If you want to save some for later, freezing is a great option. First, let the cheesecake bars cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can stay frozen for up to three months. When ready to enjoy, thaw them in the fridge overnight. You may want to warm the bars slightly for a softer bite. To do this, preheat your oven to 300°F (150°C). Place the bars on a baking sheet. Heat them for about 10 minutes. This works well if they were frozen. You can also enjoy them cold, straight from the fridge! Blueberry lemon cheesecake bars last about 4 to 5 days in the fridge. Keep them in an airtight container. This helps retain their fresh taste. If you want to enjoy them longer, freezing is a great option. Yes, you can use other fruits! Strawberries, raspberries, or cherries work well. Just remember to adjust the sugar if your fruit is sweeter or tarter. Always coat the fruit with cornstarch to prevent sinking. To cut cheesecake bars nicely, use a sharp knife. Dip the knife in hot water for clean cuts. Wipe the knife after each cut. This keeps the edges smooth. For even pieces, use a ruler or mark lines on the top before cutting. We covered all the key steps to make delicious blueberry lemon cheesecake bars. You learned about essential ingredients, detailed instructions, and handy tips for the perfect texture. We also explored fun variations, storing methods, and answered common questions. These bars are a treat for any occasion. Keep experimenting with flavors and enjoy your creations!

Blueberry Lemon Cheesecake Bars

Indulge in the refreshing delight of Blueberry Lemon Cheesecake Bars! These creamy treats feature a buttery graham cracker crust and a luscious filling with tangy lemon and fresh blueberries. Perfect for any occasion, they are easy to make and incredibly satisfying. Just follow our simple step-by-step instructions for a dessert that will impress your family and friends. Click through to discover the full recipe and get baking 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 cup granulated sugar

2 large eggs

2 tablespoons lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

1 ½ cups fresh blueberries

1 tablespoon cornstarch

Instructions
 

Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal.

    In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press this mixture evenly into the bottom of the prepared baking pan to form the crust.

      Bake the crust for 8 minutes, then remove from the oven and set aside to cool slightly.

        In a large bowl, beat the softened cream cheese with a mixer until smooth and creamy.

          Add in the cup of granulated sugar, and beat until fully incorporated.

            Mix in the eggs, one at a time, ensuring each is fully mixed in before adding the next. Then add the lemon juice, lemon zest, and vanilla extract, mixing until smooth.

              In a separate bowl, toss the blueberries with the cornstarch until they are lightly coated. This will help prevent them from sinking in the cheesecake mixture.

                Fold the blueberries gently into the cheesecake mixture, being careful not to break them.

                  Pour the cheesecake filling over the cooled crust, smoothing it evenly.

                    Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center slightly jiggly.

                      Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.

                        Once chilled, lift the cheesecake bars from the pan using the parchment overhang. Cut into squares for serving.

                          Prep Time: 20 minutes | Total Time: 4 hours 50 minutes | Servings: 9-12 bars

                            - Presentation Tips: For an elegant touch, drizzle with a lemon glaze or sprinkle some additional zest on top before serving. Enjoy chilled!