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- 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 - ¼ cup sour cream - 1 teaspoon vanilla extract You can swap graham cracker crumbs with crushed cookies or nuts. For butter, you can use coconut oil or margarine. If you need gluten-free options, try using almond flour or gluten-free graham crackers. These changes keep the bars tasty while fitting your needs. Set your oven to 325°F (163°C). This temperature is important. It helps the cheesecake bake evenly. A low temperature prevents burning and keeps the texture smooth. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup melted unsalted butter, and 2 tablespoons of sugar. Mix them well until everything is combined. This mixture should feel damp and hold together. Next, firmly press the crust into the bottom of a greased 9x9 inch baking pan. A firm press helps it stay together while baking. Bake for 10 minutes, then let it cool while you prepare the filling. In a large bowl, beat 16 oz of softened cream cheese with ½ cup of sugar. Use an electric mixer for best results. Mix until your cream cheese is smooth and creamy. The consistency is key for a great cheesecake. Next, add 2 large eggs, one at a time. Make sure to mix well after each egg. Then add 2 tablespoons of lemon juice, the zest of 1 lemon, ¼ cup of sour cream, and 1 teaspoon of vanilla extract. Blend until everything is smooth. Gently fold in 1 cup of fresh blueberries. Be careful not to mash the berries. Pour this filling over the pre-baked crust. Spread it evenly. Bake in the preheated oven for about 30 minutes. Look for a set center and lightly golden edges. Remove the pan and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours. This chilling helps the bars firm up nicely. To make your cheesecake bars smooth, watch out for some common pitfalls. First, don't rush the mixing. Beat the cream cheese until it is very smooth. If there are lumps, your bars may not set right. Also, mix eggs one at a time. This helps them blend in well. Next, keep your ingredients at room temperature. Cold cream cheese can lead to a lumpy filling. Let it sit out for about 30 minutes before you start. This small step makes a big difference in texture. Garnishing your cheesecake bars can make them look stunning. Add thin slices of lemon on top. They add color and a touch of elegance. Fresh blueberries scattered around also look great. When serving, arrange the bars on a nice platter. You can dust them with powdered sugar for a sweet finish. For a fun twist, try adding a mint leaf on top. It adds freshness and looks pretty too. Want to take your bars up a notch? Try adding toppings like whipped cream or a drizzle of honey. These can make each bite even better. Think about what drink to serve with your bars. A cold glass of iced tea or lemonade pairs well with the tangy lemon flavor. If you prefer dessert, try serving them with a scoop of vanilla ice cream. This adds a creamy touch that complements the cheesecake. {{image_2}} You can easily switch the blueberries for other fruits. Raspberries work well. They add a nice tartness. Strawberries are another great choice. Chop them up and fold them in. You can also mix in other citrus fruits. Try using lime or orange zest for a fresh twist. Each fruit adds a unique flavor. To make this recipe vegan, swap cream cheese for a vegan version. You can use coconut cream or cashew cream. Instead of eggs, use flaxseed meal mixed with water. This mix acts as a great binder. For dairy-free sour cream, try cashew or almond yogurt. These swaps keep the cheesecake creamy and delicious. If you need a gluten-free crust, use almond flour or gluten-free graham crackers. You can also make a crust with oats. Just blend the oats until fine. Be sure to check all labels for gluten-free certification. This way, you avoid cross-contamination. Enjoy your tasty cheesecake bars without worry! To keep your Lemon Blueberry Cheesecake Bars fresh, store them in an airtight container. This will help prevent them from drying out. You can place parchment paper between layers to avoid sticking. Keep the container in the fridge. These bars last for about five days in the fridge. If you want to save some for later, freezing is a great option. First, cut the cheesecake bars into squares. Wrap each square tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last for up to three months in the freezer. When you’re ready to enjoy them, take the bars out and place them in the fridge for a few hours to thaw. You can also leave them at room temperature for about 30 minutes. This way, they regain that creamy texture you love. Lemon blueberry cheesecake bars can last up to five days when stored in the fridge. Make sure to keep them in an airtight container. This helps them stay fresh and tasty. If you want to keep them longer, you can freeze them. They will last for up to three months in the freezer. Just remember to wrap them well. Yes, you can use frozen blueberries. Just be aware that they may release more juice. This can make the cheesecake bars slightly wetter. If you choose frozen, do not thaw them first. Add them straight from the freezer. This keeps them from breaking down too much. You can make the crust ahead of time. Just prepare it and store it in the fridge for up to two days. This saves time on baking day. When you are ready to bake, press it into the pan and pour on the filling. To cut cheesecake bars neatly, use a sharp knife. Dip the knife in hot water before cutting. Wipe it dry after each cut. This keeps the edges clean and smooth. For best results, cut them while they are chilled. You can tell the cheesecake is done when the edges are golden. The center should be set but still have a slight jiggle. This means it will firm up as it cools. Avoid overbaking to keep the texture creamy and smooth. In this blog post, we explored how to make delicious Lemon Blueberry Cheesecake Bars. We covered the key ingredients, how to measure and substitute, and detailed step-by-step instructions. You learned tips for perfect texture and presentation, along with variations like vegan and gluten-free options. Baking is fun and rewarding. With these clear steps, you can enjoy tasty treats all year. Try different fruits or flavors to make these bars your own. Enjoy your baking journey!

Lemon Blueberry Cheesecake Bars

Indulge in the perfect dessert with these Lemon Blueberry Cheesecake Bars! With a buttery graham cracker crust, creamy cheesecake filling, and bursts of fresh blueberries, this easy recipe is sure to impress. From prep to chill, it only takes a few hours to create a delightful treat that’s perfect for any occasion. Click through to get the full recipe and make these refreshing bars today! #CheesecakeBars #LemonBlueberry #DessertRecipes #BakingJoy
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Ingredients
  

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

¼ cup sour cream

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C).

    Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined.

      Press the Crust: Firmly press the mixture into the bottom of a greased 9x9 inch baking pan. Bake for 10 minutes, then remove and let it cool while preparing the filling.

        Prepare the Filling: In a large bowl, beat the softened cream cheese with ½ cup sugar using an electric mixer until smooth and creamy.

          Add Eggs and Flavorings: Mix in the eggs, one at a time, ensuring each is fully incorporated. Add the lemon juice, lemon zest, sour cream, and vanilla extract, and blend until smooth.

            Fold in Blueberries: Gently fold in the fresh blueberries to the cream cheese mixture, being careful not to mash them.

              Pour Filling Over Crust: Pour the cheesecake filling over the pre-baked crust, spreading it evenly.

                Bake: Bake in the preheated oven for 30 minutes, or until the center is set and the edges are lightly golden.

                  Cool and Chill: Remove from the oven and let cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours or until completely chilled.

                    Cut and Serve: Once chilled, cut into squares and serve. Optional: Dust with powdered sugar or top with extra blueberries for garnish.

                      Prep Time: 20 minutes | Total Time: 2 hours 40 minutes | Servings: 12 squares

                        - Presentation Tips: Arrange the cheesecake bars on a platter and garnish with thin lemon slices and a few fresh blueberries for a pop of color.