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To make these lemon blueberry cheesecake bars, you need the following items: - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - 3/4 cup granulated sugar - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - 2 large eggs - 1 cup fresh blueberries - 1 teaspoon vanilla extract - Pinch of salt These ingredients blend perfectly to create a creamy, sweet, and tangy dessert. You can easily swap some ingredients to fit your needs. If you want a gluten-free option, use gluten-free graham crackers. For a lighter version, you can use low-fat cream cheese. If you don’t have fresh lemons, bottled lemon juice works too, but fresh is best for flavor. You can also replace fresh blueberries with raspberries or strawberries for a different taste. Each serving of these lemon blueberry cheesecake bars has about: - Calories: 290 - Total Fat: 18g - Saturated Fat: 10g - Cholesterol: 75mg - Sodium: 190mg - Total Carbohydrates: 30g - Dietary Fiber: 1g - Sugars: 18g - Protein: 4g This dessert offers a delightful mix of flavors and textures while keeping it a treat that fits into many diets. Enjoy making this easy and tasty treat with the full recipe! Start by preheating your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper. Let the paper hang over the edges for easy removal. Next, grab a medium bowl. Mix 1 cup of graham cracker crumbs, 1/4 cup of melted unsalted butter, and 2 tablespoons of sugar. Stir until everything is well combined. This mixture will form your crust. Press it firmly into the bottom of the pan. Make sure it’s even and compact. Bake your crust for about 10 minutes until it turns a light golden brown. Remove it from the oven and let it cool. In a large bowl, combine 16 oz of softened cream cheese and 3/4 cup of sugar. Beat them together with an electric mixer until the mix is smooth and creamy. Add 1/4 cup of fresh lemon juice, the zest of 1 lemon, 2 large eggs, 1 teaspoon of vanilla extract, and a pinch of salt. Mix on low speed until everything blends well. Now, gently fold in 1 cup of fresh blueberries. Be careful not to burst them. Pour this cheesecake mixture over the cooled crust, spreading it evenly. Bake in the oven for 25-30 minutes. The edges should be set, while the center has a slight jiggle. Once baked, turn off the oven. Leave the cheesecake bars inside for another 10 minutes with the door slightly ajar. This helps them cool gradually. After cooling, refrigerate for at least 4 hours or until firm. When you’re ready to serve, cut the bars into squares. For a beautiful presentation, use a white platter. You can garnish each bar with a sprinkle of lemon zest and a few extra blueberries. This adds a nice touch and makes them look fancy. Enjoy your lemon blueberry cheesecake bars as a sweet treat! You can find the full recipe above. To make the crust just right, use fresh graham cracker crumbs. You can crush whole crackers in a zip-top bag. Mix the crumbs with melted butter and sugar until it looks wet and sandy. Press this mixture firmly into the bottom of your pan. Make sure it’s even for a nice, crisp base. Bake it until golden to get a great flavor and texture. One common mistake is not letting the cream cheese soften. Soft cream cheese mixes easily and gives a smooth filling. If you forget, microwave it in short bursts. Avoid overmixing after adding eggs. This can cause cracks. Once you pour the filling into the crust, spread it gently. This helps keep the blueberries whole and pretty. For the best texture, bake the bars until just set. They should have a slight jiggle in the center. Letting them cool in the oven after baking helps them firm up without cracking. Refrigerate them for at least four hours. This step is key for a smooth, creamy cheesecake. For the perfect slice, use a sharp knife dipped in hot water. Clean it between cuts for neat pieces. {{image_2}} You can add fun flavors to lemon blueberry cheesecake bars. Try mixing in shredded coconut for a tropical twist. Just 1/2 cup of coconut will do. If you love chocolate, fold in 1/2 cup of mini chocolate chips. The sweet chocolate pairs well with the tart lemon. You can also swap blueberries for other berries like raspberries or strawberries. Each berry gives a new taste. If you need a gluten-free version, use gluten-free graham crackers. They work just like regular ones in the crust. You can use almond flour mixed with melted butter, too. For the filling, ensure your cream cheese is gluten-free. Most brands are, but check the label to be sure. These swaps keep your dessert tasty and safe for everyone. To make these bars vegan, you need to change a few ingredients. Replace cream cheese with a vegan cream cheese alternative. You can also use flax eggs instead of real eggs. Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit until it thickens. Use maple syrup instead of sugar for a natural sweetener. These changes create a delicious vegan dessert that everyone can enjoy. For the full recipe, check out the details above. To keep your lemon blueberry cheesecake bars fresh, store them in the fridge. Use an airtight container for best results. Make sure they are fully cooled before you cover them. This prevents condensation from making the bars soggy. They will stay tasty for about 3 to 5 days. You can freeze these cheesecake bars for later. First, cut them into squares. Wrap each square in plastic wrap tightly. Then, place them in a sealed freezer bag. Label the bag with the date. They can last up to 2 months in the freezer. When ready to eat, thaw them in the fridge overnight. Lemon blueberry cheesecake bars taste best when fresh. If stored properly, they can last a few days in the fridge. Keep an eye on the blueberries; they may change texture over time. For the best flavor, enjoy them within the first few days. If you notice any off-smells or changes, it's best to toss them. Always trust your senses! Yes, you can use frozen blueberries. They work well in this recipe. Just make sure to thaw and drain them first. This keeps excess water out of your mix. Frozen berries may burst more easily, so fold them in gently. You still get that lovely blueberry flavor! The cheesecake bars are done when the edges are set. Look for a slight jiggle in the center. This means they will firm up as they cool. It's important not to overbake them. Overbaking makes the bars dry and tough. Trust me, you want them creamy and smooth! You can get creative with toppings! Try whipped cream for a light touch. A drizzle of honey adds sweetness. Fresh mint leaves give a nice pop of color and flavor. You could use more blueberries or even some lemon slices for zest. The options are endless! For more ideas, check out the Full Recipe. We covered the main ingredients and how to prepare lemon blueberry cheesecake bars. You learned about ingredient swaps and the nutrition details too. I shared tips for a perfect crust and how to avoid mistakes. You also explored fun flavor variations and storage tips to keep your bars fresh. Remember, you can make these treats your own. Enjoy experimenting with flavors and sharing them with friends! Happy baking!

Lemon Blueberry Cheesecake Bars

Indulge in a delightful treat with these Lemon Blueberry Cheesecake Bars! Perfectly balanced with tangy lemon and sweet blueberries, these bars are creamy, refreshing, and easy to make. With just a few simple ingredients, you can create a stunning dessert that everyone will love. Click through to discover the full recipe and impress your friends and family with this deliciously zesty treat!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons sugar

16 oz cream cheese, softened

3/4 cup granulated sugar

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

2 large eggs

1 cup fresh blueberries

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing 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 the graham cracker mixture firmly into the bottom of the prepared pan to form a crust layer.

        Bake the crust in the preheated oven for about 10 minutes, until lightly golden. Remove from the oven and allow to cool.

          In a large mixing bowl, combine the softened cream cheese and 3/4 cup sugar. Beat until smooth and creamy using an electric mixer.

            Add the lemon juice, lemon zest, eggs, vanilla extract, and a pinch of salt. Mix on low speed until fully incorporated.

              Gently fold in the fresh blueberries, being careful not to burst them.

                Pour the cheesecake mixture over the cooled crust, spreading it evenly.

                  Bake in the oven for 25-30 minutes, or until the edges are set and the center has a slight jiggle.

                    Turn off the oven and leave the cheesecake bars inside for an additional 10 minutes with the door slightly ajar to cool gradually.

                      Once cooled, remove from the oven and refrigerate for at least 4 hours, or until firm.

                        Cut into squares and serve chilled, optionally garnished with a sprinkle of lemon zest and a few extra blueberries.

                          Prep Time: 20 mins | Total Time: 4 hrs 50 mins | Servings: 9 bars

                            - Presentation Tips: Serve on a white platter for a clean contrast and garnish each bar with a mint leaf for freshness.