Lemon Blueberry Cheesecake Bars Delightful Dessert Treat

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Are you ready for a treat that combines creamy cheesecake with the bright flavors of lemon and blueberry? These Lemon Blueberry Cheesecake Bars are not just easy to make, but they also deliver a burst of fresh taste in every bite. In this post, I’ll guide you through simple instructions, essential tips, and exciting variations, ensuring you create a dessert that wows everyone. Let’s dive into this delightful dessert joy!

Why I Love This Recipe

1. Bright and Tangy Flavor: The combination of lemon and blueberries adds a refreshing and vibrant taste that is perfect for any occasion.
2. Easy to Make: This recipe requires simple ingredients and straightforward steps, making it accessible for bakers of all skill levels.
3. Perfectly Creamy Texture: The cream cheese filling is smooth and rich, creating a delightful contrast with the crumbly crust.
4. Great for Sharing: These cheesecake bars are easy to cut into squares, making them perfect for parties, potlucks, or family gatherings.

Ingredients

Key Ingredients

– 1 ½ cups graham cracker crumbs

– ½ cup unsalted butter, melted

– 2 tablespoons sugar

– 16 oz cream cheese, softened

– 1 cup sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– Zest of 1 lemon

– ⅓ cup lemon juice (freshly squeezed)

– 1 cup fresh blueberries

These key ingredients bring flavor and texture to your lemon blueberry cheesecake bars. Graham cracker crumbs make a solid base. Cream cheese gives a rich and creamy filling. Fresh blueberries add sweetness and a burst of juice.

Optional Ingredients

– Zest of 1 lemon

– 1 tablespoon flour (to toss with blueberries)

Adding lemon zest brightens the flavor. It gives a nice zing that pairs well with cream cheese. Tossing blueberries with flour helps them stay suspended in the filling. This step makes sure every bite has blueberries.

Substitutions

– Alternative sweeteners

– Gluten-free options for crust

If you want to lower sugar, try alternative sweeteners like honey or agave. For a gluten-free version, use gluten-free graham crackers. This way, everyone can enjoy the bars.

Step-by-Step Instructions

Preparing the Crust

1. Preheat your oven to 325°F (163°C).

2. Line an 8×8-inch baking pan with parchment paper. Leave some paper hanging over the sides. This helps you lift the bars out later.

3. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar.

4. Stir until all the crumbs feel moist.

5. Press the crumb mixture firmly into the bottom of the prepared pan.

6. Bake it in the oven for about 10 minutes. Remove it and let it cool slightly.

Making the Cheesecake Filling

1. In a large bowl, beat 16 oz of softened cream cheese with an electric mixer. Mix until the cream cheese is smooth.

2. Add 1 cup of sugar and beat until it is well combined.

3. Add 2 large eggs one at a time. Mix well after each egg.

4. Next, add 1 teaspoon of vanilla extract, the zest of 1 lemon, and ⅓ cup of freshly squeezed lemon juice.

5. Beat until the mixture is creamy and smooth.

Assembling and Baking

1. In a small bowl, toss 1 cup of fresh blueberries with 1 tablespoon of flour. This helps keep the blueberries from sinking.

2. Gently fold the blueberries into the cheesecake mixture.

3. Pour the cheesecake batter over the cooled crust. Spread it evenly.

4. Bake in the oven for 25-30 minutes. The edges should be set, and the center should have a slight jiggle.

5. Remove from the oven and let it cool to room temperature.

6. Refrigerate for at least 4 hours or until set.

7. Once set, lift the bars out using the parchment paper. Cut into squares and serve.

Tips & Tricks

Baking Tips

– To ensure a smooth filling, mix the cream cheese well. Start with softened cream cheese for best results. Beat it until it’s creamy and lump-free.

– Testing doneness is key. Look for set edges and a slight jiggle in the center. This means they are done but still moist.

Serving Suggestions

– For presentation, serve the cheesecake bars on a nice platter. Add fresh blueberries on top for color. A sprinkle of lemon zest adds a lovely touch.

– Consider pairing with a drizzle of lemon sauce or a dollop of whipped cream. These toppings enhance the flavor and look of your dessert.

Common Mistakes to Avoid

– Avoid overmixing the batter. This can lead to cracks in your bars. Mix just until combined to keep them smooth.

– Not chilling the bars is a big mistake. They need at least four hours in the fridge to set properly. This makes them firm and easy to cut.

Variations

Flavor Variations

You can switch up the berries in this recipe. Raspberries and strawberries work great. They add their own unique taste. You can mix and match for fun flavors. Adding citrus zest also brightens up the dish. Try lime or orange zest for a twist. Citrus flavors blend well with cheesecake. The result is a refreshing dessert.

Dietary Variations

If you want vegan cheesecake bars, use plant-based cream cheese. You can also replace eggs with applesauce. This makes the bars still creamy. For a low-carb version, swap sugar for a sugar substitute. Almond flour can replace graham cracker crumbs for the crust. These changes still keep the taste amazing.

Serving Variations

Consider serving individual portions for a fun touch. Use small cups or jars for a lovely presentation. No-bake versions are also an option. You can skip the oven and chill the mixture instead. This makes for an easier dessert, especially on hot days. Each method gives a new way to enjoy your cheesecake bars.

Storage Info

Short-term Storage

To keep your Lemon Blueberry Cheesecake Bars fresh, refrigerate them right after they cool.

– Place the bars in an airtight container.

– If you don’t have one, cover them tightly with plastic wrap.

– They will stay fresh for up to five days in the fridge.

This helps maintain their creamy texture and keeps the flavors vibrant.

Long-term Storage

If you want to save some bars for later, freezing is a great option.

– First, cut the bars into squares.

– Wrap each square in plastic wrap.

– Place the wrapped bars in a freezer-safe bag.

This method keeps them fresh for up to three months. When you’re ready to enjoy them, thaw them in the fridge overnight.

Shelf Life

These cheesecake bars can last quite a while when stored properly.

– In the refrigerator, they last up to five days.

– In the freezer, they can last up to three months.

Always check for any signs of spoilage before eating, like changes in texture or smell. Enjoy these bars for a refreshing dessert anytime!

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries! Just make sure to thaw and drain them first. This helps prevent excess moisture in your batter. Toss the thawed berries with a little flour before adding them to the cheesecake mix. This trick keeps the blueberries from sinking and helps them stay evenly distributed.

How do I know when cheesecake bars are done?

Look for the edges to be set and the center to have a slight jiggle. The jiggle means it’s still creamy but not liquid. The bars will continue to set as they cool. If the edges start to brown, they may be overcooked. Keep an eye on them during the last few minutes of baking.

Can I make these bars ahead of time?

Absolutely! These cheesecake bars are great for make-ahead meals. Store them in the fridge for up to five days. For longer storage, wrap them tightly and freeze them. They can last up to three months in the freezer. Just thaw them in the fridge before serving for the best taste and texture.

This guide showed you how to make tasty blueberry cheesecake bars. We covered key ingredients, step-by-step instructions, and helpful tips. Remember to try different flavors and variations to suit your taste. Avoid common mistakes like overmixing and ensure proper chilling for the best results. Store leftovers well in the fridge or freezer to enjoy later. Happy baking! You’ll impress everyone with these delicious bar

Lemon Blueberry Cheesecake Bars

Delicious cheesecake bars with a tangy lemon flavor and fresh blueberries.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 4 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 200 kcal

Ingredients

  

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 2 tablespoons sugar
• 16 oz cream cheese, softened
• 1 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 zest of 1 lemon
• 0.33 cups lemon juice (freshly squeezed)
• 1 cups fresh blueberries
• 1 tablespoon flour (to toss with blueberries)

Instructions

 

• Preheat your oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
• In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until all the crumbs are moistened.
• Press the crumb mixture evenly into the bottom of the prepared pan to form the crust. Bake in the preheated oven for about 10 minutes then remove and let it cool slightly.
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add 1 cup of sugar and beat until well combined.
• Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract, lemon zest, and lemon juice. Beat until the mixture is creamy and smooth.
• In a small bowl, toss the fresh blueberries with the tablespoon of flour to help prevent them from sinking in the batter. Gently fold the blueberries into the cheesecake mixture.
• Pour the cheesecake batter 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.
• Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or until set.
• Once set, lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve.

Notes

Serve the cheesecake bars on a decorative platter. Garnish with fresh blueberries and a sprinkle of lemon zest for an extra pop of color.

Keyword bars, blueberry, cheesecake, dessert, lemon

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