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To make these tasty bars, gather these key ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup Greek yogurt - ¾ cup granulated sugar - 2 large eggs - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract - 1 ½ cups fresh blueberries Each ingredient plays a role in building flavor and texture. The graham cracker crumbs form a buttery base. Cream cheese and Greek yogurt create a rich, creamy filling. Fresh lemon juice and zest add a bright, tangy taste that balances the sweetness. Blueberries provide bursts of flavor in every bite. If you need alternatives, here are some ideas: - For graham cracker crumbs, use crushed cookies or digestive biscuits. - Swap unsalted butter with coconut oil for a dairy-free option. - Use low-fat cream cheese for a lighter version. - Replace Greek yogurt with sour cream if you prefer. - If fresh blueberries are not available, frozen blueberries can work too. These substitutions keep the essence of the recipe while fitting your needs. To make this recipe, you will need: - An 8x8 inch baking pan - Parchment paper - Mixing bowls - Electric mixer - Spatula - Measuring cups and spoons Having the right tools makes cooking easier. Use parchment paper to help lift the bars out of the pan. An electric mixer ensures the filling becomes smooth and creamy. Start by preheating your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper. Leave some paper hanging over the edges. This helps with easy removal later. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Mix until all crumbs are moistened. Press this crumb mixture firmly into the bottom of the pan. Bake the crust for 10 minutes, then pull it out and let it cool. In a large bowl, beat 2 cups of softened cream cheese until smooth. Use an electric mixer for best results. Gradually add 1 cup of Greek yogurt and ¾ cup of granulated sugar. Mix until creamy and well blended. Now, add 2 large eggs one at a time. Mix on low speed after each egg until just combined. Next, add 2 tablespoons of fresh lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract. Mix until smooth. Lastly, gently fold in 1 ½ cups of fresh blueberries, being careful not to crush them. Pour the cheesecake filling over your cooled graham cracker crust. Use a spatula to smooth out the top. Bake in the preheated oven for 30-35 minutes. The edges should be set, and the center should jiggle slightly when done. Once it's out of the oven, let it cool at room temperature for about an hour. After that, refrigerate for at least 4 hours or overnight. This step is key to getting the right texture. Once chilled, lift the cheesecake out using the parchment paper. Cut into bars and enjoy! To get a smooth cheesecake, start with room temperature cream cheese. Cold cream cheese can make lumps. Mix it well until creamy before adding other ingredients. Don't rush when adding eggs; mix them in one at a time. This step helps keep the texture light and fluffy. Folding in the blueberries gently helps prevent crushing. A light hand keeps them whole and beautiful. One common mistake is overbaking the bars. You want the edges set but the center should jiggle slightly. If you bake them too long, they can crack. Also, avoid skipping the chilling time. Chilling helps the bars firm up and makes them easier to cut. Lastly, don’t skip the parchment paper. It makes removing the bars easy and helps keep them intact. For a pretty presentation, serve your cheesecake bars chilled. Top them with fresh blueberries and a sprinkle of lemon zest. It adds color and extra flavor. You can also use a sharp knife to cut even bars. Wipe the knife after each cut for clean edges. Arrange the bars on a nice platter to impress your guests. {{image_2}} You can spice up your lemon blueberry cheesecake bars in fun ways. Try using different fruits like raspberries, strawberries, or peaches. Each fruit adds its unique taste. For a tropical twist, add pineapple or mango. You can also mix in spices like cinnamon or nutmeg for extra warmth. These changes keep your bars fresh and exciting. For a gluten-free version, swap graham crackers with gluten-free crumbs. You can use almond flour or gluten-free cookies. Make sure your other ingredients are also gluten-free. This way, everyone can enjoy these tasty bars without worry. Mini cheesecake bars are perfect for parties or snacks. To make them, use a mini muffin tin instead of a standard baking pan. Line each cup with parchment paper. Follow the same steps for the crust and filling. Bake for about 20-25 minutes. This smaller size makes them easy to grab and enjoy. Plus, they look cute on any dessert table! To keep your lemon blueberry cheesecake bars fresh, store them in an airtight container. You can place parchment paper between layers to prevent sticking. Ensure the bars are fully cooled before storing them. This keeps them from becoming soggy. Refrigerate them for up to five days. The cool temperature helps maintain their creamy texture. If you want to save some bars for later, freezing is a great option. First, cut the bars into individual pieces. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This prevents freezer burn. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight. Lemon blueberry cheesecake bars can last up to five days in the fridge. Check for signs of spoilage. If you see any mold or an off smell, it's best to discard them. The texture may also change, becoming grainy or watery. Always trust your senses when deciding if food is still good to eat. You can tell when cheesecake bars are done by looking for slight firmness. The edges should be set, while the center has a gentle jiggle. This jiggle means the bars are still creamy. If you overbake them, they can become dry and crumbly. Trust your eyes and the jiggle to guide you. Yes, you can use frozen blueberries in your cheesecake bars. Just remember to thaw and drain them first. This prevents excess moisture in your cheesecake. Frozen berries work well, but fresh blueberries give a better flavor and texture. If you want that fresh burst, I recommend using fresh when possible. Yes, chilling is very important for cheesecake bars. It helps them set properly. Chilling also improves the flavor and texture. I suggest chilling them for at least four hours, or even overnight. This gives the bars a nice, firm consistency, making them easy to slice and serve. You have all the tools to make delicious lemon blueberry cheesecake bars. We covered key ingredients, tools, and step-by-step instructions. I shared tips for texture and fun variations, along with storage advice. Remember, patience is key, especially when cooling and chilling. Whether you enjoy them fresh or frozen, these bars are sure to impress. Happy baking, and enjoy every bite of your creation!

Lemon Blueberry Cheesecake Bars

Indulge in the refreshing taste of Lemon Blueberry Cheesecake Bars! With a buttery graham cracker crust, creamy lemon-infused filling, and bursting with juicy blueberries, these delightful bars are perfect for any occasion. Easy to make and a real crowd-pleaser, they’re sure to impress.Enjoy a slice of sunshine!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup Greek yogurt

¾ cup granulated sugar

2 large eggs

2 tablespoons fresh lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

1 ½ cups fresh blueberries

Instructions
 

Preheat your oven to 350°F (175°C) and 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 and melted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared baking pan to create the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.

      In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add the Greek yogurt and sugar, mixing until well combined and creamy.

        Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Add the lemon juice, lemon zest, and vanilla extract, mixing until all ingredients are well blended.

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

            Pour the cheesecake filling over the cooled graham cracker crust and smooth the top with a spatula.

              Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle.

                Once done, remove from the oven and allow to cool at room temperature for about an hour. Then, refrigerate for at least 4 hours or overnight to fully set.

                  Once chilled, lift the cheesecake out of the pan using the parchment overhang and cut into bars.

                    - Prep Time: 15 minutes | Total Time: 5 hours | Servings: 16 bars

                      - Presentation Tips: Serve chilled, with additional fresh blueberries and a sprinkle of lemon zest on top for an elegant touch.