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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - ¾ cup granulated sugar - 2 large eggs - Zest of 1 lemon - ¼ cup fresh lemon juice - 1 teaspoon vanilla extract - 1 cup fresh blueberries (plus extra for garnish) - 1 tablespoon cornstarch Using fresh blueberries gives the best flavor and texture. The lemon juice adds a bright taste. Make sure your cream cheese is softened. This helps create a smooth filling. The graham cracker crumbs form a delicious crust. They add a nice crunch and sweetness. If you need a gluten-free option, use gluten-free graham crackers. For a dairy-free version, try a vegan cream cheese. You can also use maple syrup instead of sugar for a natural sweetener. Adjust the amount based on your taste preference. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper. Make sure to leave some paper hanging over the sides. This will help you lift the bars out later. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Mix these until the crumbs are well coated. Once mixed, press this crumb mixture firmly into the bottom of your prepared dish. Bake the crust for 8-10 minutes until it is set and lightly golden. After baking, let it cool slightly. Next, take a large bowl and beat 16 oz of softened cream cheese with an electric mixer. Mix until it is smooth. Gradually add in ¾ cup of sugar, mixing until creamy. Then, add the 2 large eggs one at a time. Make sure each egg is mixed in well before adding the next. Now, mix in the zest of 1 lemon, ¼ cup of fresh lemon juice, and 1 teaspoon of vanilla extract until everything is blended. In a small bowl, toss 1 cup of fresh blueberries with 1 tablespoon of cornstarch. Gently fold these blueberries into the cheesecake filling. Take care not to burst the berries as you mix. Pour the cheesecake batter over your pre-baked crust. Spread it out evenly. Bake your bars in the oven for 25-30 minutes. The edges should be set, and the center should be slightly jiggly. It will firm up as it cools. Once baked, take the dish out of the oven and let it cool for about 30 minutes. Then, refrigerate the bars for at least 2 hours. This cooling time is key for the best texture. To serve, use the parchment paper to lift the cheesecake out of the dish. Cut into bars and garnish with extra blueberries if you like. Enjoy! To get the right texture, use room temperature cream cheese. It blends smoothly and avoids lumps. I beat it until it's creamy, about two minutes. Add the sugar slowly for a sweet mix. When you add the eggs, do it one by one. This way, each egg mixes well before the next one goes in. The lemon juice and zest give it a fresh taste, making the texture light and bright. Cracking can happen when the cheesecake cooks too fast. To avoid this, do not open the oven door while baking. Keep the oven's temperature steady at 350°F. If you bake it too long, the edges cook too much. Look for a slight jiggle in the center; it will firm up as it cools. Cooling slowly is key, so let it sit in the oven for a bit after baking. You need a few simple tools for this recipe. A mixing bowl for the crust and filling is a must. An electric mixer helps mix the cream cheese and sugar well. Use a 9x9 inch baking dish lined with parchment paper. This helps you lift the bars out easily later. Finally, a sharp knife will help you cut neat bars after chilling. Pro Tips Use Room Temperature Cream Cheese: For a smoother and creamier filling, ensure that your cream cheese is at room temperature before mixing. This helps to avoid lumps in your cheesecake batter. Don’t Overmix: Mix the batter just until combined, especially after adding the eggs. Overmixing can incorporate too much air, leading to cracks during baking. Chill Properly: Allow the cheesecake bars to cool for at least 2 hours in the refrigerator. This ensures they set properly and makes them easier to cut into neat bars. Garnish for Presentation: Add extra fresh blueberries on top before serving for a beautiful presentation and an extra burst of flavor. {{image_2}} You can swap blueberries for other fruits in this recipe. Raspberries, strawberries, or blackberries work well. Each fruit brings a new taste. For example, raspberries add a tart kick. Strawberries give a sweet and juicy flavor. You can also mix fruits to create a fun blend. Just keep the amount the same: one cup of fruit. You can change the flavor of your cheesecake bars easily. Add spices like cinnamon or nutmeg for warmth. You can also mix in some chocolate chips for a rich twist. If you love coconut, add some shredded coconut to the batter. Want a little zest? Try adding lime or orange juice instead of lemon. These flavors can brighten your bars even more. If you need a gluten-free option, you can use gluten-free graham crackers. They work just as well in the crust. You can also use almond flour or crushed nuts for a different base. Just mix them with melted butter and sugar, like the original recipe. This way, you can still enjoy delicious cheesecake bars without gluten. To keep your Lemon Blueberry Cheesecake Bars fresh, store them in the fridge. Use an airtight container to prevent them from drying out. If you plan to serve them later, do not cut the bars until you are ready. This helps maintain their shape and texture. You can freeze these cheesecake bars for longer storage. First, let them cool completely in the fridge. Then, wrap each bar tightly in plastic wrap. Place the wrapped bars in a freezer bag or container. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. These delicious bars can last in the fridge for about five days. Make sure to keep them covered to avoid any odors from other foods. If they start to look or smell off, it's best to toss them. Enjoy your treats while they’re fresh for the best taste! Yes, you can use frozen blueberries. They work well in this recipe. Just remember to toss them in cornstarch first. This helps keep them from sinking to the bottom. Check the edges of the bars. They should be set, while the center may jiggle a bit. The bars will firm as they cool. These bars pair great with whipped cream or a scoop of vanilla ice cream. You can add fresh mint for a nice touch. Let the bars chill for at least 2 hours. This helps them set up nicely and enhances the flavor. For best results, chill them overnight. We covered everything you need to make Lemon Blueberry Cheesecake Bars. You learned about the key ingredients and smart substitutions for different diets. I also walked you through each step, from preparing the dish to cooling and serving. We discussed tips for perfect texture and avoiding cracks. Lastly, I shared ways to customize flavors and store your treats. Remember, experimenting is fun. Enjoy your baking adventure!

Lemon Blueberry Cheesecake Bars

Delicious cheesecake bars with a lemon and blueberry twist, perfect for dessert.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened
  • 0.75 cups granulated sugar
  • 2 large eggs
  • 1 zest of lemon
  • 0.25 cups fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cups fresh blueberries
  • 1 tablespoon cornstarch

Instructions
 

  • Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are well coated.
  • Press the crumb mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 8-10 minutes until set and slightly golden. Remove from oven and let cool slightly.
  • In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the ¾ cup sugar, mixing until creamy.
  • Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest, lemon juice, and vanilla extract until blended.
  • In a separate small bowl, toss the blueberries with cornstarch. Gently fold the blueberries into the cheesecake batter, taking care not to burst them.
  • Pour the cheesecake batter over the pre-baked crust and spread it out evenly.
  • Bake in the preheated oven for 25-30 minutes or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
  • Once baked, remove from the oven and allow to cool in the baking dish for about 30 minutes. Then refrigerate for at least 2 hours or until completely chilled.
  • Use the parchment paper overhang to lift the cheesecake out of the dish. Cut into bars and serve. Garnish with extra fresh blueberries if desired.

Notes

Chill for at least 2 hours before serving for best texture.
Keyword bars, blueberry, cheesecake, dessert, lemon