Lemon Blueberry Cheesecake Bars Recipe

If you’re a fan of tangy citrus flavors and sweet, juicy blueberries, you’re in for a real treat with these Lemon Blueberry Cheesecake Bars! Combining the creamy richness of cheesecake with the fresh zest of lemon and the burst of blueberries, these bars are a perfect dessert for any occasion. Whether you’re planning to impress guests at a dinner party or simply craving something sweet at home, this recipe is sure to satisfy. Stick around to discover how to make these delicious bars from scratch with easy-to-follow steps and some helpful tips along the way!

this Recipe

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What Are Lemon Blueberry Cheesecake Bars?

Lemon Blueberry Cheesecake Bars are a delightful dessert that marries two timeless flavors—lemon and blueberry—into a rich, creamy cheesecake base. Each bar features a buttery, crumbly graham cracker crust, a smooth, tangy lemon cheesecake filling, and fresh, juicy blueberries studded throughout. These bars are baked until perfectly set, then chilled, sliced, and served cold for a refreshing, melt-in-your-mouth dessert.

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Ingredients List for Lemon Blueberry Cheesecake Bars

Here’s a breakdown of everything you’ll need to create these delectable bars:

For the Crust:

• 2 cups graham cracker crumbs (about 14 full graham crackers)
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• ¼ teaspoon salt

For the Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup sour cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• ¼ cup freshly squeezed lemon juice
• 1 cup fresh or frozen blueberries

For the Topping (Optional):

• Powdered sugar for dusting
• Extra lemon zest for garnish
• A few extra blueberries for decoration

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Substitutions and Variations

One of the best things about baking is that there are plenty of opportunities for customization. Here are some substitution options and variations to consider when making these Lemon Blueberry Cheesecake Bars:

1. Graham Cracker Crust Substitutes: If you don’t have graham crackers, you can substitute with digestive biscuits, shortbread cookies, or even crushed vanilla wafers. For a gluten-free option, use gluten-free graham crackers or cookies.
2. Blueberries Substitution: If blueberries aren’t available, feel free to use other berries like raspberries, blackberries, or strawberries. Even frozen mixed berries would work well here.
3. Dairy-Free Option: To make this recipe dairy-free, replace the cream cheese with a dairy-free alternative (such as vegan cream cheese), and use a dairy-free sour cream or omit it altogether.
4. Lemon Flavor Variations: You can adjust the lemon flavor to your liking. If you want a stronger lemon punch, add more zest or even a few drops of lemon extract. For a milder flavor, reduce the amount of lemon juice.
5. Crust Flavor Twist: For a different flavor profile, add a tablespoon of cinnamon or cocoa powder to the crust mixture, or swap out part of the graham cracker crumbs with finely chopped nuts like almonds or pecans.

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Step-by-Step Cooking Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and salt until well combined.
3. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
4. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. This should take about 2-3 minutes.
2. Add in the eggs one at a time, beating well after each addition.
3. Mix in the sour cream, flour, vanilla extract, lemon zest, and lemon juice until fully combined and smooth.
4. Gently fold in the blueberries, being careful not to crush them.

Step 3: Assemble and Bake

1. Pour the cheesecake filling over the cooled graham cracker crust and spread it into an even layer.
2. Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
3. Remove the bars from the oven and let them cool at room temperature for about 1 hour.
4. Once cooled, transfer the pan to the refrigerator and chill for at least 3 hours, or overnight for best results.

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How to Cook Lemon Blueberry Cheesecake Bars: A Step-by-Step Guide

1. Preheat the Oven and Prepare the Pan: Always start by preheating the oven to ensure an even bake. For this recipe, 350°F (175°C) is the sweet spot. Lining the pan with parchment paper is crucial for easy removal of the bars later on.
2. Create the Perfect Crust: The graham cracker crust forms the foundation of your Lemon Blueberry Cheesecake Bars. Press the crust mixture evenly into the pan to ensure a firm, non-crumbling base. Bake briefly to set the crust before adding the filling.
3. Prepare the Filling: Cream cheese needs to be soft, so leave it at room temperature for at least 30 minutes before starting. Beat it until smooth, and ensure the mixture is lump-free before folding in the blueberries.
4. Bake and Chill: Once baked, cheesecake bars need time to cool and set. Chill them thoroughly in the fridge before slicing, as this will help the bars firm up and make them easier to cut.

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Common Mistakes to Avoid

1. Overmixing the Filling: Be careful not to overbeat the cheesecake batter, as too much air can cause cracks in the bars as they bake. Mix just until everything is incorporated.
2. Skipping the Chilling Time: Patience is key when making cheesecake bars. If you cut into them too soon, they won’t hold their shape. Always allow the bars to chill for at least 3 hours or, ideally, overnight.
3. Using Too Much Lemon Juice: While lemon juice adds delicious tang, too much can result in a watery filling. Stick to the recommended amount for the best consistency.
4. Not Using Parchment Paper: Skipping the parchment paper lining can lead to bars sticking to the pan, making them difficult to remove cleanly.

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Serving and Presentation Tips

When it comes to serving these Lemon Blueberry Cheesecake Bars, presentation can make all the difference. Here’s how you can make your dessert even more appealing:

1. Clean, Even Slices: To ensure clean edges when cutting your bars, use a sharp knife and wipe it clean between each cut. This will prevent the cheesecake filling from smudging the edges of the bars.
2. Powdered Sugar Dusting: A light dusting of powdered sugar over the bars adds an elegant touch and makes the dessert look extra polished.
3. Lemon Zest Garnish: Top each bar with a bit of extra lemon zest for a pop of color and a hint of extra flavor.
4. Extra Blueberries: Scatter a few fresh blueberries on top of the bars or arrange them decoratively on the plate for a burst of color.

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How to Serve Lemon Blueberry Cheesecake Bars

These bars are best served cold, straight from the refrigerator. They make an excellent dessert for a picnic, summer gathering, or even as a decadent afternoon snack. You can serve them on their own or alongside a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

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Presentation Ideas for Lemon Blueberry Cheesecake Bars

Looking for creative ways to present your Lemon Blueberry Cheesecake Bars? Here are a few ideas:

1. Tiered Dessert Platter: Arrange the bars on a tiered dessert stand with fresh lemons and blueberries scattered around for a vibrant, eye-catching display.
2. Individually Plated: Place a single bar on a small dessert plate with a drizzle of blueberry sauce or lemon curd and a fresh sprig of mint for an upscale, restaurant-style presentation.
3. Rustic Serving Tray: For a more casual gathering, serve the bars on a rustic wooden tray lined with parchment paper, with lemon slices and blueberries for decoration.

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Lemon Blueberry Cheesecake Bars Recipe Tips

1. Room Temperature Ingredients: Always make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smoother filling and prevents lumps.
2. Prevent Cracks in the Cheesecake: To avoid cracks in the cheesecake filling, do not overbake. The bars should still be slightly jiggly in the center when you take them out of the oven. They’ll firm up as they cool.
3. Cutting the Bars Cleanly: For the cleanest cuts, use a hot knife. Run a knife under hot water, wipe it dry, and then cut the bars. Repeat this process between each slice.

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Frequently Asked Questions (FAQs)

1. Can I use frozen blueberries?
   • Yes, frozen blueberries work just as well. However, be sure to thaw and drain them before adding to the batter to avoid extra moisture.
2. How long do these bars last?
   • Stored in an airtight container in the refrigerator, Lemon Blueberry Cheesecake Bars will last for up to 5 days.
3. Can I freeze Lemon Blueberry Cheesecake Bars?
   • Yes! You can freeze them for up to 2 months. To freeze, wrap individual bars in plastic wrap and store them in an airtight container.
4. Can I use other fruits instead of blueberries?
   • Absolutely. Strawberries, raspberries, or blackberries are great alternatives.
5. Do I need to use a water bath?
   • No, a water bath isn’t necessary for these bars. However, baking at the correct temperature and chilling thoroughly will help avoid any cracking.

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Conclusion

Lemon Blueberry Cheesecake Bars are the perfect blend of sweet, tangy, and creamy, making them a must-try dessert for cheesecake lovers. With a buttery graham cracker crust, luscious lemon-infused cheesecake filling, and juicy blueberries throughout, each bite is a burst of flavor. Plus, they’re incredibly easy to make and can be customized to suit your taste preferences. Whether you're making them for a special event or simply for a sweet treat at home, these cheesecake bars are sure to impress. So gather your ingredients, follow the steps, and enjoy every delicious bite!

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