Lemon Blueberry Cheesecake Bars Recipe

Looking for a dessert that’s rich, creamy, and full of fruity flavors? These Lemon Blueberry Cheesecake Bars are a perfect blend of tangy lemon, juicy blueberries, and smooth cheesecake, all atop a buttery graham cracker crust. This recipe is ideal for any occasion, whether you're serving them at a summer gathering, as a sweet addition to a holiday dessert table, or just to satisfy your own cravings. Keep reading for the full recipe, helpful tips, and variations to make these cheesecake bars a show-stopping dessert.

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What Are Lemon Blueberry Cheesecake Bars?

Lemon Blueberry Cheesecake Bars combine the best of both worlds: the creamy richness of cheesecake and the zesty freshness of lemon and blueberries. They start with a crunchy graham cracker crust, followed by a silky cheesecake layer infused with lemon zest, and topped with sweet, juicy blueberries. These bars are perfect for cutting into squares for easy serving, and they offer a fresh, fruity twist on classic cheesecake.

Ingredients List for Lemon Blueberry Cheesecake Bars

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (about 12 full graham crackers, crushed)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter (melted)

For the Lemon Cheesecake Layer:

• 16 oz cream cheese (2 blocks, softened to room temperature)
• ¾ cup granulated sugar
• 2 large eggs (room temperature)
• ¼ cup sour cream (for creaminess)
• ¼ cup freshly squeezed lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour (optional, for structure)

For the Blueberry Topping:

• 1 ½ cups fresh blueberries (or frozen, thawed and drained)
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, to thicken)

Ingredients List for Additional Flavor and Variations

Want to customize or enhance your Lemon Blueberry Cheesecake Bars? Here are a few ideas:

• Mixed berries – Use a mix of raspberries, blackberries, and strawberries in place of or alongside the blueberries.
• Coconut crust – Add ½ cup of shredded coconut to the graham cracker crust for a tropical twist.
• Cream cheese alternatives – Substitute half of the cream cheese with mascarpone for a richer, silkier texture.
• Glaze – Drizzle a lemon or blueberry glaze over the top for extra sweetness and presentation.
• White chocolate – Fold in ½ cup of white chocolate chips to the cheesecake batter for added richness.

Substitutions and Variations

These bars are flexible enough to accommodate a variety of dietary needs and preferences. Here are a few substitutions:

• Gluten-free: Use gluten-free graham crackers or cookies for the crust.
• Dairy-free: Substitute the cream cheese and sour cream with dairy-free alternatives made from coconut or cashews.
• Low-carb: Replace the sugar with a keto-friendly sweetener like monk fruit or erythritol, and use almond flour in place of graham crackers for the crust.
• Vegan: Use vegan cream cheese, substitute eggs with a flax egg or an egg replacer, and use plant-based butter for the crust.

Step-by-Step Cooking Instructions

Here’s how to make these luscious Lemon Blueberry Cheesecake Bars from scratch:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.

2. Make the Graham Cracker Crust:

• In a medium-sized bowl, mix together the graham cracker crumbs, sugar, and melted butter until fully combined and the mixture resembles wet sand.
• Press the crumb mixture firmly into the bottom of the prepared pan to create an even layer.
• Bake the crust in the preheated oven for 8-10 minutes, or until it’s lightly golden. Remove from the oven and let it cool while you prepare the cheesecake filling.

3. Prepare the Lemon Cheesecake Layer:

• In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer or stand mixer until smooth and creamy, about 2-3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Mix in the sour cream, lemon juice, lemon zest, vanilla extract, and flour (if using), until smooth and well combined.

4. Assemble the Cheesecake Bars:

• Pour the lemon cheesecake mixture over the cooled crust and spread it out evenly with a spatula.
• In a small bowl, toss the blueberries with the sugar, lemon juice, and cornstarch (if using). Scatter the blueberry mixture evenly over the top of the cheesecake layer.

5. Bake the Bars:

• Bake the cheesecake bars in the preheated oven for 30-35 minutes, or until the center is set but still slightly jiggly when shaken.
• Remove the pan from the oven and allow the bars to cool at room temperature for 1 hour. Then transfer the pan to the refrigerator and chill for at least 3 hours (or overnight) to fully set.

6. Slice and Serve:

• Once chilled, use the parchment paper to lift the bars out of the pan. Transfer them to a cutting board and use a sharp knife to cut into squares.
• For a cleaner cut, wipe the knife between slices.
• Serve cold and enjoy!

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

Here’s a recap of how to make these bars:

1. Preheat the oven: Grease or line a 9x9-inch pan.
2. Make the crust: Mix graham cracker crumbs, sugar, and melted butter; press into the pan and bake.
3. Prepare the cheesecake filling: Beat cream cheese, sugar, eggs, lemon juice, zest, and sour cream until smooth.
4. Assemble the bars: Pour cheesecake filling over crust and top with fresh blueberries.
5. Bake and chill: Bake until set, then cool and chill for several hours before slicing.

Common Mistakes to Avoid

• Overbaking the cheesecake: Be careful not to overbake the cheesecake. It should still have a slight jiggle in the center when removed from the oven. Overbaking can cause cracks and make the cheesecake texture dense.
• Skipping the chilling step: Chilling the bars is crucial for them to set properly. Don’t rush this step by cutting into the bars before they’ve had time to cool completely.
• Using cold ingredients: Make sure the cream cheese and eggs are at room temperature to avoid lumps in the cheesecake filling.

Serving and Presentation Tips

Lemon Blueberry Cheesecake Bars are perfect for any occasion, and with a little extra flair, you can make them look as good as they taste! Here are some serving and presentation ideas:

• Garnish with fresh blueberries and lemon zest: For a beautiful presentation, top each bar with a few extra fresh blueberries and a light sprinkling of lemon zest.
• Dust with powdered sugar: A light dusting of powdered sugar can add an elegant touch.
• Serve with whipped cream: Add a dollop of freshly whipped cream on the side for extra indulgence.
• Plate with a drizzle of lemon glaze: Make a simple lemon glaze by mixing powdered sugar with lemon juice and drizzle it over the bars for added sweetness.

How to Serve Lemon Blueberry Cheesecake Bars

Serve these bars chilled for the best flavor and texture. They’re perfect for picnics, summer parties, or an after-dinner dessert. Arrange them on a dessert platter, garnish with fresh blueberries or lemon slices, and enjoy with coffee, tea, or a glass of chilled white wine.

Presentation Ideas for Lemon Blueberry Cheesecake Bars

• Tiered Dessert Stand: Present the bars on a tiered dessert stand for a sophisticated look at any party or event.
• Individual Plates: Serve each bar on a small dessert plate with a lemon slice and a sprig of mint for a polished presentation.
• Mini Cheesecake Bars: Cut the bars into bite-sized squares and serve them as mini cheesecake bites on a platter for a fun, shareable option at parties.

Lemon Blueberry Cheesecake Bars Recipe Tips

• Make Ahead: These cheesecake bars can be made a day in advance and stored in the refrigerator until ready to serve. This makes them an ideal dessert for parties or holidays.
• Freeze for Later: You can freeze the bars for up to 2 months by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container. Thaw them in the refrigerator before serving.
• Use fresh lemons and blueberries: Freshly squeezed lemon juice and fresh blueberries will give these bars the best flavor. Frozen blueberries can be used if fresh aren’t available, but make sure to thaw and drain them well.

Frequently Asked Questions (FAQs)

Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries, but be sure to thaw and drain them well to prevent excess moisture in the bars.

Q: How long do Lemon Blueberry Cheesecake Bars last?
A: Store the bars in an airtight container in the refrigerator for up to 4-5 days. They also freeze well for up to 2 months.

Q: Can I make these bars gluten-free?
A: Absolutely! Just use gluten-free graham crackers or cookies for the crust and ensure the rest of the ingredients are gluten-free.

Q: Can I substitute the blueberries with another fruit?
A: Yes! Raspberries, blackberries, or even a mixed berry blend would work well in this recipe.

Conclusion

These Lemon Blueberry Cheesecake Bars are the ultimate blend of creamy, tangy, and sweet flavors, making them a delightful dessert for any occasion. Whether you’re serving them at a summer picnic, a holiday gathering, or just as a treat for yourself, these bars are sure to impress. They’re easy to make ahead of time, customizable with different fruits, and deliciously refreshing. So, whip up a batch today, and enjoy the perfect combination of cheesecake, lemon, and blueberries in every bite!

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