Lemon Blueberry Cheesecake Bars are a delightful twist on classic lemon dessert recipes. You’ll love making these bright, creamy bars, perfect for a sunny day or a sweet craving. They’re surprisingly simple to create and taste incredibly fresh.
Key Ingredients & Substitutions:
- Graham Cracker Crumbs: You can substitute with crushed vanilla wafers or digestive biscuits.
- Cream Cheese: Use full-fat cream cheese for the best texture. Low-fat can be used, but the bars may be softer.
- Lemons: Fresh lemon juice and zest are crucial here; avoid bottled juice.
- Blueberries: Fresh blueberries are ideal, but frozen (unthawed) will work in a pinch.
- Sugar: Granulated sugar is used throughout the recipe.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8-ounce) blocks cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- 1 cup fresh blueberries
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Chill Time: 1 hour 30 minutes
- Servings: 16
- Tools Needed: 8×8 inch baking pan, mixing bowls, electric mixer, parchment paper.
Step-by-Step Instructions:
1. Prepare Your Pan and Crust
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture firmly into the bottom of the prepared pan to form your crust.
2. Bake the Crust
Bake the crust for 8-10 minutes, until lightly golden. Remove it from the oven and let it cool slightly while you prepare the filling. This pre-baking step helps create a sturdy base for your lemon dessert.
3. Make the Cheesecake Filling
In a large bowl, using an electric mixer, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the fresh lemon juice, lemon zest, and vanilla extract until just combined.
4. Add Blueberries and Pour
Gently fold in the fresh blueberries by hand. You want to distribute them evenly without crushing them too much. Pour the cheesecake filling over the cooled crust in the baking pan.
5. Bake the Bars
Return the pan to the oven and bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Overbaking can lead to cracks, so watch it carefully. The bars will continue to set as they cool, a key tip for many lemon dessert recipes.
6. Cool and Chill
Let the cheesecake bars cool completely on a wire rack at room temperature. Once cool, transfer the pan to the refrigerator and chill for at least 1 hour and 30 minutes. This chilling time is essential for the bars to firm up properly.
7. Slice and Serve
Once fully chilled, lift the bars out of the pan using the parchment paper overhang. Carefully slice them into 16 squares. Now you can enjoy your delicious lemon blueberry cheesecake bars!
Variation Ideas:
- Raspberry Swirl: Swirl a few tablespoons of raspberry jam into the cheesecake filling before baking for a different fruit flavor.
- Gluten-Free: Use gluten-free graham cracker crumbs for the crust.
- Toasted Coconut: Sprinkle a tablespoon of toasted coconut flakes over the top before serving for added texture and flavor.
- Lemon Glaze: Drizzle a simple lemon glaze (powdered sugar mixed with a little lemon juice) over the cooled bars for extra lemon punch.
Storage Instructions:
Store your lemon blueberry cheesecake bars in an airtight container in the refrigerator for up to 4-5 days. You can also freeze individual bars for up to 1 month; thaw them in the refrigerator overnight before serving. Do not reheat, as they are best served chilled.
Frequently Asked Questions (FAQ):
Can I use frozen blueberries?
Yes, you can! Do not thaw them before adding to the batter to prevent them from bleeding too much color into the cheesecake.
Why did my cheesecake crack?
Cracking usually happens from overbaking or sudden temperature changes. Try not to open the oven door too often during baking.
Can I make these in a different sized pan?
An 8×8 inch pan is ideal. If you use a 9×13 inch pan, your bars will be thinner, and the baking time will be shorter.
How do I get clean slices?
Use a sharp knife and wipe it clean with a warm, damp cloth between each cut. Ensure the bars are fully chilled.
Is fresh lemon juice really necessary?
Yes, fresh lemon juice and zest provide the best, brightest flavor for this and most lemon dessert recipes. Bottled juice often lacks the vibrant taste.
Can I prepare the crust ahead of time?
You can bake the crust a day in advance and store it covered at room temperature until you’re ready to add the filling.