Indulge in the delightful combination of tangy lemon and sweet blueberries with these irresistible cheesecake bars. Perfect for any occasion, these bars offer a refreshing twist on the classic cheesecake.
Most of the ingredients for this recipe are common pantry items, but you may need to pick up a few specific ones. Ensure you have graham cracker crumbs for the crust, cream cheese for the filling, and fresh or frozen blueberries. Additionally, lemon zest adds a burst of citrus flavor, so don't forget to grab a fresh lemon if you don't have one at home.
Ingredients For Lemon Blueberry Cheesecake Bars
Graham cracker crumbs: Crushed graham crackers used as the base for the crust.
Melted butter: Helps bind the graham cracker crumbs together for the crust.
Sugar: Adds sweetness to both the crust and the filling.
Cream cheese: The main component of the cheesecake filling, providing a rich and creamy texture.
Eggs: Used to bind the filling together and give it structure.
Lemon zest: Adds a fresh, citrusy flavor to the filling.
Vanilla extract: Enhances the overall flavor of the cheesecake filling.
Blueberries: Adds a burst of fruity sweetness and a pop of color to the bars.
Technique Tip for Making These Cheesecake Bars
When mixing the graham cracker crumbs with the melted butter and sugar, ensure the mixture resembles wet sand. This texture helps the crust hold together better when pressed into the baking pan. For an even crust, use the bottom of a measuring cup to press the mixture firmly and evenly across the pan.
Suggested Side Dishes
Alternative Ingredients
graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor profile, making them a great alternative.
melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and helps bind the crust together, adding a subtle coconut flavor.
sugar - Substitute with honey: Honey can sweeten the crust while adding a unique flavor. Use slightly less honey than sugar due to its higher sweetness.
softened cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a similar creamy texture with a tangy flavor, making it a healthier option.
sugar - Substitute with maple syrup: Maple syrup can sweeten the cheesecake filling while adding a rich, distinct flavor.
eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) can act as a binding agent and are suitable for a vegan option.
lemon zest - Substitute with lime zest: Lime zest provides a similar citrusy flavor and aroma, making it a good alternative.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the cheesecake.
fresh or frozen blueberries - Substitute with raspberries: Raspberries provide a similar tartness and can be used in the same quantity as blueberries.
Other Alternative Recipes Similar to These Cheesecake Bars
How to Store / Freeze These Cheesecake Bars
Allow the lemon blueberry cheesecake bars to cool completely at room temperature. This ensures that the texture sets properly and prevents condensation from forming when stored.
Once cooled, cut the bars into individual servings. This makes it easier to grab a piece without having to thaw the entire batch.
For short-term storage, place the bars in an airtight container. Layer parchment paper between each layer of bars to prevent them from sticking together. Store in the refrigerator for up to 5 days.
If you plan to enjoy the bars over a longer period, freezing is an excellent option. Wrap each bar individually in plastic wrap to protect them from freezer burn and to maintain their flavor.
After wrapping, place the individually wrapped bars in a freezer-safe bag or container. Label the container with the date to keep track of their freshness.
When you're ready to indulge, thaw the bars in the refrigerator overnight. This slow thawing process helps maintain the creamy texture of the cheesecake.
For a quicker thawing method, you can leave the bars at room temperature for about 30 minutes to an hour. However, be cautious not to leave them out for too long to avoid any potential spoilage.
Enjoy the lemon blueberry cheesecake bars chilled or at room temperature, depending on your preference. The bright, tangy flavors will be just as delightful as when they were freshly made.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the Lemon Blueberry Cheesecake Bars on a baking sheet and cover them loosely with aluminum foil to prevent the top from browning too much. Heat for about 10-15 minutes or until warmed through. This method helps maintain the creamy texture of the cheesecake.
If you're in a hurry, you can use the microwave. Place a single cheesecake bar on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be careful not to overheat, as the blueberries can burst and the cheesecake can become rubbery.
For a more even reheating, use a double boiler. Place the cheesecake bars in a heatproof dish and set it over a pot of simmering water. Cover the dish with a lid or aluminum foil. Heat for about 5-10 minutes, checking frequently to ensure the cheesecake is warming evenly.
If you prefer a slightly chilled cheesecake, you can simply let the bars sit at room temperature for about 30 minutes. This method won't warm them up completely but will take the chill off, making them more enjoyable to eat.
For a unique twist, try reheating the cheesecake bars in an air fryer. Preheat the air fryer to 300°F (150°C). Place the bars in the basket and heat for 5-7 minutes. This method can give the crust a slight crisp while keeping the cheesecake creamy.
Best Tools for Making These Cheesecake Bars
Oven: Used to preheat and bake the cheesecake bars at a consistent temperature of 325°F (163°C).
Mixing bowl: Essential for combining the graham cracker crumbs, melted butter, and sugar, as well as for mixing the cream cheese filling.
9x13 inch baking pan: The pan where you will press the crust mixture and pour the cheesecake filling.
Spatula: Useful for pressing the crust mixture evenly into the baking pan and for folding in the blueberries.
Electric mixer: Ideal for beating the cream cheese and sugar until smooth, and for mixing in the eggs, lemon zest, and vanilla extract.
Measuring cups: Necessary for accurately measuring the graham cracker crumbs, sugar, and blueberries.
Measuring spoons: Used to measure the lemon zest and vanilla extract precisely.
Cooling rack: Allows the baked cheesecake bars to cool completely before cutting.
Knife: Needed to cut the cooled cheesecake into bars.
Zester: Handy for zesting the lemon to get that fresh lemon zest.
Mixing spoon: Useful for stirring the ingredients together.
How to Save Time on Making These Cheesecake Bars
Prepare the crust ahead: Mix the graham cracker crumbs, melted butter, and sugar the night before and store in the fridge.
Use a food processor: Quickly blend the cream cheese and sugar until smooth, saving time on manual mixing.
Pre-measure ingredients: Have all your ingredients measured and ready to go before starting.
Opt for frozen blueberries: If using frozen blueberries, there's no need to wash or dry them, which saves prep time.
Line the pan with parchment: This makes it easier to remove the cheesecake bars and reduces cleanup time.
Lemon Blueberry Cheesecake Bars
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
Filling
- 16 oz cream cheese softened
- 1 cup sugar
- 3 eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press into a 9x13 inch baking pan.
- Bake crust for 10 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in lemon zest and vanilla.
- Gently fold in blueberries. Pour over cooled crust.
- Bake for 35 minutes or until set. Cool completely before cutting into bars.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses to Pair With These Cheesecake Bars
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