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To create these delightful cheesecake bars, it's essential to understand the role of each ingredient in the recipe. The core components include graham cracker crumbs, cream cheese, sugar, eggs, and, of course, fresh blueberries.

Frozen Blueberry Cheesecake Bars

Indulge in the deliciousness of Creamy Blueberry Bliss Cheesecake Bars, the perfect blend of creamy cheesecake and fresh blueberries! These bars feature a crunchy graham cracker crust and a smooth filling that's bursting with flavor. Ideal for any occasion, they promise to impress your guests and satisfy your sweet cravings. With easy-to-follow steps, you'll create a visually stunning dessert that's as rewarding to bake as it is to eat. Perfect for summer parties or cozy get-togethers, make these delightful treats your new go-to dessert!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

2 (8 oz) packages cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

2 large eggs

2 cups frozen blueberries (thawed and drained)

1 tbsp lemon juice

Zest of 1 lemon

1 cup sour cream

Extra blueberries for topping (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture evenly into the bottom of a greased 9x9 inch baking pan to form a crust.

      Bake the Crust: Bake the crust in the preheated oven for about 10 minutes. Remove and let cool while you prepare the filling.

        Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition.

          Add Blueberries: Gently fold in the thawed blueberries, lemon juice, and lemon zest into the cheesecake batter. Be careful not to crush the blueberries too much to maintain some whole pieces.

            Combine and Pour: Pour the cheesecake filling over the cooled crust in the baking pan and spread it evenly.

              Bake Again: Bake in the oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.

                Cool Down: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, spread the sour cream evenly over the top of the cheesecake for a smooth finish.

                  Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the texture to firm up.

                    Cut and Serve: Once chilled, remove the cheesecake from the refrigerator. Use a sharp knife to cut into bars. If desired, top with additional blueberries for garnish.

                      Enjoy: Serve chilled and savor every delicious bite!

                        Prep Time, Total Time, Servings: 20 minutes | 5 hours (including chilling time) | 12 servings