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Lemon Blueberry
Cheesecake Bars
SUBMITTED by Shelly Horn, Penache Boutique
“Needed a recipe with blueberries [I had a bunch in the fridge]
that was very EASY, fast to make, minimal ingredients and
wonderful tasting.”
Graham cracker base:
2 tablespoon sugar
1/8 teaspoon cinnamon
9 graham crackers, made into crumbs
1/2 stick melted butter
For the filling:
16 oz cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar (eyeball it and can add more)
1 1/2 - 2 cups blueberries (if using frozen, don't thaw)
Powdered sugar, for dusting (optional)
Crust: In small bowl, combine sugar, cinnamon, graham crackers
crumbs and melted butter. (If desired you can do this in a food
processor and process to make crumbs then add melted butter)
Grease the bottom of a 9" x 9" baking pan. Pour crumbs into the
baking pan and pat down with the base of a glass or hand. Bake
in preheated 325 degree oven for 10 minutes (don’t overbake as
will bake with filling) until golden. Let cool.
For filling: In medium mixing bowl, combine cream cheese, eggs,
lemon zest, lemon juice and sugar Mix until well combined with a
smooth consistency. (Also can be done in food processor) Pour
onto the cooled graham cracker base and then sprinkle the
mixture with blueberries. They will sink slightly but should
still be half exposed -- as the cake bakes they will sink even
more. Bake in the oven for 35 minutes (I ended up baking 45 - 55
minutes) or until the center only slightly jiggles. Remove from
oven and cool completely before refrigerating a minimum of 3
hours. Slice into 10 rectangular bars. Dust with powdered sugar
(optional) and serve.
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