Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars

Servings: 12 bars

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Layer:

• 16 ounces (2 packages) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice

For the Blueberry Topping:

• 1 1/2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

2. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared baking pan to form an even crust.

3. Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice until fully combined. Pour the cheesecake mixture over the prepared crust, spreading it into an even layer.

4. Bake the Cheesecake: Place the baking pan in the preheated oven and bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let the cheesecake layer cool to room temperature.

5. Make the Blueberry Topping: In a small saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst, about 5-7 minutes. Remove from heat and let the blueberry topping cool slightly.

6. Assemble the Bars: Once the cheesecake layer has cooled, spread the blueberry topping evenly over the top. Refrigerate the cheesecake bars for at least 2 hours, or until fully chilled and set.

7. Serve: Once chilled, lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into squares and serve. Enjoy the delightful combination of creamy cheesecake, tangy lemon, and sweet blueberries in these refreshing spring dessert bars!

8. Storage: Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 3-4 days.