Lemon-blueberry cheesecake bars

Lemon-blueberry Cheesecake Bars

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sherry monfils

By
@smonfils

I may have already placed this recipe here, but can't find it, so I'm doing it again. The lemon really brings out the delicious flavor of the blueberries and oh so creamy!

Rating:

☆☆☆☆☆ 0 votes

Serves:
9
Prep:
1 Hr 20 Min
Cook:
50 Min
Method:
Bake

Ingredients

  • 1 c
    or more, as needed crushed reduced-fat graham crackers, crushed into crunmbs or buy the box of already crushed crackers if you can find them
  • 2 Tbsp
    sugar
  • 1 tsp
    grated lemon zest
  • 1/4 c
    unsalted butter, melted
  • 2
    8 oz pkgs reduced-fat cream cheese, softened
  • 2 large
    eggs
  • 2 Tbsp
    grated lemon zest
  • 1/2 c
    sugar
  • 1-1/2 c
    blueberries, i used wild blueberries, frozen
  • 1/4 c
    lemon juice
  • 1 c
    packed light brown sugar
  • 3/4 c
    flour
  • 6 Tbsp
    cold unsalted butter

How to Make Lemon-blueberry cheesecake bars

Step-by-Step

  1. Heat oven to 325, line an 8"-square baking pan w/ foil and spray w/ cooking spray. In bowl mix cracker crumbs, 2 tbsp sugar, 1 tsp grated lemon zest and melted butter until combined. Press mix into bottom of pan. Bake 10 mins, let cool.
  2. In lg bowl, beat cream cheese, eggs, 2 tbsp lemon zest, lemon juice and 1/2 cup brown sugar until smooth. Pour cream cheese mix over crust.
  3. In small bowl, mix remaining brown sugar, flour and cold butter, ( you may want to cut the butter up first, ) mix w/ fingers until crumbly. Sprinkle over cream cheese mix. Bake 35-40 min, or until center is almost set, it will jiggle lightly when moved. Refrigerate 1 hr to set. Cut into 9 bars.

Printable Recipe Card

About Lemon-blueberry cheesecake bars

Course/Dish: Cakes Fruit Desserts
Main Ingredient: Fruit
Regional Style: American



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