Lemon Blueberry Cheesecake Bars Recipe

Name: Lemon Blueberry Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 servings
Ingredients: 12 full-sheet graham crackers (or 1.5 cups graham cracker crumbs); 6 Tablespoons (90g) melted unsalted butter; 1/3 cup (67g) granulated sugar; 16 ounces cream cheese (2 standard packages or 450g), softened to room temperature; 1 large egg; 1/3 cup (67g) granulated sugar; zest of 2 medium lemons*; juice of 1 medium lemon*; 1 teaspoon vanilla extract; 1 and ½ cups (225g) fresh or frozen (not thawed) blueberries

Ingredients

12 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
6 Tablespoons (90g) melted unsalted butter
1/3 cup (67g) granulated sugar
16 ounces cream cheese (2 standard packages or 450g), softened to room temperature
1 large egg
1/3 cup (67g) granulated sugar
zest of 2 medium lemons*
juice of 1 medium lemon*
1 teaspoon vanilla extract
1 and ½ cups (225g) fresh or frozen (not thawed) blueberries

	PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 16 servings

Instructions

Preheat oven to 350F degrees.
Line a 8x8 baking pan with aluminum foil with enough overhang on the sides to be able to lift out later. Set aside.
Using a food processor or blender, pulverize the graham crackers into a fine crumb.
Pour into a medium bowl and mix with melted butter and sugar.
Press into the lined pan.
Bake for 5 minutes. Allow to cool as you prepare the filling.
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese for 1 minute on medium speed until smooth.
On medium speed, beat in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth and creamy, about 3 minutes.
Gently fold in the blueberries with a spatula. Pour all of filling onto the baked crust.
Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. The bars will puff up, but will sink down a little as they cool.
Allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least three hours before cutting into.
Lift the foil out of the pan and cut into squares.
Store bars in a covered container for up to 5 days in the refrigerator.