Lemony Blueberry Cheesecake Bars

 

Ingredients

For the Crust:

9 graham cracker rectangles (1 1/4 cup of cookie crumbs)

4 tablespoons butter, melted

For the Topping:

1 cup light brown sugar

3/4 cup flour

6 tablespoons cold butter, cubed

1/4 teaspoon salt

For the Cheesecake:

2 cups cream cheese, softened

2 large eggs

2 tablespoons grated lemon zest

1 medium lemon juiced

2 teaspoons vanilla extract

1/2 cup sugar

1 1/2 cups fresh blueberries

Directions

For the Crust:

Pre heat your oven to 325, then butter and line an 9" square pan with parchment paper.

In a food processor, add graham crackers and process until fine crumbs form.

Add the melted butter then cover and process until blended.

Press Graham cracker crumb mixture evenly into the bottom of the pan and chill in the fridge until needed.

For the Topping:

Process brown sugar, flour, and cold butter blend until the mix resembles a crumble topping, just a few seconds, then set aside.

For the Cheesecake

Wipe the food processor mostly clean with a paper towel then add the cream cheese, eggs, lemon zest, lemon juice, vanilla, and sugar.

Process until smooth and creamy.

To Assemble:

Remove the cookie crust from the fridge and pour in the cheesecake filling.

Add blueberries, and scatter with crumble topping.

Bake until the topping is lightly browned and the center is almost set, about 55 to 65 minutes.

Cool 1 hour at room temperature then refrigerate for about 4 hours or until chilled, then cut into 9 bars.

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