Lemon Blueberry Cheesecake Bars
A quick and easy alternative to baking a whole cheesecake. Deliciously fresh and wonderfully "cheesy!"
For the crust:
  • 9 graham crackers, broken into pieces
  • 2 tablespoons granulated sugar
  • Pinch of ground cinnamon
  • 4 tablespoons unsalted butter, melted
For the filling
  • 16 ounces cream cheese, at room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • Zest and juice of 2 lemons
  • 1½ cups fresh blueberries
  1. Preheat oven to 325 degrees F. Grease a 9" x 9" baking pan with butter or baking spray.
  2. Make the Crust: In a food processor, process the graham crackers, sugar, and cinnamon until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Press the mixture into the baking pan and gently pat down evenly. Bake for 10 minutes, until golden. Set aside to cool.
  3. Make the Filling: Wipe out the food processor. Add the cream cheese, sugar, eggs, lemon zest, and lemon juice. Process until well combined. It should have a smooth consistency. Pour the filling onto the cooled crust and then sprinkle the blueberries over top. The blueberries will sink slightly but should still be half exposed. As they bake they will sink a little more.
  4. Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from oven and cool completely to room temperature. Refrigerate for at least 3 hours before serving. Slice into 16 bars.
Adapted from Tyler Florence and The Brown Eyed Baker
Recipe by Pray Cook Blog at https://praycookblog.com/lemon-blueberry-cheesecake-bars/