These lemon-blueberry cheesecake bars feature the rich, creamy flavor of cheesecake without the fuss.
A thin layer of cheesecake flavored with lemon surrounds a mound of fresh blueberries bursting with sweet fruity flavor.
Lime zest and juice can be used in place of lemon.
Rachel Marek, Holly Dreesman
Coat an 8-inch-square baking pan with cooking spray.
Process graham crackers in a food processor until fine crumbs form.
Drizzle with butter and pulse until the crumbs are coated.
Rachel Marek, Holly Dreesman
Transfer to the prepared pan and press the mixture firmly and evenly into the bottom of the pan.
Bake until lightly browned around the edges, about 10 minutes.
Let cool in the pan on a wire rack for at least 10 minutes.
Rachel Marek, Holly Dreesman
(Leave the oven on.)
Meanwhile, wipe out the food processor bowl.
Transfer to a medium bowl; stir in blueberries.
Photographer: Rachel Marek, Food stylist: Holly Dreesman
Pour the filling evenly over the baked crust.
Bake until the center appears just set, 30 to 35 minutes.
Cool to room temperature then cover and refrigerate until cold, about 4 hours more.
Frequently Asked Questions
We love the taste of the graham crackers with these bars.
But you could be creative with cookies, and it will be just as delicious.
Try crushing up digestive biscuits, vanilla wafers, animal crackers, ginger snaps or chocolate wafers.
You want the cheesecake cold, and wipe down the blade after each cut.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
