Blueberries tossed in store-bought lemon curd add sweetness and tang.

This easy cheesecake works well with any berry.

With the motor running, drizzle in oil, then pulse to combine.

a recipe photo of the Lemon Blueberry Cheesecake Bars

Photo: Photographer: Carson Downing, Food stylist: Annie Probst, Prop Stylist: Joseph Wanek

Press into a 9-by-13-inch baking dish.

Wipe out the food processor.

Puree until smooth, about 1 minute.

Dollop the mixture over the crust, then gently spread into an even layer.

Cover and refrigerate until cold, at least 2 hours and up to 1 day.

Place lemon curd in a large microwave-safe bowl; microwave on High until warmed, about 20 seconds.

Add blueberries to the bowl; toss to gently combine.

Spoon over the cheesecake.

Cut into 16 squares.

Tip

Toasting nuts deepens the flavor and gives them a crisp, delightful crunch.

Transfer to a small bowl or plate to cool.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.