Lemon-Blueberry Cheesecake Bars
Prep time: 
Cook time: 
Total time: 
Serves: 12+
  • Crust:
  • 9 Graham Cracker Rectangles
  • 2 Tablespoons Granulated Sugar
  • 1 Teaspoon Grated Lemon Peel
  • ¼ Cup Unsalted Butter, Melted
  • ~~~~~~~~~~~~~~~~~~~~~~~~~
  • Filling:
  • 2 Packages (8 oz each) Cream Cheese, Softened
  • 2 Eggs, Room Temperature
  • 2 Tablespoons Grated Lemon Peel
  • ¼ Cup Fresh Lemon Juice
  • ½ Cup Granulated Sugar
  • 1½ Cups Fresh Blueberries or Organic Frozen Blueberries (thawed) (from 8 or 12-ounce bag)
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~
  • Streusel Topping:
  • 1 Cup Packed Brown Sugar
  • ¾ Cup All-Purpose Flour
  • 6 Tablespoons Cold Unsalted Butter
  1. Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking spray.
  2. In food processor, place graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of pan. Bake 10 minutes. Cool.
  3. Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tablespoons lemon peel, the lemon juice and ½ cup granulated sugar. Cover; process until smooth. Pour filling over crust. Top with blueberries.
  4. In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
  5. Bake 40 to 60 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Cut into 3 rows by 3 rows. Store in refrigerator.
Recipe by I'm At Home Baking! at http://imathomebaking.com/lemon-blueberry-cheesecake-bars/