Side Pannel
Blueberry Lemon Cheesecake Bars
- Prep Time: 20 Minutes
- Cooking Time: 40 Minute(s)
- Serves: 9 Servings
Blueberry Lemon Cheesecake Bars
- Recipe Submitted by Cheese Girl on 05/05/2014
Category: Dinner Party, Kids, Cheesecakes, Desserts
Ingredients List
- ~~~~~~~~~~ For the Crust ~~~~~~~~~~
- 9 graham cracker rectangles
- 2 tablespoons sugar
- 1 teaspoon grated lemon zest
- 1/4 cup unsalted butter, melted
- ~~~~~~~~~~ For the Cheesecake Filling ~~~~~~~~~~
- 2 packages (8 oz each) cream cheese, softened
- 2 eggs
- 2 tablespoons grated lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup granulated sugar
- 1 1/2 cups fresh blueberries
- ~~~~~~~~~~ For the Streusel Topping ~~~~~~~~~~
- 1 cup packed light brown sugar
- 3/4 cup all-purpose flour
- 6 tablespoons cold unsalted butter
Directions
1. Heat oven to 325°F then line an 8- or 9-inch square pan with aluminum foil and lightly spray with non-stick cooking spray.
2. If you have a food processor, add graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon zest to it then cover and process until fine crumbs form. Add the melted butter then cover and process with until the cracker crumbs are evenly moistened. If you do not have or want to use a food processor, add graham crackers to a plastic bag then use something heavy such as a pan or rolling pan to bash the crackers until fine crumbs form. Then, add crumbs to a medium bowl along with 2 tablespoons of sugar, lemon zest and melted butter. Stir until the cracker crumbs are evenly moistened.
3. Press graham cracker crumb mixture evenly into the bottom of the pan and bake 10 minutes until lightly toasted. Cool 10-15 minutes.
4. While the graham cracker base cools, make the cheesecake bar filling: If using a food processor, wipe it with a paper towel to remove any crumbs from earlier then add cream cheese, eggs, 2 tablespoons lemon zest, the lemon juice and 1/2 cup of granulated sugar. Cover then process until smooth and creamy. If you do not have or do not want to use a food processor, use a hand blender to blend cream cheese, eggs, 2 tablespoons lemon zest, the lemon juice and 1/2 cup of granulated sugar until smooth and creamy.
5. Pour cheesecake filling over crust, and then top with blueberries.
6. Make the streusel topping by adding brown sugar, flour and cold butter to a medium bowl then use a fork or your fingers to mix until crumbly, and then sprinkle over filling.
7. Bake cheesecake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved).
8. Cool 1 hour on at room temperature then refrigerate about 1 hour or until chilled. Cut into 9 bars.
2. If you have a food processor, add graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon zest to it then cover and process until fine crumbs form. Add the melted butter then cover and process with until the cracker crumbs are evenly moistened. If you do not have or want to use a food processor, add graham crackers to a plastic bag then use something heavy such as a pan or rolling pan to bash the crackers until fine crumbs form. Then, add crumbs to a medium bowl along with 2 tablespoons of sugar, lemon zest and melted butter. Stir until the cracker crumbs are evenly moistened.
3. Press graham cracker crumb mixture evenly into the bottom of the pan and bake 10 minutes until lightly toasted. Cool 10-15 minutes.
4. While the graham cracker base cools, make the cheesecake bar filling: If using a food processor, wipe it with a paper towel to remove any crumbs from earlier then add cream cheese, eggs, 2 tablespoons lemon zest, the lemon juice and 1/2 cup of granulated sugar. Cover then process until smooth and creamy. If you do not have or do not want to use a food processor, use a hand blender to blend cream cheese, eggs, 2 tablespoons lemon zest, the lemon juice and 1/2 cup of granulated sugar until smooth and creamy.
5. Pour cheesecake filling over crust, and then top with blueberries.
6. Make the streusel topping by adding brown sugar, flour and cold butter to a medium bowl then use a fork or your fingers to mix until crumbly, and then sprinkle over filling.
7. Bake cheesecake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved).
8. Cool 1 hour on at room temperature then refrigerate about 1 hour or until chilled. Cut into 9 bars.
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