Lemon Blueberry Cheesecake Dessert Bars Recipes

LEMON BLUEBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees F.
• Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
• Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
• Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.

LEMON BLUEBERRY CHEESECAKE DESSERT BARS

Steps:

• Lightly grease a 9×9 inch baking pan and line it with parchment paper.
• Mix together the graham crumbs, melted butter and sugar and press into the bottom of the prepared pan.
• Beat together the cream cheese, sugar and vanilla extract until smooth.
• Add the egg and neat for 1 minute/
• Blend in the whipping cream along with the lemon zest.
• Pour over the prepared crust.
• Sprinkle the blueberries evenly over the cheesecake batter.
• Bake for 25-35 minutes at 300 degrees F until the center sets.
• To ensure even baking you can place the baking pan into a larger baking pan and fill half way up with boiling water. This may slow down the cooking process and require a little extra baking time but the cheesecake will bake more evenly from the edges to the center.
• Cool completely before cutting into bars and serving. Store in the refrigerator or freeze until needed.
• I either pre-cut them into bars and freeze them in airtight containers with each one nestled inside a paper muffin tin liner to easily pluck out as many as you need to thaw at a time. I also freeze an entire batch, uncut, in case I need larger servings to serve as a decadent dessert for unexpected dinner guests.