This cheesecake bars recipe is so good. They are just sweet enough to counter the supreme tartness of the lemon and blueberry.
I baked them in a large 9 x 13 dish, but if you want thicker bars just do it in a smaller dish - adjust the baking time a bit though. I used frozen blueberries, and even though I rinsed them well, there still was a bit of color bleeding into the cheesecake.
Fresh blueberries would be optimal. I love cheesecake (who doesn't) and I love tart sweets - and these bars are a perfect combination.
You can always add some delicious cheesecake toppings to this recipe!
OH my, blueberries recipes are just fantastic. Try my blueberry biscuits, blueberry muffins, or blueberry banana bread next. Enjoy!
Lemon Blueberry Cheesecake Bars
for the crust:
- 1 ½ cups all purpose flour
- ½ teaspoon cinnamon
- 1 cup walnuts - finely chopped
- ½ cup brown sugar
- ½ cup butter - softened
for the filling
- 2 packages cream cheese - 8oz, softened
- 2 large lemons - zested and juiced
- ½ cup sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups blueberries - fresh or frozen
- Pre heat the oven to 350 F (175 C) and grease a 9" x 13" baking pan.
- In a large bowl, stir together the flour, cinnamon, nuts and brown sugar. Rub in the butter with your fingers until the mixture resembles coarse bread crumbs, then remove about 1 cup and reserve it for the topping.
- Press the remaining mixture into the bottom of the prepared pan and bake for about 12 - 15 minutes - or until lightly browned.
- While it's baking use an electric mixer and beat the cream cheese in a large mixing bowl until it's light and fluffy.
- Add the lemon juice and zest, sugar, vanilla, and egg and beat on medium speed for a couple of minutes.
- Spread the cream cheese mixture on the crust and sprinkle with the blueberries, then sprinkle on the reserved crumble.
- Bake for about 30 - 35 minutes, or until lightly browned and set. Allow to cool, then refrigerate until chilled.
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