Description
If you need a Spring pick-me-up, you MUST try these heavenly lemon blueberry cheesecake bars. The filling is to-die for, and the streusel topping leaves a fabulous crunch in your mouth!
Ingredients
Scale
Crust:
- 9 graham cracker rectangles
- 2 tbsp granulated sugar
- 1 tsp grated lemon peel
- 1/4 cup butter, melted
Filling:
- 2 packages {8oz each} cream cheese, softened
- 2 eggs
- 2 tbsp grated lemon peel
- 1/4 cup fresh lemon juice
- 1/2 cup granulated sugar
- 1 cup blueberries {fresh or frozen}
Topping:
- 1 cup packed brown sugar
- 3/4 cup all-purpose flour
- 6 tbsp cold unsalted butter
Instructions
- Heat oven to 325 degrees F. Spray 8 or 9″ square pan with cooking spray.
- In food processor, place graham crackers, 2 tbsp granulated sugar, and 1 tsp lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3-4 pulses until incorporated. Press mixture evenly into bottom of pan. Bake 10 minutes. Cool.
- Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tbsp lemon peel, lemon juice, and sugar. Cover; process until smooth. Pour filling over crust and top with blueberries.
- In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
- Bake 40-50 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 and serve, or store in the fridge.
Notes
Recipe adapted from Betty Crocker
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Keywords: cheesecake bars, blueberry cheesecake bars