Lemon Blueberry Cheesecake Bars

I've been in serious baking mode for the past few months. That’s not the reason why I haven’t been posting recently—that’s for a number of reasons, but mostly because I haven’t been getting home until around 9 and all I want to do is be lazy. Well that and I’ve been obsessively watching the last season of Master Chef.

Anyway, I really enjoy these cheesecake bars. The lemon is zesty and fresh, and the blueberries are sweet and tart bursts of joy in every bite. The two mixed in with the creaminess of the cheesecake is incredible—seriously. Also, they’re very easy to make!

This dessert is awesome and has become something I’m now required to make every time I visit my family (hey I’m not complaining, these bars are phenomenal).

So enjoy! I personally can’t wait to try out new combinations of fruit and possibly chocolate, but for now, with it being as hot as it is and summer not even being here yet, I’ll take the sour lemon and sweet blueberry all day long.

Crust:

2 tablespoons sugar

¼ teaspoon ground cinnamon

2 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

Filling:

16 ounces cream cheese, room temperature

2 eggs

2 lemons, zested and juiced

½ cup sugar

1½ cups fresh blueberries

Crust:

Process graham cracker in a food processor until mostly fine.

In a mixing bowl, combine the melted butter, graham cracker, sugar, and cinnamon and thoroughly mix.

Press mixture in a greased 13x9 glass baking dish.

Bake for 10 minutes then let cool for 10 minutes.

Filling:

Combine all ingredients in a food processor and blend until thick.

Pour filling on top of cooled crust and evenly distribute blueberries.

Bake for 35 minutes at 325 degrees or until set in the center.

Cool for 3 hours before resting in the refrigerator for at least 30 minutes before serving.