Lemon Blueberry Cheesecake Bars

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup granulated sugar

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice

For the Blueberry Swirl:

• 1 cup fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 1 tablespoon water
• 1 teaspoon cornstarch

Instructions:

1. Preheat the Oven:

• Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. Make the Crust:

• In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside.

3. Prepare Blueberry Swirl:

• In a small saucepan, combine blueberries, sugar, water, and cornstarch. Cook over medium heat until the mixture thickens and the berries break down slightly. Set aside to cool.

4. Make the Cheesecake Filling:

• In a large bowl, beat cream cheese until smooth.
• Add sugar and beat until well combined.
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla extract, lemon zest, and lemon juice until smooth.

5. Assemble and Swirl:

• Pour the cream cheese mixture over the crust.
• Spoon dollops of the blueberry mixture over the cheesecake filling.
• Use a knife or toothpick to swirl the blueberry mixture into the cream cheese mixture for a marbled effect.

6. Bake:

• Bake in the preheated oven for 35-40 minutes or until the center is set.
• Allow the bars to cool in the pan, then refrigerate for at least 4 hours or overnight.

7. Serve:

• Lift the bars using the parchment paper overhang and place on a cutting board.
• Cut into squares and serve chilled. Optionally, garnish with additional blueberries or a dusting of powdered sugar.

Enjoy these delightful Lemon Blueberry Cheesecake Bars – a perfect blend of citrusy freshness and sweet blueberry goodness!