Last spring, I made a batch of Lemon Blueberry Cheesecake bars. So I decided its best not to break tradition, especially when that tradition concerns anything revolving around cheesecake. I love cheesecake and don’t mind using the Springform pan – but something about making little bars of cheesecake that are OK as finger foods is even better.
This recipe is a little different than the version I previously made. I spent a while trying to find that recipe, but while I was looking I found this one from Betty Crocker and decided to give it a shot (because what can’t that woman do?). This year’s features a yummy streusel topping, but you could easily omit it if you prefer.
Side Note – I used Neufchatel cheese (which is just 1/3 less fat cream cheese) instead of the regular cream cheese the recipe calls for, in addition to frozen blueberries because it’s just not blueberry season yet [bummer].
Lemon Blueberry Cheesecake Bars
Recipe adapted from Betty Crocker – can be found here.
- 9 graham cracker rectangles (the entire large cracker)
- 2 tablespoons granulated sugar
- 1/4 cup butter, melted
- 2 (8 oz) packages cream cheese, softened
- 2 eggs
- 2 tablespoons grated lemon peel
- 1/4 cup fresh lemon juice
- 1/2 cup granulated sugar
- 1 1/2 cups fresh blueberries or frozen blueberries (thawed)
- 1 cup packed brown sugar
- 3/4 cup Gold Medal® all-purpose flour
- 6 tablespoons cold unsalted butter
- Step By Step-
- 1 – Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking spray.
- 2 – In food processor, place graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of pan. Bake 10 minutes. Cool.
- 3 – Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tablespoons lemon peel, the lemon juice and 1/2 cup granulated sugar. Cover; process until smooth. Pour filling over crust. Top with blueberries
- 4 – In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
- 5 – Bake 35 to 40 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 into 3 rows by 3 rows. Store in refrigerator.
- . . . Enjoy!