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Lemon-Blueberry Cheesecake Bars
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Prep Time:
20 minutes
Total Time:
4 hours
Upgrade your cheesecake with a zesty blueberry-lemon filling and a delectable strudel topping.
Ingredients:
  • 9 graham cracker rectangles
  • 2 tablespoons granulated sugar
  • 1 teaspoon grated lemon peel
  • 1/4 cup butter, melted
  • 2 packages (8 oz each) cream cheese, softened
  • 2 tablespoons grated lemon peel
  • 1/4 cup fresh lemon juice
  • 1/2 cup granulated sugar
  • 1 1/2 cups fresh blueberries or Cascadian Farm® organic frozen blueberries (thawed) (from 8-oz bag)
  • 1 cup packed brown sugar
  • 3/4 cup Gold Medal™ all-purpose flour
  • 6 tablespoons cold unsalted butter
Instructions:
  • Preheat oven to 325°F and lightly coat an 8- or 9-inch square pan with cooking spray.
  • Place graham crackers, 2 tablespoons of granulated sugar, and 1 teaspoon of lemon peel in a food processor. Pulse on-and-off until crumbs form. Add melted butter and pulse 3 to 4 times until combined. Press mixture evenly in a pan, then bake for 10 minutes. Allow it to cool before serving.
  • Afterwards, quickly wipe down the food processor with a paper towel. Next, add cream cheese, eggs, 2 tablespoons of lemon peel, lemon juice, and 1/2 cup of granulated sugar. Cover and blend until silky smooth. Pour the filling onto the crust and garnish with blueberries.
  • Combine topping ingredients in a medium bowl and use a fork or your fingers to create a crumbly texture. Sprinkle over the filling.
  • Bake for 35 to 40 minutes until the topping is lightly browned and the center is nearly set with a slight jiggle. Allow it to cool for 1 hour on a rack, then chill in the refrigerator for about 2 hours until cold. Cut into 3 rows by 3 rows and store in the fridge.

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