4/5/12

Lemon Blueberry Cheesecake Bars

Although I regularly make Cheesecake Bars, it's not very often I have blueberries on hand.  I love them, but I only get them when they are in season and affordable to our grocery budget!  With Easter Sunday approaching, I was looking for a light and 'springy' dessert that I knew everyone in our family liked.  What could be more Easter and Spring and everything light, fresh and new than these beautiful and delicious lemon bars with blueberries added?  I make our cheesecake bars with Splenda and like to use ground almonds in place of the grahams but I'm posting the recipe here for everyone so feel free to improvise with low sugar options if you wish. 

Lemon Blueberry Cheesecake Bars


2 T sugar
1/4 t cinnamon
About 9 graham crackers
1/2 stick unsalted butter, melted

2 - 8 oz. pkg. cream cheese, softened
2 eggs
2 lemons, zested and juiced
1/2 c sugar
1 1/2 c  fresh blueberries

Grease the bottom of a 9 by 9-inch baking pan with butter. Line with parchment paper.  In a food processor, process the sugar, cinnamon and graham crackers until fine crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pat firmly into the parchment lined bakingpan. Bake at 325F for about 12 minutes, until set. Set aside to while you make the filling.

In the food processor or in a large mixing bowl, place the cream cheese, eggs, lemon zest, lemon juice, and sugar.  Mix or process until smooth.  Pour onto the cooked graham cracker base and then sprinkle with blueberries.

Bake for 35-45 minutes, or until the center just sets.  Remove from the oven and cool completely on the counter.  Refrigerate at least 3-4 hours before serving.  To serve, lift the parchment paper from the baking dish and place on the counter to easily slice into equal squares.

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