| Level: | Easy |
| Total: | 4 hr |
| Prep: | 25 min |
| Inactive: | 3 hr |
| Cook: | 35 min |
| Yield: | 10 bars |
Ingredients
- Butter, for greasing
- 2 tablespoons sugar
- 1/8 teaspoon ground cinnamon
- 9 graham crackers
- 1/2 stick unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 2 eggs
- 2 lemons, zested and juiced
- About 1/2 cup sugar, eyeball it
- 1 1/2 cups fresh blueberries
- Powdered sugar, for dusting
Instructions
- Preheat oven to 325 degrees F.
- Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
- Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed — as the cake bakes they will sink a little more and break down.
- Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 344 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 5 g |
| Cholesterol | 98 mg |
| Sodium | 237 mg |
Reviews
Love this recipe! This is my go to recipe. I have made it for several years. It easy and delicious. I always get compliments when I serve it for dessert!
This recipe is delicious as is. The last two times I have made this, I have had a hard time getting it to set. It jiggles even with a bunch of added cooking time. I think the crate and barrel juicer I have for the lemons is probably getting out too much juice and changing the consistency. So, I will go with less lemon juice next time to see if I can get this right again or use a spring form pan so I don’t have to worry about my bar shapes being sloppy.
My favorite dessert!
These were nasty
Can anyone tell me if they used frozen blueberries? I have made other desserts with blueberries where people have said you could use them frozen and they would cook fine.
This was the best recipe I have ever made!!!!!!!! The whole family couldn’t stop eating it. It was for a kids birthday and she got one piece. The rest of the fam just ate it all so quick.
Made this for my family and friends and it was a hit!! Definitely making again
So delicious and easy to make. It’s my go to for summer bbq/potlucks.
Awesome
this is one of the best and easiest cheesecake. delicious !