Lemon Blueberry Cheesecake Bars Easy and Tasty Treat

Ingredients

• 1 cup graham cracker crumbs
• 1 4 cup unsalted butter, melted
• 2 tablespoons sugar
• 16 oz cream cheese, softened
• 3 4 cup granulated sugar
• 1 4 cup fresh lemon juice (about 2 lemons)
• 1 zest of 1 lemon
• 2 large eggs
• 1 cup fresh blueberries
• 1 teaspoon vanilla extract
• 1 pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, allowing some overhang for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
3. Press the graham cracker mixture firmly into the bottom of the prepared pan to form a crust layer.
4. Bake the crust in the preheated oven for about 10 minutes, until lightly golden. Remove from the oven and allow to cool.
5. In a large mixing bowl, combine the softened cream cheese and 3/4 cup sugar. Beat until smooth and creamy using an electric mixer.
6. Add the lemon juice, lemon zest, eggs, vanilla extract, and a pinch of salt. Mix on low speed until fully incorporated.
7. Gently fold in the fresh blueberries, being careful not to burst them.
8. Pour the cheesecake mixture over the cooled crust, spreading it evenly.
9. Bake in the oven for 25-30 minutes, or until the edges are set and the center has a slight jiggle.
10. Turn off the oven and leave the cheesecake bars inside for an additional 10 minutes with the door slightly ajar to cool gradually.
11. Once cooled, remove from the oven and refrigerate for at least 4 hours, or until firm.
12. Cut into squares and serve chilled, optionally garnished with a sprinkle of lemon zest and a few extra blueberries.