Creamy lemon cheesecake bars swirled with blueberry atop a buttery crust. Cool, vibrant, and easy for any occasion.
# Ingredient List:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, finely crushed
02 - 5.5 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Layer
04 - 14 ounces cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup heavy cream, cold
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon finely grated lemon zest
09 - 1 teaspoon pure vanilla extract
→ Blueberry Swirl
10 - 7 ounces fresh or frozen blueberries
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon lemon juice
13 - 1 teaspoon cornstarch, mixed with 2 teaspoons water
# Directions:
01 - Line a 9x9 inch square baking pan with parchment paper, ensuring overhang for easy removal.
02 - Combine crushed crackers, melted butter, and sugar in a medium bowl. Press mixture firmly and evenly into the base of the prepared pan. Refrigerate while making the filling.
03 - In a small saucepan, cook blueberries, sugar, and lemon juice over medium heat until berries burst, about 5 to 7 minutes. Stir in the cornstarch slurry and simmer until thickened, 1 to 2 minutes. Cool completely.
04 - In a large bowl, beat cream cheese and powdered sugar until smooth. Incorporate lemon juice, lemon zest, and vanilla extract, mixing well.
05 - In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
06 - Spread the cheesecake mixture evenly over the chilled crust.
07 - Dollop blueberry sauce over the cheesecake layer. Using a knife or skewer, gently swirl to create a marbled effect.
08 - Cover and refrigerate for at least 4 hours, or until firmly set.
09 - Lift chilled bars from the pan using parchment overhang. Slice into squares and serve cold.
