Blueberries and cheesecake have been circling around the web recently. I’m not sure why since blueberries have been in season for a few months, but I love any reason to have cheesecake! Plus, adding these little bursts of vitamins and antioxidants makes dessert healthier :)
I came across this recipe for Lemon Blueberry Cheesecake Bars a few weeks ago, and I knew I just had to try it. It’s so quick, simple, and delicious. It’s the perfect summer recipe. I love how you can just pick it up and bite into it without worrying about plates, silverware, or clean up! The blueberries add such nice color and flavor to the bars that I’ll miss when the season is over. I’m sure you can substitute other fruits, but I loved how the blueberries burst in the oven, spreading its purplish color and flavor into the cheesecake. You won’t believe how easy this is to make!
Lemon Blueberry Cheesecake Bars
Adapted from Brown Eyed Baker
For the crust:
9 digestive biscuits (or 12 graham crackers)
2 tbsp sugar
1/2 tsp ground cinnamon
4 tbsp melted unsalted butter
For the cheesecake:
300 grams cream cheese, at room temperature
1/2 cup sugar
1/4 cup lemon juice
1 cup fresh blueberries
1. Preheat the oven to 180 degrees C. Line a 18cm x 18cm baking pan with parchment paper, allowing the ends to hang over the sides.
2. To make the crust, blend together the digestive biscuits, sugar, and cinnamon in a food processor until it has the texture of bread crumbs. Add in the melted butter and pulse a few times until incorporated. Pour this mixture into the lined baking pan. Flatten evenly along the bottom of the pan, and press it lightly to form a crust. Bake it for 12 minutes, or until golden brown. Set aside to cool to room temperature.
3. To make the cheesecake: Wipe out your food processor to get rid of any crumbs. Add the cream cheese, sugar, eggs, and lemon juice and blend until smooth and fully incorporated. Pour this mixture onto your cooled crust and shake the pan gently to spread the mixture evenly on the crust. Drop the blueberries one by one on top of your cheesecake. They will sink into the mixture a bit, but the tops should stay exposed.
4. Place the baking pan on a larger baking tray and pour 1-2 cups of water on the larger baking tray, careful not to get any water on your cheesecake. Bake for 30 minutes or until the center only slightly jiggles. Cool to room temperature, and then place it in the fridge to cool for 3 hours.
5. Remove the cheesecake from the pan using the wax paper. Cut it into 9 bars, trying to avoid the blueberries. Enjoy!