I really enjoy the bounty of fresh fruits and vegetables that is available during the spring and summer months. I love the affordability of fresh produce during those seasons, and that many of the foods available in my stores have been locally grown. It’s been a much harsher than normal winter here in Georgia, and I find myself craving those flavors of summer. I am so ready to sport my favorite flip flops again and enjoy the outdoors.
Fresh blueberries are one of those things that my family can’t seem to get enough of in the summertime. Blueberries are so healthy and packed with so many health benefits – they are a nutritional powerhouse! I try to use them a lot in my recipes. I make everything from Blueberry Cupcakes to Tomato, Watermelon and Blueberry Salad.
I think you’re really going to like these Lemon Blueberry Cheesecake Bars. They are truly scrumptious!
Lemon Blueberry Cheesecake Bars
1 tablespoon granulated sugar
1/8 teaspoon ground cinnamon
5 sheets graham crackers
3 tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
1 small lemon, zested and juiced
1/2 cup granulated sugar
1 cup frozen blueberries
powdered sugar for dusting
1. Preheat oven to 325 degrees F. Grease bottom and sides of a 9×5 loaf or bread pan, and line with parchment paper, leaving extra paper to flap at the sides. Press and fold the parchment to make neat corners inside the pan.
2. For the crust, in a blender, grind graham crackers into fine crumbs. Pour into a bowl, and stir in 1 tablespoon sugar and 1/8 teaspoon cinnamon. Add melted butter and stir well to combine.
3. Pour crumbs into the bottom of the baking pan, and press down evenly with the bottom of a flat glass. Bake for 12 minutes util golden. Set aside to cool.
4. For the filling, in a bowl, stir together the egg, 1/2 cup sugar, lemon zest and lemon juice. Add cream cheese, and beat on low with an mixer until smooth. Pour filling into the pan on top of the crust, and to with blueberries.
5. Bake at 325 degrees for 30 minutes, or until the center slightly jiggles. Remove from the oven and allow to cool completely in pan. Place pan in the refrigerator and chill for at least 3 hours or overnight to set. Waiting to eat them is the most difficult part of this recipe! But trust me when I say they are worth the wait!
My only complaint about how this recipe turned out is that there just isn’t enough of it. The recipe yields 8 bars. I’ll try doubling it next time.
If you don’t have time to make this recipe, blueberries alone make such a great snack. They last longer than other berries, and are a great out of hand snack. Just rinse them off and they are good to go, no added sugar needed. Did you know that blueberries are low in fat and only have 80 calories per cup?
Lemon Blueberry Cheesecake Bars
- 1 tablespoon granulated sugar
- 1/8 teaspoon ground cinnamon
- 5 sheets graham crackers
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, at room temperature
- 1 egg
- 1 small lemon, zested and juiced
- 1/2 cup granulated sugar
- 1 cup frozen Highbush Blueberries
- powdered sugar for dusting
1. Preheat oven to 325 degrees F. Grease bottom and sides of a 9x5 loaf or bread pan, and line with parchment paper, leaving extra paper to flap at the sides. Press and fold the parchment to make neat corners inside the pan.