Creamy chilled bars blend lemon zest, blueberries, and a crunchy biscuit base for a vibrant, easy treat.
# What You'll Need:
→ Crust
01 - 7 ounces (about 14 sheets) graham crackers or digestive biscuits, crushed
02 - 6 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 - 1½ cups 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 an overhang for easy removal.
02 - Combine crushed graham crackers, melted butter, and granulated sugar in a medium bowl. Press firmly into the base of the prepared pan to form an even layer. Chill while preparing the filling.
03 - In a small saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice. Cook until berries burst and release juices, 5–7 minutes. Stir in cornstarch slurry and simmer until thickened, 1–2 minutes. Allow to cool completely.
04 - In a large bowl, beat cream cheese and powdered sugar until smooth. Add lemon juice, lemon zest, and vanilla extract; blend well.
05 - Separately, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until the texture is smooth and airy.
06 - Spread cheesecake mixture evenly over the chilled crust, smoothing the top.
07 - Spoon blueberry sauce in small portions over the cheesecake layer. Using a knife or skewer, gently swirl for a marbled pattern.
08 - Cover and refrigerate for at least 4 hours, or until bars are firmly set.
09 - Lift chilled bars from the pan using parchment overhang. Slice into 12 squares and serve cold.
