Manage your shopping list and search for recipes from across the web at ZipList.com

 
my foodgawker gallery
Thursday
Jul122012

Lemon blueberry cheesecake bars

If everything falls into place this weekend, it will be a momentus one. I will wait until it is over to share! I have butterflies in my tummy about every part of it. It has been a long time since I have felt like this!

I haven't been thinking about food too much this week, but I did manage to pull these tasty little treats together (inspired by Epicurean Mom). I loved them. They were summery and fresh, which are two of my favorite words to describe food lately with all of this warm (and wonderful) weather.

Blueberries + lemons = summery freshness.

Preheat your oven to 350 degrees F. Coat an 8x8-inch baking dish with cooking spray.

In a food processor, combine:

10 graham crackers, broken into pieces

2 tablespoons granulated sugar

2 tablespoons light brown sugar

1/4 teaspoon salt

Pulse until fine crumbs form.

Add 5 tablespoons of melted butter and pulse until crumbs are moistened.

Press crumbs into the bottom of the prepared baking dish and bake in the preheated oven for 10 minutes.

In a large bowl, combine:

Two 8-oz. packages cream cheese, softened

2 tablespoons milk

2 large eggs

1/2 cup sugar

2 tablespoons all-purpose flour

Using a hand-held mixer, mix on medium speed until smooth.

While you are doing that, have a cute kitchen helper start juicing a few lemons for you. :)

Add to the bowl:

Zest from 2 lemons

Juice from 2 lemons

Mix with hand-held mixer until combined.

Remove a handful of blueberries from a 1-pint package and set aside. Pour the rest of them into the bowl.

Gently stir with a spoon until combined.

Pour the cream-cheese-blueberry mixture over the crust. 

Drop the reserved blueberries evenly over the top.

Bake in the preheated oven for 45 minutes. Let cool completely. Cover and refrigerate for a minimum of 4 hours before serving.

Here's to summery, fresh, butterflies-in-tummy days ahead! Enjoy your weekend!

Lemon Blueberry Cheesecake Bars

This dessert is deliciously fresh and it screams SUMMER!

Serves: 9

Total time: 1 hr, 10 min, plus 4 hrs chilling time

Lemon Blueberry Cheesecake Bars



Ingredients:

  • 10 graham crackers, broken into pieces
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon salt
  • 5 tablespoons butter, melted
  • Two 8-oz. packages cream cheese, softened
  • 2 tablespoons milk
  • 2 large eggs
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • Zest from 2 lemons
  • Juice from 2 lemons
  • 1 pint blueberries, divided
Instructions:
  1. Preheat oven to 350 degrees F. Coat an 8x8-inch square baking dish with cooking spray and set aside.
  2. In a food processor, combine graham cracker pieces, sugar, brown sugar and salt. Pulse until fine crumbs form. Add melted butter and pulse until crumbs are moistened. Press crumbs into the bottom of prepared baking dish and bake in the preheated oven for 10 minutes.
  3. In a large bowl, combine cream cheese, milk, eggs, sugar and flour. Using a hand-held mixer on medium speed, mix until smooth. Add lemon zest and juice and mix until combined. Add blueberries (minus a handful) and gently fold in with a spoon.
  4. Pour the cream cheese-blueberry mixture over the crust. Drop the reserved handful of blueberries over the top and bake in preheated oven for 45 minutes. Let cool completely and refrigerate for a minimum of 4 hours before serving.

 



« Salted caramel brownies | Main | Candles winner announced! »

Reader Comments (5)

Cheesecake that has got blueberries and lemon must be amazing! Looks very good and I feel really hungry now :)

07.12.2012 | Unregistered CommenterMedeja

I made these yesterday! Easy and delicious.... thanks for the recipe.

07.19.2012 | Unregistered CommenterKatie

Beautiful blog and photos. Can you help me by telling me what kind of camera you have?

07.19.2012 | Unregistered CommenterDeb

Hi Deb! Thanks!! You can check out the Photography section to learn more about my equipment, but I shoot with a Canon 40D for all food photography.
Megan

07.19.2012 | Registered CommenterMegan Porta

These lemon blueberry cheesecake bars look and sound awesome!

08.6.2012 | Unregistered CommenterRyan Rose

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>