Lemon Blueberry Cheesecake Bars
Lemon Blueberry Cheesecake Bars. Graham cracker crusted with a layer blueberry jam cheesecake and a layer of lemony cheesecake. Topped with caramelized lemons and fresh blueberries. The summery dessert everyone needs on a sunny & warm Saturday. And the bonus?! They’re super easy to make, so you can still get outside and enjoy the weather !! Happy Saturday guys !!
Another gorgeous Saturday on island time. Yes you guys probably guessed it…another Saturday baking at the beach post. But it is definitely another dessert you NEED to try. Because they’re super quick, so if it’s a beautiful day and you want to enjoy the outdoors, this dessert comes together super easily. And not only is it super easy, but it’s so so delicious.
There’s the blueberry cheesecake layer and the lemon layer. On top of that crunchy graham cracker crust. If you know one thing about my recent baking, it’s that I have been going a liiiiittle overboard on the graham cracker crusts. But have you tried it?! Or smelled it cooking in the oven?! I swear the graham cracker crusts on all of these summery desserts is the key. Top it off with some fresh blueberries and caramelized lemon slices. I mean, seriously just SO good.
Anyway, the warm weather outside is calling my name, so I hope you all enjoy your Saturday!! And I hope it is filled with lots of decadent eats like this one…and definitely a cocktail…or two ;) !!
Ingredients
1 cup crushed graham crackers
1/2 cup butter; melted
2 (8 ounce) packages cream cheese; room temperature
2 eggs
1/4 cup sugar
1/4 cup honey
2 teaspoons vanilla extract
juice and zest of 1 lemon
1/2 cup blueberry jam
3/4 cup fresh blueberries
For the Caramelized Lemon
1 lemon; sliced
1 tablespoon sugar
Directions
Preheat the oven to 350 degrees. Grease an 8x8 inch square baking pan.
In a medium bowl, combine the graham crackers and melted butter. Press the graham cracker mixture into the bottom of the prepared baking pan.
In a large bowl, beat the cream cheese, sugar, and honey using an electric hand mixer. Add the eggs one at a time, and beat to incorporate. Add the lemon zest, lemon juice, and vanilla and beat until combined. Pour half the batter into another bowl. Add the blueberry jam to half the batter, folding it in gently.
Pour the blueberry mixture over the graham cracker crust. Pour the remaining plain batter on top. Using a knife, make swirls with the blueberry batter. Sprinkle the fresh blueberries on top. Transfer to the oven and bake for 30 minutes or until center is just set but still jiggly. Allow bars to cool in the pan. Transfer to the fridge and chill for 2 - 3 hours before cutting and serving.
Make the caramelized lemon. Sprinkle lemon slices with sugar. Heat a small pan over medium heat. Once hot, add the lemons and cook for 4 - 5 minutes or until caramelized, flipping halfway through.
Serve bars topped with caramelized lemons and additional blueberries.
