Recipe: Blueberry Lemon Cheesecake Bars

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I have been talking about eating healthy and clean and forgot how important it is to cheat a little. The little part is where I have trouble but it’s honestly good to have something indulgent every now and then to make you feel good. It may be a good way to “treat” yourself after a week of working out and eating well. Cheesecake is perfect to get that creamy, sugary, crunchy bite of deliciousness and when you add fruit to it, its win-win! This is a great recipe but make sure you have people to share it with!

Ingredients

  • Crust:
  • 1 1/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 heaping Tablespoon lemon zest
  • 2 cups flour
  • 1/4 teaspoon salt
  •  
  • Blueberry Filling:
  • 2 cups fresh blueberries
  • 2 Tablespoons brown sugar
  • 2 Tablespoons lemon zest
  • 2 Tablespoons lemon juice
  • Cream Cheese Layer:
  • 2 (8-oz) packages cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon zest
  • 1 Tablespoon vanilla
  • 2 eggs

Instructions

  1. Preheat oven to 350° and line a 9 x 13 pan with parchment paper and spray lightly with cooking spray to ensure it does not stick.
  2. For the crust:
  3. Beat the butter, sugar, and lemon zest until creamy. Add the flour and salt and beat until combined.
  4. Press dough into bottom of prepared pan and bake 15 minutes.
  5. For the filling: Combine blueberries with brown sugar, 2 tablespoons lemon zest, and lemon juice in a small saucepan.
  6. Cook over medium heat, stirring occasionally, until berries are just soft, 5 - 10 minutes.
  7. Set aside to cool.
  8. For the cream cheese layer: Beat cream cheese, sugar, lemon zest, and vanilla together.
  9. Add in the eggs, one at a time, until combined. Scrape cream cheese mixture onto warm crust and smooth top.
  10. Dollop blueberry mixture randomly over top of cream cheese layer.
  11. Gently pull a knife tip through the top to create swirls.
  12. Bake on the middle rack of the oven until filling is set, about 30-40 minutes.
  13. Cool and refrigerate for a couple hours until chilled.
  14. Slice and serve.