Blueberry Lemon Cheesecake Squares

The bittersweet truth is, fall is pretty much here – and I, for one, am feeling it. In fact, I’ve just about given in. I’ve been thinking about pumpkin recipes. I lit an apple candle. I even found myself brewing up some chili in the crock pot a couple days ago.

But in one last-ditch attempt to hold on to the sunny joy of our too-short Seattle summer, I took my two youngest nephews to the blueberry farm and we gathered the last few berries from the last few bushes that had still had them.

And then I made these Blueberry Lemon Cheesecake Squares.

Blueberry lemon cheesecake bars | kitchentreaty.com

Perfect for a potluck or just to keep at home for yourself, these bad boys are a slight adaptation of Tyler Florence’s delicious recipe. Tangy lemon-tinged cheesecake liberally dotted with fresh-picked blueberries, atop a buttery graham cracker crust… it’s like summer in a square, and, I think, the perfect way to bid adieu to the season. If you’re ready, of course. Otherwise, multiple pans may be in order until the time is just right.

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Blueberry Lemon Cheesecake Squares

Tangy lemon-tinged cheesecake liberally dotted with fresh-picked blueberries, atop a buttery graham cracker crust... it's like summer in a square.


Ingredients:


  • Crust/base:

  • 2 tablespoons sugar

  • 9 graham crackers (about one sleeve)

  • 1/4 cup (1/2 stick) unsalted butter, melted

  • Cheesecake filling:

  • 16 ounces cream cheese, room temp

  • 2 eggs

  • 1 large lemon, zested and juiced (you want approximately 3 tablespoons of lemon juice)

  • 1/2 cup granulated sugar

  • 1 1/2 cups blueberries (I recommend fresh, but frozen will work too)


Directions:



  1. Preheat oven to 325 degrees Fahrenheit.

  2. Butter an 8-inch x 8-inch baking pan, then press a square of parchment paper into the pan. This will help you lift out the finished product.

  3. Make the crust: Place the graham crackers in a large Ziploc bag, and crush with a rolling pin. In a medium bowl, stir together the graham cracker crumbs and the sugar. Pour in the 1/4 cup melted butter, and mix until well incorporated. Press into the baking pan. (You can also process the graham crackers, sugar, and melted butter in a food processor, if you prefer.)

  4. Bake the crust for about 12 minutes, or until it begins to turn golden brown. Let cool completely.

  5. Mix the filling: Use a stand or hand mixer with a whisk attachment (if you have one), and beat together the cream cheese, eggs, lemon zest, lemon juice, and sugar until smooth. You can also do this in a blender or food processor to help ensure a smooth consistency. I simply used my Kitchenaid stand mixer and the whisk attachment.

  6. Pour and sprinkle: Pour the filling over the cooled graham cracker crust. Spread evenly with a knife or spatula. And now sprinkle the blueberries evenly over the top. Pretty!

  7. Bake, cool, cut, and serve: Bake at 325 degrees for about 40 minutes, or until the middle just barely jiggles. I recommend you start checking the bars at about 35 minutes, though - ovens vary! Allow to cool completely at room temperature, then refrigerate for at least 3 hours.

  8. Remove from fridge, and using the parchment paper as little "handles," remove the bars from the pan. Cut into squares with a sharp knife. Serve.



Calories: 124 Fat: 8g Carbohydrates: 11g Sugar: 8g Fiber: 0g Protein: 2g


Adapted from Food Network


// All images and text © for Kitchen Treaty.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.