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  • Dawn Kaminski

    Lighten up dessert with these creamy lemon blueberry cheesecake bars. Dreamy lemon cheesecake with whole blueberries and a sweet cinnamon crust will have your guests raving.

  • Makenzie Kersten

    Lemon Blueberry Cheesecake Bars Ingredients For Base: Butter, for greasing 2 tablespoon sugar 1/8 tablespoon ground cinnamon 9 graham crackers 1/2 stick unsalted butter, melted For the Filling: 16 ounces cream cheese, room temperature 2 eggs 2 lemons, zested and juiced 1/2 cup sugar 1 1/2 cups fresh blueberries Directions For the Base: Preheat oven to 325 degrees Grease the bottom of a 9 by 9-inch baking pan with butter.  Then place parchment paper over the top, pressing down at the corners.  In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs.  Add the melted butter and pulse a couple of times to fully incorporate.  Pour into the lined baking pan and firmly pat down with the bottom of a glass.  Bake for about 12 minutes, or until set. For the filling: Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined.  It should have a smooth consistency.  Pour onto the cooked graham cracker base and then sprinkle with blueberries.  They will sink slightly but should be half exposed. Bake in the oven for 35-45 minutes, or until the center only slightly jiggles.  Remove from the oven and cool completely before Refrigerating for at least 3 hours.  Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Recipe adapted from Tyler Florence i havent made it just repinning!!

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