Lemon Blueberry Cheesecake Bars

I've been on a bit of a lemon kick this summer (technically it's not fall til Sept 21, people). Even more specifically, a lemon blueberry kick. Lemons and blueberries are just made for each other, and they're even better when swimming in delicious cheesecake and topped with streusel. Yummy yum yum.

One thing I love about this recipe, in addition to the delicious results, is that both the crust and the filling can be made in the food processor. For the crust, combine the graham crackers, sugar and lemon zest.

Pulse until crumbly, then add the melted butter.

Pulse a few times until combined, then press the crust into a greased 9-inch pan.

(Sidenote: I really love making bars in 9-inch pans...)

Bake the crust for 10 minutes. While it bakes, put the filling together. Rinse out the food processor, then combine the cream cheese, lemon zest, lemon juice,

eggs and sugar. Blend until combined, then pour into the crust. (You should let the crust cool slightly after its baking time is done.)

Now sprinkle on the blueberries.

Now for the topping, combine the flour, brown sugar and butter. Use your fingers or a couple of forks to cut in the butter until it is crumbly. Sprinkle the topping over the blueberries.

Bake for 35-40 minutes or until topping is golden and the middle just shakes slightly.

Cool for an hour or so on a wire rack, and then refrigerate overnight to let the bars set up.

One year ago: Blueberry Muffin Bread
Two years ago: Sloppy Joes
Three years ago: Frozen Tiramisu
Four years ago: Pineapple Zucchini Bread

Find more great stuff at Full Plate Thursday, Thursday's Treasures, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday (#2), Friday Flash, TGIF, Showcase Your Talent, Two Girls and a Party.

Lemon Blueberry Cheesecake Bars

Crust:
9 graham cracker rectangles
2 Tbsp. sugar
1 tsp. lemon zest
4 Tbsp. butter, melted

Filling:
2 packages (8 oz each) cream cheese, softened (low fat is fine)
2 eggs
2 Tbsp. lemon zest
1/4 cup fresh lemon juice
1/2 cup sugar
1 cup fresh blueberries (or frozen)

Streusel Topping:
3/4 cup brown sugar
3/4 cup flour
4 Tbsp. cold butter, cut into chunks

In food processor, place graham crackers, sugar and lemon zest. Pulse until crumbs form. Pour in melted butter; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of greased 9" baking pan. Bake at 325 for 10 minutes. Cool.

Meanwhile, rinse the food processor bowl. Add cream cheese, eggs, lemon zest, lemon juice and granulated sugar. Blend until smooth. Pour filling over crust. Top with blueberries.

In medium bowl, combine flour and brown sugar. Add in butter and mix with fork or fingers until crumbly. Sprinkle over filling.

Bake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Store in refrigerator. Makes 12 bars.

Recipe Source: Adapted from Betty Crocker

I've been on a bit of a lemon kick this summer (technically it's not fall til Sept 21, people). Even more specifically, a lemon blueberry kick. Lemons and blueberries are just made for each other, and they're even better when swimming in delicious cheesecake and topped with streusel. Yummy yum yum.

One thing I love about this recipe, in addition to the delicious results, is that both the crust and the filling can be made in the food processor. For the crust, combine the graham crackers, sugar and lemon zest.

Pulse until crumbly, then add the melted butter.

Pulse a few times until combined, then press the crust into a greased 9-inch pan.

(Sidenote: I really love making bars in 9-inch pans...)

Bake the crust for 10 minutes. While it bakes, put the filling together. Rinse out the food processor, then combine the cream cheese, lemon zest, lemon juice,

eggs and sugar. Blend until combined, then pour into the crust. (You should let the crust cool slightly after its baking time is done.)

Now sprinkle on the blueberries.

Now for the topping, combine the flour, brown sugar and butter. Use your fingers or a couple of forks to cut in the butter until it is crumbly. Sprinkle the topping over the blueberries.

Bake for 35-40 minutes or until topping is golden and the middle just shakes slightly.

Cool for an hour or so on a wire rack, and then refrigerate overnight to let the bars set up.

One year ago: Blueberry Muffin Bread
Two years ago: Sloppy Joes
Three years ago: Frozen Tiramisu
Four years ago: Pineapple Zucchini Bread

Find more great stuff at Full Plate Thursday, Thursday's Treasures, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday (#2), Friday Flash, TGIF, Showcase Your Talent, Two Girls and a Party.

Lemon Blueberry Cheesecake Bars

Crust:
9 graham cracker rectangles
2 Tbsp. sugar
1 tsp. lemon zest
4 Tbsp. butter, melted

Filling:
2 packages (8 oz each) cream cheese, softened (low fat is fine)
2 eggs
2 Tbsp. lemon zest
1/4 cup fresh lemon juice
1/2 cup sugar
1 cup fresh blueberries (or frozen)

Streusel Topping:
3/4 cup brown sugar
3/4 cup flour
4 Tbsp. cold butter, cut into chunks

In food processor, place graham crackers, sugar and lemon zest. Pulse until crumbs form. Pour in melted butter; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of greased 9" baking pan. Bake at 325 for 10 minutes. Cool.

Meanwhile, rinse the food processor bowl. Add cream cheese, eggs, lemon zest, lemon juice and granulated sugar. Blend until smooth. Pour filling over crust. Top with blueberries.

In medium bowl, combine flour and brown sugar. Add in butter and mix with fork or fingers until crumbly. Sprinkle over filling.

Bake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Store in refrigerator. Makes 12 bars.

Recipe Source: Adapted from Betty Crocker