Lemon Blueberry Cream Cheese Bars
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the cream cheese filling:
2 packages (8 oz each) cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
Zest of 1 lemon
2 tablespoons fresh lemon juice
For the fruit swirl:
1 cup fresh or frozen blueberries
1 tablespoon lemon juice
2 tablespoons granulated sugar
1 teaspoon cornstarch
Directions:
Preheat Oven:
Preheat your oven to 325°F (160°C). Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
Make the Crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool slightly.
Prepare the Blueberry Swirl:
In a small saucepan over medium heat, combine the blueberries, lemon juice, sugar, and cornstarch. Stir continuously and cook for about 5 minutes until the mixture thickens and blueberries begin to break down. Remove from heat and let it cool slightly.
Make the Cream Cheese Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla, flour, lemon zest, and lemon juice until fully combined.
Assemble the Bars:
Pour the cream cheese filling over the crust and smooth the top. Drop spoonfuls of the blueberry mixture over the filling and use a knife or skewer to gently swirl it into the batter.
Bake:
Bake for 35–40 minutes, or until the center is set and the edges are slightly golden. Let cool completely at room temperature.
Chill and Serve:
Refrigerate for at least 3 hours before slicing into bars. Serve chilled for the best texture and flavor.