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Lemon Cheesecake Squares with Blueberry Topping

Course Bars, Cheesecake, Dessert
Author Terri

Ingredients

Graham Cracker Crust

  • 2⅔ cups graham crackers crumbs
  • cup organic sugar
  • cup butter, melted

Lemon Cheesecake

  • 24 oz cream cheese
  • cups sugar
  • 3 eggs
  • 2 Tbs grated lemon peel
  • 3 Tbs lemon juice, freshly squeezed
  • 1 tsp vanilla
  • Blueberry Topping

Instructions

  1. Preheat oven to 350°.

Graham Cracker Crust

  1. In a medium mixing bowl, whisk graham cracker crumbs and sugar until combined.
  2. Pour melted butter into graham cracker mixture and stir.
  3. Press graham cracker crumbs into a 13 x 9 inch baking dish.
  4. Bake for 13-15 minutes.
  5. Remove from oven and set aside.

Lemon Cheesecake

  1. Whisk eggs in a small bowl and set aside.
  2. In a large mixing bowl, beat on medium speed, cream cheese and sugar until creamy and smooth.
  3. Beat in eggs on low speed.
  4. Stir in lemon juice, grated lemon peel and vanilla. Stir until blended.
  5. Add lemon cheesecake mixture to graham cracker crust.
  6. Bake for 45 minutes.
  7. Remove from oven and place on a cooling rack and cool for 10-15 minutes.
  8. Put cheesecake in the fridge for approximately 6 hours or overnight.

Prepare blueberry topping.

  1. Once cheesecake has cooled, pour blueberry topping over cheesecake, cut into squares. Enjoy

Recipe Notes

Blueberry Topping

Lemon Cheesecake filling mostly adapted from The Lady Behind The Curtain