Lemon and blueberry cheesecake. A little bit sweet, a little bit tart, and we want a lot of it! The great things about this dessert is that it really is easy breezy. You’ve got a delicious crust that comes together in a matter of minutes and then you just have to mix up your lemon-y cream cheese filling, top it all with blueberries and call it a day. These squares are delicious and are great for packing up and taking with you on the go. As an after-school snack or an after-dinner treat, you won’t regret these heavenly bites!
Blueberry Lemon Cheesecake Squares
Serves 2 dozen
- 2 cups ground vanilla wafers or graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1 pinch ground cinnamon
- 2 (8 oz.) packages cream cheese, room temperature
- 1 (10 oz.) jar blueberry preserves
- 1 cup fresh blueberries
- 2/3 cup sugar
- 2 eggs
- 1 large lemon, zested and juiced
- 1/2 teaspoon vanilla extract
- Preheat oven to 350º F and grease a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on both sides.
- Place vanilla wafters in a large bowl and mix in melted butter and cinnamon until mixture is the consistency of damp sand.
- Press mixture evenly into the bottom of greased baking dish to form the crust and refrigerate until later use.
- In a large bowl or mixer (or using a food processor), beat cream cheese until smooth, then mix in eggs, sugar, lemon juice and zest until fully combined and incorporated.
- Spread mixture over chilled crust and use an offset rubber spatula to even out the top.
- Sprinkle fresh blueberries evenly over the cheesecake, then spread blueberry preserves on top.
- Place baking dish in oven and bake for 27-30 minutes, or until the center is just set, but still jiggles.
- Remove from oven and let cool completely before refrigerating at least 4 hours, or overnight.
- Use parchment paper overhang to extract cheesecake block from baking dish, cut into squares and serve chilled.
Recipe adapted from Kraft Recipes