Hello again! I was out last week visiting my sister and her new baby in California. I had a great time touring her little town, decorating her new house and best of all meeting my baby niece! Matt took the week off of work to take care of the kids and I am happy to say that other than crooked pigtails, mismatched clothing and the fact that I had to shampoo the carpets the day after I got home everything went great! I’ll be sharing with you a few of the fun projects I worked on while I was away in some upcoming posts. 

Today I’m sharing this delicious recipe for lemon blueberry cheesecake bars.

I made these for Matt’s birthday and they were so good! Not to mention seriously easy to make. Here’s the recipe. 

Lemon Blueberry Cheesecake Bars
Recipe from: Epicurean Mom


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


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