Lemon Blueberry Cheesecake Bars / Blueberry Cheesecake Day

I decided to make these Lemon Blueberry Cheesecake Bars from Tyler Florence on the Food Network app for Blueberry Cheesecake Day! They looked cute & tasty!

https://www.foodnetwork.com/recipes/tyler-florence/lemon-blueberry-cheesecake-bars-recipe-1953640

May 26 is Blueberry Cheesecake Day!

https://nationaltoday.com/national-blueberry-cheesecake-day/

I actually made 1/2 recipe, which ended up with 8 bars. I did it in a 9x 9" pan as in the recipe; so each of my bar is half as big as in his recipe (which helped me fool myself into 1/2 the calories per serving)

What I used:

- 2 Graham crackers (I couldn't find the Graham crackers)

- 4 Biscoff cookies (as a backup for the crust)

- 2 tablespoons of melted butter

- pinch of cinnamon

- 8 oz. (1 block of cream cheese)

- 1 egg

- ~1/4 cup of sugar

- zest and juice of 1 lemon

I preheat oven to 325 degrees.

I crumbled the Graham crackers and Biscoff cookies. I actually had wanted to make a full Biscoff crust for a cheesecake or pie before doing this. I'll do that sometime. Yum!

Then I added in the melted butter and mixed it all together.

I microwaved cream cheese for 15-20 sec. (without metal packaging -- it will catch on fire; happened to me before. Haha!) to soften it.

In a bowl, I added the softened cream cheese, sugar, 1 egg, zest and juice of lemon. Then I used an electric mixer to mix it altogether.

I put the filling mixture on top of the crust and baked it for 30-35 min. until the filling stopped jiggling.

I let it rest until room temp. and then I put the blueberries on top and I put it in the fridge overnight; you really only have to wait 3 hours, but I just left it overnight.

Ta da! Before cutting into bars and after. It's really tasty and not too sweet. It's a great dessert for dessert or for a brunch or BBQ.

Give it a try! We are good at this!