Lemon Blueberry Cheesecake Bars

Cheesecake is a yummy but rich treat. These cheesecake bars allow you to indulge but in a true snack-sized portion - perfect for summer! This recipe makes 10 bars (and is less than half the fat and sugar of regular bars).

Prep time: 25 minutes
Cooking time: 35 minutes
Inactive (refrigerator): 3 hours

Ingredients

Base:

Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted

Filling:

16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
About 1/2 cup sugar, eyeball it
1 1/2 cups fresh blueberries

Directions

Preheat oven to 325 degrees for the filling.
Grease the bottom of a 9 by 9-inch baking pan with butter.
Place parchment paper over the top of pan making sure to get into the corners.
In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs.
Add the melted butter and pulse a couple of times to fully incorporate.
Pour onto the parchment paper and gently pat down.
Bake in the oven for 12 minutes until golden. When done set aside to cool.
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix well until smooth.
Pour onto the crust.
Cover filling with blueberries letting them sink slightly into the mix.
Bake in the oven for 35 minutes.
Remove from the oven and cool completely.
Place into refrigerator for at least 3 hours.
Remove from pan using the parchment lining and slice into 10 rectangular bars.