Blueberry Lemon Cheesecake Bars

• Vegetarian

• Produce

  • 2 cups Blueberries, fresh
  • 3 2/3 heaping tbsp Lemon, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 tbsp Brown sugar
  • 2 cups Flour
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tbsp Vanilla

• Dairy

  • 1 1/4 cup Butter, unsalted
  • 2 (8-oz packages Cream cheese

Found on the-girl-who-ate-everything.com

Ingredients

• 1¼ cup unsalted butter, room temperature
• ½ cup granulated sugar
• 1 heaping Tablespoon lemon zest
• 2 cups flour
• ¼ teaspoon salt
• 2 cups fresh blueberries
• 2 Tablespoons brown sugar
• 2 Tablespoons lemon zest
• 2 Tablespoons lemon juice
• 2 (8-oz) packages cream cheese, room temperature
• ½ cup granulated sugar
• 2 teaspoons lemon zest
• 1 Tablespoon vanilla
• 2 eggs

Directions

• Preheat oven to 350° and line a 9 x 13 pan with parchment paper. I sprayed my pan lightly with cooking spray just to be sure it didnt stick.
• For the crust: Beat the butter, sugar, and lemon zest until creamy. Add the flour and salt and beat until combined. Press dough into bottom of prepared pan and bake 15 minutes.
• For the filling: Combine blueberries with brown sugar, 2 tablespoons lemon zest, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries are just soft, 5 - 10 minutes. Set aside to cool.
• For the cream cheese layer: Beat cream cheese, sugar, lemon zest, and vanilla together. Add in the eggs, one at a time, until combined. Scrape cream cheese mixture onto warm crust and smooth top. Dollop blueberry mixture randomly over top of cream cheese layer. Gently pull a knife tip through the top to create swirls.
• Bake on the middle rack of the oven until filling is set, about 30-40 minutes. Cool and refrigerate for a couple hours until chilled. Slice and serve.