Creamy lemon and blueberry bars layered over a buttery biscuit crust. Refreshing, simple, and oven-free.
# What You Need:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, finely crushed
02 - 5.5 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Layer
04 - 14 ounces cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup heavy cream, cold
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon finely grated lemon zest
09 - 1 teaspoon pure vanilla extract
→ Blueberry Swirl
10 - 1.5 cups fresh or frozen blueberries
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon lemon juice
13 - 1 teaspoon cornstarch mixed with 2 teaspoons water
# How to Cook:
01 - Line a 9x9-inch square baking pan with parchment paper, allowing for overhang on the sides.
02 - Combine crushed graham crackers, melted butter, and sugar in a medium bowl until evenly mixed. Press the mixture firmly into the base of the prepared pan. Chill while you prepare the cheesecake layer.
03 - In a small saucepan, cook blueberries, granulated sugar, and lemon juice over medium heat until berries burst and release their juices, about 5–7 minutes. Stir in the cornstarch slurry and simmer for 1–2 minutes until thickened. Set aside to cool completely.
04 - In a large mixing bowl, beat cream cheese and powdered sugar until smooth. Blend in lemon juice, lemon zest, and vanilla extract until well combined.
05 - In a separate bowl, whip the cold heavy cream to stiff peaks.
06 - Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
07 - Spread cheesecake filling evenly over the chilled crust.
08 - Drop spoonfuls of blueberry sauce on top of the cheesecake layer. Use a knife or skewer to gently swirl for a marbled appearance.
09 - Cover and refrigerate for at least 4 hours or until firmly set.
10 - Lift the cheesecake out of the pan using the parchment overhang. Slice into 12 bars and serve chilled.
