• 10servings
  • 25minutes
  • 274calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the Base:

  2. Butter , for greasing

  3. 2 tablespoon sugar

  4. 1/8 tablespoon ground cinnamon

  5. 9 graham crackers

  6. 1/2 stick unsalted butter, melted

  7. For the Filling:

  8. 16 ounces cream cheese , room temperature (I used fat free)

  9. 2 eggs

  10. 2 lemons , zested and juiced

  11. 1/2 cup sugar

  12. 1 1/2 cups fresh blueberries

Instructions Jump to Ingredients ↑

  1. For the Base:

  2. 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.

  3. For the filling:

  4. 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.

  5. 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.


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