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Blueberry Lemon Cheesecake Bars Recipe
While the crust is cooling, prepare the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at low speed to break up and soften it slightly, about 1 minute. With a rubber spatula, scrape the beater and the bottom and sides of the bowl. Add the sugar and beat at low speed until combined, about 1 minute. Scrape down the bowl; add the lemon juice and lemon zest and beat at low speed until combined, about 1 minute. Scrape down the bowl; add the eggs and beat at low speed until thoroughly combined, about 1 minute.
Pour onto the cooked graham cracker base and sprinkle with blueberries. Gently press the blueberries into the batter until they are half exposed.
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. Lift the bars out by the parchment overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.
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