Blueberry and Lemon Cheesecake Bars- The Red Headed Hostess

These are so dreamy and such a great summer evening dessert.  Picture sitting on your back porch with some good friends and serving up these creamy concoctions.
Just look how creamy those look.
Don’t you just love finding recipes like these that you can count on – and that you can make ahead of time?  You can have these completely prepped long before dinner starts.  So you can totally enjoy yourself.
Here is the Recipe:
Graham Cracker Crust:
4 T. sugar
1/2  tsp cinnamon
Dash of nutmeg
2 Block of graham crackers (about 20)
1 stick of butter (melted)
1-  Preheat your oven to 325
2-  Grease a 9 x 13 glass baking dish
3-  In a food processor, combine the sugar, cinnamon, and graham crackers.  Pulse until it is a fine mixture.
4-  Add the melted butter.  Pulse until it is well mixed.
5-  Put into baking dish and pat down until evenly dispersed across the bottom
6- Bake for 10 minutes or until golden brown
7-  Set aside to cool
Lemon Blueberry Mixture
4 Packages of cream cheese
4 eggs
1 tsp vanilla
3 lemons
1 cup of sugar
3 cups frozen blueberries
1-Rinse out your food processor
2-  Zest and juice your 3 lemons
3-  Add cream cheese, eggs, vanilla, lemon zest and juice and sugar to the food processor
4-  Mix until creamy
5- Pour on top of graham cracker crust
6-  Sprinkle blueberries evenly on top
7-  Bake for 30 to 35 minutes.  Shake it and if it only jiggles a little bit in the center, it is done
8-  Let cool and then refrigerate until cooled through
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