Well, it's back to school for me (Hellooo, negative degree weather Chicago! How I've missed you.), but over these precious weeks of winter break, I whipped up a delicious dessert to celebrate a special someone's birthday...Caroline's! It's been awesome being friends with you for all these years, and food blogging with you is such a blessing. Happy birthday! It's a new decade of adventures and excitement (:




So let's talk sweets.



Blueberry Lemon Cheesecake, because it's sweet, tart, juicy with blueberries, and has a delicious crumb topping. It's irresistible. I don't know how I've made it this far without realizing the perfect combination of blueberry and lemon in a cheesecake.



Enjoy the recipe, and stay warm!
Monica



Click here for printable recipe of Blueberry Lemon Cheesecake Bars.
Blueberry Lemon Cheesecake Bars
Yield: 12 servings

Ingredients
For the Crust:
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup old-fashioned rolled oats
1/2 cup unsalted butter, room temperature
1 cup brown sugar, packed

For the Filling:
2 packages (8-ounces each) cream cheese, softened to room temperature
1 egg
1/2 cup granulated sugar
2 tablespoons grated lemon zest (about 2 large lemons)
1/4 cup lemon juice (about 2 large lemons)
1.5 cups fresh blueberries, not frozen

Directions
Preheat oven to 350 degrees Fahrenheit. Line 8 x 8 or 9 x 9 inch baking pan with parchment paper or aluminum foil.

For the Crust:
In a large bowl, cream butter and brown sugar until combined. Add flour, salt, baking powder, and oats. Mix until crumbly.

Press half of the oatmeal cookie dough into bottom of prepared baking pan and bake at 350 degrees for 15 minutes. Reserve the remaining half for the cheesecake topping.

For the Filling:
While cookie crust is baking, prepare cheesecake filling. Using a stand mixer, beat the cream cheese, 1 egg, sugar, lemon juice, and lemon zest until creamy (no cream cheese chunks).

Remove cookie crust from oven and reduce heat to 325 degrees Fahrenheit. Pour lemon cheesecake filling over the hot cookie crust. Sprinkle blueberries on top and gently press down. Crumble the remaining oatmeal cookie dough over the blueberries.


Bake at 325 degrees for 35 minutes, or until top is lightly browned. Cheesecake filling will jiggle slightly in the center. Allow bars to cool completely, then move them to the refrigerator to chill for at least 3 hours (preferably overnight) before cutting. Enjoy!


10 Comments

  1. Happy birthday, Caroline! What a wonderful treat to help celebrate your special day. Have a fantastic birthday!

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  2. I love a good blueberry lemon muffin but you somehow turned the combination not only into cheesecake but also incorporated a crumb topping! Awesome - and happy birthday to Caroline!

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  3. Oh my goodness, Monica! This cheesecake dessert of yours looks simply sublime (sub-lemon?) and has so much goodness going on...creaminess, crunchiness and sweetness-tartness. I'm loving the crunchy oaty topping (coming from the crust mixture to make things easy) and cannot wait to make it. Thanks for sharing. Happy birthday to you, Caroline! Have a wonderful weekend, ladies. And, keep warm! xo P.S. Pinning (of course)!

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    1. Haha "sub-lemon" sounds just about right -- I love your play on words! So happy to hear you like it, and you stay warm too! (: Have a great day

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  4. could I sub egg for something else? My family doesn't eat eggs.

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    1. Hi there! Unfortunately, we haven't tried making the cheesecake without eggs. I'd suggest finding an egg-free recipe on Google, adding the lemon zest and blueberries to that, and following the rest of the recipe as we've written it. Hope this helps! If you end up making this, we'd love to here how it turns out (:

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  5. Such a wonderful Cheesecake Bars. Liked it and love to eat. Great to find your blog post. Keep sharing. Thank You.

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    Replies
    1. Hi there, I'm so happy to hear you enjoyed the recipe. Thank you for stopping by, and have a great day!

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  6. I tried this cheesecake a few days ago and made a silly mistake. When I checked it in the oven at the time it should have been done, the crumb crust was pretty gooey and doughy. Puzzled, I went back to the recipe to double check the ingredients. The recipe calls for 2 packages of cream cheese and 1 stick of butter, but for some reason (I'll attribute it to lack of sleep), I used 2 of each. I decided to make sure the crust was done and ended up baking it an extra 20 minutes. The resulting crust was buttery and crisp, like a Pepperidge Farm Bordeaux cookie, but with added oats, and the cheesecake turned a lovely purple from the extra time with in the oven with the blueberries. The filling miraculously stayed moist and the overall result was heavenly! I had prepared it for guests and they practically licked their plates, not a crumb was left! I do plan to try it with the proper amount of butter, but it's nice to know you can mess up and still get something wonderful. Thanks for a great recipe.

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    Replies
    1. Hi there, thank you so much for taking the time to tell us your results! I'm so happy to hear that the recipe worked for you despite the slight fudge up with the butter. I had to stop myself from licking the plate too when I made these haha. Thanks for stopping by and I hope you have a great day!

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