Creamy lemon bars swirled with blueberries on a biscuit base. Fresh, chilled, and easy to make for any dessert occasion.
# Components:
→ 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 grated lemon zest
09 - 1 teaspoon pure vanilla extract
→ Blueberry Swirl
10 - 7 ounces fresh or frozen blueberries
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon lemon juice
13 - 1 teaspoon cornstarch mixed with 2 teaspoons water
# Directions:
01 - Line a 9x9 inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.
02 - Combine crushed biscuits, melted butter, and sugar in a mixing bowl, mixing thoroughly until texture resembles wet sand. Firmly press mixture into the base of the prepared pan. Refrigerate while assembling the filling.
03 - In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until berries burst and release juices. Stir in cornstarch slurry, simmer for 1 to 2 minutes until thickened. Set aside to cool completely.
04 - In a large bowl, beat cream cheese and powdered sugar with an electric mixer until smooth. Add lemon juice, lemon zest, and vanilla extract; mix thoroughly.
05 - In a separate bowl, whip cold heavy cream to stiff peaks using a mixer or whisk.
06 - Gently fold whipped cream into the cream cheese mixture until smooth and airy. Spread mixture evenly over chilled crust.
07 - Drop blueberry sauce in small spoonfuls over cheesecake layer. Use a knife or skewer to gently swirl for a marbled finish.
08 - Cover pan and refrigerate for a minimum of 4 hours, or until the filling is set and firm.
09 - Lift bars out using parchment paper overhang. Slice into 12 squares and serve chilled.
