Bright, creamy bars with lemon, blueberry, and a buttery crust. Easy and refreshing, made entirely without baking.
# 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 Filling
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 finely grated lemon zest
09 - 1 teaspoon pure vanilla extract
→ Blueberry Swirl
10 - 1.5 cups fresh or frozen blueberries
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon lemon juice
13 - 1 teaspoon cornstarch mixed with 2 teaspoons water
# Method:
01 - Line a 9x9 inch (23x23 cm) square baking pan with parchment paper, allowing some overhang for easy removal.
02 - In a medium mixing bowl, combine crushed biscuits, melted butter, and sugar. Mix until evenly moistened. Press firmly into the base of the prepared pan, creating an even layer. Refrigerate while preparing the next layers.
03 - In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook 5-7 minutes, stirring occasionally, until berries burst and release juices. Stir in the cornstarch slurry and simmer 1-2 minutes until the mixture thickens. Let cool completely.
04 - In a large bowl, beat cream cheese and powdered sugar with an electric mixer or whisk until smooth. Blend in lemon juice, lemon zest, and vanilla extract until fully incorporated.
05 - In a separate bowl, whip cold heavy cream to stiff peaks using an electric mixer or whisk.
06 - Gently fold whipped cream into the cream cheese mixture until well combined and fluffy.
07 - Spread the cheesecake mixture evenly over the chilled crust. Drop spoonfuls of blueberry sauce across the top and, using a knife or skewer, swirl to create a marbled effect.
08 - Cover the pan and refrigerate for at least 4 hours or until set and firm.
09 - Use the parchment overhang to lift the set dessert from the pan. Slice into bars and serve cold.
