Prep Time: 35 mins | Cook Time: 1 hr | Total Time: 1 hr 35 mins | Yield: 8 Servings
Layer after layer of delicious flavors, these Lemon Cheesecake Squares with Blueberry Topping never fail to satisfy my sweet tooth! This recipe is surely a must-try! You will love everything about these treats, from the crust to the toppings. Enjoy!
Ingredients:
Graham Cracker Crust
⅔ c butter, melted
⅓ c organic sugar
2⅔ c Graham crackers crumbs
Lemon Cheesecake
2 tablespoons grated lemon peel
3 tablespoons lemon juice, freshly squeezed
1¼ c sugar
1 teaspoon vanilla
3 Eggs
24 ounces of cream cheese
Blueberry Topping
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
For the Graham Cracker Crust:
Add sugar and Graham cracker crumbs into a mixing bowl. Whisk everything until well incorporated. Add the melted butter, then stir until well blended.
Transfer the mixture to a 13×9-inch baking dish and spread it evenly. Press it gently to the sides and bottom.
Place the baking dish in the preheated oven and bake for about 15 minutes or until done.
Remove the crust from the oven and let it rest for a few minutes at room temperature.
For the Lemon Cheesecake:
In a mixing bowl, add crack the eggs and whisk until smooth.
Add sugar and cream cheese into the bowl of the stand mixer, then beat until well blended.
Transfer the eggs into the bowl with the butter mixture, then beat to combine.
Add the grated lemon, vanilla, and lemon juice. Stir to combine.
Pour the mixture into the prepared crust and spread it evenly.
Place it in the preheated oven and bake for about 45 minutes or until done.
Remove from the oven and allow it to rest for at least 10 minutes at room temperature.
Place it in the fridge to chill for at least 6 hours.
For the Blueberry Topping:
Add the blueberry over the cheesecake and spread it evenly.
Slice the cheesecake into even servings.
Serve and enjoy!
Ingredients
- Graham Cracker Crust
- ⅔ c butter, melted
- ⅓ c organic sugar
- 2⅔ c Graham crackers crumbs
- Lemon Cheesecake
- 2 tablespoons grated lemon peel
- 3 tablespoons lemon juice, freshly squeezed
- 1¼ c sugar
- 1 teaspoon vanilla
- 3 Eggs
- 24 ounces of cream cheese
- Blueberry Topping
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
For the Graham Cracker Crust:
Add sugar and Graham cracker crumbs into a mixing bowl. Whisk everything until well incorporated. Add the melted butter, then stir until well blended.
Transfer the mixture to a 13x9-inch baking dish and spread it evenly. Press it gently to the sides and bottom.
Place the baking dish in the preheated oven and bake for about 15 minutes or until done.
Remove the crust from the oven and let it rest for a few minutes at room temperature.
For the Lemon Cheesecake:
In a mixing bowl, add crack the eggs and whisk until smooth.
Add sugar and cream cheese into the bowl of the stand mixer, then beat until well blended.
Transfer the eggs into the bowl with the butter mixture, then beat to combine.
Add the grated lemon, vanilla, and lemon juice. Stir to combine.
Pour the mixture into the prepared crust and spread it evenly.
Place it in the preheated oven and bake for about 45 minutes or until done.
Remove from the oven and allow it to rest for at least 10 minutes at room temperature.
Place it in the fridge to chill for at least 6 hours.
For the Blueberry Topping:
Add the blueberry over the cheesecake and spread it evenly.
Slice the cheesecake into even servings.
Serve and enjoy!
