PREP TIME: 35 MINS | COOK TIME: 1 HR | SERVINGS: 8
I am a lemon-blueberry lover, and I am so thrilled to share this easy recipe! A true treasure and a must if you are a lemon-blueberry lover like myself. These cheesecake squares will surely sweep you off your feet with its graham cracker crust with a luscious cheesecake filling topped with easy blueberry topping.
INGREDIENTS
Graham Cracker Crust:
⅓ c. organic sugar
⅔ c. butter, melted
2⅔ c. graham crackers crumbs
Lemon Cheesecake:
3 Eggs
24 ounces cream cheese
1¼ c. sugar
2 tablespoons grated lemon peel
1 teaspoon vanilla
Blueberry Topping
3 tablespoons lemon juice, freshly squeezed
How to make Lemon Cheesecake Squares with Blueberry Topping
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: To make the graham cracker crust, place the graham cracker crumbs and sugar in a medium mixing bowl. Mix well until combined. Pour in the melted butter and stir until incorporated.
Step 3: Into a 13 x 9-inch baking dish, press the graham cracker crumbs. Place in the preheated oven and bake for about 13 to 15 minutes. When done, set the crust aside.
Step 4: For the lemon cheesecake, beat the eggs in a small bowl. Set aside.
Step 5: Place the cream cheese and sugar in a large mixing bowl. Beat on medium speed until creamy and smooth.
Step 6: Add the eggs to the cream cheese and sugar mixture and beat at low speed. Then, add the lemon juice, grated lemon peel, and vanilla. Mix well until blended.
Step 7: To the graham crust, add the lemon cheesecake mixture. Bake in the preheated oven for about 45 minutes.
Step 8: When done, take it from the oven and transfer it to a cooling rack. Let it cool for about 10 to 15 minutes.
Step 9: After 10 or 15 minutes, place the cheesecake in the fridge for at least 6 hours or overnight.
Step 10: Pour the blueberry topping over the cooled cheesecake. Slice into squares and serve. Enjoy!
Ingredients
- Graham Cracker Crust:
- ⅓ c. organic sugar
- ⅔ c. butter, melted
- 2⅔ c. graham crackers crumbs
- Lemon Cheesecake:
- 3 Eggs
- 24 ounces cream cheese
- 1¼ c. sugar
- 2 tablespoons grated lemon peel
- 1 teaspoon vanilla
- Blueberry Topping
- 3 tablespoons lemon juice, freshly squeezed
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: To make the graham cracker crust, place the graham cracker crumbs and sugar in a medium mixing bowl. Mix well until combined. Pour in the melted butter and stir until incorporated.
Step 3: Into a 13 x 9-inch baking dish, press the graham cracker crumbs. Place in the preheated oven and bake for about 13 to 15 minutes. When done, set the crust aside.
Step 4: For the lemon cheesecake, beat the eggs in a small bowl. Set aside.
Step 5: Place the cream cheese and sugar in a large mixing bowl. Beat on medium speed until creamy and smooth.
Step 6: Add the eggs to the cream cheese and sugar mixture and beat at low speed. Then, add the lemon juice, grated lemon peel, and vanilla. Mix well until blended.
Step 7: To the graham crust, add the lemon cheesecake mixture. Bake in the preheated oven for about 45 minutes.
Step 8: When done, take it from the oven and transfer it to a cooling rack. Let it cool for about 10 to 15 minutes.
Step 9: After 10 or 15 minutes, place the cheesecake in the fridge for at least 6 hours or overnight.
Step 10: Pour the blueberry topping over the cooled cheesecake. Slice into squares and serve. Enjoy!
