Lemon & Blueberry Cheesecake Squares

Lemon & Blueberry Cheesecake Squares

Serves 12 to 18

3 cups “fresh” blueberries, divided (or frozen “thawed”)
2 cups graham cracker crumbs
1 cup granulated sugar
6 tablespoons “melted” butter
1 tablespoon lemon juice
2 tablespoons lemon zest (zest of 2 lemons)
2 pkg. whipped cream cheese (24 oz.)

Preheat oven to 325°F

Set 1 tablespoon of lemon zest and a ½ cup of berries aside for garnish. Finely grind (to sand-like consistency) the graham crackers in a blender or food processor.

Use foil to line a baking pan (13 x 9-inch) and let the foil ends extend 3-inches beyond the pan. In a medium bowl, mix the cracker crumbs, butter, and 2 tablespoons of sugar. Evenly press the crust to the bottom of the pan.

Blend with an electric mixer (or a by hand with a spatula) the cream cheese, lemon juice, and remaining sugar/zest. Gently stir in the remaining berries. This mixture should be poured and spread over the crust.

Baking time is 40 to 45 minutes or until the center of the cheesecake is set. Remove the pan from the oven and allow it to rest for 45 minutes or until cooled. Then, place the pan in the refrigerator for a minimum of 3 ½ to 4 hours (or overnight).

Remove the cheesecake from the pan by using the foil handles. Now, slice it into squares to serving plates and garnish the tops with the berries and zest that were set aside. Adding a gorgeous dollop of whipped cream topping on each slice is an extra Epic touch!

These beautiful squares are best served chilled.

Diva Tips:

• I always place a few berries on top of the whipped cream and around the plate to add a gorgeous presentation.

• Do you love raspberries? Substitute them for the blueberries and enjoy.

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