The rich, creamy flavor of cheesecake is present in these fuss-free lemon-blueberry cheesecake bars. A pile of fresh blueberries overflowing with delicious fruity taste is encircled by a thin layer of cheesecake with a lemon flavor.
8 sheets of Graham crackers 4 tablespoons of melted, unsalted butter (1/2 stick). 1 box (8 ounces), at room temperature, of reduced-fat cream cheese.
granulated sugar, 1/4 cup 1/4 cup plain strained yogurt, such as Greek-style, or sour cream One big egg 1 big lemon's zest
Lemon juice, 3 teaspoons Vanilla extract, 1 teaspoon A dash of salt Blueberries, 1 1/2 cups
In a food processor, pulse Graham crackers until they are finely ground. Butter should be drizzled over the crumbs before being pulsed. Press the mixture evenly and firmly into the bottom of the pan after transferring it there.
About 10 minutes of baking time is required to gently brown the edges. At least 10 minutes should pass while the pan is cooling on a wire rack. (Keep the oven running.)
Clean the bowl of the food processor in the meanwhile. In the food processor bowl, combine softened cream cheese, sugar, sour cream (or yogurt), egg, lemon zest, lemon juice, vanilla, and salt. until smooth, process. Pour into a medium bowl and add blueberries.
Over the cooked crust, evenly distribute the filling. Bake for 30 to 35 minutes, or until the middle is just set. Cool to room temperature, then cover and chill for a further 4 hours, or until cold.