Blueberry Lemon Cheesecake Bars

YIELD: 24 bars




2 c. Graham Cracker Crumbs

1/3 c. Butter, melted

24 oz. Cream Cheese

1 c. Granulated Sugar, divided

½ tsp. Vanilla Extract

2 tbsp. Lemon Juice

2 tsp. Lemon Zest

3 Eggs

1-1/2 c. J. Hungerford Smith® Blueberry Topping


  1. Preheat conventional oven to 350°F. Line 13”x9” baking pan with foil, overhanging the sides; set aside. Stir together graham cracker crumbs, melted butter and 1/4 c. sugar in a small bowl; press into pan.
  2. Place cream cheese and sugar in a large bowl. Beat with electric mixer on medium speed until creamy. Add vanilla, lemon juice, and zest; beat until well blended. Add eggs, beating on low speed just until blended. Spread mixture evenly over crust.
  3. Bake 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 24 bars; top evenly with Blueberry Topping just before serving.