• prep: 25 min
• cook: 40 min
• total: 1 hr 5 min

servings:

These cheesecake bars are a dream. The lemony cheesecake matches perfectly with fresh blueberries and that buttery streusel really makes everything work. If you can’t find fresh blueberries, try ripe red raspberries or even blackberries. We really prefer to stick to fresh berries for this, not frozen, since we like how the fresh berries stay intact while baking. When making these cheesecake bars, you really want them to be cold before cutting, so there is some time spent chilling the baked cheesecake. To speed things up a bit, place the cheesecake into your freezer for 30 minutes instead of the refrigerator for 1 hour before cutting into bars.

• 9 graham cracker rectangles (1-1/4 cups of cracker crumbs)
• 2 tablespoons sugar
• 1 teaspoon grated lemon zest
• 4 tablespoons butter, melted
• 2 (8-ounce) packages cream cheese, softened
• 2 large eggs
• 2 tablespoons grated lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup sugar
• 1 1/2 cups fresh blueberries
• 1 cup packed light brown sugar
• 3/4 cup all-purpose flour
• 6 tablespoons cold unsalted butter

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