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Blueberry Lemon Cheesecake Bars
Blueberry Lemon Cheesecake Bars

Before you jump to Blueberry Lemon Cheesecake Bars recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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We hope you got benefit from reading it, now let’s go back to blueberry lemon cheesecake bars recipe. You can cook blueberry lemon cheesecake bars using 20 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to prepare Blueberry Lemon Cheesecake Bars:
  1. You need For Crust
  2. Get 1 cup Nilla wafer cookies, crushed
  3. You need 1/2 cup cocoa krispies
  4. Use 4 tablespoons butter melted
  5. Take For Filling
  6. Use 16 ounces cream cheese, at room temperature
  7. Prepare 3/4 cup granulated sugar
  8. You need 2 large eggs
  9. Get 1 teaspoon lemon zest, finely grated
  10. Use 1 tablespoon fresh lemon juice
  11. Get 1/4 cup sour cream
  12. Take 1 teaspoon vanilla extract
  13. Take 1/8 teaspoon salt
  14. Prepare 1 1/2 cups fresh blueberries
  15. You need For Whipped Cream Topping
  16. Take 1 cup heavy whipping cream
  17. Get 1/4 cup confectioner's sugar
  18. Prepare 1 teaspoon vanilla extract
  19. Use For Garnish
  20. Take as needed fresh blueberries,
Instructions to make Blueberry Lemon Cheesecake Bars:
  1. Preheat oven to 325. Spray a 9 by 9 inch pan with bakers spray. Line pan with foil with ends extending over edges for easy removal after baking. Spray foil with bakers spray
  2. Make crust
  3. Crush Nilla wafer cookies to crumbs in a food processor
  4. In a bowl mix crumbs with cocoa krispies and butter until moistened. Try not to crush the cocoa krispies to much
  5. Press into prepared pan and freeze while preparing filling
  6. MAKE cheesecake Filling
  7. In a large bowl beat cream cheese until smooth
  8. Add sugar, lemon zest, lemon juice, vanilla and salt and beat until smooth
  9. Add eggs, one at a time and beat smooth
  10. Stir in sour cream until well combined
  11. Pour into prepared crust. Place blueberries on top of filling , they should sink somewhat but still be visable
  12. Bake for 35 to 45 minutes utes until just slightly jiggly in center. Remove from oven and cool completely before refrigerating at least 4 hours until well set.
  13. Remove cheesecake by running a thin knife around edges and pulling up foil to lift out of pan
  14. Make Whipped Cream
  15. Whip cream to soft peaks, add sugar and vanilla and beat until it hold it shape
  16. Top chessecake with whipped cream.
  17. Cut into bars. Top each bar with a fresh blueberry. Keep refrigerated until ready to serve

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