# Components:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, finely crushed
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 14 ounces cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup heavy cream, cold
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon finely grated lemon zest
09 - 1 teaspoon pure vanilla extract
→ Blueberry Swirl
10 - 1 1/3 cups blueberries, fresh or frozen
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon lemon juice
13 - 1 teaspoon cornstarch mixed with 2 teaspoons water
# Directions:
01 - Line a 9x9 inch square baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
02 - Mix crushed graham crackers, melted butter, and granulated sugar in a medium bowl until thoroughly combined. Press mixture firmly into the base of the lined pan. Chill in the refrigerator while preparing the filling.
03 - Combine blueberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring, until the berries burst and release juices, about 5 to 7 minutes. Stir in the cornstarch slurry and simmer for 1 to 2 minutes until the sauce thickens. Allow to cool completely.
04 - In a large mixing bowl, beat cream cheese with powdered sugar until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract, mixing until combined.
05 - In a separate bowl, whip cold heavy cream using an electric mixer or whisk until stiff peaks form.
06 - Gently fold the whipped cream into the cream cheese mixture until smooth and light in texture.
07 - Spread the cheesecake mixture evenly over the chilled crust. Dollop cooled blueberry sauce over the surface and use a knife or skewer to gently swirl for a marbled effect.
08 - Cover the pan and refrigerate for at least 4 hours, or until the bars are firmly set.
09 - Lift the set bars out of the pan using the parchment overhang. Slice into 12 squares and serve chilled.
