# Components:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, finely crushed
02 - 5.5 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Layer
04 - 14 ounces cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup cold heavy cream
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon finely grated lemon zest
09 - 1 teaspoon pure vanilla extract
→ Blueberry Swirl
10 - 7 ounces fresh or frozen blueberries
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, leaving overhang for easy removal.
02 - Mix crushed biscuits, melted butter, and sugar in a medium bowl until evenly combined. Press firmly into the bottom of the prepared pan and refrigerate while making the filling.
03 - Combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes until the berries burst and juices are released. Stir in the cornstarch slurry; simmer for 1–2 minutes until thickened. Allow to cool completely.
04 - In a large bowl, beat together softened cream cheese and powdered sugar until smooth. Add lemon juice, lemon zest, and vanilla; mix until well combined.
05 - In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture, blending until smooth and airy.
06 - Spread the cheesecake filling evenly over the chilled crust.
07 - Dollop blueberry sauce over the filling. Drag a knife or skewer through the dollops to create a marbled swirl.
08 - Cover the pan and refrigerate a minimum of 4 hours, or until the filling is firm.
09 - Use the parchment overhang to lift the bars out of the pan. Slice into 12 equal squares and serve chilled.
