# The Ingredients You'll Need:
→ Crust
01 - 7 ounces (about 14 sheets) graham crackers or digestive biscuits, finely crushed
02 - 6 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 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 fresh or frozen blueberries
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon lemon juice
13 - 1 teaspoon cornstarch mixed with 2 teaspoons water
# Step-by-Step Instructions:
01 - Line a 9x9 inch square baking pan with parchment paper, allowing excess on two sides for easy removal.
02 - In a medium bowl, thoroughly combine crushed graham crackers or biscuits, melted butter, and granulated sugar. Firmly press the mixture into the base of the prepared pan. Refrigerate while preparing the next layer.
03 - In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the berries release their juices and begin to burst. Stir in the cornstarch slurry, simmering for 1–2 minutes until thickened. Let the mixture cool completely.
04 - In a large bowl, beat softened cream cheese with powdered sugar until completely smooth. Add lemon juice, lemon zest, and vanilla extract, mixing well.
05 - In a separate bowl, whip the cold heavy cream with an electric mixer or whisk until stiff peaks form.
06 - Gently fold the whipped cream into the cream cheese mixture until fully incorporated and the mixture is light and fluffy.
07 - Evenly spread the cream cheese mixture over the chilled crust. Dollop blueberry sauce in spoonfuls across the surface, then gently swirl with a knife or skewer to create a marbled effect.
08 - Cover and refrigerate for at least 4 hours or until the bars are firmly set.
09 - Using the parchment paper overhang, lift the bars from the pan. Slice into 12 squares and serve chilled.
