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Cooking Direction Of Blueberry Lemon Cheesecake Bars

We can cook Blueberry Lemon Cheesecake Bars using 20 ingredients and 21 steps. Here is how you cook Blueberry Lemon Cheesecake Bars.

Ingredients of Blueberry Lemon Cheesecake Bars

1. Prepare of For Crust.
2. Prepare 1 cup of Nilla wafer cookies, crushed.
3. Prepare 1/2 cup of cocoa krispies.
4. You need to prepare 4 tablespoons of butter melted.
5. Prepare of For Filling.
6. Prepare 16 ounces of cream cheese, at room temperature.
7. You need to prepare 3/4 cup of granulated sugar.
8. Prepare 2 of large eggs.
9. You need to prepare 1 teaspoon of lemon zest, finely grated.
10. You need to prepare 1 tablespoon of fresh lemon juice.
11. Prepare 1/4 cup of sour cream.
12. Prepare 1 teaspoon of vanilla extract.
13. Prepare 1/8 teaspoon of salt.
14. Prepare 1 1/2 cups of fresh blueberries.
15. You need to prepare of For Whipped Cream Topping.
16. You need to prepare 1 cup of heavy whipping cream.
17. Prepare 1/4 cup of confectioner's sugar.
18. You need to prepare 1 teaspoon of vanilla extract.
19. Prepare of For Garnish.
20. Prepare as needed of fresh blueberries,.

Blueberry Lemon Cheesecake Bars instructions

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. .
5. In a bowl mix crumbs with cocoa krispies and butter until moistened. Try not to crush the cocoa krispies to much.
6. .
7. Press into prepared pan and freeze while preparing filling.
8. MAKE cheesecake Filling.
9. In a large bowl beat cream cheese until smooth.
10. Add sugar, lemon zest, lemon juice, vanilla and salt and beat until smooth.
11. Add eggs, one at a time and beat smooth.
12. Stir in sour cream until well combined.
13. Pour into prepared crust. Place blueberries on top of filling , they should sink somewhat but still be visable.
14. .
15. 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..
16. Remove cheesecake by running a thin knife around edges and pulling up foil to lift out of pan.
17. Make Whipped Cream.
18. Whip cream to soft peaks, add sugar and vanilla and beat until it hold it shape.
19. Top chessecake with whipped cream..
20. Cut into bars. Top each bar with a fresh blueberry. Keep refrigerated until ready to serve.
21. .

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