Blueberry and Boysenberry Lemon Cheesecake Bars
These lemon cheesecake bars are the best with a graham cracker crust and streusel topping, creamy cheesecake center, and the sweet sour combo of lemon, blueberry, and boysenberry.
For The Graham Cracker Crust:
zest from 1 lemon
(about 1/2 TBS)
(1/2 stick, melted)
For The Cheesecake Filling:
zest from 3 lemons
(About 1 1/2 TBS)
blueberries and boysenberries mixed
For the Streussel Topping:
For the Graham Cracker Crust:
Preheat oven to 350 degrees.
Pulse graham crackers in a food processor until they make a fine crumb.
Add sugar and lemon zest to graham cracker crumbs and stir together.
Pour melted butter into the graham cracker crumb and stir well.
Press graham cracker crumb into a 9 inch square dish that has been sprayed with nonstick spray.
Bake for 10 minutes. Remove from oven and allow to cool partially.
For the Streusel Topping:
Combine the streusel ingredients in a medium sized bowl.
Mix together and press together with a fork until all ingredients are incorporated well and are crumbly.
Set aside till ready.
For the Cheesecake Filling:
Whip cream cheese for a couple of minutes until light and fluffy.
Add sugar and continue to stir to combined.
Add lemon zest and lemon juice and mix in completely.
Pour cheesecake filling over crust.
Coat blueberries and boysenberries in the 1 tsp of flour.
Pour blueberries and boysenberries over the top of your filling.
Top with streusel crumb topping.
Bake for 35-40 minutes until crumb is golden and cheesecake is mostly solid.
Allow to cool on cooling rack for 1 hour.
Put in fridge and allow to cool for 2 additional hours. Keep in fridge until serving.
Best if eaten within 2 or 3 days