I hope everybody had an absolutely lovely Memorial Day weekend. In Dallas, the weekend consisted of rain, rain, and a bit more rain… so our outdoor activities were pretty limited. But don’t fret: I shopped till I dropped (which you would know if you followed me on Snapchat – user @akkushner)… so keep an eye out for a few fabulous outfit posts coming your way shortly!
But first things first: this recipe.
If you follow me on Instagram, you probably saw my shot of my Blueberry Lemon Cheesecake Bites (with a pile of blueberries on top). Holy smokes, it was delicious (as many of my coworkers can attest). Want to learn how to make it yourself? Keep reading for the recipe… it’s easier to make than you think!
PS it’s possible to only use one mixing bowl for this recipe – less cleanup makes everything better!
INGREDIENTS
For the Graham Cracker Crust
- 10 full-sheet graham crackers
- 1 stick (8 tablespoons) of melted butter
- 2 tablespoons of sugar
For the Filling
- 16 ounces of cream cheese
- 2 large eggs
- 1/2 cup of sugar
- 2 lemons, juiced and zested
For the Blueberry Swirl
- 1/2 cup of blueberries
- 1 tablespoon of sugar
Directions
For the Graham Cracker Crust
Preheat the oven to 325°F (165°C). Spray an 8×8 baking dish with nonstick cooking spray and set aside.
Place the graham crackers in a food processor and grind them until they become fine crumbs. Pour into a large mixing bowl, add the melted butter and the sugar, and then stir to combine. Pour the mixture into the baking pan and press it firmly into the bottom of the pan before sticking the pan in the oven to bake for 10 minutes. Set aside to cool (and wash that large mixing bowl so you can reuse it!).
For the Filling
Put the cream cheese in the large mixing bowl and, using either a stand mixer or a hand mixer, beat the cream cheese on medium speed until it becomes smooth. Add in the eggs, continuing to beat throughout. Add in the sugar, lemon juice, and lemon zest. Beat until the mixture is smooth and the ingredients are fully incorporated.
Pour the cream cheese mixture on top of the graham cracker crust in the baking dish.
For the Blueberry Swirl
Place the blueberries and the sugar in the food processor and process them until smooth.
In a randomized fashion, spoon the blueberry mixture on top of the filling in the baking dish. Using a knife, lightly swirl the blueberry mixture with the filling.
Place the baking dish in the oven (still at 325°F / 165°C) for about 35 minutes. Upon removing the dish from the oven, allow the cheesecake to cool completely before sticking it in the refrigerator for at least 2-3 hours. Cut into small squares and enjoy!
