Lemon Blueberry Cheesecake Bars

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This are AMAZING! I bookmarked this recipe several months ago and I finally got around to trying it. The only substitutions I made were to use frozen blueberries instead of fresh and Splenda instead of sugar. You have to be super patient to wait for everything to cool and settle in the fridge, but it's worth it!

I love cheesecake, but I think this was so much better! I probably should have just waited a little longer for everything to harden up, but I was too eager to cut into it and the center got a messy (oh well, more for me to enjoy!.

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These were a HIT at the school where I work! These were easy to make and delicious to eat. I substituted the 1/3 less fat cream cheese for regular and they were still just as tasty. I would definitely make these again.

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I didn't have lemons but I did have limes! Easy but delicious !

I've made this several times since and used lemons - easy, fabulous taste and easy to share!

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I just put my first batch of these in the oven -- I have to comment on the lemon. The person who said they were so lemony that they caused her "face to contort" must have used UBER-gigantor lemons or zested the heck out of them. I tasted the filling before I put it in the pan, and it was heavenly and definitely not too lemony. I used two smallish lemons and did not zest like crazy, just a regular amount. The filling was so good I can't stop licking the spoon and the bowl of the food processor. I can't wait for these to come out of the oven.

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This is one of my favorite recipes to bake! It's quick and easy to whip up. And tastes so yummy! The only things I change are: I buy an already made shortbread crust and I use less lemon zest. Turns out delish! I've made this several times and it's become one of my favorites. My husband loves it as well. It's so cool and refreshing, especially in the summer months.

I did make a yummy mistake with this once: I accidentally used 1 cup of sugar instead of just 1/2 cup and it came out more like a lemon curd. It was still very yummy. I'm going to try this again.

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Simple and so tastty, The lemon really refreshed our pallette's after a spicy meal, remarkably light tasting for a cheesecaje...very good will make again.

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These cheesecake bars were DELICIOUS, both warm AND after being in the fridge. THey were also very easy to make. Sure, my crust was crumbly, but I like that, I like having a little challenge eating something. I added the lemon juice and zest to taste after reading reviews and seeing some complain it was too much, but I added everything from both lemons (medium sized. This has a perfect texture and taste. I used one light cream cheese and one regular, and I used a 1/4 cup splenda baking sugar rather than actual sugar and it tasted great and turned out fine. Next time I think I'll try cooking down the blueberries before I add them on top to make it more like a glaze!

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This recipe is super easy and tastes great! I will definitely make it again! It's very refreshing. I used two large lemons and it was perfect....not too lemony. The best part is that it can be made ahead and refrigerated until ready to serve.
Enjoy.

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super easy and delicious

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When in a last minute crunch, I make these bars and they are always a hit. I usually have most of the ingredients on hand. I buy blueberries by the gallon, so I use lots of them in this recipe. Thanks, Tyler!!