# What You Need:
→ Crust
01 - 7 ounces graham crackers or digestive biscuits, 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 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
# Directions:
01 - Line a 9x9 inch baking pan with parchment paper, ensuring excess overhang for easy removal.
02 - Mix the crushed graham crackers, melted butter, and sugar in a bowl until well combined. Press the mixture evenly into the base of the prepared pan. Refrigerate while preparing the filling.
03 - Combine blueberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes until berries burst and juices are released. Stir in the cornstarch slurry and simmer 1-2 minutes until thick and glossy. Let the sauce cool completely.
04 - In a large bowl, beat cream cheese with powdered sugar until completely smooth. Add lemon juice, lemon zest, and vanilla extract; mix until incorporated.
05 - In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until the batter is smooth and fluffy.
06 - Spread the cream cheese mixture evenly over the chilled crust with a spatula.
07 - Spoon the blueberry sauce in small dollops over the cheesecake layer. Using a knife or skewer, gently swirl to create a marbled appearance.
08 - Cover the pan and refrigerate for at least 4 hours or until fully set.
09 - Lift the bars from the pan using the parchment overhang. Slice into 12 squares and serve chilled.
