Creamy and tangy lemon cheesecake squares topped with a sweet and slightly tart blueberry sauce, perfect for a refreshing dessert.

Crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

6 tbsp unsalted butter, melted

Cheesecake Filling:

16 oz (450g) cream cheese, softened

½ cup sugar

2 large eggs

2 tbsp lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

Blueberry Topping:

1 cup fresh blueberries

2 tbsp sugar

1 tbsp lemon juice

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Preheat the oven to 325°F (163°C) and line an 8×8-inch pan with parchment paper.
Make the crust by mixing graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the pan, then bake for 10 minutes. Let it cool completely.
For the cheesecake filling, beat the softened cream cheese and sugar until smooth. Add the eggs, lemon juice, lemon zest, and vanilla extract, mixing just until combined.
Pour the filling over the cooled crust and bake for 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the center. Allow it to cool completely.
Prepare the blueberry topping by heating the blueberries, sugar, and lemon juice in a saucepan over low heat. Cook until the berries burst and the mixture thickens into a syrupy sauce. Let it cool.
Spread the cooled blueberry topping evenly over the cheesecake.
Chill the entire dessert in the refrigerator for at least 2 hours before slicing into squares.

The cheesecake is done when the edges are set and the center is slightly jiggly but not liquid.

Frozen blueberries can be used if thawed and drained before cooking.

If fresh lemon zest is unavailable, use 1 tsp bottled lemon juice concentrate or grated lemon peel.

For a gluten-free version, substitute graham crackers with gluten-free cookies or almond flour.

Store covered in the refrigerator for up to 4 days; best served chilled.

For longer storage, freeze without the topping and add fresh blueberry sauce after thawing.