# What You'll Need:
→ Crust
01 - 2 cups (about 7 ounces) graham cracker crumbs 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 finely grated lemon zest
09 - 1 teaspoon pure vanilla extract
→ Blueberry Swirl
10 - 1 1/2 cups fresh or frozen blueberries (about 7 ounces)
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon lemon juice
13 - 1 teaspoon cornstarch mixed with 2 teaspoons water
# Method:
01 - Line a 9 x 9-inch baking pan with parchment paper, allowing an overhang on the sides for easy removal.
02 - Combine crushed graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until uniformly moistened. Press the mixture firmly into the base of the prepared pan. Refrigerate while assembling the filling.
03 - In a small saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat until berries burst and juices release, approximately 5 to 7 minutes. Stir in the cornstarch slurry and simmer for 1 to 2 minutes until thickened. Cool completely before use.
04 - Using an electric mixer, beat cream cheese and powdered sugar in a large bowl until smooth. Blend in lemon juice, lemon zest, and vanilla extract until fully combined.
05 - In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture, creating a smooth and airy filling.
06 - Evenly spread the cheesecake mixture over the chilled biscuit base with a spatula.
07 - Drop spoonfuls of blueberry sauce onto the cheesecake layer. Using the tip of a knife or a skewer, gently swirl for a marbled effect.
08 - Cover and refrigerate for at least 4 hours or until bars are firmly set.
09 - Use the parchment paper overhang to lift the set bars from the pan. Slice into squares and serve cold.
