Preparation Steps

• Line an 8-inch baking pan with plastic wrap or parchment paper.
• Crush the graham crackers into fine crumbs. Mix the melted butter with the crumbs until combined. Press the mixture firmly into the bottom of the prepared pan and refrigerate.
• Whip the heavy cream until it holds soft peaks. In a separate bowl, beat the cream cheese, confectioners’ sugar, vanilla extract, lemon juice, and lemon zest until smooth. Fold the whipped cream into the cream cheese mixture until combined.
• Spread the cheesecake filling evenly over the crust. Return to the refrigerator to set while preparing the blueberry topping.
• Combine blueberries and granulated sugar in a small saucepan. Heat on medium, stirring occasionally, until sugar dissolves and blueberries release juice, about 5 minutes. Remove from heat and allow to cool to room temperature.
• Remove the cheesecake bars from the pan and peel off the lining. Cut into 12 slices.
• Top each slice with a spoonful of the cooled blueberry mixture before serving.