Lemon Blueberry Cheesecake Bars

INGREDIENTS

Crust

• 1 Yellow cake mix, any brand
• 1/2 cup of butter, softened
• 1 extra large egg
• 2 tablespoons of fresh lemon juice

Filling

• 16 ounces cream cheese, softened to room temperature
• 1 large egg
• 1/2 cup granulated sugar
• Zest of two lemons
• 1 teaspoon McNess Champion Madagascar Vanilla Compound
• 1-1/2 cups fresh or frozen blueberries (DO NOT THAW)

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line a 13 X 9 inch pan with parchment paper or use baking spray to evenly coat the pan.
2. Melt the butter and then add to the cake mix with one egg and 2 tablespoons of the lemon juice. Beat with a hand-held mixer until well blended.
3. Use 2/3 of the mixture and press evenly into the bottom of the pan.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth. On medium speed, beat in the egg, sugar, remaining lemon juice and vanilla extract together until smooth and creamy, about 3-4 minutes. Spoon filling onto the crust.
5. Top with the blueberries. Take the remaining crust and flatten the pieces across the top of the entire pan.
6. Bake for 40 minutes or until the center is almost set. The crust will be lightly browned.
7. Cool completely in the refrigerator (at least 3 hours).
8. Cut the bars evenly into squares.

Optional

Mix 1 cup of confectioner’s sugar with 2 tablespoons of fresh lemon juice until the consistency is as thick or as thin as you would desire. The spread evenly over the bars. Cut into bars and serve.

Drizzle the glaze over the warm bars.

NOTES

You may substitute blackberries in the place of the blueberries.