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blueberry-lemon cheesecake bars



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Prep Time: 20 minutes

Total: 3 hours, 45 minutes

Servings: 24


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Step 1

Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

Step 2

In food processor, place cereal; cover and process until finely crushed. In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well blended. Press cereal mixture evenly in bottom of pan. Bake 14 to 18 minutes or until set. Cool 10 minutes.

Step 3

In medium bowl, beat cream cheese, granulated sugar and lemon peel with electric mixer on medium speed until smooth, scraping down side of bowl occasionally. Add eggs, 1 at a time, beating until just blended. Beat in lemon juice. Stir in blueberries. Spread filling evenly over cooled crust.

Step 4

Bake 18 to 24 minutes or until filling is set. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut in 6 rows by 4 rows. When ready to serve, sprinkle powdered sugar on top of bars.

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