Step 1

Preheat oven to 325° F. Grease a 9-inch square baking pan, line with parchment paper and set aside.

Step 2

In the bowl of a food processor, crush graham crackers into fine crumbs, about 30 seconds (you can also place graham crackers in a zip-top bag and crush them with the back of a measuring cup). Add sugar and melted butter. Process until combined, about ten 1-second pulses.

Step 3

Transfer mixture to prepared pan. Press the graham cracker crumbs into the bottom of the pan. Bake for 15 minutes or until fragrant. Cool completely. Prepare the filling.

Step 4

In the bowl of a stand mixer or using a hand mixer, beat cream cheese until smooth. Add eggs, sugar, lemon juice and lemon zest. Mix until well combined. Scrape down the sides and bottom of the bowl if necessary. Stir in 1 1/4 cups fresh blueberries.

Step 5

Transfer mixture to cooled graham cracker crust. Sprinkle remaining 1/4 cup blueberries over the top.

Step 6

Bake bars at 325 F for 30 to 35 minutes or until the center jiggles slightly. Remove from the oven and cool completely before refrigerating for at least 2 hours. Once set, remove from pan using the parchment lining and slice into 16 square bars. Garnish with fresh lemon zest and serve.