This is a very simple dessert or snacking recipe that is not a cheesecake, but has the texture and flavour of one.  Ours does not last past one meal!

Ingredients

Base

1 ¼ cups graham cracker crumbs

2 tbsp. sugar

2 tbsp. butter, melted

1 tbsp. liquid sweetener (honey, maple syrup or corn syrup)

Topping

1 pkg. (8 oz.) cream cheese, softened

⅔ cup icing sugar

1 egg, large

Grated zest and juice of one lemon

1 ½ cups fresh blueberries

Base

Combine graham crumbs, sugar, butter and liquid sweetener in a bowl.  When mixed thoroughly, press into the bottom of a greased 8” x 8” pan.  Bake at 325⁰F until pale golden or approximately 10 minutes. 

Topping 

In a medium sized bowl, beat the softened cream cheese until smooth.  Continue beating while slowly adding the icing sugar, egg, lemon zest and lemon juice.  Beat until thickened and smooth.  Gently stir in the blueberries.  Spread over the baked graham crust.  Bake at 325⁰F until the topping is golden, approximately 30 – 35 minutes.  The topping should not appear wet.  Cool completely on a wire rack.  Once cooled, place in refrigerator for a minimum of one hour or until well chilled.  Cut into squares before serving.  Makes approximately 16 squares. 

Note:  When fresh blueberries are not available, substitute with frozen, whole blueberries.