Bright Lemon & Blueberry Cheesecake Bars

Delicious cheesecake bars filled with zesty lemon and sweet blueberries, featuring a smooth cream cheese filling on a shortbread crust.

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Preheat the oven to 190°C (375°F). In a bowl, rub together the flour, sugar, and butter until mixture resembles coarse crumbs, about 2–3 minutes by hand. Press evenly into the bottom of a lined 9 x 13-inch pan and bake for 12–14 minutes until edges are lightly golden. Let cool slightly.
Reduce the oven to 160°C (325°F). Beat cream cheese and sugar on medium speed until smooth, 2–3 minutes. Add eggs one at a time, mixing until just combined. Mix in sour cream, lemon juice, lemon zest, and cornstarch until smooth.
Pour the filling over the slightly cooled crust and smooth the top. Bake for 25–30 minutes, or until edges are set, and the center jiggles slightly. Cool on a wire rack for 30 minutes.
Refrigerate uncovered for at least 2 hours to let the filling set. Slice the bars using a hot, dry knife.
Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 4–6 minutes until berries burst. Stir in the cornstarch slurry and cook until glossy. Cool slightly and spoon over chilled bars.

For a gluten-free option, use a 1:1 gluten-free flour blend. Make sure to chill bars fully for clean slices.