Ingredients
½cupunsalted butter,(1 stick), cold
1pouchBetty Crocker Oatmeal Cookie mix
2large eggs
16ozcream cheese,(2 packages), softened to room temperature
½cupgranulated sugar
2tbsplemon zest,(about 2 large lemons), grated
¼cuplemon juice,(about 2 large lemons)
1½cupsfresh blueberries,not frozen
Preparation
Preheat the oven to 350 degrees F. Line 8×8-inch or 9×9-inch baking pan with parchment paper or aluminum foil. Generously spray parchment paper/foil with nonstick spray. Set aside.
In a large bowl, cut the butter into the cookie mix using a fork or electric mixer. Stir in 1 egg until the mixture is crumbly.
Press half of the oatmeal cookie dough into the bottom of a prepared baking pan.
Bake for 15 minutes. Reserve the other half of the dough for topping.
With an electric handheld or stand mixer, beat the cream cheese, 1 egg, sugar, lemon juice, and lemon zest together until creamy. Make sure there are no cream cheese chunks visible.
Remove the cookie crust from the oven and reduce the heat to 325 degrees F.
Pour the lemon cheesecake filling over the hot cookie crust. Sprinkle the blueberries over top and gently press them down. Crumble the reserved oatmeal cookie dough over the blueberries.
Bake for 35 minutes until the top is lightly browned. The cheesecake filling will slightly jiggle in the center.
Allow bars to cool completely and chill for at least 3 hours before cutting.
Serve and enjoy!
