I’ve had the baking itch for awhile now, however it’s been so hot and humid that I’ve not wanted to turn the oven on. Today however, it’s lightened up and I’m not missing my chance, I’m baking! With the majority of my desserts and treats – this isn’t very sweet. I’ve gone to agave as my sweetener to let the blueberries be the stars with a hint of lemon.
For the filling:
16 oz cream cheese at room temperature
1/2 cup agave syrup
2 large eggs at room temperature
1/4 cup lemon juice (about 1 large)
1/4 cup mascarpone cheese
1 1/4 cups blueberries
*If you prefer a sweeter dessert, switch out the agave for 1/2 cup of sugar.
Preheat the oven to 325F. Mix together the crust ingredients and line a 9×9 pan with parchment paper. Spread the graham mixture evenly across the parchment and place into the oven for 10 minutes. Remove from the oven and set aside to cool.
In a medium sized bowl mix the cream cheese until smooth, and then beat in the eggs, agave, lemon juice, and mascarpone. Mix together until completely blended. Carefully pour over the crust, and using a spatula even out the top. Top off with the blueberries and press them into the cheesecake just a bit to allow them to sink down just a bit. Place into the oven and bake for 40-45 minutes. The middle will be a bit wobbly in the center still, but the outsides will be a slight brown.
Allow the bars to cool completely on a wire rack before placing in the fridge to finish cooling. Allow them to cool in the fridge 2.5-3 hours before serving (hard I know!) to fully set. Once done lift the parchment from the pan and slice into bars. Makes 9-12 bars. Enjoy!