Blueberry-Lime Cheesecake Bars
 
Makes 12
Ingredients
  • 1¾ cups graham cracker crumbs (about 16 crackers)
  • ¼ cup firmly packed dark brown sugar
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, melted
  • 1½ teaspoons vanilla extract, divided
  • 2 tablespoons water
  • ½ teaspoon unflavored gelatin
  • 2 (14-ounce) cans sweetened condensed milk
  • 2 (8-ounce) packages cream cheese, softened
  • 1 tablespoon lime zest
  • ½ cup fresh lime juice
  • 1 cup fresh blueberries
  • ¼ cup blueberry preserves
  • Garnish: fresh blueberries
Instructions
  1. Line a 9-inch square baking pan with plastic wrap, letting excess extend over sides of pan.
  2. In a medium bowl, combine graham cracker crumbs, brown sugar, and salt. Add melted butter and 1 teaspoon vanilla, stirring until dry ingredients are moistened. Using a measuring cup, press mixture into bottom of prepared pan. Freeze until ready to use.
  3. In a small microwave-safe bowl, place 2 tablespoons water. Sprinkle gelatin on top, and let stand for 10 minutes. Heat on low in 30-second intervals, stirring between each, until gelatin completely dissolves.
  4. In the container of a blender, process condensed milk, cream cheese, and lime zest and juice until smooth and combined. With blender running, add warm gelatin mixture and remaining ½ teaspoon vanilla in a slow, steady stream until well combined. Pour half of filling onto prepared crust; top with blueberries. Spread remaining filling on top of blueberries. Spoon small dollops of preserves all over filling. Using a wooden pick, swirl preserves into filling as desired, and garnish with blueberries, if desired. Refrigerate for 4 to 6 hours or overnight.
  5. Using excess plastic wrap as handles, remove from pan, and cut into bars as desired. Refrigerate in airtight container for up to 1 week.
Recipe by Louisiana Cookin' at https://louisianacookin.com/blueberry-lime-cheesecake-bars/