1-First, mix the graham cracker crumbs with melted unsalted butter, light brown sugar, and a pinch of kosher salt until it forms a crumbly mixture. Press this evenly into a lined baking dish and chill it in the refrigerator for about 15 minutes to help it set. This step creates a sturdy base that holds up well without any baking.

2-Next, in a separate bowl, beat the cream cheese until it’s smooth and creamy. Gradually add in the sugar for the cheesecake, vanilla extract, juice of half a lemon, and a pinch of salt to enhance the flavors. This mixture forms the heart of the bars, giving them that signature tangy sweetness.

3-Then, whip the heavy cream until it reaches stiff peaks before gently folding it into the cream cheese mixture. This adds a light, airy texture that makes the bars feel indulgent yet not too heavy. Pour this filling over your chilled crust and smooth it out with a spatula for an even layer.

4-After that, prepare a quick jam by cooking the blueberries with sugar for the jam and juice of half a lemon until it thickens slightly. Evenly scatter the fresh blueberries and the jam over the filling, pressing them in gently. Finally, refrigerate the assembled bars for at least 4 hours, or overnight for the best results, to let everything set properly.