Instructions

Line an 8x8 baking dish with a piece of parchment paper, trimming it so the paper hangs over the edges. Set aside.

Crush the crackers in a plastic bag with a rolling pin or use a food processor to pulse until crackers become fine crumbs. Place in a large bowl and add the sugar, butter, lemon extract, and salt. Mix well until the mixture looks like wet sand. Pour it into the parchment-lined pan, then firmly press into the corners and across the bottom of the pan until the crust is very compact. Freeze for 1 hour.

In a large bowl using a hand or stand mixer, beat the cream cheese and powdered sugar together, scraping the sides, until it’s smooth and creamy. Beat in the yogurt and lemon zest, juice, and extract until just combined.

Slowly whisk in the heavy cream a little at a time until combined. Gently stir in the blueberries, then swirl in the jam (it’s okay if there are white streaks).

Pour mixture into the prepared pan and smooth the top. Cover with wrap and refrigerate at least 8 to 12 hours until fully set.

To serve: Loosen the edges and corners with a knife and carefully pull up on the sides of the parchment paper, moving the bars to a cutting board or serving platter. Cut into even squares, wiping the knife after each slice for a clean cut.