Blueberry Cheesecake Squares Recipes

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BLUEBERRY CHEESECAKE SQUARES



Blueberry Cheesecake Squares image

Looking for a wonderful dessert? Then check out these delicious cheesecake squares made using Wheaties® cereal and topped with blueberries.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 16

Number Of Ingredients 12

2 cups Wheaties™ cereal, crushed
1 tablespoon butter or margarine, melted
2 packages (8 oz each) reduced-fat cream cheese (Neufchâtel)
1 can (14 oz) fat-free sweetened condensed milk
1/2 cup fat-free sour cream
2 eggs or 1/2 cup fat-free egg product
1 teaspoon vanilla
1/4 cup sugar
1 1/2 teaspoons cornstarch
2 tablespoons water
1 tablespoon lemon juice
2 cups fresh or frozen (unsweetened) blueberries

Steps:

  • Heat oven to 375°F. In 8- or 9-inch square pan, toss cereal and melted butter until cereal is well coated. Spread evenly in pan. Bake 5 to 11 minutes or until golden brown.
  • Meanwhile, in large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Beat in sour cream, eggs and vanilla until well blended. Pour over crust.
  • Bake 35 to 40 minutes or until center is jiggly but sides are set.
  • Cool 1 hour at room temperature. Refrigerate about 2 hours or until chilled.
  • Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Stir in water and lemon juice until smooth. Add 1 cup of the blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until thickened; remove from heat. Stir in remaining 1 cup blueberries. Place blueberry topping in small bowl; let stand at room temperature 5 minutes. Cover and refrigerate until chilled.
  • For squares, cut cheesecake into 4 rows by 4 rows. Serve blueberry topping over cheesecake.

Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 21 g, TransFat 0 g

LEMON BLUEBERRY CHEESECAKE BARS



Lemon Blueberry Cheesecake Bars image

Provided by Tyler Florence

Categories     dessert

Time 4h

Yield 10 bars

Number Of Ingredients 11

Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
About 1/2 cup sugar, eyeball it
1 1/2 cups fresh blueberries
Powdered sugar, for dusting

Steps:

  • Preheat oven to 325 degrees F.
  • Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
  • Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
  • Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.

BLUEBERRY CHEESECAKE BARS



Blueberry Cheesecake Bars image

Easy summer dessert from Kraft. I actually made these as blackberry, rather than blueberry, and substituted a 21-ounce can of blackberry pie filling I had on hand for the jam and the blueberries.

Provided by GaylaJ

Categories     Bar Cookie

Time 50m

Yield 24 serving(s)

Number Of Ingredients 8

6 tablespoons butter, melted
2 cups graham cracker crumbs
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1 (8 ounce) jar blueberry jam (or preserves)
1 cup blueberries

Steps:

  • Preheat oven to 350°F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan.
  • Beat cream cheese until smooth. Add sugar, eggs and vanila, beating until well blended. Set aside.
  • Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
  • Bake 30 minutes or until slightly puffed. Cool completely in pan.
  • Refrigerate leftover bars for up to 3 days.

Nutrition Facts : Calories 179.9, Fat 10.5, SaturatedFat 5.7, Cholesterol 44, Sodium 128.6, Carbohydrate 19.8, Fiber 0.5, Sugar 14.2, Protein 2.2

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