Blueberry Cream Cheese Cake Squares Recipes

BLUEBERRY CHEESECAKE SQUARES

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.

BLUEBERRY CHEESECAKE BARS

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.

BLUEBERRY CREAM CHEESE CAKE SQUARES

Steps:

• Preheat oven to 350 degrees F. Grease and line with parchment paper a 8 x 8 inch baking tin. Set aside.
• Sift together the flour, baking powder and salt. Set aside.
• In the bowl of your electric mixer, beat the butter on high speed for about a minute. Add all the sugar at once and mix until pale and fluffy, about 2 -3 minutes. Add eggs, one at a time, and mix in until incorporated into the batter. Add vanilla and mix until combined, just about 20 seconds.
• Using a wooden spoon, stir the flour mixture into the wet ingredients. Stir just until combined and there are no lumps. Don't over mix. Pour this batter into your prepared pan. Sprinkle over 1 cup of fresh blueberries.
• In a clean mixing bowl, beat the cream cheese on high for about 30 seconds. Add all the sugar at once and mix until combined, about 1 minute. Add the egg and vanilla and mix until smooth, about 2 minutes.
• Pour the cream cheese batter over the cake batter and smooth it over until it completely covers the top. Sprinkle over remaining 2 tablespoons of blueberries.
• Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
• Remove from oven and place on a wire rack to cool completely.
• Cut into squares and can be stored in the fridge for up to 5 days or in the freezer for a month.

BLUEBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries.
• To make the topping: In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered sugar and almond extract. Spread over blueberries.
• Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting.

BLUEBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350ºF.
• Combine graham crumbs and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat cream cheese in large bowl with mixer until creamy. Add sugar and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Stir preserves (in jar) until softened; spread evenly onto crust. Top with blueberries; cover with cream cheese mixture.
• Bake 30 min. or until slightly puffed. Cool completely. Refrigerate 2 hours before cutting into bars.

ULTIMO'S NO-BAKE BLUEBERRY SQUARES

Steps:

• In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.
• In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.

BLUEBERRY CRUMBLE TOP CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Lightly oil a 9-by 9″ baking pan with cooking spray and line the bottom with parchment, leaving a two inch overhang on two opposing sides. Lightly oil parchment with cooking spray.
• Make the crust: In a medium bowl, combine crushed graham crackers, Domino Golden Sugar, melted butter, and salt. Mix until mixture resembles wet sand and holds together when pressed.
• Scrape crust mixture into prepared baking pan and press into an even layer. Use the back of a spoon or measuring cup to help pack firmly. Bake until golden, about 12 minutes. Let cool on a wire rack 10 minutes.
• Prepare the filing: In a large bowl, beat cream cheese, Domino Golden Sugar, eggs, and lemon zest until smooth. Set aside.
• Prepare the topping: In a medium bowl, whisk flour, Domino Dark Brown Sugar, Domino Golden Sugar, cinnamon, and salt. Add butter and stir until a crumbly dough forms.
• Spread cream cheese filling over slightly cooled crust. Sprinkle blueberries evenly over filling. Using your hands, crumble topping evenly over blueberries and filling. Bake until puffed and just set in the center, about 30 minutes. Let cool completely on a wire rack. Then refrigerate until well chilled, at least 1 hour more. Slice into squares and serve.