Easy Blueberry Cheesecake Bars With Streusel Topping Recipes

LEMON-BLUEBERRY CHEESECAKE BARS

Lemon-Blueberry Cheesecake Bars image

Elevate your cheesecake with a sweet and tangy blueberry and lemon filling and tasty strudel topping.

Provided by By Inspired Taste

Categories Dessert

Time 4h

Yield 9

Number Of Ingredients 13

Ingredients

9 graham cracker rectangles
2 tablespoons granulated sugar
1 teaspoon grated lemon peel
1/4 cup butter, melted
2 packages (8 oz each) cream cheese, softened
2 eggs
2 tablespoons grated lemon peel
1/4 cup fresh lemon juice
1/2 cup granulated sugar
1 1/2 cups fresh blueberries or Cascadian Farm® organic frozen blueberries (thawed) (from 8-oz bag)
1 cup packed brown sugar
3/4 cup Gold Medal™ all-purpose flour
6 tablespoons cold unsalted butter

Steps:

Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking spray.
In food processor, place graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of pan. Bake 10 minutes. Cool.
Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tablespoons lemon peel, the lemon juice and 1/2 cup granulated sugar. Cover; process until smooth. Pour filling over crust. Top with blueberries.
In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
Bake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Cut into 3 rows by 3 rows. Store in refrigerator.

Nutrition Facts : Calories 580, Carbohydrate 63 g, Cholesterol 130 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 46 g, TransFat 1 g

PHILADELPHIA BLUEBERRY STREUSEL CHEESECAKE

PHILADELPHIA Blueberry Streusel Cheesecake image

Get the best of both worlds with a PHILADELPHIA Blueberry Streusel Cheesecake! Top this PHILADELPHIA Blueberry Streusel Cheesecake with a fruity crumble.

Provided by My Food and Family

Categories Fruit Desserts

Time 6h45m

Yield 16 servings

Number Of Ingredients 9

Ingredients

1-1/2 cups plus 3 Tbsp. flour, divided
1-1/3 cups sugar, divided
1/2 tsp. ground cinnamon
3/4 cup cold butter, cut up
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
2 cups fresh blueberries

Steps:

Heat oven to 325°F.
Combine 1-1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture; press remaining onto bottom of 9-inch springform pan. Bake 25 min. or until lightly browned.
Meanwhile, beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
Pour cream cheese batter over crust; top with berries and reserved crumb mixture. Bake 1 hour 25 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Nutrition Facts : Calories 440, Fat 32 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 140 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.8991 g, Sugar 0 g, Protein 7 g