Easy Blueberry Cheesecake Bars Recipes

BLUEBERRY CHEESECAKE BARS

Steps:

• Preheat the oven to 325°F, and line a 9×13-inch baking dish with foil. Lightly spray the foil with non-stick spray.

EASY BLUEBERRY CHEESECAKE BARS

Steps:

• Crush crackers in food processor (or in a bag)
• Pulse crackers, sugar and butter together until texture is like wet sand
• (if using a bag to crush crackers, mix crushed crackers, butter and sugar in a bowl)
• Place on the bottom of a slightly greased jelly roll pan
• Set aside
• Mix cream cheese and sugar in a bowl until well blended
• Blend in sour cream and vanilla
• Add in eggs one at a time, stirring just until incorporated
• Pour onto the graham cracker crust and bake at 350* for 20 minutes, or until cheesecake is firm
• Set aside and let cook
• While cooling, take blueberries, water and sugar and bring to low boil on the stove in a medium saucepan stirring occasionally
• After the blueberries have broken down slightly (softer, lost the firmness), add a cornstarch/water mixture **3 Tablespoons of cornstarch plus 1/4 cup water, mixed in a small bowl**
• Add mixture slowly while stirring. You may not use all of mixture, stop adding when mixture starts to thicken, almost like jello almost set
• Turn off heat and let cool for about 5 minutes
• Pour on top of cheesecake and place immediately into fridge for 2 hours to firm
• Cut squares and serve

BLUEBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.
• Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add whipping cream and eggs; beat on low speed until well blended.
• Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
• Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in refrigerator.