Lemon Blueberry Cheesecake Bars Recipes

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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

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

BLUEBERRY LEMON CHEESECAKE BARS



Blueberry Lemon Cheesecake Bars image

A tasty blueberry lemon cheesecake bar.

Provided by GWNYVERE

Categories     Desserts     Cookies     Bar Cookie Recipes     Cheesecake Bar Recipes

Time 4h40m

Yield 16

Number Of Ingredients 9

½ (14.4 ounce) package graham crackers, coarsely broken
3 tablespoons white sugar
¾ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, at room temperature
¾ cup white sugar
3 medium lemons, zested and juiced
3 large eggs
2 ½ cups fresh blueberries

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of an 8-inch square baking pan. Place parchment paper over the top of the pan and press down at the corners so you have a slight overhang.
  • Combine graham crackers, sugar, and cinnamon for crust in the bowl of a food processor; process until combined and has the consistency of bread crumbs. Pour melted butter in slowly and pulse a couple of times to fully incorporate; the mixture will look like wet sand. Scrape into the prepared baking pan and pat firmly with the bottom of a glass.
  • Bake in the preheated oven until set, about 12 minutes.
  • Combine cream cheese, sugar, lemon zest, and lemon juice for filling in the bowl of a food processor; pulse until well combined. Add eggs, one at a time, blending to combine between each addition; process until smooth.
  • Remove crust from the oven. Pour filling on top and sprinkle evenly with blueberries; they will sink slightly into the filling, this is okay.
  • Bake until filling is mostly set and only slightly jiggly in the center, about 45 minutes. Remove from the oven and let cool completely, about 30 minutes. Refrigerate until set, at least 3 hours.
  • Remove from the pan using the parchment lining and slice into 12 bars.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 28.1 g, Cholesterol 92.5 mg, Fat 21.3 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 12.5 g, Sodium 216 mg, Sugar 18.1 g

BLUEBERRY LEMON OREO CHEESECAKE BARS.



Blueberry Lemon Oreo Cheesecake Bars. image

Make and share this Blueberry Lemon Oreo Cheesecake Bars. recipe from Food.com.

Provided by aanderson4486

Categories     Cheesecake

Time 51m

Yield 24 Bars, 7 serving(s)

Number Of Ingredients 12

5 tablespoons unsalted butter, melted
45 lemon Oreo cookies
2 cups blueberries
1 tablespoon sugar
1 tablespoon water
2 teaspoons lemon juice, fresh squeezed
1/2 teaspoon cornstarch
8 ounces cream cheese, softened
1/3 cup sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract
1 egg

Steps:

  • Preheat oven to 350 degrees. Place all the lemon oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
  • Press crumbs into a 10 inch baking pan lined with parchment paper (or foil if your out of parchment paper!). Bake in oven for 5 minutes, take out and let cool on counter.
  • Place blueberries in pot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes.
  • Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place blueberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.
  • Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
  • Pulse until smooth and combined. Place on top of oreo crust.
  • Pour half of the blueberry sauce on top of cheesecake. Use a knife to swirl the sauce into the cheesecake. Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly.
  • Take out of oven and let cool on a wire rack. Add whole blueberries to the top for more decoration.
  • Place in a fridge covered and let set for at least 3 hours until cutting into squares.
  • Take out of pan and cut into squares. Serve.

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