Easy Blueberry Cheesecake Bars Food

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.

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

LEMON BLUEBERRY CHEESECAKE BARS

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

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.

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 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.

NO-BAKE BLUEBERRY CHEESECAKE BARS

Steps:

• Combine crushed graham crackers, nuts if using, and melted butter. Press evenly into bottom of an 8- or 9-inch square pan (glass is good) to form a crust about 1/4-inch thick. Put in refrigerator until ready to use.
• Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth.
• Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. Cover with fresh blueberries and chill for at least an hour, or until set. Cut into squares or bars and serve.

LEMON BLUEBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees.
• Place parchment paper in the bottom of 9X9 pan, extending up over sides and over top. Turn pan, and put in another sheet. This will help you get the cheesecake out perfectly.
• For the Base:.
• In a food processor, combine the graham crackers, sugar and cinnamon, process until you have very small crumbs. Add melted butter and pulse a couple of times to full incorporate the butter. Pour into the lined baking pan and gently pat down. Cook for 12 minutes. Set aside to cool.
• For the Filling:.
• To the food processsor bowl, add cream cheese, eggs, lemon zest, lemon juice and sugar. Process for a few seconds until well combined. It should be smooth and kind of glossy. Pour into the cooled base, smooth gently into the corners and then sprinkle with the blueberries (I have used frozen berries with excellent results). Don't stir! Bake for 35 minutes or until the center only slightly jiggles. Chill for 3 hours, then grasp the parchament handles and lift the entire cheesecake out. Cut into 10 squares. Dust with powdered sugar if desired.

BLUEBERRY LEMON CHEESECAKE BARS

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.

EASY BLUEBERRY CHEESECAKE BARS WITH STREUSEL TOPPING

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs, butter and 4 oz. cream cheese with mixer until blended. Reserve 1-1/4 cups crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.; cool.
• Beat remaining cream cheese, sugar, eggs and vanilla until blended. Spread over crust; top with pie filling. Combine nuts and reserved crumb mixture; sprinkle over pie filling.
• Bake 30 to 32 min. or until edges are lightly browned.