Blueberry Cheesecake Bars Recipes

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 350°F.
• Prepare a 9x13-inch baking dish by lining it with parchment paper, leaving an overhang on both long sides.
• MAKE THE CRUST:
• Mix graham cracker crumbs, sugar, cinnamon, and butter in a medium bowl. Press onto the bottom and slightly up the sides of a 9x13-inch pan. Bake for 10 min. Cool.
• FOR THE CHEESECAKE BATTER:
• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar until smooth and creamy, about 2 to 3 min.
• Add the sour cream, lemon zest and juice and beat until combined.
• On low speed, beat in eggs, one at a time, just until blended. Using a spatula, fold in blueberries gently.
• Pour cheesecake filling evenly over the cooled crust. Bake for 50 to 60 min. or until the center is almost set. (The center will still jiggle slightly when shaken.)
• Turn the oven off and leave the cheesecake inside the oven to cool completely, about 1 hour. Then chill in the refrigerator for at least 2 hours or overnight.
• Before serving, lift cheesecake out of the pan using the parchment paper overhang and cut into bars. Top with strawberries.

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.

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.

Steps:

• Heat over to 350.
• Grease 13x9 baking pan.
• Reserve 1/2 cup cake mix.
• Combine remaining mix, crumbs, 1 egg, 1/4 cup butter.
• Press into bottom and slightly up sides of pan.
• Beat cream cheese, sugar, 2 eggs in bowl until smooth.
• Spread on crust.
• Dollop with filling.
• Sprinkle reserved cake mix and almonds on top of blueberry filling; drizzle with remaining butter.
• Bake in 350 degree oven 35 minute.
• Cool and then refrigerate.
• Cut into 24 bars and serve.

Steps:

• Preheat oven to 350°F.
• In a bowl whisk cream cheese until smooth and whisk in eggs, sugar, and vanilla. Evenly spread preserves over hot shortbread and pour cream-cheese mixture over it. Bake in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days.

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.