BLUEBERRY CHEESECAKE SQUARES
Looking for a wonderful dessert? Then check out these delicious cheesecake squares made using Wheaties® cereal and topped with blueberries.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In 8- or 9-inch square pan, toss cereal and melted butter until cereal is well coated. Spread evenly in pan. Bake 5 to 11 minutes or until golden brown.
- Meanwhile, in large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Beat in sour cream, eggs and vanilla until well blended. Pour over crust.
- Bake 35 to 40 minutes or until center is jiggly but sides are set.
- Cool 1 hour at room temperature. Refrigerate about 2 hours or until chilled.
- Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Stir in water and lemon juice until smooth. Add 1 cup of the blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until thickened; remove from heat. Stir in remaining 1 cup blueberries. Place blueberry topping in small bowl; let stand at room temperature 5 minutes. Cover and refrigerate until chilled.
- For squares, cut cheesecake into 4 rows by 4 rows. Serve blueberry topping over cheesecake.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 21 g, TransFat 0 g
BLUEBERRY CHEESECAKE BARS
Easy summer dessert from Kraft. I actually made these as blackberry, rather than blueberry, and substituted a 21-ounce can of blackberry pie filling I had on hand for the jam and the blueberries.
Provided by GaylaJ
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 179.9, Fat 10.5, SaturatedFat 5.7, Cholesterol 44, Sodium 128.6, Carbohydrate 19.8, Fiber 0.5, Sugar 14.2, Protein 2.2
BLACKBERRY CHEESECAKE SQUARES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 15 squares
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
- Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
- For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
- Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
- For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
- In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
- Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
- When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.
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 LEMON CHEESECAKE BARS
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
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
LEMON BLUEBERRY CHEESECAKE BARS
Over the summer I visited Tyler Florence's shop in Mill Valley, CA. I was lucky enough to come home with this recipe. These are really unlike any cheesecake bars I have ever had....
Provided by Jb Tyler
Categories Bar Cookie
Time 1h2m
Yield 10 Squares, 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 307.9, Fat 21.9, SaturatedFat 12.1, Cholesterol 99.4, Sodium 231.2, Carbohydrate 25.2, Fiber 1.1, Sugar 20, Protein 4.7
CHEESECAKE SQUARES
I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.
Nutrition Facts :
BLUEBERRY CHEESECAKE BARS
Categories Cake Berry Egg Fruit Dessert Bake Kid-Friendly Quick & Easy Cream Cheese Blueberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 bars
Number Of Ingredients 6
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.
BLUEBERRY CHEESECAKE BARS
Set the bar higher with our Blueberry Cheesecake Bars recipe. These crowd-pleasing Blueberry Cheesecake Bars feature juicy blueberries on a graham cracker crust.
Provided by My Food and Family
Categories Fruit Desserts
Time 3h35m
Yield 16 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.675 g, Sugar 0 g, Protein 3 g
BLUEBERRY LEMON OREO CHEESECAKE BARS.
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
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.
BLUEBERRY CHEESECAKE BARS- NO BAKE
i love mark bittman's simple tasty recipes. this is great on a hot summer day. taste the batter- if it's not sweet enough you can add up to 1/4 cup sugar.
Provided by chia2160
Categories Cheesecake
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 10
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. taste and add sugar, to taste.
- 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.
Nutrition Facts : Calories 340.5, Fat 21.1, SaturatedFat 11.9, Cholesterol 58.3, Sodium 329.7, Carbohydrate 31.5, Fiber 1.4, Sugar 15.9, Protein 7.8
BLUEBERRY BARS
These bars taste like blueberry cheesecake.
Provided by Anne Warren
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 27.1 g, Cholesterol 55 mg, Fat 12.6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 93 mg, Sugar 18 g
BLUEBERRY CHEESECAKE BARS
Prize-Winning Recipe 2006! Love cheesecake? Add a blueberry layer, and delight in every creamy bite of this cheesecake bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 28
Number Of Ingredients 9
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.
Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 70 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 19 g, TransFat 0 g
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