Blueberry Cheesecake Bars
Here’s a quick and easy recipe for scrumptious blueberry cheesecake bars. It’s a family favorite and may become a favorite in your home too. Enjoy!
This recipe came about when my husband went grocery shopping with my son.
I made him a list and of course half of the things were wrong but, hey, he did me a favor so I didn’t say anything.
When I looked in the bag there was a huge amount of blueberries. I asked for a pint and he bought 4 pints.
He said they were buy one get one free. I knew I better make some yummy recipes so they wouldn’t go to waste.
So here is one of the two recipes I came up with for some of the blueberries. I grabbed an oldie but goody recipe that uses fresh or frozen blueberries.
It’s quick and easy and oh so delicious just like these bars. Bisquick Blueberry Lemon Scones You’ll love both of these yummy recipes!
Blueberry Cheesecake Bars
Yields: 9-12 bars
Ingredients:
- graham crackers to make 1 1/4 cups of crumbs or buy boxed graham cracker crumbs.
- 1/4 cup granulated sugar
- 4 tbsp butter, melted and cooled slightly
- 1 tbsp honey
- 1/2 tsp cinnamon
- 8 ounces light cream cheese, softened, don’t use fat free for this recipe
- 3/4 cup sifted powdered sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- zest of half lemon
- 1 tsp vanilla extract
- 1/4 tsp fine sea or kosher salt
- 2 cups fresh blueberries, if you don’t have fresh, you can always use frozen, just don’t thaw.
- whipped topping, optional for decoration
Directions:
- Preheat oven to 325 degrees. Spray an 8 X 8 or 9 X 9 square pan with cooking spray then line with parchment paper with a little hanging over two sides for easy lifting. Spray the parchment paper again. Set aside.
- Crunch up your graham crackers in a ziploc bag with a rolling pin or the bottom of a heavy saucepan. Measure out to 1 1/4 cups.
- Pour into a medium mixing bowl along with the melted butter, sugar, honey and cinnamon. Combine well and press into the bottom of the prepared pan. Bake for about 10 to 12 minutes until lightly golden around the edges. Set aside while making the cheesecake topping.
- Wash out the mixing bowl and now add the softened cream cheese. Beat with a hand held electric mixer or stand mixer until creamy and smooth. Now add the rest of the ingredients except the blueberries and mix on high speed until nice and smooth and thickened a little. This should take up to 2 minutes.
- Pour the topping over the crust and sprinkle the blueberries evenly.
- Gently swirl the blueberries into the cheesecake mixture. Bake for about 25 to 30 minutes until the topping is slightly golden around the edges.
- The top should not be wet but it may still be juicy looking around the berries. Just make sure you don’t over bake. Let cool in the pan on a wire rack for about 20 to 30 minutes then place in fridge for at least 4 hours or overnight. Cut into squares.
Enjoy the lusciousness!
Blueberry Cheesecake Bars
Ingredients
- graham crackers to make 1 1/4 cups of crumbs or buy boxed graham cracker crumbs.
- 1/4 cup granulated sugar
- 1 tbsp honey
- 1/2 tsp cinnamon
- 8 ounces light cream cheese, softened, don’t use fat free for this recipe
- 3/4 cup sifted powdered sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- zest of half of a lemon
- 1 tsp vanilla extract
- 1/4 tsp fine sea or kosher salt
- 2 cups fresh blueberries, if you don’t have fresh, you can always use frozen, just don’t thaw.
- whipped cream or whipped topping for garnish
Instructions
-
1.Preheat oven to 325 degrees. Spray an 8 X 8 or 9 X 9 square pan with cooking spray then line with parchment paper with a little hanging over two sides for easy lifting. Spray the parchment paper again. Set aside.
2.Crunch up your graham crackers in a ziploc bag with a rolling pin or the bottom of a heavy saucepan. Measure out to 1 1/4 cups.
3.Pour into a medium mixing bowl along with the melted butter, sugar, honey and cinnamon. Combine well and press into the bottom of the prepared pan. Bake for about 10 to 12 minutes until lightly golden around the edges. Set aside while making the cheesecake topping.
4.Wash out the mixing bowl and now add the softened cream cheese. Beat with an electric mixer until creamy and smooth. Now add the rest of the ingredients except the blueberries and mix on high speed until nice and smooth and thickened a little. This should take up to 2 minutes.
5.Pour the topping over the crust and sprinkle the blueberries evenly.
6.Gently swirl the blueberries into the cheesecake mixture. Bake for about 25 to 30 minutes until the topping is slightly golden around the edges.
7.The top should not be wet but it may still be juicy looking around the berries. Just make sure you don’t over bake. Let cool in the pan on a wire rack for about 20 to 30 minutes then place in fridge for at least 4 hours or overnight. Enjoy!
Sweet blueberries with creamy cheesecake, how delicious! 
Fresh or frozen, blueberries add natural sweetness to any dessert recipe. 
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Bye for now…
