Best Blueberry Cheesecake Bars Recipes

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

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.

LEMON-BLUEBERRY CHEESECAKE BARS

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.

EASY BLUEBERRY CHEESECAKE LEMON COOKIE BARS

Steps:

• 1. Optional homemade blueberry filling: Skip if using canned filling. Place water, sugar, cinnamon , lemon zest, and lemon juice in a saucepan with blueberries. Bring to a boil. Mix corn starch with 2 TBs water.until disolved Add to blueberry mixture. IStir constantly until mixture boils and filling has thickened. Remove from heat .Cool and Refrigerate.
• 2. Heat oven to 350 degree's. Line a 9x13 inch pan with foil or parchment paper. Grease pan before lining. Spray or grease foil or parchment afterwards.
• 3. Place butter, flour, powdered sugar, brown sugar and lemon zest in food processor. Pulse until dough comes together. Empty in to a bowl. If it is really dry. Add 1 tablespoon of milk and knead with hands until a nice smooth ball forms.
• 4. Place dough in lined pan. Spread dough evenly with hands on bottom of pan and partly up the inside walls of pan. Bake for 10 minutes or until edges are just starting to brown. Do not over bake. It will bake more later. Remove from oven. Set aside to cool.
• 5. In a bowl beat the cream cheese and granulated sugar together until smooth. Beat in 1 egg at a time. Beat until egg are incorporated. Add the lemon juice, lemon zest. Beat until mixed in, and mixture is fluffy. Pour over crust.
• 6. Place spoonfuls of blueberry filling on top scattered. Run a knife through filling to swirl filing in. Do not hit crust with knife.
• 7. Place in oven and bake about 30- 40 minutes or until cake is not jiggly. Test with pick. Cooll and cut in to squares and Refrigerate. You may top with more blueberry filling if desired. This is designed to be a hand held cookie dessert.

COCONUT LEMON BLUEBERRY CHEESECAKE BARS

Steps:

• 1. Ingredients: Crust: 2 cups unbleached all-purpose flour 1 teaspoon baking powder 2 tablespoons coconut flour 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 4 tablespoons water Filling: 12 ounces cream cheese, (1 1/2 packages) softened 3/4 cup granulated sugar 3 tablespoons fresh lemon juice 2 1/2 teaspoons grated lemon zest 1 teaspoon vanilla extract 2 large eggs 2 cups fresh or frozen blueberries Topping: 1 cup packed brown sugar 3/4 cup unbleached all-purpose flour 1/2 cup finely shredded unsweetened coconut 3/4 teaspoon ground cinnamon 1/4 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces
• 2. Preparation: Preheat oven to 350 degrees F. Line a 13x9-inch pan with parchment paper. In a large bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes; reduce mixer speed to low and beat in flour, baking powder and salt. Mix until just combined and crumbly. Press mixture into bottom of prepared pan. Bake for 15 minutes or until light golden around edges; remove from oven. To make the filling, in a medium bowl, using a mixer on medium speed, beat together cream cheese and sugar until creamy, about 1 minute. Beat in lemon juice, zest and vanilla extract until combined. Beat in eggs until combined, about 1 minute; pour filling over the top of crust, and evenly sprinkle with blueberries. Return pan to oven and bake for 20 minutes, or until set. To make the topping, in a medium bowl, combine brown sugar, flour, coconut, cinnamon and salt; cut in butter using pastry blender or fork, until ingredients are well incorporated and start to clump together. Sprinkle the crumbly mixture evenly over the cheesecake filling. Return pan to oven and bake an additional 20 minutes or until golden brown. Cool for an hour before lightly covering and chilling for 2 hours, or until cold. Lift parchment paper out of pan and slice cheesecake into rows, 3x5, to make 15 bars. Makes 15 bars

COCONUT-BLUEBERRY CHEESECAKE BARS

Steps:

• 1. Preheat oven to 350 degrees Lightly grease a 13x9x2-inch baking pan; set aside. 2. For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside. 3. In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned. 4. Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries. 5. Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator. Makes about 32 bars.

BLUEBERRY-LEMON CHEESECAKE BARS

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In food processor, place cereal; cover and process until finely crushed. In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well blended. Press cereal mixture evenly in bottom of pan. Bake 14 to 18 minutes or until set. Cool 10 minutes.
• In medium bowl, beat cream cheese, granulated sugar and lemon peel with electric mixer on medium speed until smooth, scraping down side of bowl occasionally. Add eggs, 1 at a time, beating until just blended. Beat in lemon juice. Stir in blueberries. Spread filling evenly over cooled crust.
• Bake 18 to 24 minutes or until filling is set. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut in 6 rows by 4 rows. When ready to serve, sprinkle powdered sugar on top of bars.

BLUEBERRY PECAN CRUNCH CHEESECAKE BARS

Steps:

• 1. Heat oven 350 degree's. grease an 11x7 inch pan and line with parchment paper
• 2. Make crust: place cookies, sugar, cinnamon in food processor. Blend until crumbed. Add 3 TBL melted butter and pulse to combine.
• 3. Pour in to lined pan. Press down crust in bottom of pan. Bake for 10-15 minutes,or until edges are nicely browned, and cool.
• 4. Make cake: beat softened cream cheese until fluffy. Add the condensed milk, and 2 TBS melted butter beat until combined. Add the eggs, vanilla, and cinnamon. Beat until combined.
• 5. Pour cheese mixture on top of crust. Sprinkle blueberries on top of filling.
• 6. Make topping: mix flour, brown sugar, cinnamon,nutmeg and oatmeal together. Cut 5 TBS of cold butter in to mix until it looks like small peas.add pecans if desired. Sprinkle on top of berries. Bake at 350 for 50-60 minutes until pick inserted comes out clean
• 7. Remove from oven, and cool. Place in fridge until cold. Take cake with paper out of pan. Cut in to squares. Keep leftovers refrigerated.

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.

BLUEBERRY LEMON OREO CHEESECAKE BARS.

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

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.

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 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.

BLUEBERRY & COCONUT FROZEN 'CHEESECAKE' BARS

Steps:

• Soak the cashew nuts in boiling water for 10 mins, or overnight in cold water if you have time. Lightly oil a 20 x 20cm square cake tin.
• To make the base, whizz the almonds and dates in a food processor until very finely chopped. Tip into your prepared tin and press the mixture down, smoothing with the back of a spoon until evenly spread across the base. Put the tin in the freezer to firm up while you make the 'cheesecake' layer.
• Drain the cashew nuts and put half in the food processor. Add the ingredients for the 'cheesecake' layer and blitz until smooth and creamy. Remove the tin from the freezer and spread the creamy mixture on top of the base. Return to the freezer for 30-40 mins until firm.
• To make the topping, blend the 140g blueberries and the dates together with the remaining cashews in the food processor. Take the tin out of the freezer and spoon over the topping, then scatter over a handful of blueberries. Return to the freezer for at least 1 hr to firm up. Can be stored in the freezer for up to 2 months. Remove from the freezer 10 mins before serving, then slice into 10-12 bars and enjoy.

BLUEBERRY CHEESECAKE BARS

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.

SPLENDA BLUEBERRY CHEESECAKE BARS

Steps:

• 1. Preheat oven to 350 degrees. Spray and 8by8 inch square pan with nonstick cooking spray. Set aside.
• 2. Combine graham cracker crumbs, sxplenda and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan, Bake 5 minutes. Remove from oven set aside.
• 3. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add splenda beating until blended,. Add eggs one at a time. beating wel after each addition. Add sour cream and vanilla, beating just until, blended. Stir in blueberries.
• 4. Pour mixture into prepared pan,. Bake at 30 to 35 minutes or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.
• 5. Topping: Combine apricot preserves and water in small saucepan. Cook over medium heat, stirring constantly.until jam melts. spread over filling cut into bars.

BLUEBERRY CHEESECAKE BARS (SHORTBREAD CRUST)

Steps:

• Preheat oven to 350°. Cut butter into 1/2 inch cubes. In a food processor, add cubed butter, flour, brown sugar, and salt.
• Process until mixture forms small lumps.
• Sprinkle into a greased 13 x 9 x 2 inch baking pan, pressing down with spatula to form crust.
• Bake in the middle of oven until golden brown, about 20 minutes.
• In a bowl whisk cream cheese until smooth then add eggs, white sugar and vanilla.
• Evenly spread preserves over hot shortbread for traditional look then cover with cheesecake mixture. For a more stable bar, mix preserves into batter.
• Bake for 20 minutes. Cool completely, then refrigerate at least 3 hours ( good luck with that step).

CREAMY BLUEBERRY CHEESECAKE PIE OR BARS

Steps:

• 1. Heat oven to 375^. Filling: Chill all but 1 cup pie filling. Combine blueberry filling with 1/2 teaspoon lemon peel, if desired. Pour into pie shell.Bake 9 minutes.
• 2. Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk, eggs, lemon juice, vanilla and remaining 1/2 teaspoon lemon peel. Pour over partially baked pie. Reduce oven temperature to 350^. Bake for 25 minutes more or until set. Cool. Chill. Serve with remaining chilled blueberry filling over top.
• 3. Crust: Combine crumbs in a medium bowl. Blend with pastry blender. Press evenly on bottom and sides of a 9-inch pie plate(not on the rim) or in the square pan. Fill with filling as directed. Note:You can use a regular pie shell or use chocolate graham crackers(1 1/3 cups) or cinnamon grahams or regular grahams.

NO-BAKE CHEESECAKE BARS WITH FRESH BLUEBERRY SAUCE RECIPE - (4.5/5)

Steps:

• CRUST Using a food processor, blend graham cracker sheets until turned into crumbs. Add sugar and melted butter; blend until well mixed. Press into an 8x8 pan. FILLING Using a mixer with a whisk attachment, mix cream cheese and powdered sugar until smooth. Add heavy whipping cream, vanilla and almond extracts. Mix on medium-high for 2-3 minutes or until thickened. Pour filling over the crust. Cover and refrigerate for at least 2 hours. SAUCE Add all ingredients to a medium saucepan. Cook over medium high heat and simmer for about 5 minutes. The blueberries will breakdown and the sauce will become thick. Let cool and refrigerate until you're ready to serve the cheesecake. Pour on top of cheesecake. Serve and enjoy!