Take an easy recipe for homemade cheesecake bars and embellish it with a jar of blueberry jam and fresh blueberries and what do you get? A great blueberry cheesecake dessert!
I’m currently in Florida visiting my Mom and Dad. Flipping through one of Mom’s many cooking magazines a recipe for blueberry cheesecake bars caught my eye. A quick check of the kitchen confirmed that we had everything we needed make them.
I love cheesecake but sometimes a whole cheesecake is more than we want or need. That’s where homemade cheesecake bars come in. You get all the great flavor of cheesecake but in a more manageable amount. Cheesecake bars are easier too since they don’t need to be baked in a water bath.
I whipped up a batch of these lovely creamy blueberry cheesecake bars and everyone loved them. Next time I want to try them with strawberry jam and a cup of chopped fresh strawberries.
Blueberry Cheesecake Bars Recipe
The recipe suggests using graham cracker crumbs but I think oatmeal cookie or shortbread cookie crumbs would be delicious too. For even easier cleanup, line your baking pan with foil.
6 tablespoons unsalted butter, melted
2 cups graham cracker crumbs (about 12 graham crackers)
2 ( 8 ounce) packages cream cheese, softened
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
1 (10 ounce) jar blueberry jam
1 cup blueberries
Preheat the oven to 350F. Mix butter and graham cracker crumbs in a 9×13-inch baking pan. Press the mixture firmly into the bottom of the pan creating an even layer. Refrigerate while you prepare the filling.
In a large mixing bowl beat the cream cheese with an electric mixer on medium high until creamy. Add sugar, eggs, vanilla, and lemon juice and beat until creamy and well blended.
Stir the jam around in the jar until it is spreadable and then spread it evenly over the crust. Sprinkle blueberries over the jam. Spread the cream cheese mixture evenly over the blueberries.
Bake for 30 minutes, until set and slightly puffed. Remove from the oven and allow to cool to room temperature before covering with plastic wrap and placing in the refrigerator to chill completely. Cut into desired size and shape bars.
Makes one 9×13-inch pan of easy blueberry cheesecake bars.
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{ 6 comments… read them below or add one }
Jacque 06.19.09 at 4:33 am
Mmmm, those look like the perfect ratio of cheesecake and fruit. Yummy!
Martha 06.20.09 at 11:11 am
Thanks, Jacque. I liked the ratio of cheesecake and fruit which was much more balanced than with a huge thick cheesecake.
Tami 07.18.09 at 9:33 am
My mouth is watering over these. I wish that I had blueberry jam here at home because I would be making these right now. I’ve added them to my “to make” list!
Thanks for sharing the recipe!
faye 12.08.09 at 9:47 am
How long can you can you keep the blueberry cheesecake bars in the fridge
faye 12.08.09 at 9:48 am
If anyone knows please e-mail me
Martha 01.18.10 at 3:45 pm
Faye,
You should be able to keep these for several days in the refrigerator. They will get a bit denser. I’ve never had them last more than about 3 days, though