Blueberry Cheesecake Bars
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Yields:
-
12 bars
- Serves:
- 6-8
ingredients
-
Ingredients
- 453.59 g cream cheese, softened
- 2 large eggs
- 177.44 ml sugar
- 4.92 ml vanilla
- 177.44 ml blueberry preserves
-
hot shortbread base (see below)
- 177.44 ml unsalted butter
- 473.18 ml all-purpose flour
- 118.29 ml packed light brown sugar
- 2.46 ml salt
directions
- Preheat oven to 350 degrees.
- 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, for 3 days.
- Shortbread base.
- 1 ½ sticks (3/4 cup) unsalted butter.
- 2 cups all-purpose flour.
- ½ cup packed light brown sugar.
- ½ teaspoon salt.
- For Shortbread base, preheat oven to 350 degrees.
- Cut butter into ½-inch pieces. In a food processor, process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13” x 9” x 2” baking pan with a metal spatula, pressing evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes.
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RECIPE SUBMITTED BY
I am a homeschooling mother of 8. We have chickens, goats and emus, as well as a year round veggie garden.
My children help me cook most of the time, so I tend to look for recipes that are kid friendly and don't take a ton of time to prep.
We are a mostly Feingold/Organic family and my main focus is good for you foods, but easy to make with a flair or twist.
I experiment a lot with known recipes and I have come up with some amazing ones over the years and love to share with others.
My ultimate cake right now is the german chocolate carob cake. My goal in life was to find the perfect sticky toffee pudding recipe. I have now found it in Carol's Sticky Toffee Pudding. This is the most amazing dessert (next to my carob cake) I've ever tasted.