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."
 
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photo by GaylaJ photo by GaylaJ
photo by GaylaJ
Ready In:
50mins
Ingredients:
8
Serves:
24
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ingredients

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directions

  • 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.

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Reviews

  1. pattikay in L.A.
    These turned out great! They were simple to put together and very tasty. I added a bit of contreau to the cheesecake mixture, which was a nice addition. Thanks for sharing!
     
  2. applestripes
    Very easy and yummy! I also substituted the blueberries and jam for a 21 oz can of blueberry pie filling that I had on hand and was trying to get rid of. Delish!
     
  3. lindsey_bb
    These were pretty good. I halved the recipe and put the bars in a 8x8 inch glass pan. As I was making it, the crust seemed to be a little crumbly for me and it was hard for me to spread the preserves over it without mixing them in. I was concerned the bars wouldn't stay together, but actually held their shape very well and tasted great!
     
  4. sacodeb
    I was really excited about making this. I followed the recipe exactly, but they came out terrible. The crust was soggy and the topping was flat. With so many great reviews though, I may just have to try it again.
     
  5. phaidria
    I made these with blueberry preserves and they were awesome! The graham cracker blueberry cheesecake combination made the bars taste fantastic. And they turned out so pretty too!
     
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Tweaks

  1. applestripes
    Very easy and yummy! I also substituted the blueberries and jam for a 21 oz can of blueberry pie filling that I had on hand and was trying to get rid of. Delish!
     

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