BLUEBERRY CHEESECAKE BARS

•This yummy dessert has a brown sugar graham cracker crust, that is to die for, the classic cheesecake filling all topped with a fresh blueberry compote.  I made this all using a food processor which made it a cinch to whip up.  My husband who is a die hard cherry cheesecake (only cherry cheesecake) fan practically polished off the whole thing himself, guess it’s a keeper=)

 

Blueberry CheeseCake Bars  SmittenFoodie.com

Blueberry CheeseCake Bars  SmittenFoodie.com

for the crust
12 tbls unsalted butter (1 1/2 sticks)-melted
1 1/4 cup graham cracker crumbs-that’s 1 package
1/2 cup flour
1 cup packed brown sugar
1/2 tsp kosher salt
1/2 tsp cinnamon
zest of 1 lemon
 
for the filling
8oz cream cheese-softened
juice of 1 lemon
1 egg
1/4 cup granulated sugar
2 tbls flour
1 tsp pure vanilla extract
 
for the topping
2 cups fresh blueberries
2 tbls brown sugar
 
makes 9 bars using a 8×8 baking dish
prep, baking and chillin time-6 hours
350°
 

the topping

Pour 1 cup of the blueberries into a small saucepan and add the 2 tbls brown sugar.  Cook over med low heat until they break down and form a syrupy mixture.  Keep an eye on it and stir occasionally.  This should take 15 min.  Stir in the other 1 cup of  blueberries and set aside to cool a bit.  While the blueberries are cooking, get started on the crust.

Blueberry CheeseCake Bars  SmittenFoodie.com

Blueberry CheeseCake Bars  SmittenFoodie.com

Blueberry CheeseCake Bars  SmittenFoodie.com

the crust

In a food processor crumble up the graham crackers.

Blueberry CheeseCake Bars  SmittenFoodie.com

Add the flour.

Blueberry CheeseCake Bars  SmittenFoodie.com

Add the brown sugar.

Blueberry CheeseCake Bars  SmittenFoodie.com

Add the salt.

Blueberry CheeseCake Bars  SmittenFoodie.com

Add the cinnamon.

Blueberry CheeseCake Bars  SmittenFoodie.com

Zest in the lemon peel, mix it all together.

Blueberry CheeseCake Bars  SmittenFoodie.com

Slowly pour in the melted butter.  The crust will start to come together, but still be a little crumbly.

Blueberry CheeseCake Bars  SmittenFoodie.com

Spray your baking dish with cooking spray.  You can also line pan with foil or parchment paper for easier removal late.  I didn’t have troubles removing bars, but do what you like.

Pour the crust into your prepared dish

Blueberry CheeseCake Bars  SmittenFoodie.com

Press into the dish, pressing a little up the sides.  Set aside and get rolling on the filling.

Blueberry CheeseCake Bars  SmittenFoodie.com

 

the filling

Using the same food processor (no need to wash) add the cream cheese.

Blueberry CheeseCake Bars  SmittenFoodie.com

Squeeze in the lemon juice.

Blueberry CheeseCake Bars  SmittenFoodie.com

Crack in the egg.

Blueberry CheeseCake Bars  SmittenFoodie.com

Add the vanilla.

Blueberry CheeseCake Bars  SmittenFoodie.com

Add the flour

Blueberry CheeseCake Bars  SmittenFoodie.com

and sugar.

Blueberry CheeseCake Bars  SmittenFoodie.com

Whip it all together until smooth.

Blueberry CheeseCake Bars  SmittenFoodie.com

Pour into the crust and smooth with spatula.

Blueberry CheeseCake Bars  SmittenFoodie.com

Pour on the blueberry compote and pop into the oven for 30-40 min until the filling is set, but still just slightly wiggly in the middle.

Blueberry CheeseCake Bars  SmittenFoodie.com

Let cool at room temperature for 1 hour and then let chill in the fridge for 4 hours to overnight until completely cold and set.  Cut into 9 bars and keep stored in the fridge for up to a week, but they’ll bee gone way before then♥Enjoy

Blueberry CheeseCake Bars  SmittenFoodie.com

 

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