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Tuesday, June 26 2012

Prize-Winning Recipe 2006! Love cheesecake? Add a blueberry layer, and delight in every creamy bite of this cheesecake bar.

 


 
Blueberry Cheesecake Bars
Recipe from 
Servings: 28 bars
Prep Time: 40 mins
Total Time: 4 hrs 10 mins
 
 
ingredients
  •  
     pouch  Betty Crocker® oatmeal cookie mix (1 pound 1.5 ounces)
  •  
    1/2  cup  butter or margarine, softened
  •  
       egg
  •  
     packages  cream cheese, softened (8 ounces each)
  •  
    3/4  cup  sugar
  •  
    1/2  cup  whipping cream
  •  
       eggs
  •  
     jar  blueberry spreadable fruit (10 ounces)
  •  
    1 1/2  cups  fresh or frozen (thawed and drained) whole blueberries
  •  
 
directions
Heat oven to 350 degrees 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.
 

tip:
High Altitude (3500-6500 ft): In step 4, bake 45 to 50 minutes.
 
nutrition information
Per serving: Calories 260 (Calories from Fat 130); Total Fat 15g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 70mg; Sodium 170mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 19g); Protein 4g. Daily Values: Vitamin A 10%; Vitamin C 0%; Calcium 4%; Iron 4%. Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat. 3 Fat Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:51 am   |  Permalink   |  0 Comments  |  Email
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