Blueberry Cheesecake Bars

blueberry cheesecake dessert bars

A perfect way to highlight the season’s freshest blueberries

I was looking for a blueberry dessert recipe to take to a party and found this recipe that won a 2006 Betty Crocker recipe contest. It needs time to set in the fridge so you’ll either need to make it in the morning for an evening event or make it the night before.

Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, softened
1 egg
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1/2 cup whipping cream
3 eggs
1 jar (10 oz) blueberry spreadable fruit
1 1/2 cups fresh or frozen (thawed and drained) whole blueberries

Directions
1. Heat oven to 350°F. Spray bottom and sides of 13×9-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.
2. 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.
3. Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
4. 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.

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About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips. www.facebook.com/barcellonabites
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