{"id":2595,"date":"2016-05-24T07:00:08","date_gmt":"2016-05-24T07:00:08","guid":{"rendered":"http:\/\/betondinner.com\/?p=2595"},"modified":"2018-04-30T00:39:40","modified_gmt":"2018-04-30T00:39:40","slug":"blueberry-cheesecake-bars","status":"publish","type":"post","link":"https:\/\/betondinner.com\/blueberry-cheesecake-bars\/","title":{"rendered":"Blueberry Cheesecake Bars."},"content":{"rendered":"

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Blueberry cheesecake bars are layer upon layer of happiness – buttery graham cracker crust, a layer of cheesecake that’s thin enough to let the other flavors shine but rich enough not to get lost, sweet-tart blueberry pie filling, and fluffy whipped cream. This recipe is from my mom’s mom, so I think these bars could safely be called “vintage”, although they’re called Blueberry Delight on the typewriter-typed recipe card we have. Even though I was suspicious of desserts with fruit and cream cheese as a kid, I\u00a0loved<\/em>\u00a0when my mom made it. I hadn’t had it in years (apparently Jay has never had it? So…more than 10 years??) and got it in my head to make a version with homemade blueberry pie filling instead of canned, and here you have it (although I don’t know that adding that step really made it awesome-er, so you’ll see both options in the instructions at the bottom)!<\/p>\n

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Start with crushed graham crackers, sugar, and butter – I mix them together right in the baking dish, then press the crumbs down with the back of a measuring cup. The cream cheese layer is only three ingredients, too – cream cheese whipped with sugar, then eggs. The cheesecake layer and graham cracker crust bake together, then cool before the blueberries get slathered\u00a0on.<\/p>\n

To make your own blueberry pie filling, combine water, sugar, cornstarch, and lemon juice in a saucepan. Then add three cups of berries – you can use fresh or frozen – and simmer and smash the blueberries for a few minutes until it’s thick and glossy and gorgeous. Depending on the sweetness of your blueberries, you can adjust the amount of sugar and lemon juice to taste!<\/p>\n

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Once the blueberry pie filling and cheesecake are cooled to room temperature, you can spread the berries on top. Chill for an hour or so (if you can fit a 9×13 pan in your freezer, you can speed up this step a bit) so it’s really cold before adding whipped cream. Then the whole thing goes in the fridge until you’re ready to serve it! The layers are beautiful and the whole thing looks impressive, even though nothing about it is actually complicated (and I think it’s easier than making a layer cake: #nofrostingskills).<\/p>\n

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Blueberry cheesecake bars for Memorial Day, anyone?? I hope you love them!<\/p>\n

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