March 27, 2016

Blueberry Lemon Cheesecake Bars

Fruit and cheesecake collide in this decadent dessert. It started as a lemon cheesecake winning recipe from the archives…2008. We morphed into something easier but equally delicious.

You start with a oatmeal cookie crust.

Then top in with a cream cheese blueberry filling and more “crumble” and fruit on top. Easy assembly. Delicious results.

Enjoy!

-Cyndi

 

Lemon Blueberry Cheesecake Bars

2 cups quick oats, uncooked

1/3 cup packed light brown sugar

1 1/2 sticks butter (12 tablespoons), melted

1/2 cup + 4 tablespoons Gold Medal All Purpose Flour, divided

3 (8 oz) packages cream cheese, room temperature

1 (14 ounce) can sweetened condensed milk

3 tablespoons honey

3 large eggs

2 lemons (2 teaspoons zest;1/3 cup juice)

1 teaspoon vanilla

2 1/2 cups blueberries, fresh or frozen, divided

 

Preheat oven to 350 degrees F. Line the bottom of a nine-inch square glass pan with foil or wax paper; set aside. In medium bowl, mix quick oats, light brown sugar, melted butter, and 1/2 cup flour. Set aside 1/2 cup (as crumble topping). Press remaining mixture evenly into 9×13-inch (3 quart) glass pan.  Bake 25-30 minutes or until golden brown.

In large bowl, beat cream cheese, sweetened condensed milk and honey with electric mixer on medium speed until smooth.  Add eggs, remaining 4 tablespoons flour, vanilla, beating just until smooth. Mix in 2 cups blueberries by hand. Pour on top of baked crust. Bake 20 minutes at 350 degrees F. Remove from oven; reduce oven temperature to 300 degrees. Add remaining crumble and remaining blueberries, sprinkling them evenly across top of cheesecake. (We used frozen blueberries for filling and fresh on top but either would work for both.) Bake 50 minutes more or until cheesecake is set in the middle. Cool on rack. Refrigerate 2 or more hours.  Makes 24.

 

-Inspired by Blue Ribbon Group Winning Recipe, Greater Jacksonville Fair, 2008