Blueberry Cheesecake Bars

July’s Secret Recipe Club day has arrived! This month I was paired up with Baking and the Boys. Finally, another blogger who’s as obsessed with baking as I am! I set off to browse through Katrina’s posts and found myself tagging quite a few of them. When baked goods are involved, it’s not that surprising that I saw quite a few recipes I was interested in. And, I was excited to again be introduced to a blog I had never heard of before!

I had quite a few recipes tagged and once again, deffered to Hubby. I actually thought he would go for a different recipe, but he chose these blueberry cheesecake bars. I’m so glad he did because they are AMAZING.

They start with a chewy oat base that is baked before being topped with a homamde blueberry jam filling. Next comes a layer of cheesecake (dairy free for me, of course), and last another crumble of the oat mixture on top.

We both thoroughly enjoyed the combination of the blueberry sauce and the cheesecake (again, no surprise, remember this guy?). And the oats gave a nice chewy texture that was appreciated. After we snacked on a few of these, I put the rest in plastic bags in the freezer. Hubby threw one in his lunch every day until they were gone.

One Year Ago: Blueberry Almond Cake with Lemon Drizzle and Avon Walk Recap
Two Years Ago: Chocolate Peanut Butter Cupcakes
Three Years Ago: Rum Punch Cupcakes and Strawberry Cupcakes with Strawberry Frosting

Print Save

Blueberry Cheesecake Bars

Yield: 16 bars

Ingredients:

Crust:
1 1/2 cups quick-cooking oats
1/2 cup flour
1/2 cup dark (or light) brown sugar, packed
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
6 Tbsp unsalted butter, melted

Blueberry Filling:
1 2/3 cup blueberries
3 Tbsp sugar
2 tsp cornstarch
2-3 tsp lemon juice

Cheesecake Filling:
8 ounces cream cheese, softened
1/2 cup sugar
1 egg
1 tsp vanilla
Pinch salt

Directions:

Heat oven to 350. Line an 8-inch square baking pan with non-stick foil or parchment paper.

Prepare Crust:
In a large bowl, mix oats, flour, brown sugar, baking soda, salt and cinnamon. Add melted butter and stir with fork until evenly moistened (mixture will be very crumbly). Reserve 1/2 cup crumb mixture for topping; Press remaining mixture firmly over bottom of foil-lined pan. Bake 12 minutes to set crust.

Prepare Filling:
In a small saucepan, combine blueberries, sugar and cornstarch. Stir in lemon juice. Turn heat to medium and cook, stirring often, until mixture begins to thicken slightly (about 7 minutes). Remove from heat and allow to cool slightly before pouring over baked crust.

Prepare Cheesecake Filling:
In bowl of electric mixer, beat cream cheese until smooth. Add sugar, vanilla and salt and beat well. Add egg and mix until combined. Pour cheesecake filling over blueberry filling.

Crumble reserved crumb mixture over top.

Bake 30 minutes until top is browned and filling is bubbly. Let cool completely in pan set on a wire rack. When cool, chill for an hour before cutting. Lift foil by ends onto a cutting board. Peel off foil; cut into 16 bars. Store in refrigerator, but serve at room temperature.

Recipe from Baking and the Boys, originally from Cookie Madness

    Pin It

6 Responses to “Am I a cupcake Hero?!?”

  1. #
    1
    MrsPresley — October 9, 2007 at 3:06 am

    i love lime! these sound great 🙂

  2. #
    2
    JaneDough — May 5, 2008 at 12:59 am

    It’s 5 o’clock somewhere, so bottoms up with these tasty-sounding sweet treats!

  3. #
    3
    Deborah — May 5, 2008 at 3:21 am

    The frosting recipe is missing something. ‘1/4 butter’ ??? Pound or cup? But it sounds great.

  4. #
    4
    Nell — May 6, 2008 at 2:01 am

    Those look amazing!

  5. #
    5
    Jen — May 9, 2008 at 5:11 pm

    I’ll have to double check the recipe and fix my typo this weekend. Sorry about that. For anyone who asked why they look slushy. This was one of my first Vegan cupcakes and I was using low-fat soy milk. This causes the cupcakes to come out gummy/sticky and not rise very much. I filled them the same amount that I usually do, they just didn’t rise up much. I’d like to try this recipe again to make prettier margarita cupcakes.

  6. #
    6
    Jeremy — June 5, 2008 at 2:21 am

    I use non-vegan ingredients and they turn out great as well. Also, I seem to have to double the powdered sugar for the frosting to give it an substance, and then I have way too much frosting 🙂 I also add a bit more lime than the recipe calls for, but that’s just me.

Leave a Comment