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

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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

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16 Responses to “Blackberry Lime Curd”

  1. #
    1
    Mal @ The Chic Geek — March 18, 2013 at 10:01 am

    How yummy, and the color is so beautiful!

    • beantownbaker — March 18th, 2013 @ 10:59 am

      Yes, I absolutely love the color of this curd!

  2. #
    2
    Megan — March 18, 2013 at 10:41 am

    I love fruit curds. This combination sounds wonderful. I’ve been wanting to make passionfruit curd for a long time. Hopefully I will get to that soon.

    • beantownbaker — March 18th, 2013 @ 11:00 am

      The passionfruit curd is definitely my favorite of all time. It’s just such a unique flavor.

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    3
    Ashley Bee (Quarter Life Crisis Cuisine) — March 18, 2013 at 2:16 pm

    I love lemon curd on a good fruit quickbread. I once made lemon loaf with lemon curd and it was to DIE for. How long to curds typically keep in the fridge?

    • beantownbaker — March 18th, 2013 @ 3:21 pm

      Oohhh… double lemon – sounds delicious. They never stay around very long when I make them, but I think they’d be fine in the fridge for a week or two.

  4. #
    4
    Shannon — March 19, 2013 at 10:13 am

    this sounds delicious! I’ve got some key lime curd in my fridge, not sure what I’ll do with the last bit of it…

    • beantownbaker — March 19th, 2013 @ 12:48 pm

      Key lime curd – YUM! Did you juice them yourself? They’re so tiny.

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    5
    Sues — March 19, 2013 at 11:21 am

    I love the idea of a blackberry lime curd… two of my favorite flavors married into curd! I love meyer lemon curd, too 🙂

    • beantownbaker — March 19th, 2013 @ 12:47 pm

      I still haven’t been able to find meyer lemons at my store. Of course, I haven’t looked too hard either…

  6. #
    6
    Michelle — March 21, 2013 at 7:51 am

    This looks delicious! And I love anything that gives me a use for egg yolks, since I use whites so often.

    • beantownbaker — March 25th, 2013 @ 1:18 pm

      I’m the same way. I hoard recipes that take divided eggs. Now that I started making ice cream, I need more that use whites…

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    7
    Jenny — April 2, 2013 at 3:03 pm

    If you make a cake or something with the curd in it or on it does it need to be refrigerated?

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    8
    Emily — October 20, 2013 at 1:38 pm

    This looks amazing, but I was wondering how much it made, I have picked enough blackberries to make 3 times this. Xx

    • beantownbaker — October 23rd, 2013 @ 12:26 am

      It made probably 2.5-3 cups of curd. Hope you enjoy it!

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