Best 3 Blueberry Cheesecake Squares Recipes
In the realm of delectable desserts, blueberry cheesecake squares reign supreme, tantalizing taste buds with their exquisite symphony of flavors and textures. These delectable treats are the perfect embodiment of indulgence, featuring a velvety smooth cheesecake filling nestled atop a crisp and crumbly graham cracker crust, all adorned with an array of plump and juicy blueberries. As if plucked straight from a summer's day, the blueberries burst with a refreshing burst of sweetness, perfectly complementing the richness of the cheesecake. Whether you're a seasoned baker or a novice in the kitchen, this guide will equip you with the knowledge and techniques to craft the ultimate blueberry cheesecake squares that will leave your friends and family clamoring for more.
Check out the recipes below so you can choose the best recipe for yourself!
BLUEBERRY CHEESECAKE SQUARES
Looking for a wonderful dessert? Then check out these delicious cheesecake squares made using Wheaties® cereal and topped with blueberries.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In 8- or 9-inch square pan, toss cereal and melted butter until cereal is well coated. Spread evenly in pan. Bake 5 to 11 minutes or until golden brown.
- Meanwhile, in large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Beat in sour cream, eggs and vanilla until well blended. Pour over crust.
- Bake 35 to 40 minutes or until center is jiggly but sides are set.
- Cool 1 hour at room temperature. Refrigerate about 2 hours or until chilled.
- Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Stir in water and lemon juice until smooth. Add 1 cup of the blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until thickened; remove from heat. Stir in remaining 1 cup blueberries. Place blueberry topping in small bowl; let stand at room temperature 5 minutes. Cover and refrigerate until chilled.
- For squares, cut cheesecake into 4 rows by 4 rows. Serve blueberry topping over cheesecake.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 21 g, TransFat 0 g
LEMON BLUEBERRY CHEESECAKE BARS
Steps:
- Preheat oven to 325 degrees F.
- Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
- Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
- Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
BLUEBERRY CHEESECAKE BARS
Easy summer dessert from Kraft. I actually made these as blackberry, rather than blueberry, and substituted a 21-ounce can of blackberry pie filling I had on hand for the jam and the blueberries.
Provided by GaylaJ
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan.
- Beat cream cheese until smooth. Add sugar, eggs and vanila, beating until well blended. Set aside.
- Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
- Bake 30 minutes or until slightly puffed. Cool completely in pan.
- Refrigerate leftover bars for up to 3 days.
Nutrition Facts : Calories 179.9, Fat 10.5, SaturatedFat 5.7, Cholesterol 44, Sodium 128.6, Carbohydrate 19.8, Fiber 0.5, Sugar 14.2, Protein 2.2
Tips:
- Use fresh blueberries for the best flavor. If using frozen blueberries, thaw them and drain them thoroughly before using.
- If you don't have a food processor, you can use a blender to make the cheesecake filling. Just be sure to blend it until it is smooth and creamy.
- To make the crust, you can use either graham cracker crumbs or crushed vanilla wafers. If you are using graham cracker crumbs, be sure to press them firmly into the bottom of the pan so that the crust is compact.
- Bake the cheesecake until the center is just set. It should still be slightly wobbly when you shake the pan. If you overbake it, the cheesecake will be dry and crumbly.
- Let the cheesecake cool completely before serving. This will help it to set and firm up.
- Serve the cheesecake with fresh blueberries, whipped cream, or ice cream.
Conclusion:
Blueberry cheesecake squares are a delicious and easy-to-make dessert that is perfect for any occasion. With a creamy cheesecake filling, a graham cracker crust, and fresh blueberries, these squares are sure to be a hit with everyone who tries them. So next time you are looking for a special dessert, give blueberry cheesecake squares a try. You won't be disappointed!
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