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Blueberry Cheesecake Dessert

 Blueberry Cheesecake Dessert
Arleen Mayeda of Rocky Hill, Connecticut asked our Test Kitchen to downsize her recipe for these creamy bars with a luscious fruit sauce. Enjoy one now, then pop the rest in the freezer for later.
9 ServingsPrep: 25 min. Bake: 15 min. + chilling

Ingredients

  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup old-fashioned oats
  • 1/4 cup packed brown sugar
  • 2 tablespoons chopped walnuts
  • 3 tablespoons cold butter, cubed
  • FILLING:
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon peel
  • SAUCE:
  • 1/3 cup seedless raspberry jam
  • 2 cups fresh blueberries

Directions

  • In a food processor, combine the flour, oats, brown sugar and
  • walnuts; cover and process until nuts are finely chopped. Add
  • butter; cover and pulse just until mixture is crumbly. Press into an
  • 8-in. square baking dish coated with cooking spray. Bake at 350°
  • for 9-11 minutes or until set and edges are lightly browned.
  • Meanwhile, for filling, in a food processor, combine the filling
  • ingredients; cover and process until blended. Pour over crust. Bake

2 of 2

Blueberry Cheesecake Dessert (continued)

Directions (continued)

  • for 14-18 minutes or until center is just set. Cool on a wire rack.
  • Cover and refrigerate for at least 2 hours.
  • In a microwave-safe bowl, heat jam on high for 15-20 seconds or until
  • warmed; gently toss with blueberries. Cut dessert into squares; top
  • with blueberry sauce. Refrigerate leftovers. Yield: 9 servings.
Nutritional Facts: 1 piece equals 311 calories, 19 g fat (11 g saturated fat), 76 mg cholesterol, 142 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein.