We had a huge blueberry harvest this year in Maine, so everywhere I go I bring along a blueberry treat. These Blueberry Cheesecake Bars were “Wicked Good” and a very big hit at the Labor Day party by the lake. I bet your family will love them too!
Susan’s Wicked Good Blueberry Cheesecake Bars
Combine one box graham cracker pie crust mix with 1 stick (1/2 cup) melted butter.
Mix until crumbly and then press into buttered bottom of a 9×13 inch baking dish (reserve some to sprinkle on top of bars).
In a saucepan combine one quart of blueberries with 1/3 cup water. Combine 1/3 cup sugar with 2 Tbsp cornstarch. Sprinkle over blueberries, stir and heat to a gentle boil until the berries pop and the mixture thickens. Cool berry filling for a few minutes and then spread over crumb base. (Or use 1 can of blueberry pie filling).
Cream together 16 oz cream cheese (2 8oz pkgs) at room temperature with 8 oz sour cream (I used reduced fat variety for both). Add in juice of 1/2 lemon, 1/2 cup sugar, 1/2 cup flour and pinch of salt. (You can substitute 1 tsp vanilla instead of the lemon if you prefer) Cream until fluffy. Plot spoonfuls of cheese mix on top of blueberry filling and spread to cover. Sprinkle top with reserved graham cracker crumbs or you could use finely ground walnuts.
Bake at 350 degrees for 30 minutes or until cream cheese is no longer giggly in center. Cool and refrigerate until cold and firm before cutting into squares. Keep any ‘leftovers’ in frig. Enjoy!