Best Blueberry Cheesecake Squares Recipes

LUSCIOUS LEMON BLUEBERRY CHEESECAKE SQUARES

Luscious Lemon Blueberry Cheesecake Squares image

One of the yummiest and easiest cheesecakes EVER! This is easy breezy and oh so yummy with lemony blueberry tart sweet goodness. This recipe is adapted from 12tomatoes.com and picture is credit to 12tomatoes.

Provided by Cindy Smith Bryson @cindyluhooskitchen

Number Of Ingredients 12

Ingredients

2 cup(s) vanilla wafers crumbs
4 tablespoon(s) unsalted butter, melted
1 pinch(es) ground cinnamon
USE ABOVE INGREDIENTS FOR CRUST
16 ounce(s) cream cheese, room temperature
10 ounce(s) jar blueberry preserves
1 cup(s) fresh blueberries
2/3 cup(s) sugar
2 large eggs
1 large lemon, zested and juiced
1/2 teaspoon(s) vanilla extract
USE ABOVE INGREDIENTS FOR FILLING

Steps:

FOR CRUST: Preheat oven to 350. Lightly grease bottom of a 13 x 9 inch baking dish (so parchment will not stick to dish) and line with parchment paper, leaving a 2-inch overhang on both sides.
Place vanilla wafers in a large bowl and mix in melted butter and cinnamon until mixture is consistency of damp sand.
Press mixture evenly into bottom of parchment in baking dish to form the crust. Refrigerate until needed.
FOR FILLING: In a large mixer bowl, beat cream cheese until smooth, then mix in eggs, sugar, lemon juice, lemon zest, and vanilla until fully incorporated.
Spread mixture over chilled crust with offset spatula to smooth out the top.
Sprinkle fresh blueberries evenly over filling, then spread blueberry preserves on top.
Place baking dish in oven and bake for 27-30 minutes, or until center is just set but still jiggles.
Remove from oven and let cool completely prior to refrigerating at least 4 hours or overnight.
Use parchment paper overhang to remove cheesecake from baking dish. Cut into squares and serve chilled. Enjoy that luscious, light and lemony blueberry tart sweet goodness!

BLUEBERRY CHEESECAKE SQUARES

Blueberry Cheesecake Squares image

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

Ingredients

2 cups Wheaties™ cereal, crushed
1 tablespoon butter or margarine, melted
2 packages (8 oz each) reduced-fat cream cheese (Neufchâtel)
1 can (14 oz) fat-free sweetened condensed milk
1/2 cup fat-free sour cream
2 eggs or 1/2 cup fat-free egg product
1 teaspoon vanilla
1/4 cup sugar
1 1/2 teaspoons cornstarch
2 tablespoons water
1 tablespoon lemon juice
2 cups fresh or frozen (unsweetened) blueberries

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