Blueberries N Cheese Squares Recipes

BLUEBERRY CREAM CHEESE CAKE SQUARES

Steps:

• Preheat oven to 350 degrees F. Grease and line with parchment paper a 8 x 8 inch baking tin. Set aside.
• Sift together the flour, baking powder and salt. Set aside.
• In the bowl of your electric mixer, beat the butter on high speed for about a minute. Add all the sugar at once and mix until pale and fluffy, about 2 -3 minutes. Add eggs, one at a time, and mix in until incorporated into the batter. Add vanilla and mix until combined, just about 20 seconds.
• Using a wooden spoon, stir the flour mixture into the wet ingredients. Stir just until combined and there are no lumps. Don't over mix. Pour this batter into your prepared pan. Sprinkle over 1 cup of fresh blueberries.
• In a clean mixing bowl, beat the cream cheese on high for about 30 seconds. Add all the sugar at once and mix until combined, about 1 minute. Add the egg and vanilla and mix until smooth, about 2 minutes.
• Pour the cream cheese batter over the cake batter and smooth it over until it completely covers the top. Sprinkle over remaining 2 tablespoons of blueberries.
• Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
• Remove from oven and place on a wire rack to cool completely.
• Cut into squares and can be stored in the fridge for up to 5 days or in the freezer for a month.

BLUEBERRY CREAM CHEESE BARS {COPYCAT BLUEBERRY JAMBOREE}

Steps:

• Preheat oven to 325°F and line a 9x13-inch baking dish with parchment paper. Set aside.

BLUEBERRY CHEESECAKE BARS

Steps:

• Preheat the oven to 325°F, and line a 9×13-inch baking dish with foil. Lightly spray the foil with non-stick spray.

ULTIMO'S NO-BAKE BLUEBERRY SQUARES

Steps:

• In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.
• In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.

BLUEBERRY PIE BARS

Steps:

• Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine shortbread cookies, sugar, flour and salt and pulse until you have fine crumbs. Add butter and pulse until crumbs are evenly moistened. Transfer mixture into the prepared pan and press down into an even layer. Bake until fragrant and a shade darker, 15 to 20 minutes.
• Meanwhile, prepare filling: In a medium bowl, add cream cheese, 1/4 cup of sugar and 1 egg and mix until smooth. In a separate medium bowl, add blueberries, remaining 1/3 cup sugar, cornstarch and salt, and toss to combine.
• Prepare topping: In a food processor, combine shortbread, flour, salt, baking powder and sugar and pulse to combine. Add butter and egg yolk, and pulse until the mixture is evenly moistened.
• Remove crust from oven and top it evenly with cream cheese mixture and then blueberry mixture. Sprinkle topping over blueberry layer, squeezing to make some larger clumps. Bake until filling is set and no longer jiggly, 35 to 40 minutes. Transfer to a rack to cool completely then chill in the refrigerator for at least 1 hour.
• To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 16 squares.

BLUEBERRIES N' CHEESE SQUARES

Steps:

• 1. Chill small mixing bowl.2. In medium bowl toss together crackers and margarine or butter. Reserve 1/2 cup crumb mixture for topping. Press remaining crumb mixture on bottom of 11 x 7 x 1 1/2-inch baking dish. Refrigerate while preparing filling.3. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Beat in milk and 2 tablespoons powdered sugar. Carefully spread over crumb mixture. Top with pie filling.4. In chilled bowl beat cream and 2 tablespoons powdered sugar on medium speed of electric mixer until soft peaks form. Spread over pie filling. Sprinkle with reserved crumbs. Store in refrigerator.*NOTE: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.**NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

BLUEBERRY - CREAM CHEESE SQUARES

Steps:

• Combine cornstarch, sugar, water and blueberries in saucepan. Cook over medium heat, stirring until thickened; cool. Combine cracker crumbs into bottom of foil-lined 13 x 9 x 2 inch pan. Mash cream cheese until soft; beat in sugar and vanilla gradually. Fold in whipped topping; drop by spoonfuls over crumb mixture. Spread gently with spatula. Spread blueberry filling evenly over cheese mixture; spread with remaining cheese mixture. Sprinkle with remaining crumb mixture; chill overnight. Use foil to remove dessert from pan. Place dessert on platter; cut into squares. Yield: 15 servings.

BLUEBERRIES N' CHEESE SQUARES

Steps:

• In a small bowl, stir together the graham cracker crumbs and butter. Set aside 1/2 cup for topping, and press the rest of the crumbs into the bottom of a 7x11 inch baking pan. Set aside to chill in the refrigerator.
• In a small bowl, beat the cream cheese, sugar and milk until smooth. Spread evenly over the chilled crumb layer. Spread the pie filling over the cream cheese layer, and chill while preparing the whipped cream. In a chilled bowl, whip the heavy cream, sugar and vanilla until stiff, spread over the top of the blueberry layer. Sprinkle the top with the remaining graham cracker crumb mixture and keep chilled until serving time.