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.
CREAM CHEESE-LEMON-BLUEBERRY BARS RECIPE
Whip up a treat with our Cream Cheese-Lemon-Blueberry Bars Recipe. Our Cream Cheese-Lemon-Blueberry Bars Recipe is super simple to make and delicious.
Provided by My Food and Family
Categories Home
Time 4h
Yield 30 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix dry cake mix, dressing and 1 egg until well blended; press firmly onto bottom of 13x9-inch pan sprayed with cooking spray.
- Beat cream cheese in small bowl with mixer until creamy. Add remaining eggs, sugar and juice; mix well. Pour over crust.
- Bake 35 to 40 min. or until center is almost set and edges are lightly browned. Cool. Top with the pie filling. Refrigerate at least 3 hours.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.8587 g, Sugar 0 g, Protein 2 g
LEMON CREAM CHEESE BARS
Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.
Provided by Pamela Souza LeBlanc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
- Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
- Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
- Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
- Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 14.6 g, Cholesterol 23.1 mg, Fat 11.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 209 mg, Sugar 7.1 g
LEMON-BLUEBERRY BARS
Bake up Lemon-Blueberry Bars for a moist, fruity treat. Our Lemon-Blueberry Bars join yellow cake and cream cheese with lemon zest and fresh blueberries.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h20m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
- Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.
- Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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- Preheat oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper with enough overhang on the sides to easily lift the chilled bars out as a whole. Set aside.
- Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into the lined pan. Bake for 5 minutes. Allow to cool as you prepare the filling.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese for 1 minute on medium speed until smooth. On medium speed, beat in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth and creamy, about 3 full minutes. Gently fold in the blueberries. Spoon filling onto the crust.
- Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. The bars will be very puffy, but will sink slightly down as they cool. Allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least three hours.
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