EASY BLUEBERRY CHEESECAKE LEMON COOKIE BARS
Blueberry Lemon Cream Cheese Cookie Bars I came up with this recipe for my love of lemon cookies and cheese cake. Lemon and Blueberry go so well together. The combination is delicious. Lemon cookie crust with Blueberry filling mingling with the lemon cheesecake. This is a great hand held cookie dessert. Keep a napkin handy!...
Provided by Nor Mac
Categories Fruit Desserts
Time 55m
Number Of Ingredients 20
Steps:
- 1. Optional homemade blueberry filling: Skip if using canned filling. Place water, sugar, cinnamon , lemon zest, and lemon juice in a saucepan with blueberries. Bring to a boil. Mix corn starch with 2 TBs water.until disolved Add to blueberry mixture. IStir constantly until mixture boils and filling has thickened. Remove from heat .Cool and Refrigerate.
- 2. Heat oven to 350 degree's. Line a 9x13 inch pan with foil or parchment paper. Grease pan before lining. Spray or grease foil or parchment afterwards.
- 3. Place butter, flour, powdered sugar, brown sugar and lemon zest in food processor. Pulse until dough comes together. Empty in to a bowl. If it is really dry. Add 1 tablespoon of milk and knead with hands until a nice smooth ball forms.
- 4. Place dough in lined pan. Spread dough evenly with hands on bottom of pan and partly up the inside walls of pan. Bake for 10 minutes or until edges are just starting to brown. Do not over bake. It will bake more later. Remove from oven. Set aside to cool.
- 5. In a bowl beat the cream cheese and granulated sugar together until smooth. Beat in 1 egg at a time. Beat until egg are incorporated. Add the lemon juice, lemon zest. Beat until mixed in, and mixture is fluffy. Pour over crust.
- 6. Place spoonfuls of blueberry filling on top scattered. Run a knife through filling to swirl filing in. Do not hit crust with knife.
- 7. Place in oven and bake about 30- 40 minutes or until cake is not jiggly. Test with pick. Cooll and cut in to squares and Refrigerate. You may top with more blueberry filling if desired. This is designed to be a hand held cookie dessert.
LEMON-BLUEBERRY CHEESECAKE COOKIES
After my recipe for Incredible Raspberry Cheesecake Cookies was published, I decided to purchase other flavored tidbits from the company that got me started on my newest cookie venture. This is a delightful spin-off.
Provided by Melissa Goff
Categories Desserts Cookies Sugar Cookies
Time 25m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking pans with parchment paper.
- Beat cream cheese thoroughly in a bowl until smooth. Add egg and mix until well blended. Add sugar cookie mix and lemon extract; stir until dough is well incorporated. Gently fold in blueberry chips.
- Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Lightly pat down each cookie dollop.
- Bake in the preheated oven until edges are lightly golden, 9 to 12 minutes. Let cool.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 27.4 g, Cholesterol 24 mg, Fat 11.1 g, Protein 2.3 g, SaturatedFat 5.7 g, Sodium 107.1 mg, Sugar 12.8 g
BLUEBERRY LEMON CHEESECAKE BARS
A tasty blueberry lemon cheesecake bar.
Provided by GWNYVERE
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 4h40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of an 8-inch square baking pan. Place parchment paper over the top of the pan and press down at the corners so you have a slight overhang.
- Combine graham crackers, sugar, and cinnamon for crust in the bowl of a food processor; process until combined and has the consistency of bread crumbs. Pour melted butter in slowly and pulse a couple of times to fully incorporate; the mixture will look like wet sand. Scrape into the prepared baking pan and pat firmly with the bottom of a glass.
- Bake in the preheated oven until set, about 12 minutes.
- Combine cream cheese, sugar, lemon zest, and lemon juice for filling in the bowl of a food processor; pulse until well combined. Add eggs, one at a time, blending to combine between each addition; process until smooth.
- Remove crust from the oven. Pour filling on top and sprinkle evenly with blueberries; they will sink slightly into the filling, this is okay.
- Bake until filling is mostly set and only slightly jiggly in the center, about 45 minutes. Remove from the oven and let cool completely, about 30 minutes. Refrigerate until set, at least 3 hours.
- Remove from the pan using the parchment lining and slice into 12 bars.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 28.1 g, Cholesterol 92.5 mg, Fat 21.3 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 12.5 g, Sodium 216 mg, Sugar 18.1 g
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.
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- Divide the cookie dough in half. Press half the dough into the bottom of the prepared pain in an even layer.
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