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Blueberry Cheesecake Bars

Total Time: 50 mins.
Prep Time: 10 mins.
Cook Time: 40 mins.
Serves: 20

Ingredients

Base:

2 cups all-purpose flour1/2 cup granulated sugar
1/2 tsp salt
1/2 cup chilled Spectrum® Canola Oil

Filling :

2 pkgs (8 oz each) brick-style plain cream cheese, softened
1/2 cup granulated sugar
1/4 cup 35% whipping cream
2 tsp each vanilla extract and finely grated orange zest
2 eggs, well beaten
1 1/2 cups Europe's Best® Wild Woodland Blueberries, thawed
1/4 cup chopped almonds

Star Product

Wild Woodland Blueberries

Directions

  1. Base: Preheat oven to 375°F (190°C). Stir flour with sugar and salt. Drizzle with oil and stir until crumbly. Press all but 1/3 cup of this mixture into a foil-lined 9-inch square baking pan. Bake for 15 minutes or until golden around the edges.
  2. Filling: Meanwhile, beat cream cheese with sugar, whipping cream, vanilla and orange zest until very smooth. On low speed, mix in eggs just until uniformly combined.
  3. Scatter half the blueberries over the crust. Pour cheese mixture over berries and scatter with remaining blueberries.
  4. Toss reserved crumb mixture with almonds; sprinkle evenly over blueberries. Bake for 25 minutes or until cheesecake is just slightly jiggly in the centre. Cool to room temperature; chill completely before slicing. For a nut-free version, replace the almonds with 2 tbsp of large flake rolled oats.

Makes 20 bars.

TIP: Thaw the blueberries on a piece of paper towel to absorb extra moisture.