Blueberry Cheesecake Bars

I’m baaaaaaaaaaaaack!

I’ve been on a year-long hiatus, working like mad, going to school, traveling, celebrating friends, family, birthdays, holidays and life!  I am starting a new job in a couple of weeks and had a few moments of clarity recently, one of which is where my passions lie.  My biggest passion is cooking and baking for people and sharing and exchanging recipes.  The look on their face and happiness from each bite brings me the biggest joy!  So here I am…

My baker buddy at work was Katie Dunham.  She told me this was one of her favorite recipes so I figured I’d start back with a bang in honor of KT!  These are light and refreshing, perfect for a hot summer day.  Enjoy!

Here’s whatcha need:

Take the grahams and buttah and mix. 

Then push it down and make it nice and compact then throw it in the fridge.

Look at the graham goodness!

Cream the cream cheese…

Then add your sugar, eggs and vanilla!

Stir your jam…

And spread it all over the crust!

Top with blueberries…

Then cover it with the creamy deliciousness!

Bake and allow to cool.


Mmmmmm … tasty!

Here is the recipe:
Blueberry Cheesecake Bars
Recipe Courtesy of Kraft Kitchens

Prep Time: 20 minutes
Total Time: 50 minutes
Makes:  24 servings

6 Tbsp. butter, melted
2 cups Graham Cracker Crumbs
2 pkg. (8 oz. each) Cream Cheese, softened
¾ cup sugar
2 eggs
1 tsp. vanilla
1 jar (10 oz.) blueberry preserves
1 cup blueberries

HEAT oven to 350ºF.
MIX butter and graham crumbs in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
BEAT cream cheese in large bowl with mixer until creamy. Add sugar, eggs and vanilla; beat until well blended. Stir jam in jar until softened; spread evenly onto crust. Top with berries, then cream cheese mixture.
BAKE 30 min. or until slightly puffed. Cool completely before cutting into bars.
Trim 3 grams of fat calories per serving by preparing with PHILADELPHIA Neufchatel Cheese. Plus, you'll save 10 calories per serving, too!
Line 13x9-inch pan with 17x9-inch piece of parchment paper, with ends of paper extending over sides. Prepare recipe as directed. When cooled, run knife around sides of pan, then gently lift cheesecake out using paper handles. No sticking problem!
Store in tightly covered container in refrigerator up to 3 days