Blueberry Cheesecake Bars

Love cheesecake? Add a blueberry layer, and delight in every creamy bite of this cheesecake bar.


28 bars


1 pouch (1 pound 1.5 ounce) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, room temperature
1 egg
3 (8 ounce) packages cream cheese, room temperature
3/4 cup granulated (white) sugar
1/2 cup whipping cream
3 eggs
1 (10 ounce) jar blueberry spreadable fruit
1 1/2 cups fresh or frozen (thawed and drained) whole blueberries


Preheat the oven to 350°F (177°C). Grease the bottom of a 13 x 9-inch baking pan with Pan Release or baking spray with flour.

In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.

Bake for 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add whipping cream and eggs; beat on low speed until well blended.

Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.

Bake for 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 1 hour 5 minutes
Cool Time 30 minutes
Refrigeration Time: 2 hours

Additional Information

Using a wet, clean knife makes cutting these bars easier.


Store covered in refrigerator.

Nutritional Information

1 Serving (1 Bar): Calories 260 (Calories from Fat 130), Total Fat 15 g (Saturated Fat 8 g, Trans Fat 0 g), Cholesterol 70 mg; Sodium 170 mg; Total Carbohydrate 28 g (Dietary Fiber 1 g, Sugars 19 g), Protein 4 g; Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 3 Fat; Carbohydrate Choices: 2

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