Blueberry Lemon Cheesecake Bars
This Blueberry dessert is a tribute to my Mother. Every summer as kids my Mom would take us blueberry picking, not at farms but just in the woods around our house where wild Maine Blueberry bushes were loaded with small intense flavored wonderful berries. She made these cheesecake bars and called it just Blueberry dessert. She never wrote a recipe for it but I saw it made so often that this is my best try at re creating it. I don't have access to the wild New England blueberries now but it is delicious with any fresh blueberries.
Blueberry Lemon Cheesecake Bars
This Blueberry dessert is a tribute to my Mother. Every summer as kids my Mom would take us blueberry picking, not at farms but just in the woods around our house where wild Maine Blueberry bushes were loaded with small intense flavored wonderful berries. She made these cheesecake bars and called it just Blueberry dessert. She never wrote a recipe for it but I saw it made so often that this is my best try at re creating it. I don't have access to the wild New England blueberries now but it is delicious with any fresh blueberries.
Cooking Instructions
- 1
Preheat oven to 325. Spray a 9 by 9 inch pan with bakers spray. Line pan with foil with ends extending over edges for easy removal after baking. Spray foil with bakers spray
- 2
Make crust
- 3
Crush Nilla wafer cookies to crumbs in a food processor
- 4
- 5
In a bowl mix crumbs with cocoa krispies and butter until moistened. Try not to crush the cocoa krispies to much
- 6
- 7
Press into prepared pan and freeze while preparing filling
- 8
MAKE cheesecake Filling
- 9
In a large bowl beat cream cheese until smooth
- 10
Add sugar, lemon zest, lemon juice, vanilla and salt and beat until smooth
- 11
Add eggs, one at a time and beat smooth
- 12
Stir in sour cream until well combined
- 13
Pour into prepared crust. Place blueberries on top of filling , they should sink somewhat but still be visable
- 14
- 15
Bake for 35 to 45 minutes utes until just slightly jiggly in center. Remove from oven and cool completely before refrigerating at least 4 hours until well set.
- 16
Remove cheesecake by running a thin knife around edges and pulling up foil to lift out of pan
- 17
Make Whipped Cream
- 18
Whip cream to soft peaks, add sugar and vanilla and beat until it hold it shape
- 19
Top chessecake with whipped cream.
- 20
Cut into bars. Top each bar with a fresh blueberry. Keep refrigerated until ready to serve
- 21
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