Blueberry Cheesecake Bars
Okay so I have a little cheesecake problem and these Blueberry Cheesecake Bars are just what I needed. First, I started with my awesome PECAN LEMON SHORTBREAD COOKIE recipe for the crust. Because blueberry and lemon go together like peanut butter and jelly. PERFECT!
I was in a time crunch and needed something quick. Then I remembered I had some pecan lemon shortbread cookie dough in the freezer leftover from the LEMON PECAN SANDWICH COOKIE BITES I made for a ladies luncheon.
PRESTO! The best Blueberry Cheesecake Bars EVER!
Blueberry Cheesecake Bars
Prep Time:
30 minutes
Cook Time:
47 minutes
Total Time:
1 hour 17 minutes
Lemon shortbread, layers of blueberries all encased with cheesecake. That's a bar deserving of a party!
Ingredients
For the Crust:
- 1 pecan lemon pecan shortbread cookie recipe
For the Filling:
- 8 ounce cream cheese, softened
- 1 (14 ounce) sweetened condensed milk
- 3 eggs
- 1 teaspoon vanilla
- 2 tablespoons all purpose flour
- 1 can blueberry pie filling
- 2 tablespoons cornstarch
Instructions
- For the Crust:
- Preheat oven to 350 degrees.
- Press 1 1/2 cups of lemon pecan shortbread cookie dough into a 9x13-inch baking dish.
- Bake 12 minutes.
For the Filling:
- In a medium mixing bowl beat cream cheese until smooth.
- Add the milk, eggs, vanilla and flour until creamy.
- Spoon over crust and evenly spread.
- Combine blueberry pie filling and cornstarch, spoon over cream cheese mixture.
- Sprinkle on remaining cookie dough.
- Bake 30 to 35 minutes or until bubbling and browned.
Notes
This recipe is from Lady behind The Curtain
Sheryl, these look so delicious!! Pinning and sharing – have a happy Wednesday!
You had me at cheesecake! I love how easy the crust is.
Wow, those look delicious Sheryl!!
So delicious!
These flavors sound incredible, Sheryl! What a delicious dessert bar!
Do I need a full recipe of the pecan shortbread dough to make the Blueberry Cheesecake Bars?
Yes Yvonne you will need the whole recipe. Some for the crust and the remaining to sprinkle on top.
Four cups of butter and 8 cups of flour for a 9×13? I just want to be sure (especially before I buy 4 cups of pecans!) Your bars look incredible!
Hi Stephanie, Not all the cookie dough is used for this recipe. Only 1½ cups. The rest of the dough can be frozen or used for cookies.
Can you use regular pie crust? And then make a crumble to go on top? Think that would work?
You could try it Cherie. I think it would be delicious if you added chopped pecans to the dough too!
Can you freeze these?
Hi Laura, I would think so.