I have a love hate relationship with cream cheese. Don’t get me wrong I love Philly cream cheese on a toasted everything bagel (YUM), it really is one of my favorite things for breakfast. But when it comes to cream cheese in baked goods, I can do without some of them. I was trying to figure out why and all I can come up with is that it can be too tangy. So lemon and cream cheese, I am not a fan. However I know so many people that love lemon and cream cheese together.

Now if we are talking about these blueberry cheesecake bars I made, that is a different story. They are not tart and not super sweet. What I love about these bars is that when the blueberries bake, the juices release and go through the bars. So it is almost like blueberry in every bite.

 

Ingredients

• 1 8.8oz package of Biscoff Cookies or 15 graham crackers
• ½ cup unsalted butter
• ½ cup brown sugar
• 2-8 oz package of Philadelphia Cream Cheese room temperature 
• 1 large egg
• ½ cup sugar
• 2 tsp vanilla extract
• ¼ cup Daisy sour cream
• 1 ½ cups of fresh blueberries

 

Directions

1. Preheat the oven to 350. Line a 9×9 pan with parchment paper and set aside.
2. Crust-Melt butter on the stove or in the microwave. Pulse cookies in a food processor or blender into crumbs. Mix cookie crumbs and brown sugar together, then mix with the melted butter. Press into the bottom of the prepared pan. Bake for 8 minutes.
3. Cheesecake Filling-On medium speed cream together the cream cheese and sugar for two minutes. Add the egg, sour cream and vanilla and beat for another 2 minutes, make sure to scrape down the sides of the bowl. Once mixed, fold in the blueberries. Pour filling onto the crust, smooth out and bake for 30 minutes or until done. Let cool completely before placing in the refrigerator to chill. Let for 3 hours. 

Make and bake time 50, plus 3 hours chill time in the fridge

 

Tips & Recommendations

If you use frozen blueberries, you will need to defrost them and drain them. Baking frozen blueberries in this bar, will cause too much liquid in the bars. If you are in a hurry, you can freeze the bars for 45 minutes. Just make sure they are completely cool before placing in the freezer. Bars will stay fresh in the fridge for 5 days in an airtight container or freezer for 2 months. I always sue Philly cream cheese, to me there isn’t another brand.