Blueberry pie cheesecake bars recipe

blueberry pie cheesecake bars RHB

Blueberry Pie Cheesecake

Yields:  16-20 bars
Prep time: 15 mins
Baking time: 40 min


1 1/2 cup graham crackers crumbs

4 tablespoons butter, melted

3 packages (8 oz each) cream cheese, room temperature

2/3 cup sugar

4 eggs

1 teaspoon vanilla extract

3/4 cup blueberry pie filling

blueberry pie cheesecake bars RHB2


  1. Heat the oven to 325F.
  2. Line a 13X9″ baking pan with parchment paper leaving about 1″ paper hanging on the sides.
  3. In a mixing bow combine the graham cracker crumbs with the melted butter and press it evenly on the bottom on the prepared pan. Refrigerate for 5 minutes.
  4. To make the cheesecake filling, add the cream cheese and sugar to a mixing bowl. With the paddle attachment on beat on low speed until light and fluffy.
  5. If needed, scrape the sides of the bowl with a spatula.
  6. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. Remove the cheesecake crust from the refrigerator. Pour 2/3 of the cheesecake filling into the pan.
  8. Spoon the blueberry pie filling over the cheesecake layer and cover with the remaining cheesecake batter.
  9. Make sure you don’t stir the blueberry pie into the cheesecake batter or you’ll end up with a blue-purple cheesecake.
  10. Bake the cheesecake in the hot oven for 40 minutes or until center is set.
  11. Turn the oven off, open the oven’s door and let the cheesecake slowly cool down in the oven for 1 hour.
  12. Remove from the oven and refrigerate for at least 4 hours before cutting into bars.


To make the individual mini blueberry cheesecakes, I used  mini cheesecake pan and baked the cheesecakes for about 25 minutes.

source:  roxanashomebaking


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