Blueberry Cheesecake Bars
July’s Secret Recipe Club day has arrived! This month I was paired up with Baking and the Boys. Finally, another blogger who’s as obsessed with baking as I am! I set off to browse through Katrina’s posts and found myself tagging quite a few of them. When baked goods are involved, it’s not that surprising that I saw quite a few recipes I was interested in. And, I was excited to again be introduced to a blog I had never heard of before!
I had quite a few recipes tagged and once again, deffered to Hubby. I actually thought he would go for a different recipe, but he chose these blueberry cheesecake bars. I’m so glad he did because they are AMAZING.
They start with a chewy oat base that is baked before being topped with a homamde blueberry jam filling. Next comes a layer of cheesecake (dairy free for me, of course), and last another crumble of the oat mixture on top.
We both thoroughly enjoyed the combination of the blueberry sauce and the cheesecake (again, no surprise, remember this guy?). And the oats gave a nice chewy texture that was appreciated. After we snacked on a few of these, I put the rest in plastic bags in the freezer. Hubby threw one in his lunch every day until they were gone.
One Year Ago: Blueberry Almond Cake with Lemon Drizzle and Avon Walk Recap
Two Years Ago: Chocolate Peanut Butter Cupcakes
Three Years Ago: Rum Punch Cupcakes and Strawberry Cupcakes with Strawberry Frosting
Blueberry Cheesecake Bars
Yield: 16 bars
Ingredients:
Crust:
1 1/2 cups quick-cooking oats
1/2 cup flour
1/2 cup dark (or light) brown sugar, packed
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
6 Tbsp unsalted butter, melted
Blueberry Filling:
1 2/3 cup blueberries
3 Tbsp sugar
2 tsp cornstarch
2-3 tsp lemon juice
Cheesecake Filling:
8 ounces cream cheese, softened
1/2 cup sugar
1 egg
1 tsp vanilla
Pinch salt
Directions:
Heat oven to 350. Line an 8-inch square baking pan with non-stick foil or parchment paper.
Prepare Crust:
In a large bowl, mix oats, flour, brown sugar, baking soda, salt and cinnamon. Add melted butter and stir with fork until evenly moistened (mixture will be very crumbly). Reserve 1/2 cup crumb mixture for topping; Press remaining mixture firmly over bottom of foil-lined pan. Bake 12 minutes to set crust.
Prepare Filling:
In a small saucepan, combine blueberries, sugar and cornstarch. Stir in lemon juice. Turn heat to medium and cook, stirring often, until mixture begins to thicken slightly (about 7 minutes). Remove from heat and allow to cool slightly before pouring over baked crust.
Prepare Cheesecake Filling:
In bowl of electric mixer, beat cream cheese until smooth. Add sugar, vanilla and salt and beat well. Add egg and mix until combined. Pour cheesecake filling over blueberry filling.
Crumble reserved crumb mixture over top.
Bake 30 minutes until top is browned and filling is bubbly. Let cool completely in pan set on a wire rack. When cool, chill for an hour before cutting. Lift foil by ends onto a cutting board. Peel off foil; cut into 16 bars. Store in refrigerator, but serve at room temperature.
Recipe from Baking and the Boys, originally from Cookie Madness
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Wow, these look great! Kudos for your success at another baking first!
Your cheesecake pops looked clean-cut. Perfect cubes and they really look good in cubes! Nicely coated!! Unlike mine, lol.
The squares look great.
bakingdelights.com
Mine had footprints.. and finger prints from the pint sized assistant!
Wow, your shapes are so clean and perfect. Very nice job!
Everything looks so perfect. Great job
Well done in getting them dairy-free. I don’t have access to Tofutti in the UK and have had to go for the whole-dairy version, which I have to take a lactaid just to look at. Yours are lov-er-ly looking.
Perfect geometrics! Nice job–and glad you enjoyed them with the extra, dairy-free challenges.
I love how perfectly cut those are – well done!
My first batch of pops I coated by microwaving the chocolate, I think I am going to try it over the water like you did, to try to get a more consistent coating this time – they’re just in the freezer now…
These turned out beautifully..they are such clean lines! Very nice!
Carrie
your pops look so perfect! i wish my cheesecake had been that firm! congrats on adapting the recipe to suit your needs 🙂
Aw, bummer about the lactose intolerance (I too have lactose issues normally). I’m so glad you could figure a way around it and isn’t the new DB site awesome?! 🙂 Your pops turned out beautifully! Great job.
Wow! Did you cut your squares with a knife or dental floss? They are really pretty and precise looking! I’m glad the soymilk/margarine substitute worked for you.
Awesome. I love your squares!
I really love the square pops, they are so elegant. Thanks for the tips on dairy-free pops!
Maggie, I used a knife to cut my shapes.
Great job! I did squares too.
Congratulations on your lactose-free pops. I love their cute little square shape!
Your pops are adorable! I was so happy to see a dairy free version. My little nephews are on a dairy free diet. This is a perfect treat for them. Thanks!
Great looking pops and a nice adapation of the recipe.
Ooo I love the squares and triangles. Very cute. Congratulations on completing the challenge and being able to adapt it to something you can enjoy!
I love the square pops! I’m also lactose intolerant, but I admit to loving dairy too much to give it up. Lactaid is my friend!
Your squares are absolutely perfect!! Great job on this challenge – especially with adapting it so that you could enjoy it!
Love your geometric cheesecake pop shapes. I wish my cheesecake had been firm enough to try that approach. I may try tofutti next time…
Gorgeous cube pops! They remind me of those chocolate See’s suckers 🙂
woot!! Cute little square pops 😉 they look wonderful, and so perfect..soo very perfect lol
Your pops look wonderful!
Wow! Your pops look awesome. Does it taste like real cheesecake with your toffuti substitute.
perfect squares 🙂 I love them !
Great job ! congrats !
i know this post is old but i was wondering if you could share the orginal recipe that isnt dairy free? my email is vertigoxcured@gmail.com
They look and sound great! I will have to try these out.
Hi- just wanted to tell you I’ve been making these every year since you posted this. I never print the recipe and every fall I have to google it to find this specific one- we all love it! My kids (13, 11 and 5) ask for these the first time we say the word pumpkin in August. So thank you!