Blueberry-Swirl OREO Cheesecake Bars
Prep time30 min
Total time6hr 15min
ServingsMakes 24 servings, 1 bar (44 g) each.
Ingredients
- ½ cup blueberries
- ½ cup plus 2 Tbsp. sugar, divided
- 1 tsp. lemon zest
- 22 Oreo Cookies, finely crushed
- 3 Tbsp. butter, melted
- 2 pkg. (250 g each) brick cream cheese, softened
- ½ cup sour cream
- 2 eggs
Preparation
- Bring blueberries and 2 Tbsp. sugar to boil in small saucepan on medium heat, stirring constantly; simmer on medium-low heat 3 to 5 min. or until thickened, stirring frequently. Remove saucepan from heat. Stir in lemon zest; cool completely.
- Heat oven to 325°F.
- Combine cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan sprayed with cooking spray.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Top with spoonfuls of blueberry mixture; swirl gently with knife.
- Bake 30 min. or until centre is almost set. Cool completely.
- Refrigerate 4 hours. Cut into 24 bars.
Recipe Tips
- Note
This delicious cheesecake can be refrigerated up to 2 days before serving. - Substitute
Prepare using orange zest.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 160 |
| % Daily Value* | |
| Fat 11g | |
| Saturated 7g | |
| Cholesterol 40mg | |
| Sodium 150mg | |
| Carbohydrate 14g | |
| Dietary fiber 0g | |
| Sugars 11g | |
| Protein 3g | |
| Calcium | 2 %DV |
| Iron | 3 %DV |
| Potassium | 1 %DV |
