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HONEY MAID Blueberry Cheesecake Bars

Prep time

20 min

Total time

50 min

Servings

Makes 24 servings, 1 bar (30 g) each.

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    Ingredients
    • 1/2 cup butter, melted
    • 2 cups Honey Maid Crumbs
    • 2 pkg. (250 g each) brick cream cheese, softened
    • 3/4 cup sugar
    • 2 large eggs
    • 1 tsp. vanilla
    • 1 jar (250 mL) blueberry jam
    • 1 cup blueberries
Preparation
  • Preheat  oven to 350°F. Pour melted butter into 13x9-inch baking pan. Sprinkle crumbs over butter; mix well. Press firmly and evenly onto bottom of pan.
  • Beat  cream cheese until smooth. Add sugar, eggs and vanilla, beating until well blended; set aside. Stir jam in jar until softened. Spread jam evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
  • Bake  30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Refrigerate leftover bars for up to 3 days.

Recipe Tips

Make it EasyLine 13x9-inch baking pan with 17x9-inch piece of parchment paper. Prepare recipe as directed. When cooled, run knife along side of pan and gently lift cheesecake out. No sticking problem!

How to Soften Cream CheeseTo soften cream cheese before mixing, place a unwrapped pkg. (250 g) brick cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. Add 15 sec. for each additional pkg. of cream cheese.

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Nutrition Information

Nutrition per serving

  • Calories

    200

  • Fat

    12g

  • Saturated

    6g

  • Cholesterol

    45mg

  • Sodium

    190mg

  • Carbohydrate

    23g

  • Fibre

    1g

  • Protein

    2g

  • Vitamin A

    8%DV

  • Vitamin C

    2%DV

  • Calcium

    4%DV

  • Iron

    4%DV

This recipe features:

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