Blueberry Lemon Cheesecake Bars
  • Servings: 36 bars
  • Blueberry filling:
  • 1 cup blueberries, chopped
  • 1/4 cup orange juice
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • Crumb mixture:
  • 1-1/4 cups flour
  • 3/4 cup rolled oats
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup chopped nuts
  • 1/2 cup margarine, chilled
  • Cheesecake filling:
  • 1 package (8 ounce) Neufchatel Cheese, softened
  • 2 eggs
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon peel
  1. Preheat oven to 350ºF. Lightly grease the bottom of a 9 x 13-inch pan. In a small saucepan, combine blueberry filling ingredients; stir until cornstarch is dissolved. Cook over medium heat, stirring constantly until thick and bubbly (about 5 minutes). Set aside to cool slightly.
  2. Meanwhile, in a large bowl, combine all crumb mixture ingredients except margarine; mix well. Using a pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture firmly in bottom of greased pan. Bake for 10
  3. minutes.
  4. While crust is baking, in a medium bowl mix together cream cheese filling with electric mixer on medium speed until well blended; pour into baked crust. Spoon blueberry filling over cream cheese filling, swirl with knife to blend. Sprinkle reserved crumb mixture over filling. Bake 20 to 25 minutes or until lightly browned. Cool completely. Cut into bars.