Blueberry Pie Cheesecake Bars Recipe

Blueberry Pie Cheesecake Bars


Cereal Cookie Crust

4 ounces unsalted margarine, room temp

1/2 mug light tan sugar

1/4 mug sugar

1 egg

1 tsp. vanilla concentrate

3/4 mug AP flour

1/4 tsp. cinnamon

1/2 tsp. heating pop

1/2 tsp. salt

1 & 1/4 mugs oats

Blueberry Cheesecake Layer

16 ounces cream cheddar, room temp

1/2 glass sugar

1/4 glass light tan sugar

2 eggs

1 tsp. vanilla bean glue (you can likewise utilize separate)

1 Tbsp. overwhelming cream

6 ounces ( around a liberal 1 container) crisp blueberries

Blueberry Compote

10 ounces blueberries (around a half quart)

2-3 Tbsp. sugar

1/4 vanilla bean


Oats Cookie Crust

Preheat stove to 325 degrees. Shower 8×8″ dish with non stick and line with material. Splash once more.

Cream spread and sugars till light and fleecy.

Include egg and vanilla.

Blend in flour, cinnamon, salt, and preparing pop.

Blend in oats.

Press batter uniformly into dish and heat at 325 degrees for 18-20 minutes turning once partially through.

Blueberry Cheesecake Layer

Cream cheddar and sugars in blender till smooth.

Add eggs and vanilla blending to consolidate.

Mix in substantial cream.

Mix in blueberries, holding 2 Tbsp. to sprinkle on top.

Spill hitter on top of cooled treat covering and sprinkle with remaining blueberries.

Heat at 325 degrees for around 40 minutes until set. Permit to cool totally and afterward refrigerate, ideally overnight.

Blueberry Compote

Add blueberries to a medium saute skillet over medium high hotness.

Sprinkle 2 Tbsp. sugar over the berries and throw to cover.

Settle the vanilla bean in there and let cook for around 6-8 minutes till the berries begin to pop and discharge their juices. As they cook down the juices will thicken.

When it begins to air pocket, lessen hotness to low and let stew for around 4 more minutes till it gets decent and syrupy.