Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 162.4
- Total Fat: 7.6 g
- Cholesterol: 31.0 mg
- Sodium: 163.7 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 0.6 g
- Protein: 2.3 g
View full nutritional breakdown of Blueberry Cheesecake Bars calories by ingredient
Blueberry Cheesecake Bars
Submitted by: MAINEROCKSIntroduction
Yummy bars, modified from a Kraft recipe Yummy bars, modified from a Kraft recipeNumber of Servings: 24
Ingredients
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6 tbs. margarine (or butter), melted
2 cups graham cracker crumbs
2 pkg. (8oz. each) neufchatel, softened (1/3 less fat than using regular cream cheese)
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 jar (10oz) blueberry jam or preserves
1 cup blueberries
Directions
Preheat over to 350.
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Mix the melted margarine and graham crumbs in 13x9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use. (this will help later when spreading the next layer.)
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Beat cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside.
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Stir jam in jar until softened. Spread evenly onto crust. Sprinkle bluberries onto jam layer. Top evenly with cream cheese mixture.
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Bake 30-40 min. (took closer to 40 on my oven) or until slightly puffed. Cool completely in pan.
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Cut into 24 bars. Store any leftovers in a tightly covered container in the fridge up to 3 days.
-
** Next time I will experiment with a lighter margarine and only 1 egg plus egg beaters for the second egg.
Number of Servings: 24
Recipe submitted by SparkPeople user MAINEROCKS.
-
Mix the melted margarine and graham crumbs in 13x9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use. (this will help later when spreading the next layer.)
-
Beat cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside.
-
Stir jam in jar until softened. Spread evenly onto crust. Sprinkle bluberries onto jam layer. Top evenly with cream cheese mixture.
-
Bake 30-40 min. (took closer to 40 on my oven) or until slightly puffed. Cool completely in pan.
-
Cut into 24 bars. Store any leftovers in a tightly covered container in the fridge up to 3 days.
-
** Next time I will experiment with a lighter margarine and only 1 egg plus egg beaters for the second egg.
Number of Servings: 24
Recipe submitted by SparkPeople user MAINEROCKS.
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