Blueberry Cheesecake Bars

This was so easy to make and everyone enjoyed it. I made half the recipe and put it in a large tart pan. We just cut it into wedges. I also used more than the recommended amount of preserves and blueberries. It's a great dessert because it's a taste of cheesecake without all the heaviness.

My family loved these bars including my 4 year old. They were very easy to make and the taste was excellent. I used a 12 ounce jar of preserves and it worked fine. I will make these all the time.

Instead of blueberries, I used strawberries for this recipe. I also had to use more than 6 tbs of butter. I brought it into work and everyone loved it.

Great recipe. I made this for a church pitch-in and it went over well. I increased the preserves to 12oz instead of 10oz (just used the entire jar) and also increased the fresh blueberries to 1 pint. It helps to microwave the preserves about 20 seconds to make it runny and easier to spread. It also took just a little longer than the 30 min to bake. I plan to make this recipe again.

The recipe was good. I didn't go crazy over it or anything. It wasn't blow me away. I won't make it again simply because no one else I know likes blueberries. Also, more butter is needed for the crust. It wasn't enough to bind all the crumbs together.

I found that not having sweetened berries was a turn off. I used pie filling instead of the fresh berries and the jam. Works like a charm ! And you can find just about any flavor of pie fruit filling you want - without worrying if your fruit is too sweet or too bitter! :)

not enough cheesecake on top, and the 10oz jar of jam had a hard enough time spreading all the way to the sides of the pan let alone if I had used the 8oz that was used in the recipe. Has lots of potential but will alter the recipe....

I love cheescake in general so this is a very easy, and quick way to get that soam cheesecake taste.

very good. Love the fresh blueberries in them.

I made the blueberry cheesecake bars just as recipe directed the first time. I found that the jam was hard to spread on the graham cracker mixture before baking. Although the end results were good the crust would have been lighter if it was baked about 10 minutes and cooled slightly before proceeding with jam and cheesecake topping. I made the recipe again this weekend using a prepared packaged sugar cookie recipe. Pressed onto bottom of 13 x 9, sprinkled lightly with cinnamon and baked for about 20 minutes. Cooled slightly and proceeded with remaining recipe as called for. Sprinkle lightly with cinnamon while warm and press 1 berry per estimated bar. I already handed out the recipe 3x. Would also be good trying different fruit and preserve combos.strawberry, etc.. A simple keeper with rave reviews ~ENJOY!