Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Blueberry Cheesecake Bars

Blueberry Cheesecake Bars recipe
photo by:kraft
Go ahead, set the bar higher! This crowd-pleasing dessert features juicy blueberries and creamy cheesecake on a graham cracker crust.
20 min
50 min
24 servings
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
Very good but very rich. I used a mixture of 1/2 cup sugar with 1/2 cup of Splenda. It was easy to put together and looks pretty in the dish. I would definitely make this again.
This was the second time I made this recipe. First time was the original recipe. This time I used strawberry preserves 18 oz jar, and opted out of the whole/cut fruit part. It was wonderful.
I have made this twice now, only i did change it slightly. I used splenda, in place of sugar, blueberry pie filling instead of jam, then 2 cups of berries from my freezer. The cheese mix covers it bakes nicely ...and...its a real hit! Delicious thank you kraft foods!
Wow!! I made these as an alternative dessert for Thanksgiving, and they were more popular than the pies! I followed the 'make it easy' direction for placing parchment paper on the bottom of the pan and they slipped out like magic (after they cooled fully) and were soooo easy to cut into bars. Then I placed parchment paper in between the layers of bars that I placed into a large tupperware container for travel and they looked great when they came out. I will be making these over and over using fresh blueberries - they look exactly like the picture!
I made this again for a baby shower I hosted and the mother-to-be is diabetic. I used splenda instead of sugar and made my own blueberry preserves by using frozen blueberries and splenda. It turned out great and is very carb friendly.
This recipe is a creamy, lighter-than-regular-cheesecake consistency. It feels airy in your mouth and has very subtle flavors. And it is really, REALLY delicious! As long as you follow the directions to refrigerate the crust before spreading the jam, you shouldn't have much trouble with it. Enjoy!
Have made this recipe many times. Everyone asks for the recipe to make for their family functions!! Yummy!
I made this for my mother's birthday party and everyone (even the kids) LOVED it. I did add about 1/2 cup more blueberries and it went fast!
This was a delicious treat. The bars were gone immediately after we put them on the table. I am definately making these again.
YUM! I made this for a party and added about 1/2 cup more blueberries. I also beat the cheese mixture for about 5 more minutes to get more thickness and volume. This came out white from the oven so I stuck it under the broiler for about 30 seconds to get a nice tan color on top like a real cheesecake.
K:46261v1 :75194
All ratings for
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email