Comida Kraft
Recipe Box

Quick Lemon-Blueberry Cheese Bars

Prep Time
20
min.
Total Time
4
hr.
Servings

30 servings

The fact that these lemon-blueberry cheesy-cake bars are quick to make is not, in fact, the best thing about them. Taste them—and discover what is!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Mix dry cake mix, dressing and 1 egg until well blended; press firmly onto bottom of 13x9-inch pan sprayed with cooking spray.
  • Beat cream cheese in small bowl with mixer until creamy. Add remaining eggs, sugar and juice; mix well. Pour over crust.
  • Bake 35 to 40 min. or until center is almost set and edges are lightly browned. Cool. Top with the pie filling. Refrigerate at least 3 hours.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

Servings

  • 30 servings

Nutritional Information

Serving Size 30 servings
AMOUNT PER SERVING
Calories 190
Total fat 8g
Saturated fat 4g
Cholesterol 40mg
Sodium 200mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 21g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this for a 4th of July party and everyone was raving about it. I made this for a 4th of July party and everyone was raving about it. Out of 6-7 desserts, it was the first and only one completely eaten! No one even knew that I used fat free cream cheese and light miracle whip! I'll definitely make again, but next time I might use more cream cheese or less cake mix. I didn't get much cream cheese in the bite that I got.
Date published: 2009-07-05
Rated 1 out of 5 by from The crust on this is very gross. The crust on this is very gross. It is really messy to cut because the top is gooey and the crust is rock hard. Not going to make again. Who ever heard of putting miracle whip in cake mix. Yuck.
Date published: 2007-03-27
Rated 4 out of 5 by from These are sooooo good! These are sooooo good! The only problem was the cake/crust, mine didn't turn out it got a little tough but other than that these are delicious! I will definately make these again!
Date published: 2009-05-02
Rated 5 out of 5 by from My children love this. My children love this. My oldest son does not like cakes with frosting very much, so desserts like this one are a real hit with him. Great for carrying to summer outings!
Date published: 2005-06-15
Rated 4 out of 5 by from I really liked these- as did the ladies at work that I brought them for. I really liked these- as did the ladies at work that I brought them for. My suggestion would be to somehow make the crust a little thinner or just make more topping.
Date published: 2009-06-18
Rated 4 out of 5 by from I liked this recipe. I liked this recipe. And my family liked it too. I even change it a little bit. I used yellow cake mix. It even tasted good. Even the church people liked it too.
Date published: 2007-04-25
Rated 4 out of 5 by from It was very good. It was very good. The next time I make it I'm going to use some raspberry filling that I've used between cake layers.
Date published: 2005-06-30
Rated 2 out of 5 by from Not impressed. Not impressed. Was a heavy cake (which was okay on its own) but did not go well with the blueberry topping.
Date published: 2010-07-23
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