When I was thinking of an ideal dessert for a picnic [1], blueberries kept coming to mind. Not only am I craving them, but they are also a quintessential summer berry. Super ripe, burst-in-your-mouth blueberries are wonderful on their own, but why not throw them into a creamy smooth cheesecake batter and cut them into divine little squares? This recipe for blueberry cheesecake bars travels well, is easy to make, and will please a crowd. What are you waiting for? Get the recipe, just

Blueberry Cheesecake Bars [2]
From Kraft Foods [3]

6 tablespoons butter, melted
2 cups graham cracker crumbs
2 pkg. (8 oz. each) cream cheese, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 jar (10 oz.) blueberry jam or preserves
1 cup blueberries

1. Preheat oven to 350°F.
2. Mix butter and graham crumbs in 13x9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use.
3. Beat cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside.
4. Stir jam in jar until softened; spread evenly onto crust. Sprinkle with blueberries; top evenly with the cream cheese mixture.
5. Bake 30 min. or until slightly puffed. Cool completely in pan.
6. Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.

Makes 24 bars.

Print recipe with images [3] | without images [3]