Blueberry Lemon Cheesecake Bars

Blueberry Lemon Cheesecake Bars

Blueberry Lemon Cheesecake Bars
  • Prep Time

    20 minutes
  • Cooking Time

    45 minutes
  • Serving Size

    32 bars


  • All-purpose flour1 1/2 cups
  • Quick-cooking oats1 cup
  • Powdered sugar1/2 cup
  • Cold butter1 cup
  • Craisins® Dried Cranberries Blueberry Juice Infused1 cup
  • 100% juice organic cranberry blueberry3/4 cup
  • 8-ounce package cream cheese1
  • Granulated sugar3/4 cup
  • Grated lemon zest1 teaspoon
  • Lemon juice1/4 cup
  • Large eggs2
  • All-purpose flour2 tablespoons
  • Powdered sugar2 tablespoons
  • Craisins® Dried Cranberries Blueberry Juice Infused front image.

    Featured Product

    Craisins® Dried Cranberries Blueberry Juice Infused


Preheat oven to 350°F.

TO MAKE CRUST: Combine flour, oats and powdered sugar in large bowl. Using electric mixer, beat at low speed. Add butter; increase speed to medium-low. Beat until crumbly and mixture starts to stick together. Pat into bottom of 13 x 9-inch baking pan. Bake for 20 to 25 minutes or until starting to brown. TO MAKE FILLING: Meanwhile, combine sweetened dried cranberries and juice in 1-quart saucepan. Cook over medium-low heat, stirring occasionally, until juice is absorbed and cranberries are soft. Set aside to cool. Combine cream cheese and granulated sugar in large bowl. Beat at medium speed until smooth and creamy. Add lemon zest and lemon juice; beat, scraping side of bowl if needed, until smooth. Add eggs and flour; beat until smooth. Drop cranberry filling by small spoonfuls over crust; spread out. (Will not completely cover crust.) Pour lemon filling evenly over cranberry filling. Bake for 20 to 25 minutes or until set in center. Cool completely. Store covered in refrigerator. Sift 2 tablespoons powdered sugar over filling before serving. Run knife around edges of pan to loosen bars before cutting. Makes 32 bars.