Blueberry Cheesecake Bars

Two of the Big Guy’s favorite things are blueberries and cheesecake. I wanted to make him something special for Valentine’s Day. I adapted this recipe Epicurean Mom’s Berry Cheesecake Bars.

Blueberry Puree

• 1 cup fresh blueberries,
• 2 teaspoons sugar
• 1 teaspoon juiced lime juice

1. Combine ingredients in a small saucepan.
2. Simmer for about 10 minutes until syrupy.  Set aside.

Graham Cracker Crust

• 11 graham cracker sheets
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/4 teaspoon cinnamon
• 5 tablespoons butter

1. Preheat oven to 325 degrees. Grease a square  baking pan (8×8 or 9×9) with butter. Cover pan with parchment leave some extra on top. Should be enough to lift finished bars from pan.
2. Crumble graham crackers into food processor, pulse until it resembles course crumbs.
3. Add the remaining ingredients, pulse until combined.
4. Press cracker mixture into pan Bake for 12-15 minutes or until set.

Filling

• 16 ounces cream cheese (2 packages), room temperature
• 1/2 cup sugar
• 2 eggs
• blueberry puree
• 1 cup fresh blueberries

1. Combine all ingredients in the food processor. Pulse until well combined and smooth.
2. Pour into mixing bowl. Fold in blueberries.
3. Pour over crust.
4. Bake 35-45 minutes until set. Cool for 3 hours in fridge or 1-2 hours in freezer.
5. Remove from pan and cut into bars.