Lemon Blueberry Cheesecake Bars

Lemon-Blueberry Cheesecake BarsThe oven is back! As of last Wednesday afternoon, I’ve been able to bake. I promptly made bow-tie pasta, chocolate chip cookies,  easy bread sticks, and now I can finally share these cheesecake bars. The crust came from this recipe, and I borrowed the filling from this Annie’s Eats recipe. The first time I made it and took it to church, I received several compliments on the flavor. In particular, people liked the shortbread crust as an alternative to graham cracker.

Warning: do not attempt to substitute wax paper for parchment paper. It refuses to come out of the pan. Aluminum foil would work much better, I think.

Lemon Blueberry Cheesecake Bars

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 Shortbread Crust

1 cup butter

2 cups all-purpose flour

½ cup confectioners’ sugar

Preheat oven to 350°F. Prepared a 9”x13” baking dish with a parchment paper sling. Cut the butter into the flour and confections sugar and press into the baking dish (I use the bread hook attachment on my hand-held electric mixer). Bake 20 minutes or until light brown. Let cool on wire rack.

 Lemon-Blueberry Cheesecake Bars batterFilling

2 (8-oz) packages cream cheese, softened

½ cup sour cream

¾ cup sugar

2 large eggs

1 teaspoon vanilla

pinch of salt

2 Tablespoons fresh lemon juice

1 pint fresh blueberries

Reduce oven temperature to 325°F.

In a large mixing bowl, combine cream cheese and sour cream with an electric mixer. Beat on medium speed until smooth. Add in the sugar and beat on medium-high speed until light and fluffy, about 1-2 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in vanilla, salt, and lemon juice. Fold in blueberries gently with a spatula until evenly incorporated. Pour mixture over the shortbread crust.

Bake for 35 minutes or until just set and the center no longer jiggles when the pan is tapped. Transfer to a cooling rack and let cool to room temperature. Cover and refrigerate for at least 4 hours before removing from pan using parchment paper. Cut into bars and serve.

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cooked Lemon-Blueberry Cheesecake Bars

No-Bake Blueberry Cheesecake

No-Bake Blueberry cheesecake recipeThis is one of my favorite summer dessert recipes. As soon as the blueberries start getting ripe, I start stocking up on cream cheese so I can make this wonderful little cheesecake. It will not work with frozen blueberries, so this is the only time of year we get to eat it. Aside from tasting great, it is ridiculously easy to make. Just make or buy a crust, beat cream cheese with sugar, toss the blueberries in sugar, put it all together and pop it in the refrigerator.

Usually, I just make a graham cracker crust for this cheesecake. This time, however, I didn’t have enough graham crackers and found a substitute crust. It stuck the the pan, but I’m hoping that can be overcome because the taste was better and it didn’t fall apart. I’ve included it in this version of the recipe.

Fresh Blueberry Cheesecake

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cheesecake crust
this new crust worked up much better than just graham crackers and butter

Crust

½ cup flour

½ cup graham cracker crumbs

5 Tablespoons butter, melted

3 Tablespoon brown sugar

Mix all crust ingredients in bowl and press into a greased, 9-inch pie pan. Set aside.

 

No-bake fresh blueberry cheesecake filling
cream-cheese filling

Filling

2 (8-oz) packages cream cheese, softened

¼ cup brown sugar, packed

In small mixing bowl, beat cream cheese and brown sugar with an electric mixer until smooth. Spread the filling over the crust in the pie pan.

 

No-bake fresh blueberry cheesecake
The finished cheesecake

Topping

2 cups fresh blueberries

2-3 tablespoons sugar

1 teaspoon fresh lemon juice

In a bowl, toss the blueberries in sugar and lemon juice. Spoon blueberries over cheesecake. Place finished cheesecake in the refrigerator and chill for at least two hours before serving.

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Super Easy Crepes

I woke up this morning with the intention of writing freelance articles, cleaning the closet, and working on a paper quilling wedding present – with no time for a blog post. But when I opened a Mother’s Day Tracfone flyer that came in the mail yesterday, I was greeted by a recipe for “Yummy Crepes.” I wasn’t sure how good a recipe that came from Tracfone could be, but they looked so good that I tried it and it tasted so good I have to share it.

The crepes only took about 20 minutes from start to finish. We filled them with strawberry and raspberry jam and sprinkled them with powdered sugar. I think they would taste really good with fresh fruit, but we didn’t have any.

Yummy Crepes

super easy yummy crepes tracfone ready to flip
Ready to flip

1 cup all-purpose flour (I replaced ¼ cup of this with white whole wheat flour)

2 eggs

½ cup milk

½ cup water

¼ teaspoon salt

2 Tablespoons melted butter

Whisk together flour and eggs. Gradually add in milk and water, stirring to combine. Add the salt and butter then beat until smooth.

Crepe filled with raspberry jam
Crepe filled with raspberry jam

Heat a lightly oiled frying pan or griddle over medium high heat. Use approximately ¼ cup for each crape and pour on griddle (this made 9 crepes for me).

Cook crepe until the bottom is light brown. Turn and cook the other side.

Roll up or fold the crepe with fresh fruit, drizzle on some chocolate, or sprinkle with powdered sugar. Serve hot.