Recipes



Blueberry Lemon Cheesecake Bars

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Ocean Spray
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These blueberry lemon cheesecake bars with cranberries are amazing.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
45 min
Recipe Ready Time
Ready In
Recipe Servings
Servings
32

Ingredients

CRUST

1 1/2 cups all-purpose flour

1 cup quick-cooking oats

1/2 cup powdered sugar

1 cup cold butter, cut into small cubes 

FILLING

1 cup Ocean Spray® Craisins® Blueberry Juice Infused Dried Cranberries

3/4 cup Ocean Spray® Blueberry Juice Cocktail

1 8-ounce package cream cheese, softened

3/4 cup granulated sugar

1 teaspoon grated lemon zest

1/4 cup lemon juice

2 large eggs

2 tablespoons all-purpose flour 

TOPPING

2 tablespoons powdered sugar 

Directions

Preheat oven to 350°F. 

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. 

FILLING

Meanwhile, combine sweetened dried cranberries and blueberry juice cocktail 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.



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