Ingredients for Blueberry Cheesecake Bars Cookie Mix
- Oatmeal Cookie Mix
- ½ cup (1 stick) unsalted butter, softened
- 1 large egg
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 cup heavy whipping cream
- 2 large eggs
- Blueberry Jam
- 1 cup fresh blueberries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Blueberry Cheesecake Bars Cookie Mix? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Blueberry Cheesecake Bars Cookie Mix
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9-inch baking pan.
- In a large bowl, combine 1 box (17.1 oz) Betty Crocker SuperMoist® chocolate fudge brownie mix, ½ cup (1 stick) unsalted butter, softened, and 1 large egg. Beat with an electric mixer on low speed until a soft dough forms.
- Press the dough evenly into the bottom of the prepared pan.
- Bake for 15 minutes.
- Let cool for 10 minutes.
- Meanwhile, in another large bowl, beat 8 oz cream cheese (softened), ½ cup granulated sugar, and 1 teaspoon vanilla extract with a mixer on medium speed until light and fluffy.
- Add 1 cup heavy whipping cream and 2 large eggs. Beat on low speed until just combined.
- Spread 1 cup of your favorite spreadable fruit (like fruit preserves or pie filling) evenly over the partially cooled crust.
- Sprinkle 1 cup fresh blueberries over the fruit layer.
- Gently pour the cream cheese mixture evenly over the blueberries, spreading to cover.
- Bake for 40-45 minutes, or until the center is set and the edges are lightly golden brown.
- Let cool completely in the pan for at least 30 minutes.
- Refrigerate for at least 2 hours to allow the bars to set completely before serving.
- Cut into 28 bars (7 rows x 4 rows).
- Store covered in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
47g
Fat
44g
Carbs
8g
