Blueberry Key Lime Cheesecake Bars
Recipes Desserts Holidays Kid-friendly Seasonal cooking
Description
Look no further for a gorgeous, delicious dessert. It's the perfect dessert for summer gatherings, but is good anytime of the year.
Ingredients
30 vanilla cream-filled cookies
1/4 c. butter, melted
3 - 8 oz. packages cream cheese, softened
3/4 c. sugar
3/4 c. sour cream
1/3 c. key lime juice
1/4 c. flour
3 eggs
1 T. key lime zest
green gel food coloring, if desired
21 oz. can blueberry pie filling, divided (like Luck Leaf)
8 oz. container Cool Whip, thawed
key lime slices, if desired
Directions
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Place a baking sheet on the very bottom rack of the oven; fill halfway with water.
Preheat oven to 325 degrees. Line a 9 x 13 pan with foil; spray with non-stick cooking spray.
Place the cookies with the cream, in a food processor; pulse until they are crumbs.
Stir together crumbs and melted butter; press evenly into the bottom of the prepared pan.
Beat cream cheese until creamy; add sugar and sour cream; beat until smooth. Add key lime juice, zest, and flour; beat until mixed in thoroughly. Add eggs, one at a time; beat gently after each addition. DO NOT over beat, but make sure eggs are mixed in. Add green food coloring to mixture, if desired. Spread batter evenly over the crust in the pan.
Drop 1 c. blueberry pie filling randomly over the top of the cheesecake. Swirl the pie filling gently using a butter knife. DO NOT allow the knife go through to the crust.
Place the pan on the oven rack, right above the tray of water. Bake for 45-48 minutes. Remove immediately; place on a wire rack for 1 hour. Refrigerate until completely chilled.
Cut into 24 squares.
Serve with Cool Whip, the remaining pie filling, and key lime wedges, for garnish.
24 servings.