Blueberry Key Lime Cheesecake Bars
Try this Blueberry Key Lime Cheesecake Bars recipe, or contribute your own.
Try this Blueberry Key Lime Cheesecake Bars recipe, or contribute your own.
- 3 eggs
- 1/4 cup butter melted
- 1/4 cup flour
- 3/4 cup sugar
- 3/4 cup sour cream
- 30 vanilla cream-filled cookies
- 3 - 8 ounce packages cream cheese softened
- 1/3 cup key lime juice
- 1 tablespoon key lime zest
- green gel food coloring if desired
- 1 - 21 ounce can lucky leaf blueberry pie filling divided
- 1 - 8 ounce container cool whip thawed
- key lime slices if desired
- Carbohydrate 2.80972118075149 g
- Cholesterol 7.79869792492169 mg
- Fat 2.70189132243507 g
- Fiber 0.0134444446447823 g
- Protein 0.699543750159585 g
- Saturated Fat 1.70150024494364 g
- Serving Size 1 1 cheesecake bar (32g)
- Sodium 1776.08550850435 mg
- Sugar 2.79627673610671 g
- Trans Fat 0.175507673810347 g
- Calories 37 calories
Step-by-step
- Place a baking sheet on the very bottom rack of the oven.
- Fill halfway with water.
- Preheat the oven to 325 degrees.
- Line a 9x13 pan with foil and spray with non-stick spray.
- Place the cookies, cream included, in a food processor and pulse until they become crumbs.
- Stir together the crumbs and melted butter.
- Press evenly into the bottom of the prepared pan.
- Beat the cream cheese until creamy.
- Add the sugar and sour cream and beat again until smooth.
- Add the key lime juice, zest, and flour and beat again until mixed in thoroughly.
- Add the eggs, one at a time, and beat gently after each one.
- Do not over beat but make sure the eggs are mixed in.
- Add green food coloring to the cheesecake mixture, if desired.
- Spread the cheesecake batter evenly over the crust in the pan.
- Drop 1 cup of the blueberry pie filling randomly over the top of the cheesecake.
- Use a butter knife to gently swirl the pie filling into the cheesecake.
- Do not let 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 and place on a wire rack for one hour, and then place in the refrigerator until completely chilled.
- Cut into 24 squares and serve with Cool Whip, the remaining pie filling, and key lime wedges.
Vanilla sandwich cookies contain both the wafer and the sweet center, meaning the crumb crust relies entirely on the fat from melted butter to hold together rather than additional binding agents. Achieving a uniform texture requires pulsing the cookies until no large chunks remain, then pressing the mixture firmly into the lined pan to form a solid foundation that resists crumbling when sliced into twenty-four portions.
Managing the Dairy and Eggs
Cream cheese must be fully softened to room temperature before mixing to prevent stubborn lumps from forming in the batter. Incorporate the three eggs one at a time, mixing gently after each addition to avoid whipping excess air into the batter, which causes cracks on the surface during baking. Introduce a pan of water on the bottom oven rack at 325 degrees Fahrenheit to generate steam, stabilizing the ambient heat and protecting the delicate custard structure from drying out.
Achieving the Swirl
Fruit pie filling adds moisture alongside concentrated sweetness, requiring careful distribution across the dense batter. Drop one cup of the filling in small dollops, then drag a butter knife through the surface while deliberately avoiding the bottom crust to prevent tearing the cookie base. Cool the baked bars on a wire rack for one full hour before transferring them to the refrigerator to complete the setting process.
