Blueberry Muffin Cheesecake Bars

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Over the weekend we enjoyed a lot of time outdoors going to the park, playing soccer, and hanging with our family in the backyard. We did manage to spend a few hours indoors, mostly just to cook including one especially yummy treat… Blueberry Muffin Cheesecake Bars! These are extremely easy to make and taste oh-so-good!

INGREDIENTS:

• 1 package Betty Crocker Wild Blueberry mix
• 1/4 butter or margarine, softened
• 1/3 cup finely chopped pecans
• 1 package 8oz cream cheese
• 1/2 cup sugar
• 1 egg
• 3 tbsp lemon juice

First thing you’ll want to do is set aside the blueberries. These come in a little can as part of the blueberry muffin mix. Drain the can, rinse the blueberries, and set aside for later use.

Next empty the muffin mix in a medium bowl. Cut in softened butter.

Stir in pecans. To get them finely chopped, we just put them into a plastic bag and whacked them with a meat tenderizer. You could also just put the pecans in a food processor but mine broke a few weeks ago. We’re in the market for a new food processor but until then we get to have some fun hammering things with meat tenderizers.

Once the pecans are stirred in, press into the bottom of a 9×9 inch greased pan.
Bake at 350 degrees for 15 minutes.

In a medium bowl, combine the cream cheese and sugar. Beat until smooth.
Add egg and lemon juice and beat again.

Spread mixture over cooked crust. Sprinkle with blueberries.

Now if you want (and we highly recommend) add a streusel topping.

STREUSEL TOPPING:

• 1/2 cup brown sugar
• 1/2 cup flour
• 1/4 cup cold margarine or butter

Combine 3 ingredients into a bowl and mix until crumbly. Sprinkle on top of blueberries.

Bake the Blueberry Muffin Cheesecake Bars at 350 degrees for 35 to 40 minutes or until cheesecake filling is set. Let it cool completely and then refrigerate until you’re ready to serve!

Trust us… if you love anything blueberry or cheesecake, you will LOVE these!!
You can get 16 smaller bars out of the 9×9 pan, or 9 if you like bigger servings like us 😉

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Blueberry Muffin Cheesecake Bars

Ingredients

• 1 package Betty Crocker Wild Blueberry mix
• 1/4 butter or margarine softened
• 1/3 cup finely chopped pecans
• 1 package 8oz cream cheese
• 1/2 cup sugar
• 1 egg
• 3 tbsp lemon juice
• STREUSEL TOPPING
• 1/2 cup brown sugar
• 1/2 cup flour
• 1/4 cup cold margarine or butter

Instructions

1. Preheat oven to 350 degrees.
2. Drain the blueberry can, rinse the blueberries, and set aside for later use.
3. Next empty the muffin mix in a medium bowl. Cut in softened butter.
4. Stir in pecans.
5. Press into the bottom of a 9x9 inch greased pan.
6. Bake at 350 degrees for 15 minutes.
7. In a medium bowl, combine the cream cheese and sugar. Beat until smooth.
8. Add egg and lemon juice and beat again.
9. Spread mixture over cooked crust. Sprinkle with blueberries.
10. For streusel topping, combine 3 ingredients into a bowl and mix until crumbly. Sprinkle on top of blueberries.
11. Bake at 350 degrees for 35 to 40 minutes or until cheesecake filling is set. Let it cool completely and then refrigerate until you're ready to serve!

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