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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!