For best results chill for about 30 minutes before serving. Remove from pan and transfer to a serving plate. Top the blueberries with the crumble topping. 4 large eggs eggs. Use a warm dry knife to slice when ready to serve.
Spoon blueberry topping on top of filling spreading out evenly. 2 tablespoons all purpose flour. 1 cup sour cream. Add in condensed milk lemon juice and vanilla and beat until blended. You can use cherry pie or strawberry filling if preferred.
Bake cheesecake bars for 50 to 70 minutes until the top of the crumble is a light golden brown. Pour the cheesecake mixture over the baked crust and spread out evenly. Spread the cream cheese filling over the layer of muffin batter in the pan. Don t want to make a whole big dessert. Refrigerate in pan on a wire rack overnight loosely covering with foil only when completely cool to prevent condensation from forming on top of cheesecake.
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A pre made pie crust would be even quicker. Spoon blueberry mixture over top of cake spreading evenly. In a separate mixing bowl beat together cream cheese almond extract sugar lemon juice and egg until smooth. 2 cups frozen blueberries dry pack. I have cut this recipe in half and made it using a pie dish instead of 9 13 and it turned out fantastic.
Spread the cream cheese mixture evenly over the graham cracker crust. Spread blueberry mixture on top of cooled cheesecake as desired. Top the cheesecake mixture with the blueberry sauce. Using a hand mixer or standing mixer mix powdered sugar and cream cheese until smooth and creamy. Fold in 1 1 4 c blueberries trying not to get too much of the blueberry juice into the cheesecake dip mixture.
Stir blueberry spread in large skillet over low heat until melted. Pour the remaining batter on top of the filling. Fold in the whipped topping to the cream cheese mixture. Spread the cheesecake layer evenly over the crust. Use a spoon to fold in the whipped topping and mix until well combined.
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Cup blueberry jelly. A pre made pie crust would be even quicker. 6 spread blueberry filling over the top. Bake cheesecake bars for 50 to 70 minutes until the top of the crumble is a light golden brown. Spoon blueberry topping on top of filling spreading out evenly.
Use a spoon to fold in the whipped topping and mix until well combined. For best results chill for about 30 minutes before serving.
