Blueberry Lemon Oreo Cheesecake Bars.
photo by Jonathan Melendez
- Ready In:
- 51mins
- Ingredients:
- 12
- Yields:
-
24 Bars
- Serves:
- 7
ingredients
- 5 tablespoons unsalted butter, melted
- 45 lemon Oreo cookies
- 2 cups blueberries
- 1 tablespoon sugar
- 1 tablespoon water
- 2 teaspoons lemon juice, fresh squeezed
- 1⁄2 teaspoon cornstarch
- 8 ounces cream cheese, softened
- 1⁄3 cup sour cream
- 1⁄3 cup sugar
- 1⁄2 teaspoon vanilla extract
- 1 egg
directions
- Preheat oven to 350 degrees. Place all the lemon oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
- Press crumbs into a 10 inch baking pan lined with parchment paper (or foil if your out of parchment paper!). Bake in oven for 5 minutes, take out and let cool on counter.
- Place blueberries in pot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes.
- Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place blueberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.
- Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
- Pulse until smooth and combined. Place on top of oreo crust.
- Pour half of the blueberry sauce on top of cheesecake. Use a knife to swirl the sauce into the cheesecake. Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly.
- Take out of oven and let cool on a wire rack. Add whole blueberries to the top for more decoration.
- Place in a fridge covered and let set for at least 3 hours until cutting into squares.
- Take out of pan and cut into squares. Serve.