Blueberry Cheesecake Bars – a delicious recipe with Duncan Hines bakery style, butter, pecans, sugar, cream cheese, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Grease 9-inch square pan.
3
Rinse blueberries from mix with cold water and drain.
4
Place muffin mix in medium bowl.
5
Cut in butter with pastry blender or two knives. Stir in pecans.
6
Press into bottom of pan.
7
Bake for 15 minutes or until set.
8
Combine cream cheese and sugar in medium bowl.
9
Beat until smooth.
10
Add egg, lemon juice and lemon peel.
11
Beat well. Spread over baked crust.
12
Sprinkle with blueberries.
13
Sprinkle topping packet from mix over blueberries.
14
Return to oven.
15
Bake for an additional 35 to 40 minutes or until filling is set.
16
Cool completely in pan on wire rack.
17
Refrigerate until ready to serve. Cut into bars.
515
kcal
Calories
38
g
Fat
42
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pkg. Duncan Hines bakery style blueberry muffin mix, 1/4 c. butter or margarine, softened, 1/3 c. finely chopped pecans, 1/2 c. sugar, and more.
Yes, Blueberry Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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