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Blueberry Cheesecake Squares
Submitted by Ginger
August is prime season for blueberries in the Midwest. I like to use fresh blueberries in these cookies, which are really just miniature blueberry cheesecakes.
Ingredients
At a glance
Bar cookies and squares
Makes
16 squares
  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons butter, melted and cooled
  • 1 egg white, lightly beaten
  • Filling:
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sugar
  • 1 tablespoon flour
  • 1 egg yolk, lightly beaten
  • 2 tablespoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups blueberries, fresh or frozen
Steps
Preheat oven to 325 degrees F.

To make crust, mix graham cracker crumbs with sugar and cinnamon. Beat butter with egg white and add to crumb mixture; work in thoroughly with a fork. Pat mixture evenly over bottom of an 8-inch square nonstick cake pan (or use a regular pan, and lightly butter or spray it). Bake for 5 minutes. Remove from oven and set aside to cool.

To make filling: Beat all ingredients except blueberries together until smooth. Fold in blueberries.
Spread filling gently over crust. Bake in the center of the oven for about 30 minutes. Filling should be puffy and no longer look wet. Let cool in pan, then cut into squares.

Additional tips
Store: In single layers on plates, in the refrigerator. Wrap loosely with foil.
Freeze: Yes; thaw in refrigerator
Mail: No
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