Everybody loves cheesecake, and these hand-held bars are super-convenient for an outdoor setting.
- Preheat oven to 350°F. Pour melted butter into 13×9-inch baking pan. Sprinkle crumbs over butter; mix well. Press firmly and evenly onto bottom of pan.
- Beat cream cheese until smooth. Add sugar, eggs and vanilla, beating until well blended; set aside. Stir jam in jar until softened. Spread jam evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
- Bake 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Refrigerate leftover bars for up to 3 days.
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