- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup chilled* Mazola® Corn, Canola OR Vegetable Oil
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/4 cup whipping cream
- 2 teaspoons vanilla extract
- 2 teaspoons freshly grated orange peel
- 2 eggs, well beaten
- 1-1/2 cups frozen blueberries, thawed (blot with paper towels to remove as much moisture as possible)
- 1/4 cup chopped almonds
These fruity cheesecake bars feature a crunchy shortbread base for a scrumptious addition to your holiday sweet tray.
Base: Preheat oven to 375°F (190°C). Stir flour with sugar and salt. Drizzle with oil and stir until crumbly. Press all but 1/3 cup of this mixture into a foil-lined 9-inch square baking pan. Bake for 15 minutes or until golden around the edges.
Filling: Beat cream cheese with sugar, whipping cream, vanilla and orange peel until very smooth. On low speed, mix in eggs just until uniformly combined.
Scatter half the blueberries over the crust. Pour cheese mixture over berries and scatter with remaining blueberries.
Toss reserve crumb mixture with almonds; sprinkle evenly over blueberries. Bake for 25 minutes or until cheesecake is just slightly jiggly in the centre. Cool to room temperature; chill completely (at least 1-1/2 hours) in refrigerator. Carefully lift bars out of pan prior to slicing.
Recipe Note: For a nut-free version, replace the almonds with 2 tablespoons of large flake rolled oats.
*Chill 1/2 cup oil at least 30 minutes in refrigerator prior to use.
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