Tuesday, July 20, 2010

Coconut-Blueberry Cheesecake Bars

Blueberry season is upon us, and this is an easy recipe to use up those extra berries. It makes a lot of bars (32), so it's good for serving a crowd and would be a perfect BBQ dessert as it's not overly fragile.

The recipe is from Better Homes and Gardens magazine.

Coconut-Blueberry Cheesecake Bars
1/2 cup butter
3/4 cup finely crushed graham crackers
1/2 cup all-purpose flour
1/2 cup flaked coconut
1/2 cup ground pecans
1/4 cup sugar
12 ounces cream cheese, softened
2/3 cup sugar
4 eggs
1 tablespoon brandy or milk
1 teaspoon vanilla
2 cups blueberries

Preheat oven to 350F. Lightly grease 13x9x2-inch baking pan; set aside.

For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.

In a medium bowl stir together graham cracker crumbs, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned.

Meanwhile, in a large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy or milk, and vanilla. Beat until combined. Pour over hot crust. Sprinkle blueberries over top.

Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars and store in refrigerator.


  1. That sounds really good. It looks like a great lunchbox snack. I wonder if it would tolerate freezing.

  2. These blueberry-cheesecake bars look great, Michele. I plan to go blueberry picking soon and will definitely make these!

  3. That sounds good. We just ate up our fresh blueberries but have a ton in the freezer.