Blueberries are a summer staple at our house—my kids love to shove fistfuls of fresh ones into their mouths in July and August, when they’re the sweetest, and I love freezing them so we can use them September through June in smoothies, pies, muffins, and more. These blueberry cheesecake bars are a great way to showcase fresh blueberries, but you can also use frozen berries and get a burst of bright, summery blueberry flavor even in the depths of winter. And these bars are so easy to make, which is always a bonus when it comes to sweets. Sometimes I see “cheesecake” and think that means tons of work, but this recipe is ridiculously simple.
I was inspired to create a blueberry recipe after spotting these beautiful “Watercolor
Wreath” wedding invites by Yao Cheng, one of my favorite Minted artists (left).
Crumb-Topped Blueberry Cheesecake Bars (right; recipe below)
Keep reading for this easy and delicious cookie recipe…
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