Blueberry Cheesecake Bars

Here it is friends!  The end of 2014 and the last in the four-part series highlighting the new line of Gluten Free mixes from Krusteaz.  Let’s recap the other three…

First up, Sausage Cheddar Cornbread Muffins made with the Honey Cornbread Mix.

Next up, Breakfast Apple Cake made with the Buttermilk Pancake Mix.

Then, Brownie Bites made with the Double Chocolate Brownie Mix.

and finally (drum roll please)…

Blueberry Cheesecake Bars made with the Blueberry Muffin Mix!

 

 

Blueberry Cheesecake Bars

makes 12 bars (or 6 circular treats if using a large biscuit cutter like I did)

 

Krusteaz Gluten Free Blueberry Muffin Mix

2/3 c. canola oil

1/2 c. sugar

8 oz. cream cheese

2 egg whites

1/2 t. vanilla

The mix comes with two items; a bag of dry ingredients and a can of blueberries.  Dump the dry ingredients into a bowl and add 2/3 c. oil.  Mix with a fork until combined and press into an 8″ x 8″ baking dish.  Bake this crust for 10 minutes at 350 degrees Fahrenheit.

While the crust bakes, combine the sugar, cream cheese, egg whites and vanilla into a separate bowl and beat on medium speed with a hand mixer until smooth.  Spread the cheese mixture onto the baked crust straight from the oven.  Drain the can of blueberries and disburse over the spread cheese mixture.  Bake for 25 to 30 minutes at 350 degrees Fahrenheit.  Bake until the cheese mixture is set and the crust is golden brown (I used a glass dish so this was easy to see).

Let cool completely and then chill before cutting and serving.  I chilled overnight before serving.  Cut into squares or use a large cookie or biscuit cutter to make different shapes.  The crumbs left over in the pan can be eaten directly out of the pan with a spoon or crushed over vanilla ice cream!  Yes, yes – I tried it!

Posted on December 31, 2014
This entry was posted in brunch, desserts, gluten free and tagged blueberry muffin mix, cheesecake, gluten free, Krusteaz.