Berry cheesecake bars... i found a recipe for "Blueberry Dessert" in a vintage cookbook full of blueberry recipes. The steps and directions were a wee bit vague, and i had my own ideas, so i started tinkering, and this is where we ended up:
It's not too shabby. You don't want to muck about with anything low-fat here: fat is pretty much the point of this recipe, so stick with the real thing on the cream cheese. If you're feeling really guilty, you could maybe shave the amount of butter in the crust - i think i'll experiment with that in the next batch.
The thing i'm quite liking about this recipe (aside from eating the bars, of course) is that it's super-simple to put together, and quick once you've smashed up the graham crackers. (You could, i suppose, cheat and buy the crumbs that you can find in the store, but why pay somebody extra for a task that's a great stress reliever if you do it yourself?)
So, the recipe (which has wandered considerably from its point of departure):
16 graham crackers
1/4 c. sugar
1/2 c. butter (one stick)
1 package cream cheese (8 oz.)
1/2 c. sugar
1/2 tsp. vanilla
1-1/2 c. of fresh berries
Crush the graham crackers into crumbs. [For reference, this recipe counts the roughly square section as one cracker, so it's eight of the long, rectangular sort - worked out to one inner pack in the box i bought, but i also know from using other old recipes that the number of crackers in an inner pack has decreased over time, so i've developed a certain degree of paranoia about figuring out the amount a recipe really requires...] Mix 1/4 c. sugar into the graham cracker crumbs in a small bowl. Melt the butter, and pour it over the crumb mixture. Stir, then press into an 8"x8" square pan. Set aside someplace inaccessible to cats. About now is a good time to preheat the oven to 375 degrees F.