Delight your taste buds with these heavenly Blueberry Cheesecake Bars! Featuring a buttery shortbread crust, creamy cheesecake filling, and a luscious homemade blueberry topping, this dessert is a perfect blend of textures and flavors. Whether it’s for spring, summer, or anytime you’re craving something fruity and indulgent, these bars are sure to impress.
Yield
9 servings
Ingredients
For the Shortbread Crust
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, cubed and at room temperature
- ¼ tsp salt
For the Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature
For the Blueberry Filling (Make Ahead)
- 16 oz frozen blueberries (or fresh if in season)
- ¼ cup granulated sugar
- 1 tbsp fresh lemon juice
- 2 tbsp cornstarch
- 2 tbsp water
Equipment
- 8×8-inch baking pan
- Electric hand mixer
- Medium saucepan
- Mixing bowls
- Parchment paper
Instructions
Step 1: Prepare the Shortbread Crust
- Preheat your oven to 350°F (175°C).
- Grease the baking pan with nonstick spray and line it with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, whisk together the flour, sugar, and salt.
- Add the cubed butter and mix with an electric mixer or pastry cutter until crumbly.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 15 minutes until lightly golden. Remove from the oven and cool slightly. Reduce the oven temperature to 325°F (163°C).
Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the egg and continue mixing until fully combined. Set aside.
Step 3: Prepare the Blueberry Filling (Make Ahead)
- In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium-low heat, stirring occasionally, until the berries release their juices and soften.
- In a small bowl, whisk together the cornstarch and water to create a slurry.
- Reduce the heat to low and stir the slurry into the blueberry mixture. Cook until thickened, about 1–2 minutes.
- Transfer the blueberry filling to a heatproof bowl to cool. If making ahead, store in an airtight container in the fridge.
Step 4: Assemble the Bars
- Spread the cheesecake filling evenly over the cooled crust. Use an offset spatula for smooth layering.
- Spoon the cooled blueberry filling on top of the cheesecake layer, spreading it evenly.
- Bake the assembled bars for 30–35 minutes. The center should be slightly jiggly but will set as it cools.
Step 5: Cool and Serve
- Allow the bars to cool to room temperature, then cover and refrigerate for at least 6 hours (overnight for best results).
- Once set, use the parchment paper to lift the bars out of the pan and onto a cutting board. Cut into squares.
- Serve chilled and enjoy!
Tips for Success
- Room Temperature Ingredients: Ensure the cream cheese and egg are at room temperature for a smooth filling.
- Fresh vs. Frozen Blueberries: If using fresh blueberries, reduce cooking time slightly as they release less juice.
- Chill Time: Don’t skip the chilling step—it ensures the bars hold their shape when sliced.
- Presentation: For a decorative swirl, use a toothpick to swirl the blueberry filling into the cheesecake layer before baking.
Why You’ll Love This Recipe
- Irresistible Layers: The buttery crust, creamy filling, and fruity topping create the perfect bite.
- Crowd-Pleaser: These bars are visually stunning and universally loved at gatherings.
- Make Ahead: Ideal for prepping in advance—just chill and serve when ready.
Serve these Blueberry Cheesecake Bars as the star dessert at your next gathering or savor them as an indulgent treat for yourself. Their bright, fruity flavor and rich creaminess make them unforgettable!