These blueberry cheesecake bars are the perfect combination of rich, creamy cheesecake and fresh blueberry sweetness, all atop a buttery shortbread crust. Whether you’re looking for a dessert to brighten a spring or summer day or something easy yet indulgent for any occasion, these bars are sure to please!
Yield: 9 servings
Ingredients:
For the Shortbread Crust:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, room temperature and cubed
- ¼ tsp salt
For the Cheesecake Filling:
- 8 oz cream cheese, room temperature
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg, room temperature
For the Blueberry Filling (Make Ahead):
- 16 oz frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp water
Equipment:
- 8×8 baking pan
- Electric hand mixer
- Medium saucepan
- Mixing bowls
Instructions:
- Prepare the Shortbread Crust: Preheat the oven to 350°F (175°C). Grease the 8×8 baking pan with nonstick cooking spray and line it with parchment paper for easy removal. In a mixing bowl, whisk together 1 cup all-purpose flour, ¼ cup granulated sugar, and ¼ tsp salt. Add the ½ cup cubed unsalted butter and use an electric hand mixer to blend until the mixture becomes crumbly and the butter is well incorporated. Pour the crumbles into the prepared pan and press them down to form an even layer. Bake for about 15 minutes, then remove from the oven and let cool for a few minutes. Lower the oven temperature to 325°F (163°C).
- Make the Cheesecake Filling: In a separate mixing bowl, beat together 8 oz cream cheese, ¼ cup granulated sugar, and 1 tsp vanilla extract until smooth and creamy. Add the room-temperature egg and mix until fully combined and smooth.
- Prepare the Blueberry Filling (Make Ahead): In a medium saucepan, combine 16 oz frozen blueberries, ¼ cup granulated sugar, and 1 tbsp lemon juice. Cook over medium-low heat, stirring occasionally, until the blueberries soften and the mixture begins to bubble. In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp water until smooth. Reduce the heat to low, then gradually add the cornstarch mixture to the blueberries while stirring. Continue cooking until the mixture thickens, then remove from heat. Transfer the blueberry filling to a heatproof bowl and allow it to cool to room temperature. If you’re making this in advance, store it in an airtight container in the refrigerator.
- Assemble the Blueberry Cheesecake Bars: Once the shortbread crust has cooled, spread the cheesecake filling evenly over the crust, using an offset spatula for smoothness. Spoon the cooled blueberry filling on top of the cheesecake layer and spread it out evenly. Bake the assembled bars for 30-35 minutes, or until the center is slightly jiggly.
- Cool and Serve: Allow the bars to cool to room temperature, then cover with plastic wrap and refrigerate for at least 6 hours (overnight is best) to fully set. To serve, remove the bars from the pan using the parchment paper and cut into squares.
These blueberry cheesecake bars are sure to be a hit at any gathering. Their creamy texture, buttery crust, and fresh blueberry topping will have everyone reaching for seconds!