Blueberry Cheesecake Bars Recipe
Introduction
These Blueberry Cheesecake Bars combine a buttery shortbread crust, creamy lemony cheesecake, and a luscious homemade blueberry jam swirl. Perfect for gatherings or a sweet treat to enjoy any day, they’re sure to impress with their beautiful layers and fresh flavors.
Ingredients
- 12 oz (340 g) fresh blueberries
- 1/2 cup (100 g) granulated white sugar, divided
- 1 tbsp (15 ml) lemon juice
- 1 tsp vanilla, divided
- 1/2 tbsp (4 g) cornstarch, divided
- 6 tbsp (84 g) unsalted butter, softened
- 1 cup (125 g) all-purpose flour
- 1/2 tsp salt
- 24 oz (680 g) cream cheese, softened at room temperature
- 1 tbsp (8 g) cornstarch
- 1/4 cup (62 g) sour cream, at room temperature
- 1 tbsp (10 g) lemon zest
- 3 eggs, at room temperature
Instructions
- Step 1: Prepare the blueberry jam by combining the blueberries, 1/2 cup sugar, lemon juice, 1 tsp vanilla, and 1/2 tbsp cornstarch in a medium pot. Cook over medium-low heat for 15 minutes, mashing some berries halfway through. Remove from heat and let cool completely.
- Step 2: Preheat oven to 350°F (175°C). Grease a 9×9 inch pan and line it with parchment paper.
- Step 3: For the crust, cream together the butter, 1/2 cup sugar, and 1 tsp vanilla with an electric mixer on high speed until light and fluffy, about 2 minutes. Add flour and salt, mixing on low speed just until combined.
- Step 4: Press the cookie crust mixture firmly into the bottom of the prepared pan. Use a 1/4 cup measuring cup to help press evenly.
- Step 5: Bake the crust for 10 minutes, then let it cool while you prepare the filling.
- Step 6: In a large bowl, beat together the cream cheese, 1 cup sugar, and 1 tbsp cornstarch on medium speed until smooth and free of lumps, about 2 minutes.
- Step 7: Add the sour cream, 1 tbsp vanilla, and lemon zest, mixing on medium-low speed just until combined.
- Step 8: Add the eggs and mix on medium-low speed just until combined, being careful not to overmix.
- Step 9: Pour the cheesecake batter over the cooled crust. Spoon the blueberry jam on top and gently swirl using a butter knife.
- Step 10: Bake for 38 to 42 minutes until the center has a slight jiggle. Turn off the oven and prop the door open with a wooden spoon. Let the bars sit in the oven for 10 minutes.
- Step 11: Remove from the oven and cool completely on a wire rack. Cover and chill in the fridge for at least 6 hours or overnight for best results.
- Step 12: Once chilled, lift the bars out using the parchment paper. Cut into 16 squares with a sharp knife warmed under hot water and wiped clean between cuts for neat slices.
Tips & Variations
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend in the crust.
- Use frozen blueberries if fresh are not in season; just thaw and drain excess liquid before cooking the jam.
- Swap lemon zest and juice for orange for a different citrus flavor.
Storage
Store the cheesecake bars tightly covered in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving. Reheat slightly at room temperature for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, these bars actually taste better after chilling overnight, making them a great make-ahead dessert.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and make sure to bake until just set with a slight jiggle in the center. Gradually cooling by leaving the oven door ajar also helps prevent cracks.
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Blueberry Cheesecake Bars Recipe
- Total Time: 7 hours 33 minutes
- Yield: 16 servings 1x
Description
These Blueberry Cheesecake Bars combine a buttery shortbread crust with a creamy, smooth cheesecake layer swirled with vibrant homemade blueberry jam. Perfectly balanced with tangy lemon and rich vanilla, they make an impressive dessert for gatherings or a delightful treat any time. The bars are baked gently to achieve a slightly jiggly center for ultimate creamy texture, then chilled to set before serving.
Ingredients
Scale
Blueberry Jam
- 12 oz (340 g) fresh blueberries
- 1/2 cup (100 g) granulated white sugar
- 1 tbsp (15 ml) lemon juice
- 1 tsp vanilla extract
- 1/2 tbsp (4 g) cornstarch
Shortbread Cookie Crust
- 6 tbsp (84 g) unsalted butter, softened
- 1/2 cup (100 g) granulated white sugar
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 tsp salt
Cheesecake Filling
- 24 oz (680 g) cream cheese, softened at room temperature
- 1 cup (200 g) granulated white sugar
- 1 tbsp (8 g) cornstarch
- 1/4 cup (62 g) sour cream, at room temperature
- 1 tbsp (15 ml) vanilla extract
- 1 tbsp (10 g) lemon zest
- 3 large eggs, at room temperature
Instructions
- Make the Blueberry Jam: In a medium pot, combine the blueberries, sugar, lemon juice, vanilla extract, and cornstarch. Cook over medium-low heat for 15 minutes, stirring occasionally. Halfway through cooking, mash some blueberries with the back of a wooden spoon to release their juices and help thicken the jam. Once thickened, remove from heat and let cool completely.
- Prepare the Shortbread Cookie Crust: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan and line it with parchment paper for easy removal of bars.
- Cream Butter and Sugar: In a medium bowl, use an electric mixer on high speed to cream together the softened butter, sugar, and vanilla extract until the mixture is light and fluffy, about 2 minutes.
- Mix Dry Ingredients: Add the all-purpose flour and salt to the creamed butter mixture. Mix on low speed just until combined to form the crust dough.
- Press and Bake Crust: Press the cookie crust mixture firmly and evenly into the bottom of the prepared pan, using a 1/4 cup measuring cup to help create an even layer. Bake in the preheated oven for 10 minutes. Remove from the oven and let cool completely.
- Prepare the Cheesecake Filling: If your oven is not still hot, preheat it to 350°F (175°C). In a large bowl, beat the cream cheese, sugar, and cornstarch together with a hand mixer on medium speed until smooth and free of lumps, about 2 minutes.
- Add Sour Cream and Flavorings: Mix in the sour cream, vanilla extract, and lemon zest at medium-low speed just until combined.
- Add Eggs: Add the eggs one at a time, mixing on medium-low speed just until each egg is incorporated. Avoid overmixing to keep the texture creamy and smooth.
- Assemble and Swirl: Pour the cheesecake filling evenly over the cooled crust in the baking pan. Spoon the cooled blueberry jam over the cheesecake layer. Using a butter knife, gently swirl the jam into the cheesecake batter to create a marbled effect.
- Bake Cheesecake Bars: Bake for 38-42 minutes until the center is slightly jiggly but not liquid. Turn off the oven and prop the oven door open with a wooden spoon to let the cheesecake bars cool gradually and prevent cracking. Leave in the oven for 10 minutes.
- Cool and Chill: Remove the bars from the oven and set on a wire rack. Allow them to cool completely in the pan, then cover and transfer to the refrigerator. Chill for at least 6 hours or overnight for best results.
- Serve: Once chilled, lift the bars from the pan using the parchment paper. Transfer to a serving plate or board and cut into 16 squares. For clean cuts, run a sharp knife under hot water and wipe dry before each cut.
Notes
- Use room temperature ingredients for a smooth, lump-free cheesecake batter.
- Swirling the blueberry jam when slightly warm allows for better marbling effects.
- Chilling overnight enhances flavor development and helps the bars set properly.
- When cutting, warming and wiping the knife between cuts ensures clean, attractive slices.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 52 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry cheesecake bars, blueberry desserts, cheesecake bars, shortbread crust, homemade blueberry jam, lemon cheesecake, creamy dessert bars
