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
