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Blueberry Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 58 reviews
  • Author: Kimberly
  • Prep Time: 45 minutes
  • Cook Time: 48 minutes
  • Total Time: 1 hour 33 minutes plus chilling time
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Blueberry Cheesecake Bars feature a buttery crust topped with a rich, creamy cheesecake layer swirled with fresh, vibrant blueberry sauce. Perfectly balanced with bursts of blueberry sweetness and a hint of lemon, these bars make an irresistible dessert for any occasion.

Ingredients

Blueberry Sauce

  • 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

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 eggs, at room temperature

Instructions

  1. Prepare the Blueberry Sauce: In a small saucepan, combine the fresh blueberries, 1/2 cup sugar, lemon juice, vanilla extract, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries release their juice, about 7-10 minutes. Remove from heat and let cool.
  2. Make the Crust: Preheat the oven to 350°F (175°C). In a bowl, cream the softened butter, 1/2 cup sugar, and vanilla extract together until light and fluffy. Add the flour and salt, mixing just until combined. Press the dough evenly into the bottom of a greased 9×13-inch baking pan.
  3. Bake the Crust: Bake the crust for 12-15 minutes or until it is lightly golden. Remove from the oven and set aside to cool slightly.
  4. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the 1 cup sugar and cornstarch, mixing until fully incorporated. Add the sour cream, vanilla extract, and lemon zest, mixing thoroughly. Finally, add the eggs one at a time, beating just until combined; do not overmix.
  5. Assemble the Bars: Pour the cheesecake filling over the baked crust, spreading it evenly. Spoon dollops of the cooled blueberry sauce over the filling and use a knife or skewer to swirl it gently through the cheesecake layer to create a marbled effect.
  6. Bake the Bars: Bake at 350°F (175°C) for 35-38 minutes or until the edges are set and the center is slightly jiggly but not liquid. Turn off the oven and leave the bars inside for 10 minutes to set further.
  7. Cool and Chill: Remove the cheesecake bars from the oven and allow them to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set and enhance flavors.
  8. Serve and Enjoy: Once chilled, cut the cheesecake into 16 bars and serve chilled. Enjoy the creamy, fruity dessert as a delightful treat.

Notes

  • Use fresh room-temperature ingredients like cream cheese and eggs for a smoother filling.
  • Do not overmix the cheesecake batter to avoid cracks during baking.
  • Let the bars chill thoroughly for clean slicing and better texture.
  • Blueberry sauce can be made ahead and refrigerated for convenience.
  • Use a sharp knife dipped in hot water to cut bars cleanly.

Find it online: https://slsrecipes.com/blueberry-cheesecake-bars-recipe/