If you have a craving for something that combines the creamy richness of cheesecake with the fresh, burst-of-flavor sweetness of blueberries, you’re going to adore this Blueberry Cheesecake Bars Recipe. These bars are like little bites of happiness, featuring a buttery crust that holds a smooth, tangy cheesecake filling swirled with vibrant blueberry goodness. Perfect for any occasion, whether a casual family dessert or a celebratory treat, this recipe delivers a stunningly beautiful and utterly delicious dessert that’s sure to become a fast favorite in your kitchen.
Ingredients You’ll Need
Every ingredient in this Blueberry Cheesecake Bars Recipe plays a starring role in building layers of flavor and texture. From the fresh blueberries to the cream cheese, each item is essential yet simple, creating a perfect harmony of sweetness, tang, and buttery richness that shines through in every bite.
- Fresh blueberries, 12 oz (340 g): The heart of the bars, bringing natural sweetness and vibrant color.
- Granulated white sugar, 1/2 cup + 1 cup + 1 cup: Used in different stages to balance tartness and foster that classic cheesecake sweetness.
- Lemon juice, 1 tbsp (15 ml): Adds bright acidity that lifts the blueberry flavor and enhances freshness.
- Vanilla, 3 tsp total: Infuses warmth and depth, enriching both the blueberry compote and cheesecake layers.
- Cornstarch, 1.5 tbsp total: Acts as a thickening agent to ensure a luscious texture without sogginess.
- Unsalted butter, 6 tbsp (84 g), softened: Creates a rich and crumbly crust with just the right moisture.
- All-purpose flour, 1 cup (125 g): Provides structure to the crust, balancing softness and sturdiness.
- Salt, 1/2 tsp: Enhances all the flavors and prevents the sweetness from feeling flat.
- Cream cheese, 24 oz (680 g), softened: The creamy foundation of the cheesecake filling, delivering smoothness and tang.
- Sour cream, 1/4 cup (62 g), at room temperature: Adds a slight tang and silkiness to the filling for richness.
- Lemon zest, 1 tbsp (10 g): Contributes aromatic brightness that pairs beautifully with the blueberries.
- Eggs, 3, at room temperature: Bind the filling together while creating a tender, custardy consistency.
How to Make Blueberry Cheesecake Bars Recipe
Step 1: Prepare the Blueberry Compote
Start by combining the fresh blueberries, 1/2 cup of sugar, lemon juice, vanilla, and 1/2 tablespoon of cornstarch in a saucepan. Cooking this mixture over medium heat allows the berries to soften and their juices to thicken into a luscious compote. This step is key for bursting that vibrant blueberry flavor into every bite of your cheesecake bars.
Step 2: Make the Crust
While the blueberry compote cools, mix the softened butter, 1/2 cup sugar, vanilla extract, flour, and salt to form a buttery dough. Press this mixture evenly into the bottom of a lined baking pan. This crust is the sturdy yet tender base that will hold your cheesecake filling and blueberry topping perfectly without crumbling apart.
Step 3: Prepare the Cheesecake Filling
Beat together the softened cream cheese, 1 cup sugar, and 1 tablespoon cornstarch until smooth and creamy. Then, add the sour cream, vanilla, lemon zest, and eggs one by one, mixing well after each addition. This mixture will be silky and rich, promising every bar a luxurious cheesecake experience.
Step 4: Assemble and Bake
Pour half of the cheesecake filling over the prepared crust, spoon the blueberry compote evenly across, then swirl it gently before layering the remaining cheesecake filling on top. This marbled effect not only looks stunning, it distributes the blueberry flavor beautifully throughout the bars. Bake in a preheated oven until the cheesecake is set but still slightly jiggly in the center.
Step 5: Cool and Chill
Once out of the oven, let your bars cool at room temperature before transferring them to the refrigerator for several hours or overnight. This step is essential as it allows the texture to firm up, making cutting clean, neat bars that hold their shape.
How to Serve Blueberry Cheesecake Bars Recipe
Garnishes
A dusting of powdered sugar or a few fresh blueberries atop each bar can add an extra touch of charm and visual appeal. You might also consider a dollop of whipped cream or a drizzle of blueberry sauce to take these bars from delightful to truly decadent.
Side Dishes
These bars pair wonderfully with a scoop of vanilla ice cream or alongside a cup of freshly brewed coffee or tea, providing a perfect balance between creamy sweetness and a warm or refreshing beverage.
Creative Ways to Present
Try serving these bars on a rustic wooden board or a pretty ceramic plate for casual gatherings, or stack them on a tiered dessert tray for parties. Adding a sprig of mint or edible flowers can also elevate presentation for a special occasion, making every serving feel like a treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blueberry Cheesecake Bars Recipe in an airtight container in the refrigerator for up to 5 days. The flavors meld beautifully over time, so they often taste even better the next day!
Freezing
To enjoy these delightful bars later, wrap them tightly in plastic wrap and foil before freezing. They can be stored for up to 2 months. When you’re ready to indulge, thaw them overnight in the refrigerator for the best texture and flavor.
Reheating
Since these bars are best served chilled, reheating isn’t usually necessary, but if you prefer them slightly warm, you can microwave a single piece for about 10-15 seconds. Be careful not to overheat, which could cause the cheesecake to become grainy.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well in this recipe, but make sure to thaw and drain them well to avoid excess liquid that could affect the texture of your bars.
What if I don’t have sour cream? Can I substitute it?
You can substitute sour cream with Greek yogurt or crème fraîche in equal amounts. Both will provide a similar tang and creaminess to your cheesecake filling.
How do I prevent cracks in the cheesecake topping?
To minimize cracks, avoid overmixing the batter and bake the bars until just set with a slight jiggle in the center. Cooling them gradually at room temperature before chilling also helps.
Can I make these bars gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend of your choice and ensure your cornstarch and other ingredients are gluten-free certified.
How thick should I cut the bars for serving?
Cutting the bars into squares about 2 inches wide works perfectly for a balanced portion size that highlights the layers without overwhelming your palate.
Final Thoughts
This Blueberry Cheesecake Bars Recipe is truly a treasure worth having in your dessert arsenal. It’s one of those recipes that feels special but is actually quite straightforward to make, bringing smiles with every bite. So go ahead, gather those ingredients and treat yourself and your loved ones to these lush, dreamy bars—you won’t regret it!
Print
Blueberry Cheesecake Bars Recipe
- Total Time: 7 hours 40 minutes
- Yield: 16 servings 1x
Description
These Blueberry Cheesecake Bars combine a buttery shortbread crust, a creamy and tangy cheesecake layer, and a luscious homemade blueberry topping. Perfectly balanced with the sweetness of fresh blueberries and a hint of lemon, these bars are a delightful treat for any occasion and easy to make ahead for gatherings or dessert.
Ingredients
Blueberry Topping
- 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
- Prepare the Blueberry Topping: In a small saucepan, combine the fresh blueberries, 1/2 cup sugar, lemon juice, vanilla, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries soften, about 5-7 minutes. Remove from heat and let it cool to room temperature.
- Make the Crust: Preheat your oven to 325°F (163°C). In a bowl, cream together the softened butter, 1/2 cup sugar, and vanilla until fluffy. Add the flour and salt, mixing until just combined to form a dough. Press the dough evenly into the bottom of a greased 9×13 inch baking pan.
- Bake the Crust: Bake the crust in the preheated oven for about 15 minutes, or until it’s lightly golden around the edges. Remove from oven and set aside.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth. Add 1 cup sugar and cornstarch, mixing until combined. Blend in the sour cream, vanilla extract, and lemon zest. Then add the eggs one at a time, mixing just until incorporated—avoid overmixing.
- Assemble the Bars: Pour the cheesecake filling over the pre-baked crust and spread it out evenly. Spoon the cooled blueberry topping gently over the cheesecake layer, swirling lightly with a knife if desired.
- Bake the Cheesecake Bars: Bake in the oven at 325°F (163°C) for 45-55 minutes or until the edges are set and the center is slightly jiggly but not liquid. Avoid overbaking to maintain a creamy texture.
- Cool and Chill: Allow the bars to cool completely to room temperature, then refrigerate for at least 6 hours or overnight to fully set.
- Serve: Cut into 16 bars and serve chilled. Optional: garnish with extra fresh blueberries or a dusting of powdered sugar.
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps in the cheesecake filling.
- Do not overmix the batter once the eggs are added to prevent cracking.
- Use fresh blueberries for the best flavor, but frozen can be used if thawed and drained.
- Chilling overnight improves the texture and flavor development.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
