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
Scale
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
