why make this recipe
Blueberry Cheesecake Bars are a delicious and refreshing treat that everyone loves. They combine the creamy goodness of cheesecake with the sweet and tart flavor of blueberries. These bars are perfect for parties, gatherings, or just for a sweet snack at home. Plus, they are easy to make and can be prepared ahead of time, making them a great dessert option for any occasion.
how to make Blueberry Cheesecake Bars
Ingredients
- 200 g digestive biscuits or graham crackers, crushed
- 100 g melted butter
- 400 g cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp cornstarch or flour
- 1 1/2 cups blueberries (fresh or frozen)
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
Directions
- Preheat the oven to 170°C. In a bowl, mix the crushed biscuits with melted butter and press the mixture firmly into a lined square pan. Bake for 10 minutes, then set aside to cool.
- In a saucepan, cook the blueberries, 2 tablespoons of sugar, and lemon juice over medium heat. Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer for 2-3 minutes until it thickens. Let it cool slightly.
- In a mixing bowl, beat the softened cream cheese and 3/4 cup sugar until smooth. Add the eggs one at a time, mixing in the vanilla extract, sour cream, and cornstarch.
- Pour the cheesecake filling over the cooled crust. Spoon the blueberry sauce on top, and gently swirl it into the filling.
- Bake for 30-35 minutes, or until the center is just set. Allow to cool completely, then chill in the refrigerator for 1-2 hours before slicing into bars.
how to serve Blueberry Cheesecake Bars
Serve these delicious bars chilled, cut into squares. You can enjoy them plain or top them with extra blueberries or whipped cream for a special touch. They make a lovely dessert after a meal or a delightful treat to enjoy with coffee or tea.
how to store Blueberry Cheesecake Bars
Store the leftover bars in an airtight container in the refrigerator. They will stay fresh for up to 4-5 days. You can also freeze them for longer storage. Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.
tips to make Blueberry Cheesecake Bars
- Make sure the cream cheese is softened to room temperature for easier mixing.
- You can use fresh or frozen blueberries for this recipe. If using frozen, there’s no need to thaw them beforehand.
- For a firmer texture, add an extra tablespoon of cornstarch.
- Experiment with different fruits like strawberries or raspberries for a fun twist.
variation
You can switch up the fruit topping by using strawberries, raspberries, or even peaches. Each fruit will give a unique flavor to your cheesecake bars while still keeping the creamy texture that everyone loves.
FAQs
1. Can I make these bars ahead of time?
Yes, you can prepare these bars a day in advance. Just make sure to keep them refrigerated until you are ready to serve.
2. Can I use a different type of crust?
Absolutely! You can use any type of cookies for the crust, such as Oreos or shortbread cookies, for a different flavor.
3. What should I do if my blueberries burst while cooking?
If the blueberries burst, that’s perfectly fine! This will create a lovely sauce that blends well with the cheesecake filling. Just stir gently to combine.
Blueberry Cheesecake Bars
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious and refreshing blueberry cheesecake bars that combine creamy cheesecake with sweet blueberries.
Ingredients
- 200 g digestive biscuits or graham crackers, crushed
- 100 g melted butter
- 400 g cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp cornstarch or flour
- 1 1/2 cups blueberries (fresh or frozen)
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
Instructions
- Preheat the oven to 170°C (340°F). In a bowl, mix the crushed biscuits with melted butter and press the mixture firmly into a lined square pan. Bake for 10 minutes, then set aside to cool.
- In a saucepan, cook the blueberries, 2 tablespoons of sugar, and lemon juice over medium heat. Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer for 2-3 minutes until it thickens. Let it cool slightly.
- In a mixing bowl, beat the softened cream cheese and 3/4 cup sugar until smooth. Add the eggs one at a time, mixing in the vanilla extract, sour cream, and cornstarch.
- Pour the cheesecake filling over the cooled crust. Spoon the blueberry sauce on top, and gently swirl it into the filling.
- Bake for 30-35 minutes, or until the center is just set. Allow to cool completely, then chill in the refrigerator for 1-2 hours before slicing into bars.
Notes
For a firmer texture, add an extra tablespoon of cornstarch. Store the bars in an airtight container for up to 4-5 days in the refrigerator, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: blueberry cheesecake, dessert bars, easy dessert, summer treat, party food