Blueberry Cheesecake Bars
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5.0
12 reviews
Excellent
Blueberry Cheesecake Bars
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These delicious blueberry cheesecake bars combine a shortbread crust, blueberry cheesecake filling, and a crumble topping into a yummy dessert that’s perfect for the summer!
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Ingredients
Crust
- 1 ¼ cups all-pupose flour
- 1 cup unsalted butter (slightly melted for 40 second in microwave)
- 3 TBS granulated sugar
- ¼ tsp salt
Cheesecake Layer
- 16 ounces cream cheese (softened to room temperature)
- 2 large eggs (at room temperature)
- ½ cup granulated sugar
Blueberry Layer
- 2 cups fresh blueberries (or frozen blueberries, thawed and drained)
- 2 TBS fresh lemon juice
- 1 TBS granulated sugar
- 1 TBS all-purpose flour
Crumble Topping
- 1 cup light brown sugar (packed)
- ¾ cup all-purpose flour
- 6 TBS unsalted butter (slightly melted)
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Instructions
- Preheat oven to 325°F and spray an 8" x 8" baking pan with non-stick cooking spray, line with parchment paper. Make sure the parchment paper edges extend slightly above the edge of the baking pan so the cheesecake will be easy to lift out. Then spray the parchment paper with non-stick cooking spray as well.
Crust
- Combine flour, butter, sugar and salt in a medium sized bowl then beat until the flour is incorporated.
- Spread crust evenly in the bottom of the prepared baking pan. Use a spatula coated in non-stick cooking spray to help spread the dough all the way to the edges of the pan.
- Bake crust for 20 minutes, or until the edges are very lightly browned. If the crust starts to bubble up, use a fork to poke a few holes in the bottom of the crust.
- Allow crust to cool for at least 20 minutes before filling.
Filling
- In a large mixing bowl beat the cream cheese until it is completely smooth. This is really important so your cheesecake isn't chunky.
- Beat in eggs and sugar and mix until combined, then pour over the cooled crust.
Blueberry Layer
- Mix together the blueberries, lemon juice, sugar and flour then sprinkle it evenly over the cheesecake layer.
Crumble Topping
- Beat together brown sugar, flour, and butter until it forms a crumble mixture. Use your hands to combine ingredients if your mixer isn't forming the ingredients into a crumble.
- Sprinkle the crumble mixture on top of the blueberry layer then bake for 55 - 60 minutes, until the center is set.
- Let it cool at room temperature for an hour, then cover in plastic wrap and cool in the refrigerator for at least 7 hours. Cooling overnight is ideal.
- Cut into 16 bars to serve. Store leftovers in the refrigerator for up to 4 days.
Notes
- Store leftover blueberry cheesecake bars in an airtight container in the fridge for up to four days. Enjoy them before then or freeze using the notes in the FAQs section below.
- Stir the blueberries with the coating ingredients gently. You don’t want to totally burst the blueberries or they’ll change the color of the batter from white to blue. My pro tip is to use a silicone spatula and stir slow and smooth.
- Sprinkle a few blueberries into the cream cheese mixture at a time rather than just dumping the entire bowl onto the cream cheese filling. They’re hard to move once they’re in the filling, and you want the blueberries to be spread out throughout the bars so every bar has some blueberry topping.
- Place cut cheesecake squares into a freezer safe airtight container and freeze for up to three months.
- You can use frozen blueberries in these cheesecake bars, just make sure to thaw and strain them well first so you don’t add the excess liquid into the mixture.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
141mg
(6%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
910IU
(18%)
Vitamin C
3mg
(3%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 141mg | 6% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 3mg | 3% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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