CLASSIC Blueberry Cheesecake Bars
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
9 - 16 squares
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Course
Dessert
CLASSIC Blueberry Cheesecake Bars
Description
CLASSIC Blueberry Cheesecake Bars feature a base made from crushed Arnott's Marie or Graham crackers mixed with butter and sugar, pressed into a square tin. The filling blends softened cream cheese with flour, sour cream, sugar, vanilla, lemon zest, and eggs, carefully beaten until combined but not fluffy to avoid cracking. Fresh blueberries are folded in, some reserved to top the filling. The bars bake gently at a low temperature until the cheesecake layer is set but still slightly wobbly in the center, with the surface remaining pale and occasionally exhibiting small cracks around the blueberries. Once cooled, they can be dusted with icing sugar for presentation.
The combination provides a creamy, smooth texture with the freshness of lemon and the mild crunch of the biscuit base. The reserved blueberries on top add visual appeal and concentrated bursts of fruity flavor. The baking method ensures the filling holds shape without overcooking or browning.
These cheesecake bars are best served chilled and cut into squares for easy serving. They hold well for sharing at casual get-togethers and can be prepared ahead of time. Dusting with icing sugar enhances their appearance without adding sweetness.
The recipe notes mention alternatives for the biscuit base and tips for preparing the crust by hand with a rolling pin. It also advises against overbeating the filling to prevent cracking during baking. For a different finish, blueberry sauce can be used on top instead of folding berries into the batter.
Ingredients
Base
- 18 Arnott's Marie crackers (150g) or 16 Graham cracker squares (8 full sheets) (Note 1)
- 100 g / 3.5 oz butter melted, unsalted
- 2 tbsp sugar
Filling
- 320 g / 12 oz cream cheese softened, Philadelphia brand
- 1 tbsp plain flour
- 1/3 cup sour cream
- 1 cup / 220 g white sugar , superfine or caster is best
- 1 1/2 tsp vanilla extract
- lemon zest of 1
- 2 egg at room temperature
- 250 g / 8 oz (~1 3/4 cups) blueberries (2 Aust punnets)
- icing sugar for dusting (optional, aka confection sugar
Instructions
- Preheat oven to 160C/320F (all oven types).
- Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
- Place biscuits in a food processor and blitz until fine crumbs form. Add butter and sugar and blitz to combine - it should look like wet sand. (Note 1)
- Pour into tin and use something with a flat bottom to press into base.
Filling (Note 2)
- Beat cream cheese until smooth, not fluffy. Add flour and beat until just combined.
- Add sour cream, sugar, vanilla and lemon. Beat until combined. Add eggs, one and a time, beating in between until just combined.
- Fold in most of the blueberries - reserve some for topping. Pour into tin and smooth surface. Top with remaining blueberries.
- Bake for 35 minutes (fan forced / convection) or 40 minutes (standard), or until cheesecake is set but the middle wobbles a bit like jelly - see video. The surface should not be browned, there will probably be some minor cracks.
- Cool in tin, then refrigerate (covered) for at least 4 hours. Use paper overhang to lift out, dust with icing sugar if desired. Cut into squares or bars. Serve!
Notes
- Any plain sweet biscuit can substitute for Arnott's Marie or Graham crackers for the crust.
- Crush biscuits using a rolling pin inside a ziplock bag for a hands-on method.
- Mix the filling gently without an electric beater to keep it smooth without fluffiness, reducing cracking risks.
- Blueberry sauce on top can replace folded-in blueberries for a glossy finish (refer to no-bake recipe for directions).
- Expect minor surface cracks around blueberries; dusting with icing sugar helps mask these.
User Reviews
Overall Rating
4.7
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