Get the Recipe: Blueberry Cheesecake Bars
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5.0
3 reviews
Excellent
Get the Recipe: Blueberry Cheesecake Bars
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These blueberry cheesecake bars are your dream dessert! Simple to bake with creamy cheesecake, juicy blueberries and a delicious shortbread crust. Perfect for parties or a sweet treat at home!
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Ingredients
Shortbread Crust
- 2 cups gluten free shortbread cookie crumbs
- 1 tick melted unsalted butter
Filling
- 16 ounces cream cheese room temperature
- 1 tbsp gluten free flour
- 1 cup white sugar
- 2 eggs
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Topping
- powdered sugar
Instructions
- First, preheat oven to 325 degrees Fahrenheit.
- Combine the cookie crumbs and melted butter in a bowl. It should resemble wet sand. Line a 9 inch square pan with parchment paper. Press the cookie crumbs into the pan.
- To make the filling, add the room temperature cream cheese to a stand mixer. Beat until creamy. Then add in flour, sugar, lemon zest and vanilla. Beat until combined.
- Add the eggs. Beat until just combined.
- Fold in blueberries.
- Transfer batter to the pan. Sprinkle a few blueberries on top.
- Bake for 35 to 38 minutes or until the middle is set but still a little jiggly.
- Remove from oven. Cool in pan for 1 hour then refrigerate for at least 2 hours. Slice and top with powdered sugar if desired!
Notes
- Feel free to use gluten free or regular shortbread cookies. I used gluten free cookies.
- Press the crust down into the lined pan.
- Use room temperature cream cheese. Do not use cold cream cheese.
- Mix the filling together until smooth and creamy but not overmixed.
- Bake until the filling is a little wobbly.
- Allow the bars to cool fully (and then refrigerate) before slicing into.
- Store in the fridge for up to 5 days. Freeze for up to 30 days.
- kitchen favorites
- Feel free to use gluten free or regular shortbread cookies. I used gluten free cookies.
- Press the crust down into the lined pan.
- Use room temperature cream cheese. Do not use cold cream cheese.
- Mix the filling together until smooth and creamy but not overmixed.
- Bake until the filling is a little wobbly.
- Allow the bars to cool fully (and then refrigerate) before slicing into.
- Store in the fridge for up to 5 days. Freeze for up to 30 days.
- Check out all of my kitchen favorites!
Nutrition Information
Show Details
Calories
379kcal
(19%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.4g
Cholesterol
114mg
(38%)
Sodium
253mg
(11%)
Potassium
97mg
(3%)
Fiber
0.5g
(2%)
Sugar
26g
(52%)
Vitamin A
1052IU
(21%)
Vitamin C
2mg
(2%)
Calcium
59mg
(6%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 9bars
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 114mg | 38% |
| Sodium | 253mg | 11% |
| Potassium | 97mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 26g | 52% |
| Vitamin A | 1052IU | 21% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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