Blueberry Cheesecake Bars

These blueberry cheesecake bars are easy to make and so delicious! Made with a buttery shortbread crust, creamy cheesecake filling, and homemade blueberry sauce, these blueberry cheesecake squares are the perfect spring or summer dessert.

Ingredients for Blueberry Cheesecake Bars

Shortbread crust

• All-purpose flour: Creates the structure for the crust.
• Granulated sugar: For a touch of sweetness.
• Salt: Enhances the buttery flavor of the shortbread crust.
• Unsalted butter: Room temperature, cubed butter.

Cheesecake filling

• Cream cheese: Room temperature for easy creaming. I recommend full-fat cream cheese.
• Granulated sugar: For sweetness.
• Vanilla extract: Pure vanilla extract adds great vanilla flavor. 
• Egg: Large egg, room temperature.

Blueberry filling

• Frozen blueberries: Frozen blueberries ensure that your filling has the best blueberry flavor.
• Granulated sugar: To sweeten things up a bit!
• Lemon juice: Fresh lemon juice brightens the blueberry flavor.
• Cornstarch + water: To make a cornstarch slurry to thicken the blueberry filling.

How to Make Blueberry Cheesecake Bars

To make the shortbread crust and cheesecake filling, I recommend using a stand mixer fitted with a paddle attachment or an electric hand mixer.

Shortbread crust

1. Preheat oven to 350 degrees F. Prepare an 8×8 baking pan with nonstick cooking spray and parchment paper.
2. In a large bowl, combine all-purpose flour, granulated sugar, and salt. Whisk to combine.
3. Add in room temperature, cubed unsalted butter. Mix on medium-low speed until the mixture becomes crumbly and resembles coarse sand.
4. Pour the shortbread crumbs into the prepared baking pan. Spread evenly and use a flat-bottomed measuring cup to press the crumbs into a flat, even layer.
5. Bake the crust for 15 minutes. Remove from the oven and allow the crust to cool while preparing the remaining components.

Cheesecake filling

1. In a mixing bowl, cream room temperature cream cheese, granulated sugar, and vanilla extract until smooth.
2. Add in egg and mix until well combined and smooth.

Blueberry filling

The blueberry filling can (and should) be prepared ahead of time! Make the blueberry filling the day before or at least two hours before you plan on baking the cheesecake bars.

1. In a saucepan, combine frozen blueberries, granulated sugar, and lemon juice over medium-low heat on the stove.
2. Simmer until the blueberries have softened and the mixture begins to bubble. Stir occasionally to prevent burning.
3. In a small bowl, mix together cornstarch and water.
4. Add the cornstarch slurry to the blueberry mixture and immediately stir to combine. Remove from the heat once the liquids have thickened.
5. Allow the filling to cool to room temperature before transferring to a bowl and chilling in the fridge for at least one hour before use.

Assembling and baking the bars

1. Lower the oven temperature to 325 degrees F.
2. Pour the cheesecake filling onto the baked shortbread crust. Spread into an even layer using an offset spatula.
3. Spoon the blueberry filling over the cheesecake layer. Use an offset spatula to spread the blueberry filling evenly.
4. Bake cheesecake bars for approximately 25 to 30 minutes. The bars will appear slightly jiggly in the center.
5. Allow the cheesecake bars to cool to room temperature. Cover with plastic wrap and chill for at least 4 hours.