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Blueberry Cheesecake Bars
Yield: 9 servings
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.
Equipment
- 8x8 baking pan
- Electric hand mixer
Ingredients
Shortbread Crust
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter room temperature and cubed
- ¼ tsp salt
Cheesecake Filling
- 8 oz cream cheese room temperature
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg room temperature
Blueberry Filling (Make ahead)
- 16 oz frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
Shortbread Crust
- Preheat oven to 350 F. Prepare an 8x8 baking pan with nonstick cooking spray and parchment paper.
- In a mixing bowl, whisk together all-purpose flour, granulated sugar, and salt. Add in cubed unsalted butter. Mix with an electric hand mixer until the butter is well dispersed and the mixture becomes crumbly.
- Pour the shortbread crumbles into the prepared 8x8 baking pan and press into the bottom of the pan to create the crust.
- Bake the crust for about 15 minutes. Remove from the oven and allow to cool for a few minutes.
- Reduce the heat of the oven to 325° F.
Cheesecake Filling
- In a mixing bowl, cream together cream cheese, granulated sugar, and vanilla extract until smooth.
- Add in the room temperature egg and mix until combined and smooth.
Blueberry Filling (Make ahead)
- In a medium saucepan, combine frozen blueberries, granulated sugar, and lemon juice.
- Cook over medium-low heat stirring occasionally until the mixture is bubbling and the blueberries soften.
- In a small separate bowl, mix together the cornstarch and water until smooth.
- Turn the heat to low. Add the cornstarch slurry to the blueberries while mixing until well combined and thickened. Remove the sauce pan from the heat.
- Transfer the blueberry filling to a heat-proof bowl and cool to room temperature. If making the day before, store in an airtight container in the refrigerator.
Assembling the Blueberry Cheesecake Bars
- Spread the cheesecake filling onto the cooled shortbread crust. Use an offset spatula to create an even layer.
- Spoon the blueberry filling over the cheesecake filling and spread evenly with an offset spatula.
- Bake the blueberry cheesecake bars for 30-35 minutes. The center of the bars will still be a bit jiggly.
- Cool the bars to room temperature. Cover with plastic wrap and chill in the refrigerator for at least 6 hours. To serve, remove the blueberry cheesecake bars from the pan and cut into squares.
Notes
Blueberry cheesecake bars can be stored in an airtight container in the refrigerator for about 3 to 4 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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