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Blueberry Cheesecake Bars are a delicious dessert that combines the creaminess of cheesecake with the sweet-tart flavor of blueberries, all on top of a crunchy crust. They are typically easier and quicker to make than a full cheesecake, but still deliver the rich flavor and creamy texture that cheesecake lovers enjoy.
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Easy Baked Blueberry Cheesecake Bars
If you’re looking for a sweet and indulgent dessert that’s easy to make, look no further than blueberry cheesecake bars! These bars feature a crunchy graham cracker crust and a creamy cheesecake filling that’s studded with juicy blueberries. Every bite is a harmonious blend of sweet and tangy flavors, making these bars a crowd-pleaser for any occasion. Serve them up at your next party or whip up a batch to enjoy whenever your sweet tooth strikes. Either way, these blueberry cheesecake bars are a delightful treat that will satisfy any dessert cravings!
How to Make Blueberry Cheesecake Bars
Base
- 1 ½ cups graham cracker crumbs: This forms the base or crust of the cheesecake bars, providing a crunchy texture that contrasts with the creamy filling.
- ¾ stick unsalted butter, melted: The butter helps bind the graham cracker crumbs together to form a solid crust. It also adds a rich, buttery flavor.
- 3 tablespoons brown sugar (light or dark): The sugar sweetens the crust and, because it’s brown sugar, it adds a hint of molasses flavor.
Filling
- 3 cups fresh blueberries: Fresh blueberries provide a sweet yet slightly tart flavor that complements the richness of the cheesecake. They also add a bit of texture to the creamy filling.
- 2 tablespoons of lemon juice: The acidity of the lemon juice helps to brighten the flavors in the dish and cut through the richness of the cream cheese. It also helps the blueberries to release their juices, creating a saucy consistency.
- 2 bricks cream cheese (softened): The cornerstone of any cheesecake recipe, cream cheese provides the main body of the filling. It’s tangy and rich, and gives the filling its signature creamy texture.
- ¾ cup granulated sugar: This sweetens the filling and balances the tanginess of the cream cheese and lemon juice.
- 1 teaspoon pure vanilla extract: Vanilla adds a depth of flavor to the cheesecake filling, enhancing its richness.
- 1 egg, large (room temperature): The egg helps to set the cheesecake filling as it bakes, giving it a firm yet creamy texture.
To make this recipe, we will use the following method:
- Preheat oven to 325 degrees, line with parchment paper an 8×8 metal pan and set aside.
- Make your crust by mixing graham cracker crumbs, melted butter and brown sugar together until combined. Place into the prepared pan and flatten. Bake for 12-15 minutes and set aside.
- Rinse and lightly dry blueberries, drizzle with lemon juice and set aside.
- In a medium bowl beat cream cheese until fluffy, then add in sugar and vanilla, and beat again until combined.
- Add in egg and beat again, then fold in blueberries.
- Pour batter on top of baked crust and bake in the oven for 40-45 minutes. The bars will start to slightly brown on the edges and look fully set.
- Leave in pan at room temperature until fully cool, then allow it to set overnight in the fridge.
- Cut into squares and enjoy.
Tips and Tricks to Perfect Blueberry Cheesecake Bars
Use Room Temperature Ingredients: For the creamiest cheesecake, make sure your cream cheese and egg are at room temperature before you start. This will ensure they incorporate smoothly and evenly.
Don’t Overmix the Filling: Overmixing can incorporate too much air into the mixture, which can lead to cracks in the cheesecake as it bakes and cools. Beat the ingredients just until smooth.
Use Fresh Blueberries: For the best flavor, use fresh blueberries when they’re in season. Frozen blueberries can be used as a substitute, but they might make your filling a bit more watery.
Lemon Juice: Don’t skip the lemon juice in the blueberry mixture. It brightens up the flavors and helps balance out the sweetness.
Pre-bake the Crust: Pre-baking the crust for a few minutes helps it hold together and creates a nice barrier between the wet filling and the crust, preventing it from getting soggy.
Cool Slowly: After baking, allow your cheesecake bars to cool slowly to prevent cracks. You can leave them in the oven (with the heat turned off and the door slightly open) for an hour before taking them out.
Chill Before Serving: Cheesecake sets and gets its final texture from being chilled. After the bars have cooled to room temperature, chill them in the fridge for at least a few hours, or better yet, overnight before cutting and serving.
Use a Clean Knife: To get clean cuts, use a sharp knife and wipe it clean after each cut. If the knife is sticking, try running it under hot water and drying it before each cut.
FAQs
Yes, you can use frozen blueberries if fresh ones aren’t available. Just keep in mind that frozen blueberries may release more juice, which could slightly alter the texture of your cheesecake bars.
Yes, you can substitute the blueberries with other berries like raspberries or strawberries, or even mixed berries. You can also use cherries or diced peaches. The baking time should remain the same.
Yes, while graham cracker crumbs are traditional, you can also use crushed digestive biscuits, vanilla wafer crumbs, or even a shortbread cookie base.
Yes, you can freeze the bars. First, let them cool completely. Then, place them in a single layer in a freezer-safe container. They can be frozen for up to three months. Thaw in the refrigerator before serving.
The edges should be set, but the middle should still have a slight jiggle to it. The bars will continue to firm up as they cool.
Room temperature ingredients blend together more smoothly, creating a more homogenous, creamier texture. Cold cream cheese can lead to a lumpy batter, and a cold egg can re-solidify the fat in the batter, also causing lumps.
Cheesecake bars can crack for several reasons, including overmixing the batter (which incorporates too much air), baking at too high a temperature, or a sudden temperature change (like moving the bars from a hot oven to a cool countertop). Cooling the bars slowly in the oven with the door slightly open can help prevent cracking.
When stored properly in an airtight container, these cheesecake bars should last up to one week in the refrigerator.
What to Serve With Blueberry Cheesecake Bars
Whipped Cream: A dollop of lightly sweetened whipped cream can add a nice lightness to the rich cheesecake bars.
Ice Cream: A scoop of vanilla ice cream can make a delightful pairing with the cheesecake bars, especially if you’re serving them slightly warm.
Lemon or Blueberry Sorbet: The tartness of a lemon sorbet or the fruity flavor of a blueberry sorbet could provide a refreshing counterpoint to the rich cheesecake.
Coffee or Espresso: The bitterness of coffee pairs wonderfully with the sweetness of the cheesecake bars.
Dessert Wines: Sweet wines like a Sauternes, a sweet Riesling, or a Moscato d’Asti can work well with cheesecake.
Fresh Berries: A mix of fresh berries can add a fresh, tangy contrast to the sweet, creamy cheesecake bars.
Blueberry Cheesecake Bars Recipe
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Blueberry Cheesecake Bars
Equipment
Ingredients
Base
- 1 ½ cups graham cracker crumbs
- ¾ stick unsalted butter melted
- 3 tablespoons brown sugar light or dark
Filling
- 3 cups fresh blueberries
- 2 tablespoons of lemon juice
- 2 bricks cream cheese softened
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 egg large (room temperature)
Instructions
- Preheat oven to 325 degrees, line with parchment paper an 8×8 metal pan and set aside.
- Make your crust by mixing graham cracker crumbs, melted butter and brown sugar together until combined. Place into the prepared pan and flatten. Bake for 12-15 minutes and set aside.
- Rinse and lightly dry blueberries, drizzle with lemon juice and set aside.
- In a medium bowl beat cream cheese until fluffy, then add in sugar and vanilla, and beat again until combined.
- Add in egg and beat again, then fold in blueberries.
- Pour batter on top of baked crust and bake in the oven for 40-45 minutes. The bars will start to slightly brown on the edges and look fully set.
- Leave in pan at room temperature until fully cool, then allow it to set overnight in the fridge.
- Cut into squares and enjoy.
What can be used in place of the lemon juice or can it just be omitted? I can not have lemon or any citrus.
You can simply omit it if you dont have any, an orange would work too if you have it.