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Classic Blueberry Cheesecake Bars Recipe

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3.9 from 6 reviews

  • Author: Lea
  • Total Time: 4 hours 55 minutes
  • Yield: 9 servings

Description

Delightful and creamy classic blueberry cheesecake bars featuring a buttery biscuit base, smooth cream cheese filling, and fresh blueberries. This no-fuss dessert is baked to perfection with a creamy center and topped with juicy berries, ideal for sharing at gatherings or for a sweet treat.

Ingredients

Crust

  • 18 Arnott's Marie crackers (150g) or 16 Graham cracker squares (8 full sheets)
  • 100 g / 3.5 oz unsalted butter, melted
  • 2 tbsp sugar

Filling

  • 320 g / 12 oz Philadelphia cream cheese, softened
  • 1 tbsp plain flour
  • 1/3 cup sour cream
  • 1 cup / 220 g white sugar (superfine or caster sugar preferred)
  • 1 1/2 tsp vanilla extract
  • Zest of 1 lemon
  • 2 eggs, at room temperature
  • 250 g / 8 oz (~1 3/4 cups) blueberries (about 2 Australian punnets)

Topping

  • Icing sugar / confectioners sugar, for dusting (optional)

Instructions

  1. Preheat Oven: Set your oven to 160°C (320°F), suitable for all oven types, ensuring even baking for the cheesecake bars.
  2. Prepare Baking Tin: Spray a 20cm (9") square baking tin with oil and line it with baking or parchment paper, making sure there is an overhang for easy removal after baking.
  3. Make Crust: Place the Marie or Graham crackers into a food processor and blitz until they become fine crumbs. Add the melted butter and sugar, then blitz again until the mixture resembles wet sand.
  4. Press Crust: Pour the crumb mixture into the prepared baking tin and use a flat-bottomed object to firmly press the crumbs into an even base layer.
  5. Prepare Filling: Beat the softened cream cheese until smooth without making it fluffy. Add plain flour and beat until just combined to maintain a creamy texture.
  6. Mix Filling Ingredients: Incorporate sour cream, sugar, vanilla extract, and lemon zest into the cream cheese mixture, beating until well blended.
  7. Add Eggs: Add the eggs one at a time, beating gently after each addition just until combined to avoid overmixing and maintain a smooth batter.
  8. Fold in Blueberries: Gently fold most of the blueberries into the filling, reserving some to sprinkle on top before baking.
  9. Assemble and Bake: Pour the filling over the crust in the tin, smooth the surface, and top with the remaining blueberries. Bake in the preheated oven for 35 minutes if using a fan-forced/convection oven or 40 minutes for standard ovens. The cheesecake should be set but with a slightly wobbly center and no browned surface.
  10. Cool and Refrigerate: Allow the cheesecake bars to cool completely in the tin, then cover and refrigerate for at least 4 hours to fully set.
  11. Serve: Use the paper overhang to lift the cheesecake out of the tin. Dust with icing sugar if desired and cut into squares or bars before serving.

Notes

  • Using superfine or caster sugar ensures a smoother filling texture.
  • Ensure cream cheese is softened to room temperature for easier mixing and a velvety cheesecake texture.
  • Do not overbake; the middle should still wobble slightly to achieve creamy bars.
  • Allow ample refrigeration time for the bars to set and develop flavor.
  • For easy removal, line the baking tin with parchment paper with an overhang.
  • Using fresh blueberries enhances the freshness and taste, but frozen blueberries can be used if well thawed and drained.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/classic-blueberry-cheesecake-bars-recipe/