Blueberry Cheesecake Bars
You’re going to love these blueberry cheesecake bars with sweet juicy blueberries in a super smooth creamy filling and a buttery biscuit base. Tastes amazing and is super easy to make.
I love blueberries, give me a classic blueberry muffin any day! but I do also love these cheesecake bars, this recipe makes nine slices but if you want to make more, it can easily be scaled up. Just remember to increase the baking time slightly.
If you like cheesecakes, you might also like my strawberry couscous cheesecake.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
- EASE: Super easy.
- GREAT FOR: After a meal, afternoon treat, gatherings or friends over.
- TASTE: Sweet, fruity and vanilla rich cheese creamy filling.
- TEXTURE: Luscious smooth filling with juicy fruit and a buttery biscuit crust.
- QUANTITY: 9 bars (20cm / 8 inches square baking pan)
- TIME: 2 hours 35 minutes
For this bar recipe all you need are these 10 ingredients:
- Fresh or frozen blueberries – is the main flavour of this recipe.
- Digestive biscuits (graham crackers or gluten-free biscuits) – creates the base of this delicious cheesecake.
- Butter – adds structure and flavour. I use salted butter for most of my baking as it intensifies the flavours, but feel free to use unsalted if you prefer. Make sure it’s at room temperature before use.
- Full-fat cream cheese (I used Philadelphia.) – creates the dense cheese flavour we all love in a cheesecake.
- Greek yoghurt – adds moisture and creaminess to the finished cake.
- Caster or granulated white sugar – adds sweetness and structure.
- Cornflour / cornstarch – is used as a thickening agent.
- Medium eggs – build structure and richness to a recipe. Make sure they are at room temperature before use.
- Pure vanilla extract or paste – Adds flavour and enhances the other ingredient flavours in the recipe.
– Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.
I highly recommend adding a good pinch of salt to your cakes. It might seem counterproductive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.
I recommend Maldon Sea salt flakes or Cornish sea salt for baking.
VARIATIONS AND SUBSTITUTIONS
- Blueberries – This recipe works well with other fruits such as raspberries or strawberries and any type of sauce such as toffee or chocolate sauce can be drizzled onto the cheese filling before baking.
If you experiment, I would love to know how you get on and share it with the other readers.
Serving: one blueberry cheesecake bar
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
These blueberry cheesecake bars will keep in a sealed container in the fridge for up to 5 days.
Freezing: These bars can be frozen in a sealed container for up to 2 months, although the base will become softer.
For this recipe, it is optional to use a food mixer, but it can easily be made without one.
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
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Line your baking tray with parchment or baking paper, it will be easier to remove when baked.
To avoid cracking – ensure all the ingredients are at room temperature before you start. Secondly, avoid mixing the cream cheese filling too much, otherwise it will become to airated. Lastly, bake at a low temperature and once baked, switch the oven off and leave it in there for an hour or so to cool down slowly.
Don’t over-bake – the cheesecake is ready when it is set, but still jiggly in the middle if you tap it.
Once baked leave to cool to room temperature and then chill for a few hours before serving, it will be easier to slice.
Blueberry Cheesecake Bars
- 20cm (8 inches) square baking pan
- 100 g fresh or frozen blueberries
- 15 g caster sugar (or granulated)
- 200 g digestive biscuits (You can also use graham crackers or gluten-free biscuits)
- 60 g butter (melted)
- 400 g full-fat cream cheese (room temperature (I used Philadelphia.)
- 125 g greek yoghurt (room temperature)
- 100 g caster sugar (or granulated)
- 1 pinch fine sea salt
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 15 g cornflour (cornstarch) (1.5tbsp)
- 2 medium eggs (room temperature)
- Blueberry sauce: In a small saucepan, cook the blueberries with the sugar on a medium heat until they have released their juices and part of the liquid has evaporated.
- After about 8-10 minutes, remove from the heat and allow to cool completely.
- Preheat the oven to 180°C fan / 400°F / Gas 6.
- Biscuit base: Melt the butter in a small saucepan (or in the microwave).
- Put the biscuits in a bag and tap them with a rolling pin or place them in a food processor and pulse them into fine crumbs. Place the crushed biscuits into a medium bowl and mix in the melted butter. It should resemble wet sand.
- Tip this mixture into a lined 20cm (8 inches) square baking pan or round springform, spread it out evenly and pack down firmly with the base of a glass.
- Bake the base in the preheated oven for 10 minutes then remove and leave to cool. Reduce the temperature of the oven to 120°C fan / 275F / Gas 1.
- Cheesecake filling: In a large bowl, mix the cream cheese and yoghurt together until smooth. (Avoid over mixing – you don't want to incorporate too much air into the mixture.)
- Add the sugar, salt, vanilla and cornstarch, and mix until combined.
- Add the eggs, one at a time, mixing well after each addition, until smooth.
- Add 1.5 tablespoons of the cheesecake filling to the cooled blueberry sauce and mix together. (This will stop the blueberries in the sauce from sinking.)Pour the rest of the cheesecake filling on top of the cooled biscuit base and smooth it out evenly.
- Gently spoon the blueberry sauce on top of the cheesecake filling and using a skewer or toothpick, swirl it around to create a pattern.
- Baking: Place the cake onto the middle shelf of the oven and bake for 30-35 minutes until the middle of the cake is still slightly jiggly when the tray is shaken.Turn off the oven and allow the cheesecake bars to cool to room temperature with the oven door ajar.
- Once cooled to room temperature, transfer the cheesecake bars to the fridge for an hour or 2 two to set.
- Serve as they are or with whipped cream.
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
I love to hear your feedback, please leave your thoughts and a rating using the comments section below!