From Nigel's Kitchen Table
Blueberry Cheesecake Bars
Creamy blueberry cheesecake bars with juicy berries and a buttery biscuit base, made simply in one pan.
Navigate the recipe
On this page
The recipe, step by step
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.
RECIPE HIGHLIGHTS
- EASE: Super easy.
- 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
INGREDIENTS
For this bar recipe, all you need are these 10 ingredients:
- Fresh or frozen blueberries – are 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.
Nigel Recommends
The Vanilla I Recommend
I recommend Taylor & Colledge vanilla products because they add a delicious depth of flavour while enhancing the other ingredients in the recipe. Choose from pure vanilla extract, vanilla paste or vanilla pods, depending on the recipe and the intensity of flavour you prefer.
Nigel Recommends
Don’t Skip the Salt
I always recommend adding a generous pinch of fine sea salt to your cakes. It balances the sweetness, softens any bitterness and brings out flavours such as chocolate, vanilla, fruit and spices. You should not taste the salt itself—it simply gives the finished cake greater depth and a more rounded flavour.
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.
NUTRITION
Serving: one blueberry cheesecake bar
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.
EQUIPMENT SUGGESTIONS
For this recipe, it is optional to use a food mixer, but it can easily be made without one.
- James Martin Stainless Steel, heavy, 16cm 1.5L Saucepan with Vented Glass Lid, Induction Ready, Oven Safe, Dishwasher Safe, Fully Guaranteed
I prefer to use a heavy based saucepan for boiling milk or cooking creams, the heat is distributed more evenly and allows you to control the heating more accurately.
- Rolling pin – I love this rolling pin! The removable guide rings make it much easier to roll biscuit dough, pizza dough and flatbreads to an even thickness, giving you consistent results every time.
- Square cake pan
My recommendation: Loose Base Square Cake Tin, Professional Gauge Carbon Steel with Eclipse Non-Stick Coating, 20 cm x 20 cm / 8″ x 8″ Cake Pan; Cake Pan, Ideal for bakes and celebration cakes – A great size and good quality non-stick pan for all your traybakes, bars etc…
- Stand mixer – The KitchenAid Artisan Stand Mixer is certainly an investment, but it is incredibly useful if you bake regularly or often make bread dough.
RECIPE TIPS
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 – Revision
- 20cm (8 inches) square baking pan
INGREDIENTS LIST
Blueberry sauce
- 100 g fresh or frozen blueberries
- 15 g caster sugar
Biscuit base
- 200 g digestive biscuits (You can also use graham crackers or gluten-free biscuits)
- 60 g butter (melted)
Cheesecake filling
- 400 g full-fat cream cheese (room temperature (I used Philadelphia.)
- 125 g greek yoghurt (room temperature)
- 100 g caster sugar
- 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)
Preparation
- 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.
FROM MY KITCHEN TO YOURS
Made this recipe?
I would love to hear how it turned out. Leave a comment and add a star rating to help other home cooks discover the recipe.
A recipe worth keeping
Save this recipe for another day
Pin it to one of your boards and keep it close for the next time you are ready to cook or bake.
Save to PinterestKeep cooking
You may also like
Recipe
Chocolate Chia Pudding
A creamy vegan chocolate chia pudding topped with rich hazelnut fudge sauce for a simple, satisfying dessert or breakfast.
View recipe
Recipe
Coffee & Walnut Loaf Cake
A moist coffee and walnut loaf cake finished with a smooth espresso and vanilla glaze.
View recipe
Recipe
Lemon Drizzle Cake
A moist buttery sponge soaked with bright lemon syrup and finished with a sweet citrus glaze.
View recipe
Around the table
Questions and kitchen notes
Made this recipe? Leave a rating and tell me how it turned out. Your questions and tips may also help the next person making it.