Craving a dessert that's both comforting and bursting with fresh flavor?
These blueberry cheesecake bars combine a buttery biscuit crust with a creamy, dreamy filling swirled with juicy blueberries.
Get ready to bake a batch of irresistible treats that will disappear in minutes!
About This Recipe
I think you're going to love this recipe! Imagine biting into a creamy, sweet, blueberry cheesecake bar—yum! This recipe is super easy, and I'll walk you through it, step by step.
First, we're making blueberry cheesecake heaven! We're creating bars that are perfect for parties or just a sweet treat for yourself. Plus, I'll give you options to stir the berries right in or make a fancy blueberry sauce. For the best taste, be sure to use high-quality ingredients in your bars.
Now, let's talk cheesecake types. We're aiming for a creamy bake – not too dense, but definitely not runny. You can even hold them in your hands! These bars are baked to perfection, meaning the blueberries soften beautifully. So, are you ready to get started?
Ingredients
Now that you're all set to start baking, let's talk ingredients—cause every great cheesecake bar needs the right stuff!
For the base, you'll need about 18 of those Arnott's Marie crackers (or 16 graham cracker squares), 100g of melted unsalted butter, and 2 tablespoons of sugar. It's like making a sandy beach but edible!
Now, cheesecake-y goodness awaits! You'll need 320g of softened Philadelphia cream cheese, a tablespoon of plain flour, and a third of a cup of sour cream—don't skimp! Add a cup of sugar (superfine or caster is best), 1 1/2 teaspoons of vanilla extract, zest from one lemon—makes it zing! The recipe calls for blueberries, but you can also use them in a buttery crumb topping, similar to a blueberry crumb cake.
Also, grab 2 eggs (at room temperature, please!) and 250g of blueberries. Icing sugar is optional, for dusting!
Instructions
Let's kick things off with the baking instructions – trust me, you'll want to preheat your oven to 160C/320F, no matter if it's a fan-forced or standard type! Then, spray a 20cm/9" square tin with oil, and line with baking paper—make sure it overhangs so you can lift it out later.
Now, for the base, blitz those biscuits in a food processor 'til they're fine crumbs. Add the melted butter and sugar, blitz again – wet sand vibes! Pour 'em into the tin, and press firmly to form the base.
For the filling, beat the cream cheese until smooth. Add flour, beating until just combined. Then sour cream, sugar, vanilla, and lemon zest; beat until combined. Add eggs one at a time, mixing well after each. Gently fold in most of the blueberries. Now, pour that lovely mixture into the tin and spread it evenly, top it with the remaining blueberries.
Bake for 35 mins (fan-forced) or 40 (standard). Should wobble a bit like – jelly!
Recipe Notes
One thing I learned when making this recipe is that it calls for 1 1/4 cups of biscuit crumbs for the base, and honestly, you can swap that with any plain sweet biscuit you've got hanging around! Want to get rid of some stress? You can bash the biscuits in a ziplock bag using a rolling pin too–talk about therapeutic!
Don't go overboard with the electric beater when making the filling. You're not looking for super fluffy here! Think smooth, not airy, or the surface might crack–especially with the blueberries popping out. A wooden spoon or whisk will do. It'll give your arms a workout!
The original recipe this comes from is my Classic Baked Cheesecake recipe. Try it!
The surface is going to crack. It's not a big deal! That's why I dust it with icing sugar – hides a multitude of sins! Skip the blueberries on top if you want a crack-free surface, but where's the fun in that?
Other Options
Since we're talking alternatives, did you know you can ditch the blueberries and whip up a blueberry sauce for the top? It's super easy! Just follow the directions in the No Bake recipe—it's a game changer, trust me!
Wanna switch things up even more? Try using different fruits! Raspberries or strawberries would be amazing. Or, if you're feeling adventurous, go for a mix!
And hey, if you're not a fan of the biscuit base – which, who are you?! – you could totally use a brownie base instead. Just bake a batch, let it cool, and then spread your cheesecake filling on top. Boom! Dessert goals!
Short Recipe Version
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 16 bars
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
Topping:
1 cup fresh blueberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
Instructions:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9×13 inch pan.
- Bake crust for 10 minutes.
- Beat cream cheese and sugar until smooth. Mix in vanilla, then eggs one at a time, then sour cream.
- Pour filling over crust.
- Toss blueberries with sugar and lemon juice. Sprinkle over filling.
- Bake for 25 minutes, or until set.
- Let cool completely before cutting into squares.
Nutrition Information (per serving, estimated):
Calories: 250
Fat: 17g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 200mg
Carbohydrates: 20g
Sugar: 14g
Protein: 4g