Description
These Blueberry Cheesecake Bars combine a buttery crust with a smooth, creamy cheesecake layer infused with lemon zest and vanilla, topped with a luscious fresh blueberry sauce. Perfect for dessert lovers who enjoy a tangy twist paired with sweet, fresh berries, these bars are ideal for gatherings or a stylish treat at home.
Ingredients
Scale
Blueberry Topping
- 12 oz (340 g) fresh blueberries
- 1/2 cup (100 g) granulated white sugar
- 1 tbsp (15 ml) lemon juice
- 1 tsp vanilla extract
- 1/2 tbsp (4 g) cornstarch
Crust
- 6 tbsp (84 g) unsalted butter, softened
- 1/2 cup (100 g) granulated white sugar
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 tsp salt
Cheesecake Filling
- 24 oz (680 g) cream cheese, softened at room temperature
- 1 cup (200 g) granulated white sugar
- 1 tbsp (8 g) cornstarch
- 1/4 cup (62 g) sour cream, at room temperature
- 1 tbsp (15 ml) vanilla extract
- 1 tbsp (10 g) lemon zest
- 3 eggs, at room temperature
Instructions
- Prepare the Blueberry Topping: In a medium saucepan, combine the fresh blueberries, 1/2 cup sugar, lemon juice, vanilla extract, and cornstarch. Cook over medium heat, stirring frequently until the mixture thickens and berries release their juices, about 5-7 minutes. Remove from heat and allow to cool completely.
- Make the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter, 1/2 cup sugar, and vanilla extract until light and fluffy. Gradually blend in the flour and salt until a crumbly dough forms. Press the mixture evenly into the bottom of a greased 9×13 inch baking pan. Bake for about 12-15 minutes or until lightly golden. Remove from oven and set aside to cool.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with a mixer until smooth. Gradually add 1 cup sugar and cornstarch, mixing well. Beat in sour cream, vanilla extract, and lemon zest until fully combined. Add the eggs one at a time, beating on low speed after each addition just until combined to avoid overmixing.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes or until the center is set and the edges are slightly puffed but not browned. Remove from oven and allow to cool to room temperature.
- Top and Chill: Once the cheesecake is cooled, spread the prepared blueberry topping evenly over the surface. Refrigerate the bars for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to firm up for clean slicing.
- Serve: Cut into 16 bars and serve chilled. These cheesecake bars can be stored covered in the refrigerator for up to 3 days for best freshness.
Notes
- Room temperature ingredients ensure a smooth cheesecake filling without lumps.
- Do not overbake the cheesecake to prevent cracks; it should be set but still slightly jiggly in the center.
- Using fresh blueberries yields the best flavor for the topping, but frozen can be used if fresh are unavailable; thaw and drain excess liquid before cooking.
- Slicing the bars with a warm, clean knife helps achieve neat edges.
- Allowing the cheesecake to chill several hours or overnight improves texture and flavor.
