If you have a sweet tooth or enjoy the fresh, bright flavors of fruits, you’re in for a treat with blueberry cheesecake bars. This recipe combines the richness of cream cheese, the tartness of blueberries, and a delightful coconut biscuit crust. Each bite transports you into a realm of creamy bliss, making it an irresistible dessert option for any occasion.
Why We Love This Blueberry Cheesecake Bars Recipe
Blueberry cheesecake bars hold a special place in many hearts. They perfectly marry the tangy flavor of blueberries with the rich creaminess of cheesecake. The vibrant color of the berries against the creamy backdrop creates a visually striking dessert that is also a treat for the taste buds. Easy to make and fun to share, these bars can elevate any gathering. They also offer a unique twist on traditional cheesecake, presenting a portable and shareable option without sacrificing flavor. When you take a bite, you’ll experience a delightful combination of textures and flavors, making each serving a worthy indulgence.
Ingredients about Blueberry Cheesecake Bars
To create these delicious blueberry cheesecake bars, gather the following ingredients:
- 1 cup blueberries
- 1/4 cup sugar (for the blueberry jam)
- 2 tablespoons lemon juice (for the blueberry jam)
- 1 1/2 cup digestive biscuit crumbs
- 3/4 cup unsweetened desiccated coconut
- Zest of 1 lemon
- 1/3 cup unsalted butter, melted
- 16 oz full-fat cream cheese, at room temperature
- 1 1/2 cup sour cream, at room temperature
- 1 cup sugar (for the filling)
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons lemon juice (for the filling)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 large eggs, at room temperature
How to Make Blueberry Cheesecake Bars Directions
Creating blueberry cheesecake bars is a straightforward process that will leave you amazed by the delicious outcome. Start by preheating your oven to 350°F (175°C) and place the oven rack in the middle-lower position. This ensures even baking throughout the entire process. Next, take a 9-inch square pan and line it with parchment paper, allowing some overhang for easy removal later.
For the crust, you will need to mix the digestive biscuit crumbs, unsweetened desiccated coconut, and melted butter in a large mixing bowl. Combine these ingredients thoroughly until the mixture resembles wet sand. Press the crust mixture firmly into the bottom of the prepared pan, ensuring it is even. Bake this crust in the preheated oven for about 10 minutes. Once you’ve done this, let it cool completely while you prepare the filling and jam.
Now, it’s time to whip up the blueberry jam. In a small pot, combine the blueberries, 1/4 cup of sugar, and 2 tablespoons of lemon juice. As you heat this mixture on a medium flame, bring it to a gentle boil. Allow it to simmer for about 5-8 minutes until the blueberries have softened and the mixture thickens slightly. Remove it from the heat and let it cool completely.
Next, turn your attention to the filling. In a large mixing bowl, beat the room-temperature cream cheese using a hand mixer or a stand mixer until it becomes creamy and smooth. Gradually mix in the sour cream, 1 cup of sugar, vanilla extract, 1 1/2 tablespoons of lemon juice, salt, and flour until well-combined and smooth.
In a separate bowl, lightly whisk the eggs. Gradually fold the eggs into the cream cheese mixture, being careful not to over-mix. You want the eggs fully incorporated without introducing too much air into the mixture. Once your filling is ready, pour it into the cooled crust, spreading it evenly across the surface.
Now comes the star of the show—the blueberry jam. Drop spoonfuls of the cooled jam on top of the cheesecake filling, then use a toothpick to swirl it into the cheesecake mixture for a beautiful marbled effect.
Return the pan to the oven and bake for 50-55 minutes. You’re looking for the edges to be set while the center remains slightly wobbly. This means the cheesecake is perfectly baked. Once done, let it cool at room temperature before transferring it to the refrigerator. Chill the bars for at least 4 hours, preferably overnight.
Before enjoying, allow the cheesecake bars to sit at room temperature for 15-30 minutes for the best flavor and texture. Now, slice them into squares, enjoy the vibrant colors, and savor the taste of these delicious desserts!
How to Serve Blueberry Cheesecake Bars
Serving blueberry cheesecake bars is simple yet impactful. Once you’ve chilled the bars and allowed them to sit for a bit, use the parchment overhang to help lift them out of the pan. Cut them into evenly sized squares for presentation. You can serve them directly on a plate or on a decorative serving platter to impress your guests.
For an added touch, consider garnishing each square with a few fresh blueberries or a light dusting of powdered sugar before serving. A dollop of whipped cream on the side can also elevate the dessert, adding a delightful creaminess that complements the flavors beautifully.
These bars also pair wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate sauce for those who love extra sweetness. Whether enjoyed alone or with accompaniments, you’ll find that they’re a charming dessert that leaves a lasting impression.
Expert Tips: Blueberry Cheesecake Bars
Successfully making blueberry cheesecake bars involves a few crucial tips that can enhance the overall result. First and foremost, ensure all your ingredients are at room temperature. Specifically, the cream cheese and sour cream should not be cold, as this can lead to a lumpy filling.
When making the crust, be sure to press the mixture firmly into the pan. This creates a stable base that won’t crumble when you cut the bars later. If you prefer a sweeter crust, you can experiment with adding a bit of sugar to the biscuit mixture, but this usually isn’t necessary due to the sweetness of the filling and topping.
As you prepare the blueberry jam, watch it closely to prevent it from burning. The cooking time may vary depending on the juiciness of your blueberries, so adjust accordingly and keep stirring. If you prefer smoother jam, you can blend the blueberries after cooking.
When baking your cheesecake bars, do not open the oven door too early as sudden temperature changes can affect the final texture. Finally, giving the bars sufficient chilling time is essential. Overnight chilling yields the best results, allowing the flavors to meld and the filling to set properly.
How to Store Blueberry Cheesecake Bars
Storing blueberry cheesecake bars is easy, making them a fantastic make-ahead dessert. If you have leftovers or want to prepare the bars in advance, cut them into squares and place them in an airtight container. They can be stored in the refrigerator for up to a week.
To maintain their freshness, make sure to keep them wrapped or covered, as the bars can absorb odors from the refrigerator. For longer storage, you can also freeze the bars. It’s best to wrap them individually in plastic wrap and then place them in a freezer-safe container. They can last up to three months in the freezer. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight or at room temperature for a few hours.
Variations of Blueberry Cheesecake Bars
While the classic blueberry cheesecake bars are delightful on their own, experimenting with variations can unleash your culinary creativity. Here are some ideas to consider:
- Mixed Berry Cheesecake Bars: Swap out fresh blueberries for a mix of berries like strawberries, raspberries, and blackberries. This adds a burst of color and diverse flavors to your bars.
- Citrus Twist: Add more citrus zest like lime or orange to the cheesecake mixture for a refreshing twist. The bright flavors of citrus beautifully complement the blueberries.
- Nutty Coconut Crust: Instead of just using digestive biscuits, consider mixing in crushed nuts such as almonds or walnuts into the crust for extra texture and flavor.
- Chocolate Drizzle: Melt some chocolate and drizzle it over the chilled bars before serving. This adds a rich, decadent contrast to the tangy cheesecake and sweet blueberries.
- Vegan Version: Substitute cream cheese with a vegan alternative and use almond milk yogurt instead of sour cream. You’ll have a plant-based version that doesn’t sacrifice taste.
- Gluten-Free Option: To make it gluten-free, use gluten-free biscuits for the crust and ensure that all other ingredients, like the baking soda and flour, are labeled gluten-free.
Experiment and have fun with these variations—there are endless possibilities to adapt this recipe to suit your tastes and dietary preferences.
FAQ
What makes blueberry cheesecake bars different from traditional cheesecake?
Blueberry cheesecake bars provide a more portable, shareable dessert version of traditional cheesecake. The crust is often crumbly and easy to slice, while the topping incorporates fresh or cooked blueberries for a burst of flavor and color.
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries for this recipe. However, be sure to thaw them first and drain any excess juice before making the jam to prevent the bars from becoming too watery.
How can I make sure my cheesecake bars don’t crack?
To minimize cracking, make sure to avoid overmixing your filling. Also, allow the bars to cool gradually in the oven with the door ajar after baking. This helps them to set without sudden temperature changes that cause cracking.
Blueberry Cheesecake Bars
Equipment
- 9-inch square baking pan
- Mixing Bowls:
- Small pot
- Hand Mixer or Stand Mixer
Ingredients
- 1 cup blueberries
- 1/4 cup sugar for the blueberry jam
- 2 Tbsp lemon juice for the blueberry jam
- 1 1/2 cups digestive biscuit crumbs
- 3/4 cup unsweetened desiccated coconut
- 1/3 cup unsalted butter melted
- 16 oz full-fat cream cheese at room temperature
- 1 1/2 cups sour cream at room temperature
- 1 cup sugar for the filling
- 3 Tbsp all-purpose flour
- 1 1/2 Tbsp lemon juice for the filling
- 1 tsp vanilla extract
- 1/8 tsp salt
- 3 large eggs at room temperature
Instructions
- Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper.
- In a large bowl, mix digestive biscuit crumbs, desiccated coconut, and melted butter until combined. Press firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then let it cool completely.
- In a small pot, combine blueberries, 1/4 cup sugar, and 2 tablespoons lemon juice. Heat over medium flame until boiling, then simmer for 5-8 minutes until thickened. Let cool.
- In a mixing bowl, beat the cream cheese until smooth. Gradually mix in sour cream, 1 cup sugar, vanilla extract, 1 1/2 tablespoons lemon juice, salt, and flour until well combined.
- In a separate bowl, whisk the eggs lightly, then fold them into the cream cheese mixture until just incorporated.
- Pour the filling over the cooled crust. Drop spoonfuls of the blueberry jam on top and swirl with a toothpick.
- Bake for 50-55 minutes, until the edges are set but the center is slightly wobbly. Let cool at room temperature, then refrigerate for at least 4 hours.
- Before serving, allow the bars to sit at room temperature for 15-30 minutes. Cut into squares and enjoy!
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