Blueberry Cheesecake Bars
Delicious bars combining rich cream cheese, tart blueberries, and a coconut biscuit crust.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 1 week.