Description
Delicious blueberry cheesecake bars with a buttery crust and creamy filling.
Ingredients
Scale
- 12 oz fresh blueberries
- 1/2 cup granulated white sugar
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1/2 tbsp cornstarch
- 6 tbsp unsalted butter, softened
- 1/2 cup granulated white sugar
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1/2 tsp salt
- 24 oz cream cheese, softened at room temperature
- 1 cup granulated white sugar
- 1 tbsp cornstarch
- 1/4 cup sour cream, at room temperature
- 1 tbsp vanilla
- 2 tbsp lemon zest
- 3 eggs, at room temperature
Instructions
- Add the blueberries, sugar, lemon juice, vanilla and cornstarch to a medium pot. Cook over medium-low heat for 15 minutes until thick. Half way through, smush some of the blueberries with the back of a wooden spoon. Remove from the heat and allow to completely cool.
- Preheat oven to 350 degrees. Grease a 9×9 pan and line it with parchment paper.
- Add the butter, sugar and vanilla to a medium bowl and cream together with an electric mixer on high speed until light and fluffy, about 2 minutes.
- Add in the flour and salt and mix on low speed just until combined.
- Tightly press the cookie crust mixture into the bottom of the prepared pan. Use a 1/4 cup measuring cup to make this easier.
- Bake the crust for 10 minutes, then let cool.
- Preheat oven to 350 degrees if not still preheated from the crust.
- In a large bowl, mix the cream cheese, sugar and cornstarch together with a hand mixer on medium speed until smooth and free of lumps, about 2 minutes.
- Add in the sour cream, vanilla and lemon zest to the cream cheese mixture and mix on medium-low speed just until combined.
- Add in the eggs and mix on medium-low speed just until combined.
- Pour the cheesecake batter into the prepared baking pan with the crust. Spoon the blueberry jam on top and gently swirl with a butter knife.
- Bake for 38-42 minutes. The center will have a slight jiggle. Then turn the oven off and prop the oven door open for 10 minutes using a wooden spoon.
- Remove the cheesecake bars from the oven and allow them to cool completely in the pan on a wire rack.
- Then cover and transfer them to the fridge. Allow them to chill in the fridge for 6 hours, or until completely cold.
- Once the cheesecake is cold, pull up on the parchment paper to carefully remove the cheesecake from the pan. Transfer to a serving plate or board. Cut into 16 squares using a sharp knife.
Notes
- For clean cuts, run the knife under hot water and wipe with a towel between cuts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg