Classic Blueberry Cheesecake Bars Recipe
Introduction
These classic blueberry cheesecake bars offer a creamy, tangy filling atop a buttery biscuit crust, studded with fresh blueberries. Perfectly balanced and easy to slice, they make a delightful dessert or snack for any occasion.
Ingredients
- 18 Arnott’s Marie crackers (150g) or 16 Graham cracker squares (8 full sheets)
- 100 g / 3.5 oz unsalted butter, melted
- 2 tbsp sugar
- 320 g / 12 oz Philadelphia cream cheese, softened
- 1 tbsp plain flour
- 1/3 cup sour cream
- 1 cup / 220 g white sugar, superfine or caster preferred
- 1 1/2 tsp vanilla extract
- Zest of 1 lemon
- 2 eggs, at room temperature
- 250 g / 8 oz (~1 3/4 cups) blueberries (about 2 Australian punnets)
- Icing sugar / confectioners’ sugar, for dusting (optional)
Instructions
- Step 1: Preheat your oven to 160°C (320°F), using any oven type.
- Step 2: Lightly spray a 20cm (9″) square baking tin with oil and line it with parchment paper, ensuring you leave an overhang for easy removal later.
- Step 3: Place the Marie crackers or graham crackers into a food processor and blitz until you get fine crumbs. Add the melted butter and 2 tablespoons sugar, then blitz again until the mixture resembles wet sand.
- Step 4: Press the biscuit mixture firmly and evenly into the base of the prepared tin using the flat bottom of a glass or spoon.
- Step 5: In a mixing bowl, beat the softened cream cheese until smooth but not fluffy. Add the plain flour and beat just until combined.
- Step 6: Add the sour cream, sugar, vanilla extract, and lemon zest to the cream cheese mixture. Beat until combined.
- Step 7: Add the eggs one at a time, beating gently after each addition until just combined.
- Step 8: Fold in most of the blueberries, reserving some to scatter on top. Pour the filling over the biscuit base and smooth the surface. Scatter the remaining blueberries evenly over the top.
- Step 9: Bake the bars for 35 minutes if using a fan-forced or convection oven, or 40 minutes for a standard oven. The cheesecake should be set but still slightly wobbly in the center, and the surface should not be browned.
- Step 10: Allow the bars to cool completely in the tin, then refrigerate covered for at least 4 hours. Use the parchment paper overhang to lift the bars out of the tin. Dust with icing sugar if desired, then cut into squares or bars and serve.
Tips & Variations
- For a gluten-free crust, substitute the crackers with gluten-free biscuits or use ground nuts.
- Use fresh or frozen blueberries; if frozen, do not thaw before folding into the batter to prevent color bleeding.
- Add a teaspoon of lemon juice to the filling for an extra zingy flavor.
- Swap some blueberries for raspberries or blackberries for a mixed berry flavor.
Storage
Store these cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can be frozen for up to 1 month—wrap tightly and thaw in the fridge before serving. For best texture, consume chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, these cheesecake bars are great to prepare a day in advance. Refrigerate them for at least 4 hours or overnight to allow them to fully set and develop flavor.
Can I use different types of berries?
Absolutely! You can substitute blueberries with raspberries, blackberries, or a mix of berries according to your preference. Just be mindful of berry size to keep the bars’ texture balanced.
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Classic Blueberry Cheesecake Bars Recipe
- Total Time: 4 hours 55 minutes
- Yield: 16 bars 1x
Description
These classic blueberry cheesecake bars feature a buttery biscuit crust topped with a creamy, tangy cheesecake filling studded with fresh blueberries. Baked to perfection, they offer a delightful balance of sweet and tart flavors, with a smooth texture and a hint of lemon zest. Perfect as a refreshing dessert or afternoon treat.
Ingredients
Scale
Crust
- 18 Arnott’s Marie crackers (150g) or 16 Graham cracker squares (8 full sheets)
- 100 g / 3.5 oz unsalted butter, melted
- 2 tbsp sugar
Filling
- 320 g / 12 oz Philadelphia cream cheese, softened
- 1 tbsp plain flour
- 1/3 cup sour cream
- 1 cup / 220 g white sugar (superfine or caster sugar preferred)
- 1 1/2 tsp vanilla extract
- Zest of 1 lemon
- 2 eggs, at room temperature
- 250 g / 8 oz (~1 3/4 cups) blueberries (about 2 Australian punnets)
- Icing sugar / confectioners sugar, for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 160°C (320°F), suitable for all oven types including fan-forced and conventional ovens.
- Prepare Baking Tin: Spray a 20cm (9 inch) square baking tin with oil and line it with baking or parchment paper, ensuring there is an overhang on the sides to lift the bars out easily after baking.
- Make Crust: Place the Marie crackers or graham crackers into a food processor and blitz until they become fine crumbs. Add melted butter and sugar, then pulse to combine until the mixture resembles wet sand.
- Form Crust: Pour the crumb mixture into the prepared baking tin and press down firmly with a flat-bottomed utensil to create an even and compact crust layer.
- Prepare Filling: In a large mixing bowl, beat the cream cheese until smooth but not fluffy. Add the flour and mix until just combined.
- Add Remaining Filling Ingredients: Incorporate sour cream, sugar, vanilla extract, and lemon zest into the cream cheese mixture, beating until well combined. Then add the eggs one at a time, beating gently after each addition until just incorporated.
- Fold in Blueberries: Gently fold in most of the blueberries, reserving some for topping the cheesecake.
- Assemble and Top: Pour the cheesecake filling over the prepared crust in the tin, smoothing the surface evenly. Scatter the reserved blueberries on top of the filling.
- Bake: Place in the oven and bake for 35 minutes if using a fan-forced/convection oven or 40 minutes in a standard oven. The cheesecake is ready when the edges are set but the center still slightly wobbles like jelly. The top should not brown and may have some minor cracks.
- Cool and Chill: Allow the cheesecake bars to cool completely in the tin before covering and refrigerating for at least 4 hours to set fully.
- Serve: Use the parchment paper overhang to lift the cheesecake bars out of the tin. Dust with icing sugar if desired. Cut into squares or bars and serve chilled.
Notes
- You can use Arnott’s Marie crackers or Graham cracker squares interchangeably for the crust.
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Use superfine or caster sugar to achieve a finer texture in the cheesecake filling.
- The cheesecake should not brown on top; slight cracks are normal.
- Chilling the bars for at least 4 hours is essential for proper setting and texture.
- Fresh blueberries can be substituted with frozen if necessary, but fresh is preferred for best texture.
- Prep Time: 20 minutes
- Cook Time: 35 to 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry cheesecake bars, cheesecake bars, blueberry dessert, baked cheesecake, cream cheese dessert, homemade cheesecake bars
