Easy Blueberry Cheesecake Bars
These cheesecake bars combine a creamy filling with fresh blueberries, making them a delightful dessert that's simple to prepare and perfect for any occasion.
Ingredients
For the Crust
- 18 pieces 18 Arnott’s Marie crackers or 16 Graham cracker squares (adds a crisp base)
- 100 g 100 g / 3.5 oz unsalted butter, melted (provides moisture and richness)
- 2 tbsp 2 tbsp sugar (sweetens the crust)
For the Filling
- 320 g 320 g / 12 oz Philadelphia cream cheese, softened (creates a creamy texture)
- 1 tbsp 1 tbsp plain flour (stabilizes the filling)
- 1/3 cup 1/3 cup sour cream (adds tanginess and moisture)
- 220 g 1 cup / 220 g white sugar, superfine or caster (sweetens the filling)
- 1 1/2 tsp 1 1/2 tsp vanilla extract (enhances overall flavor)
- 1 unit Zest of 1 lemon (adds fresh brightness)
- 2 unit 2 eggs, at room temperature (binds the filling)
- 250 g 250 g / 8 oz (~1 3/4 cups) blueberries (adds natural sweetness and color)
- Icing sugar / confectioners sugar, for dusting (optional, for presentation)
Instructions
Preparation
- Begin by preparing the crust. In a medium bowl, crush the crackers finely until they resemble coarse crumbs. Add the melted butter and 2 tablespoons of sugar to the crumbs, mixing until everything is evenly moistened.
- Preheat your oven to 325°F (163°C). Prepare a 9x9 inch baking dish by lining it with parchment paper, allowing some overhang for easy removal later. Press the crust mixture firmly and evenly into the base of the dish.
- Bake the crust for about 10 minutes until lightly golden.
Filling Preparation
- While the crust is baking, make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy.
- Add the plain flour, sour cream, and superfine sugar. Beat until all ingredients are fully combined.
- Add the vanilla extract and the eggs, one at a time, mixing well after each addition.
- Gently fold in the blueberries until they are evenly distributed throughout the mixture.
Baking and Cooling
- Pour the blueberry filling over the pre-baked crust. Smooth the top with a spatula.
- Return the dish to the oven and bake for around 30 to 35 minutes until the edges look set and slightly puffed.
- Once baked, allow the bars to cool at room temperature for about an hour, then transfer to the refrigerator for at least 4 hours, or overnight, to solidify properly.
- Carefully lift the bars out of the dish using the parchment paper and cut into squares or rectangles. Dust with icing sugar if desired before serving.
Notes
For best results, ensure the cream cheese is softened, and allow the bars plenty of time to cool and chill before serving. Using a sharp knife dipped in hot water can help for cleaner slices.