Classic Blueberry Cheesecake Bars Recipe

Introduction

These classic blueberry cheesecake bars combine a buttery, crumbly base with creamy, tangy cheesecake and bursts of fresh blueberries. Easy to make and perfect for any occasion, they offer a delightful twist on traditional cheesecake.

Ingredients

• 18 Arnott’s Marie crackers (150g) or 16 Graham cracker squares (8 full sheets)
• 100g / 3.5 oz unsalted butter, melted
• 2 tbsp sugar
• 320g / 12 oz Philadelphia cream cheese, softened
• 1 tbsp plain flour
• 1/3 cup sour cream
• 1 cup / 220g white sugar, superfine or caster preferred
• 1 1/2 tsp vanilla extract
• Zest of 1 lemon
• 2 eggs, at room temperature
• 250g / 8 oz (~1 3/4 cups) blueberries (about 2 Australian punnets)
• Icing sugar / confectioners’ sugar, for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 160°C (320°F), suitable for all oven types.
2. Step 2: Spray a 20cm (9″) square baking tin with oil and line it with baking paper, leaving an overhang for easy removal later.
3. Step 3: Place the crackers in a food processor and blitz until fine crumbs form. Add melted butter and 2 tablespoons of sugar, then blitz again until the mixture resembles wet sand.
4. Step 4: Press this crumb mixture firmly into the base of the lined tin using a flat-bottomed object.
5. Step 5: In a bowl, beat the cream cheese until smooth but not fluffy. Add the flour and beat just until combined.
6. Step 6: Mix in sour cream, sugar, vanilla extract, and lemon zest until well incorporated.
7. Step 7: Add eggs one at a time, beating gently between additions until just combined.
8. Step 8: Fold in most of the blueberries, reserving some for topping. Pour the filling over the biscuit base and smooth the surface. Scatter the remaining blueberries on top.
9. Step 9: Bake for 35 minutes if using a fan-forced oven or 40 minutes for a standard oven. The cheesecake should be set with a slight wobble in the middle and no browning on top.
10. Step 10: Allow to cool in the tin, then refrigerate covered for at least 4 hours. Use the paper overhang to lift out the bars, dust with icing sugar if desired, cut into squares, and serve.

Tips & Variations

• For a citrusy twist, add a tablespoon of lemon juice to the filling along with the zest.
• Swap blueberries for raspberries or blackberries for a different berry flavor.
• Use digestive biscuits instead of Marie or Graham crackers for a slightly different crust texture.
• Make sure the cream cheese and eggs are at room temperature to help achieve a smooth filling without lumps.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended—serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Thaw and drain them before folding into the batter to avoid excess moisture. Fresh berries are preferred for topping to maintain their shape.

How do I prevent cracks in the cheesecake bars?

Mix the batter gently and avoid overbeating eggs. Bake at a low temperature and do not overbake; the center should still wobble slightly. Cooling the bars gradually and refrigerating them thoroughly also helps minimize cracks.

Classic Blueberry Cheesecake Bars Recipe

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★★★★★

4.6 from 89 reviews

• Author: Ethan
• Total Time: 4 hours 55 minutes
• Yield: 9 to 12 bars 1x

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Description

Classic Blueberry Cheesecake Bars are a delightful dessert featuring a buttery crumb base topped with a creamy, tangy cheesecake layer studded with fresh blueberries. Perfectly baked to achieve a smooth, set filling with a slight wobble in the center, these bars are easy to make and ideal for any occasion, offering a delicious twist on traditional cheesecake in convenient bar form.

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Ingredients

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Base

• 18 Arnott’s Marie crackers (150g) or 16 Graham cracker squares (8 full sheets)
• 100g unsalted butter, melted
• 2 tbsp sugar

Filling

• 320g Philadelphia cream cheese, softened
• 1 tbsp plain flour
• 1/3 cup sour cream
• 1 cup (220g) white sugar, superfine or caster
• 1 1/2 tsp vanilla extract
• Zest of 1 lemon
• 2 eggs, at room temperature
• 250g blueberries (~1 3/4 cups, about 2 Australian punnets)
• Icing sugar/confection sugar for dusting (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 160°C (320°F) for all oven types to ensure even baking.
2. Prepare Tin: Spray a 20cm (9″) square tin with oil and line it with baking or parchment paper with an overhang. This allows easy lifting of the cheesecake bars after baking.
3. Make Cracker Base: Place the Arnott’s Marie crackers or Graham crackers in a food processor and blitz until fine crumbs form. Add melted butter and sugar, then blitz again until the mixture resembles wet sand.
4. Press Base: Pour the crumb mixture into the prepared tin and use a flat-bottomed utensil to press it firmly and evenly into the base. Set aside.
5. Prepare Filling: Beat the softened cream cheese until smooth but not fluffy. Add the plain flour and mix until just combined.
6. Add Remaining Filling Ingredients: Incorporate sour cream, white sugar, vanilla extract, and lemon zest; beat until well combined. Add eggs one at a time, mixing until just combined after each addition to avoid over-beating.
7. Fold in Blueberries: Gently fold most of the blueberries into the cream cheese mixture, reserving some to sprinkle on top.
8. Assemble: Pour the filling evenly over the prepared crumb base, smoothing the surface. Scatter the remaining blueberries on top.
9. Bake: Bake in the preheated oven for 35 minutes if using a fan-forced/convection oven or 40 minutes for a standard oven. The cheesecake should be set on the edges with a slight wobble in the center, without any browning or significant cracking.
10. Cool and Chill: Allow the cheesecake bars to cool completely in the tin. Then cover and refrigerate for at least 4 hours to firm up and develop flavor.
11. Serve: Use the parchment paper overhang to lift the cheesecake from the tin. Optionally dust with icing sugar. Cut into squares or bars and serve chilled for best results.

Notes

• You can substitute Arnott’s Marie crackers with Graham cracker squares if preferred; both yield a delicious crumb base.
• Ensure the cream cheese is softened to room temperature to achieve a smooth, lump-free filling.
• Be careful not to overbeat the eggs into the filling, as this can cause cracks during baking.
• The slight wobble in the center after baking indicates the perfect doneness for a creamy texture.
• Refrigerating the cheesecake bars for at least 4 hours is essential to set the filling firmly before cutting.
• Using superfine or caster sugar helps the sugar dissolve more efficiently into the filling, resulting in a smoother texture.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: blueberry cheesecake bars, classic cheesecake bars, blueberry dessert bars, baked cheesecake bars, easy cheesecake recipe