Get ready to savor the most amazing blueberry cheesecake bars ever!
Imagine sinking your teeth into a buttery shortbread cookie crust, topped with a velvety smooth lemon-infused cheesecake layer, perfectly swirled with juicy blueberry jam. It’s like a bite of heaven in every square!
Here’s why you’ll fall in love with this blueberry cheesecake bars recipe:
- They’re loaded with homemade blueberry jam, giving each bite a burst of fruity goodness.
- The combination of blueberry and lemon flavors is simply divine.
- The sweet and buttery shortbread crust adds the perfect crunch to complement the creamy cheesecake.
- And speaking of cheesecake, this one is ultra-smooth and creamy without needing a water bath or fancy pan.
Got questions? I’ve got answers!
- Wondering how to store these delectable bars? Just pop them in an airtight container in the fridge for up to five days.
- Can you use store-bought jam instead of homemade? While I haven’t tried it myself, you’re welcome to give it a shot and let me know how it turns out!
- Don’t have fresh blueberries? No problem! Frozen berries will work just fine. Just keep an eye on the jam cooking time—it may vary.
Pro Tips for perfection:
- Make sure all your cheesecake batter ingredients are at room temperature for the smoothest texture.
- Let your cheesecake chill in the fridge for at least six hours to ensure it sets up properly.
- Use a measuring cup to press the crust firmly into the pan for a sturdy base.
- Don’t overmix your batter—just blend until everything is combined for the best texture.
Ready to whip up a batch of these heavenly treats? Let’s dive into the recipe!
Blueberry Cheesecake Bars
Ingredients
For the Blueberry Jam:
- 12 oz fresh blueberries 340 g
- ½ cup granulated white sugar 100 g
- 1 tablespoon lemon juice 15 ml
- 1 teaspoon vanilla extract
- ½ tablespoon cornstarch 4 g
For the Shortbread Cookie Crust:
- 6 tablespoons unsalted butter softened (84 g)
- ½ cup granulated white sugar 100 g
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour 125 g
- ½ teaspoon salt
For the Cheesecake:
- 24 oz cream cheese softened at room temperature (680 g)
- 1 cup granulated white sugar 200 g
- 1 tablespoon cornstarch 8 g
- ¼ cup sour cream at room temperature (62 g)
- 1 tablespoon vanilla extract 15 ml
- 1 tablespoon lemon zest about 1 lemon
- 3 eggs at room temperature
Instructions
For the Blueberry Jam:
- Combine blueberries, sugar, lemon juice, vanilla, and cornstarch in a medium pot. Cook over medium-low heat for 15 minutes, then let cool.
For the Shortbread Cookie Crust:
- Preheat oven to 350°F. Grease a 9×9 pan and line it with parchment paper.
- Cream together butter, sugar, and vanilla until light and fluffy. Mix in flour and salt until combined. Press mixture into pan and bake for 10 minutes, then cool.
For the Cheesecake:
- Preheat oven to 350°F if not already preheated.
- In a large bowl, mix cream cheese, sugar, and cornstarch until smooth. Add sour cream, vanilla, and lemon zest, then mix until combined. Add eggs and mix until just combined.
- Pour batter into prepared pan with crust. Spoon blueberry jam on top and swirl with a knife.
- Bake for 38-42 minutes, then let cool in the oven with the door propped open for 10 minutes. Cool completely in the pan, then chill in the fridge for 6 hours.
- Once cold, remove from pan, cut into squares, and enjoy!