Description
Delicious homemade Blueberry Cheesecake Bars featuring a buttery shortbread crust, creamy cheesecake filling, and a sweet blueberry jam swirl. Perfect for dessert or special occasions.
Ingredients
Scale
Blueberry Jam
- 12 oz (340 g) fresh blueberries
- 1/2 cup (100 g) granulated white sugar
- 1 tbsp (15 ml) lemon juice
- 1 tsp vanilla extract
- 1/2 tbsp (4 g) cornstarch
Shortbread Cookie Crust
- 6 tbsp (84 g) unsalted butter, softened
- 1 cup (125 g) all-purpose flour
- 1/2 tsp salt
Cheesecake
- 24 oz (680 g) cream cheese, softened at room temperature
- 1 cup (200 g) granulated white sugar
- 1 tbsp (8 g) cornstarch
- 1/4 cup (62 g) sour cream, at room temperature
- 1 tbsp (15 ml) vanilla extract
- 1 tbsp (10 g) lemon zest
- 3 eggs, at room temperature
Instructions
- Make the Blueberry Jam: In a medium pot over medium-low heat, combine blueberries, sugar, lemon juice, vanilla, and cornstarch. Cook for 15 minutes, mashing some blueberries halfway through with the back of a wooden spoon. Remove from heat and let cool completely.
- Prepare the Shortbread Cookie Crust: Preheat oven to 350°F (175°C). Grease a 9×9 inch pan and line with parchment paper.
- Cream Butter and Sugar: In a medium bowl, beat softened butter, sugar, and vanilla extract on high speed with an electric mixer until light and fluffy, about 2 minutes.
- Add Dry Ingredients: Add flour and salt to the butter mixture. Mix on low speed just until combined.
- Form Crust: Press the crust mixture tightly into the bottom of the prepared pan using a 1/4 cup measuring cup for even pressing.
- Bake the Crust: Bake for 10 minutes, then remove and let cool.
- Preheat Oven for Cheesecake: Ensure oven is at 350°F (175°C) if it was turned off after crust baking.
- Mix Cream Cheese Batter: Using a hand mixer on medium speed, blend cream cheese, sugar, and cornstarch until smooth and lump-free, about 2 minutes.
- Add Sour Cream & Flavorings: Mix in sour cream, vanilla extract, and lemon zest on medium-low speed just until combined.
- Add Eggs: Add eggs one at a time and mix on medium-low speed just until combined.
- Assemble the Cheesecake Bars: Pour the cheesecake batter over the cooled crust. Spoon the cooled blueberry jam on top and gently swirl using a butter knife for a marbled effect.
- Bake the Cheesecake: Bake for 38-42 minutes until the center jiggles slightly when shaken. Turn off the oven, prop the door open with a wooden spoon and let bars sit for 10 minutes.
- Cool Completely: Remove from oven and cool completely on a wire rack.
- Chill the Bars: Cover and refrigerate for at least 6 hours or overnight for best results.
- Serve: Lift cheesecake bars out of the pan using the parchment paper. Transfer to a plate and cut into 16 squares, wiping a hot knife between each cut for clean slices.
Notes
- Use room temperature ingredients for a smoother cheesecake batter.
- Running the knife under hot water and wiping it dry aids in making clean cuts.
- Chilling overnight enhances flavor and texture.
- Ensure the blueberry jam is completely cooled before swirling into batter to prevent mixing.
- For a deeper blueberry flavor, consider adding a teaspoon of blueberry extract to the jam.
Nutrition
- Serving Size: 1 bar (1 of 16 squares)
- Calories: 350
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
