Print

Classic Blueberry Cheesecake Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 12 reviews

These Classic Blueberry Cheesecake Bars feature a buttery biscuit base topped with a creamy, lemon-zested cheesecake filling studded with fresh blueberries. Baked until just set with a delicate wobble in the center, these bars are perfect for a refreshing dessert or sweet snack. Easy to make and ideal for slicing into bars, they offer a delightful balance of tart berries and smooth, rich cheesecake.

Ingredients

Base

  • 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

Cheesecake 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 preferred
  • 1 1/2 tsp vanilla bean paste
  • Zest of 1 lemon
  • 2 eggs, at room temperature
  • 250 g (8 oz, about 1 3/4 cups) blueberries (2 Australian punnets)

To Serve (Optional)

  • Icing sugar / confectioners’ sugar for dusting

Instructions

  1. Preheat the Oven: Set your oven to 160°C (320°F), suitable for all oven types, including fan forced and standard.
  2. Prepare the Baking Tin: Spray a 20 cm (9 inch) square tin lightly with oil, then line it with parchment or baking paper with an overhang on the sides to allow easy removal of the finished bars.
  3. Make the Base: Place the Arnott’s Marie or Graham crackers in a food processor and blitz until they become fine crumbs. Add the melted butter and sugar, then pulse again until the mixture resembles wet sand.
  4. Press Base Into Tin: Pour this crumb mixture into the prepared tin and press firmly and evenly using a flat-bottomed utensil to create a compact base layer.
  5. Prepare the Cheesecake Filling: Beat the softened cream cheese until smooth but not fluffy. Add the plain flour and beat just until incorporated.
  6. Add Remaining Filling Ingredients: Mix in sour cream, sugar, vanilla bean paste, and lemon zest, beating until combined. Then add the eggs one at a time, beating gently after each addition until just combined. Avoid overmixing to keep the filling smooth.
  7. Fold in Blueberries: Gently fold most of the blueberries into the cheesecake mixture, reserving some to scatter on top.
  8. Assemble and Smooth: Pour the filling over the biscuit base in the tin and smooth the surface with a spatula. Top with the reserved blueberries evenly distributed.
  9. Bake the Cheesecake Bars: Place the tin in the oven and bake for 35 minutes if using a fan forced/convection oven or 40 minutes if using a standard oven. The cheesecake should be set around the edges with a slight wobble in the center like jelly. The surface should not be browned but may have minor cracks.
  10. Cool and Chill: Allow the cheesecake bars to cool completely in the tin. Once cooled, cover and refrigerate for at least 4 hours to fully set.
  11. Serve: Use the parchment paper overhang to lift the cheesecake from the tin. Dust with icing sugar if desired, then cut into squares or bars to serve.

Notes

  • Note 1: If you don’t have Arnott’s Marie crackers, Graham crackers are an excellent substitute and yield similar texture and flavor for the base.
  • Note 2: Be careful not to overbeat the cream cheese mixture to retain a creamy texture.
  • The slight wobble in the center after baking indicates perfectly set cheesecake; it will firm up further once chilled.
  • Use room temperature eggs for best mixing results and to avoid lumps in the filling.

Find it online: https://yumntasty.com/classic-blueberry-cheesecake-bars-recipe/