Description
Delicious creamy cheesecake bars topped with vibrant blueberries on a buttery shortbread crust.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, room temperature and cubed
- 1/4 tsp salt
- 8 oz cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg, room temperature
- 16 oz frozen blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 baking pan with nonstick cooking spray and line it with parchment paper.
- In a mixing bowl, whisk together flour, sugar, and salt. Mix in the butter until crumbly. Press this mixture into the pan and bake for 15 minutes. Allow to cool and reduce the oven temperature to 325°F (163°C).
- In a bowl, cream together cream cheese, sugar, and vanilla until smooth. Add the egg and mix until combined.
- In a saucepan, combine blueberries, sugar, and lemon juice. Cook until bubbly. Mix cornstarch and water together, then add to the blueberries, stirring until thickened. Allow to cool to room temperature.
- Spread the cheesecake filling over the shortbread crust, then spread the blueberry filling on top. Bake for 30-35 minutes until slightly jiggly in the center.
- Let cool to room temperature, then chill in the fridge for at least 6 hours. Cut into squares to serve.
Notes
Serve chilled and top with whipped cream or vanilla ice cream if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 270
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: blueberry, cheesecake, dessert, bars, easy recipe