The Amazingly Blueberry Cheesecake Bars With Shortbread Crust Recipe

Last Updated on November 28, 2021 by Guillermina

Shortbread crust always makes a great addition to any dessert, enriching the dessert with a crunchy buttery flavor. what is better than combining it with your favorite fruit? And how about adding cheesecake to it? You will have the most magnificent dessert combo!

A great combo dessert that can be easily sliced and take it whenever and wherever you want, it is really that easy to keep a piece with you whenever you crave something sweet and crunchy, and there is nothing like having a homemade snack packed with fruit!

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In this recipe we chose blueberry, it gives a great taste and color to the dessert. Plus, it is been cheesecake’s best friend since forever.

We are going to give you two ways to make it, so feel free to choose your preferences, some minor steps will differ but we guarantee the same, even better extraordinary taste!

Ready to dig in?

Preparation time: 10-15 mins

Cooking time: 30 mins

Serving: 12

Total time: 1hour 30mins

Blueberry Cheesecake Bars With Shortbread Crust Recipe

Equipment

  • Measuring cups
  • a 9-inch springform pan
  • A Whisk or an electric Mixer
  • A Spoon
  • A Spatula
  • 2 mixing bowls
  • Parchment paper (optional)
  • Cooking spray (optional)

Ingredients

  • 6 tablespoons unsalted butter, melted
  • 2 cups graham cracker crumbs
  • 2 (8 ounces) pack cream cheese, softened at room temperature
  • 3⁄4 cup maple syrup
  • 2 large eggs
  • 1 teaspoon unsweetened vanilla extract
  • 1 (8 ounces) jar Sugar-free blueberry jam
  • 2 cups fresh blueberries

Step by Step Instructions To Make This Blueberry Cheesecake Bars

  1. Always start with preparing the oven, this will same time and make it ready to bake immediately
  2. Preheat oven to 350°F or 180°C
  3. Wash the fresh blueberries and set them aside to dry.
  4. Grease with a little bit of butter or cooking spray a 9-inch springform, then set aside.
  5. Start mixing the unsalted butter and the graham cracker crumbs.
  6. You will know it is ready when you will see no clumps and it has a sandy-like texture.
  7. Pour the mixture of butter and crumbs into the greased baking pan.
  8. Then press it firmly and evenly onto the baking pan to make an even crust and set it aside.
  9. With a mixer, beat the cream cheese until it has a real smooth and creamy consistency.
  10. Then add the maple syrup, the eggs, and the vanilla extract.
  11. Continue beating the mixture until everything is well combined and set aside for about a minute or two.
  12. In this time, stir the jam until a little bit softened then spread it evenly over the crust.
  13. Add the fresh and washed blueberries, either over the jam or in the cream cheese mixture
  14. Scatter on all sides
  15. Then in the center start adding in the cream cheese mixture on top with some fresh blueberries.
  16. place the pan with the mixture in the middle rack of the oven
  17. Bake for about 30 minutes or until slightly puffed.
  18. Keep an eye on the oven to avoid burning the crust since every oven differs from one to another.
  19. When done, take it out and let it cool completely in the pan.
  20. Chill in the fridge.
  21. When you want to serve it, take it out of the fridge and start cutting the pieces the way that seems more convenient to you. you can add some extra blueberries.
  22. Enjoy the best blueberry cream cheese dessert!

 blueberry cheesecake bars

However, if you want to serve it and store it as crunchy bars, some changes will be made mainly to the crust of the recipe

Crumbles Crust Extra Equipment:

  • 9×13-inch baking pan
  • Aluminum foil
  • cooking spray
  • food processor

Crumbled Crust Ingredients:

  • 2 cups of all-purpose flour
  • ½ cup of powdered sugar
  • 1 cup of salted butter, diced not softened nor melted.

Crumbled Crust Instructions:

As mentioned before, preheat the oven to 350°F or 180°C

  1. In the baking pan, line the aluminum foil. Make sure it covers all the corners and is placed in an easy way to take it off later with baked crust in. Then spray some cooking spray and set aside.
  2. In the food processor, put the flour, the sugar, and the pieces of butter.
  3. Pulse them all together until you obtain a crumbly mixture.
  4. Take this dough crust like mixture and pour it into the baking pan then start pressing gently with a spatula or a spoon until it’s all leveled
  5. Bake the crust for almost 20 minutes, or until golden and dry.
  6. take it out of the oven and let it cool on the countertop for about 10-15 minutes
  7. then take it out with the aluminum foil sheet and start breaking it
  8. you can pulse it a few times in the food processor but not too much, you want to have a crumbled crust not a sandy like texture.
  9. Once done with the crust, place it again in a greased baking pan, you can use the same one you used it to bake the crust earlier.
  10. For better results, place a parchment paper, it will help better when removing the cheesecake bars later on.
  11. Pour 3/4 of the crumbly crust in the pan and set aside
  12. Continue with the previously mentioned steps above to make the cream cheese mixture (starting step 6) but eliminate the jam adding, you want to preserve the crispiness of the crust.
  13. In the end, after adding the cream cheese mixture over the crust in the pan, and blueberries, add the rest 1/4 of the crumbly crust at the top as a topping, try to cover all the mixture with it.
  14. Bake for 25-30 minutes and when done let it cool at room temperature
  15. Place it in the fridge for at least 1 hour, when you take it out start cutting it into squares or bars
  16. Then serve the crumbly cheesecake bars with the easiest shortbread crust.
  17. definitely enjoy it!

 cheesecake bars with shortbread crust

Tips For This Blueberry Cream Cheese Dessert With Shortbread Crust:

  1. For the crumbly crust, if you don’t have a food processor, just mix the ingredients together in a mixing bowl and start whisking them until all combined, you can either use a fork or your fingers, whatever works for you. And when you need to break the crust after baking it, just place it in a Ziplock plastic bag and roll something over it or just smash it with your hand until you have the perfect textured small clumps.
  2. To store the cheesecake as either whole in the first recipe or as bars from the second recipe, it is always better to place them in an airtight plastic or glass container to preserve the blueberry cream cheese dessert freshness as long as possible
  3. Bars and square cuts of the blueberry cheesecake with shortbread crust can be placed in Ziplock plastic bag and snack on whenever you feel like.

Blueberry Cheesecake Bars With Shortbread Crust

Cheesecakes World
Prep Time 15 mins
Cook Time 30 mins
cool 1 hr
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • Measuring cups
  • a 9-inch springform pan
  • A Whisk or an electric Mixer
  • A Spoon
  • A Spatula
  • 2 mixing bowls
  • Parchment paper (optional)
  • Cooking spray (optional)

Ingredients
  

  • 6 tablespoons unsalted butter melted
  • 2 cups graham cracker crumbs
  • 2 8 ounces pack cream cheese, softened at room temperature
  • 3 ⁄4 cup maple syrup
  • 2 large eggs
  • 1 teaspoon unsweetened vanilla extract
  • 1 8 ounces jar Sugar-free blueberry jam
  • 2 cups fresh blueberries

Instructions
 

  • Always start with preparing the oven, this will same time and make it ready to bake immediately
  • Preheat oven to 350°F or 180°C
  • Wash the fresh blueberries and set them aside to dry.
  • Grease with a little bit of butter or cooking spray a 9-inch springform, then set aside.
  • Start mixing the unsalted butter and the graham cracker crumbs.
  • You will know it is ready when you will see no clumps and it has a sandy-like texture.
  • Pour the mixture of butter and crumbs into the greased baking pan.
  • Then press it firmly and evenly onto the baking pan to make an even crust and set it aside.
  • With a mixer, beat the cream cheese until it has a real smooth and creamy consistency.
  • Then add the maple syrup, the eggs, and the vanilla extract.
  • Continue beating the mixture until everything is well combined and set aside for about a minute or two.
  • In this time, stir the jam until a little bit softened then spread it evenly over the crust.
  • Add the fresh and washed blueberries, either over the jam or in the cream cheese mixture
  • Scatter on all sides
  • Then in the center start adding in the cream cheese mixture on top with some fresh blueberries.
  • place the pan with the mixture in the middle rack of the oven
  • Bake for about 30 minutes or until slightly puffed.
  • Keep an eye on the oven to avoid burning the crust since every oven differs from one to another.
  • When done, take it out and let it cool completely in the pan.
  • Chill in the fridge.
  • When you want to serve it, take it out of the fridge and start cutting the pieces the way that seems more convenient to you. you can add some extra blueberries.
  • Enjoy the best blueberry cream cheese dessert!

Notes

Tips For This Blueberry Cream Cheese Dessert With Shortbread Crust:

  1. For the crumbly crust, if you don’t have a food processor, just mix the ingredients together in a mixing bowl and start whisking them until all combined, you can either use a fork or your fingers, whatever works for you. And when you need to break the crust after baking it, just place it in a Ziplock plastic bag and roll something over it or just smash it with your hand until you have the perfect textured small clumps.
  2. To store the cheesecake as either whole in the first recipe or as bars from the second recipe, it is always better to place them in an airtight plastic or glass container to preserve the blueberry cream cheese dessert freshness as long as possible
  3. Bars and square cuts of the blueberry cheesecake with shortbread crust can be placed in Ziplock plastic bag and snack on whenever you feel like.
Keyword blueberry cheesecake bars, blueberry cheesecake bars with shortbread crust, blueberry cream cheese dessert with shortbread crust, cheesecake bars with shortbread crust