Blueberry Cheesecake Bars With Shortbread Crust
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:
- 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.
- 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
- 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.
