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blueberry cheesecake bar with a bite taken out on top of other bars
5 from 19 ratings

Blueberry Cheesecake Bars

Yield: 16 bars
Prep: 45 minutes
Cook: 48 minutes
Chill Time: 6 hours
Total: 7 hours 33 minutes
These are the best blueberry cheesecake bars! They have a buttery shortbread cookie crust and a silky smooth lemon cheesecake layer swirled with jammy blueberries.
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Ingredients

For the 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
  • 1/2 tbsp (4 g) cornstarch

For the Shortbread Cookie Crust

  • 6 tbsp (84 g)unsalted butter, softened
  • 1/2 cup (100 g) granulated white sugar
  • 1 tsp vanilla
  • 1 cup (125 g) all-purpose flour
  • 1/2 tsp salt

For the 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
  • 2 tbsp (20 g) lemon zest
  • 3 eggs, at room temperature

Instructions
 

For the Blueberry Jam

  • Add the blueberries, sugar, lemon juice, vanilla and cornstarch to a medium pot. Cook over medium-low heat for 15 minutes until thick. Half way through, smush some of the blueberries with the back of a wooden spoon. Remove from the heat and allow to completely cool.
    12 oz (340 g) fresh blueberries, 1/2 cup (100 g) granulated white sugar, 1 tbsp (15 ml) lemon juice, 1 tsp vanilla, 1/2 tbsp (4 g) cornstarch

For the Shortbread Cookie Crust

  • Preheat oven to 350 degrees. Grease a 9x9 pan and line it with parchment paper.
  • Add the butter, sugar and vanilla to medium bowl and cream together with an electric mixer on high speed until light and fluffy, about 2 minutes.
    6 tbsp (84 g)unsalted butter, softened, 1 tsp vanilla, 1/2 cup (100 g) granulated white sugar
  • Add in the flour and salt and mix on low speed just until combined.
    1 cup (125 g) all-purpose flour, 1/2 tsp salt
  • Tightly press the cookie crust mixture into the bottom of the prepared pan. Use a 1/4 cup measuring cup to make this easier.
  • Bake the crust for 10 minutes, then let cool.

For the Cheesecake

  • Preheat oven to 350 degrees if not still preheated from the crust.
  • In a large bowl, mix the cream cheese, sugar and cornstarch together with hand mixer on medium speed until smooth and free of lumps, about 2 minutes.
    24 oz (680 g) cream cheese, softened at room temperature, 1 cup (200 g) granulated white sugar, 1 tbsp (8 g) cornstarch
  • Add in the sour cream, vanilla and lemon zest to the cream cheese mixture and mix on medium-low speed just until combined.
    1/4 cup (62 g) sour cream, at room temperature, 1 tbsp (15 ml) vanilla, 2 tbsp (20 g) lemon zest
  • Add in the eggs and mix on medium-low speed just until combined.
    3 eggs, at room temperature
  • Pour the cheesecake batter into the prepared baking pan with the crust. Spoon the blueberry jam on top and gently swirl with a butter knife.
  • Bake for 38-42 minutes. The center will have a slight jiggle. Then turn the oven off and prop the oven door open for 10 minutes using a wooden spoon.
  • Remove the cheesecake bars from the oven and allow them to cool completely in the pan on a wire rack. Then cover and transfer them to the fridge. Allow them to chill in the fridge for 6 hours, or until completely cold.
    (I usually bake them the night before and allow them to chill overnight.)
  • Once the cheesecake is cold, pull up on the parchment paper to carefully remove the cheesecake from the pan. Transfer to a serving plate or board. Cut into 16 squares using a sharp knife.
    (Run the knife under hot water then wipe it with a towel each time you make a cut. This will allow you to make clean, pretty cuts.)
Course: Dessert
Cuisine: American
Keyword: blueberry, blueberry cheesecake, blueberry cheesecake bars, cheesecake, cheesecake bars
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