a blueberry cheesecake bar is a delicious dessert treat that combines the flavors of blueberries and cheesecake. It has a biscuit crust as a base, followed by a creamy layer of cheesecake. The bars are baked until perfection and then its added the top layer, made of delicious homemade blueberry jam.
if you are craving for a delightful and indulgent treat that will transport your taste buds to heaven look no further than our irresistible blueberry cheesecake bar.
———
Jump to Recipe———
Blueberry cheesecake bar
With their convenient size our blueberry cheesecake bar is perfect for any occasion. They’re versatile and suitable for any event, they are conveniently sized making them easy to enjoy on the go or share with friends or family. They are also a perfect gift to give
Ingredients
Crust and jam
- Biscuits
- melted butter
- blueberries
- granulated sugar
- lemon juice
Ingredients
Cheesecake
- eggs
- cream cheese or mascarpone cheese
- condensed milk
- granulated sugar
- vanilla
- cornstarch
Ingredients used
crust
- Biscuits, you can also use graham crackers for the crust.
- butter, has to be melted but can’t be hot
cheesecake filling
- Eggs, make sure they’re room temperature
- cream cheese, you can change it for mascarpone cheese, also make sure its room temperature.
- heavy whipping cream, adds creaminess to the cheesecake
- condensed milk, makes the cheesecake taste a thousand times better
- granulated sugar, used to sweeten the cake
- cornstarch, helps thicken the cheesecake filing
- Vanilla extract
blueberry jam
- Blueberries, juicy and delicious blueberries used for the jam
- granulated sugar, used to sweeten the jam
- lemon juice
Important tips
- Don’t use hot butter when making the crust, it can change the texture. Allow it to chill a little after melting it and then mix it with your crushed cookies.
- i like to crumble my cookies in a blender it takes only seconds, you can also use a food processor i just feel like a blender its easier to clean after using.
- use room temp ingredients for the cheesecake filling,
- we are using really cheap vanilla extract so we have to add a lot to the cheesecake, if you have a good quality vanilla extract don’t use as much.
- we had to blend our cheesecake filling on the blender because it had too many lumps.
- Cook at low temperature so it doesn’t make any unattractive line on the middle.
- allow it to set for at least 6h in the fridge.
- making homemade blueberry jam its really easy and tastes so much better than the store bought ones.
Process
Check our other cheesecake recipes
- NO BAKE biscoff lotus cheesecake, easiest no bake cheesecake for all biscoff lovers, smooth texture made with gelatin which means that it needs to be served cold. Super rich and delicious.
- Cheesecake with homemade raspberry jam, classic dessert perfect for any occasion with a layer of homemade raspberry jam on top. The raspberries add a beautiful touch to the cheesecake and complements the creamy texture and flavors perfectly.
- NO BAKE pineapple cheesecake, perfect for those who wanna make an easy dessert for the holidays without having to bake it. Best to serve cold. Combines the tropical flavors of pineapple and coconut which complement each other perfectly.
RECIPE in cups and grams
INGREDIENTS:
Crust
- 100 grams biscuits
- 50 grams melted butter
Cheesecake filling
- 3 eggs
- 450 grams cream cheese
- 200 grams heavy whipping cream
- 160 grams condensed milk
- 150 grams granulated sugar
- 40 grams cornstarch
- 1 tablespoon vanilla (cheap vanilla)
blueberry jam
- 250 grams blueberries
- 100 grams sugar
- Half lemon
INSTRUCTIONS:
1)First step, crust
biscuits
first of all you wanna crumble your biscuits, place them in a plastic bag or on a food processor. I use my blender, 10 seconds and theyre perfect.. if you are using a bag you wanna seal it and make sure there’s no air inside. Use a rolling pin and apply light pressure into the biscuits.
butter
melt the butter in the microwave or the stove and combine it with the crushed biscuits. Make sure the butter its melted but not hot or it will affect the texture of the crust.
2)Second step, crust part two
Prepare the pan or mold you’re gonna use make sure its dry and clean. Lightly grease the inside of the pan, i like to use no stick cooking spray/ cake pan spray/ baking spray.
Pour the crumbled biscuits mixed with butter into the pan and evenly distribute it across the bottom, you can use a spoon, your fingers or a glass to apply pressure. Now place it in the fridge or freezer to chill and set.
3)Third step, cheesecake filling
Make sure you are using room temperature ingredients. In a large bowl you wanna combine he room temperature cream cheese (you can also use mascarpone cheese), condensed milk, eggs, vanilla, granulated sugar, cornstarch and heavy cream.
Mix all the ingredients for a couple minutes until they are well combined and there are no lumps remaining, If you notice any lumps you can use a blender to further blend the mixture until it becomes smooth.
4)Forth step, pour
Once the mixture is smooth and free of lumps you can pour it into the chilled crust.
5)Fifth step, blueberry jam
You can use frozen or fresh blueberries for this step it really doesn’t matter. If they’re fresh make sure you wash them throughly and remove any stems or leaves. Pat dry with paper towel.
In a pan pour the blueberries, granulated sugar and the juice of half a lemon. Stir to Make sure the blueberries are coated with the rest of ingredients. Place the pan over medium heat and bring it to boil. Its probably gonna take you about 15 minutes. Make sure to stir constantly to prevent sticking and burning.
6)Sixth step, bake
Spread some of the blueberry jam into the cheesecake and mix a little you can also add some fresh blueberries too. You wanna bake it at 160 C / 320 F for about 1h / 1h 15 minutes. After 1h you can insert a toothpick into the center of the cheesecake. If it comes out clean or a few moist crumbs the cheesecake is done. If you insert the toothpick and it comes out with wet batter leave it some extra minutes.
Allow it to set overnight or at least 6 h in the fridge.
7)Seventh step, decorate
Once its fully chilled you can spread the blueberry jam on top of the cheesecake, ensuring it covers the entire surface evenly. Make sure you’re not pressing too hard or the cheesecake is gonna break. Take your time and be careful.
8)Eight step, enjoy
We cut it into 6 pieces and decorated each of them individually using blueberries and mint. This cheesecake is best enjoyed when its cold resulting in a velvety and creamy texture. The cold temperature also enhances the flavors and makes each bite more satisfying.
Blueberry cheesecake bar
Ingredients
Crust
- 100 grams biscuits
- 50 grams melted butter
Cheesecake filling
- 3 eggs
- 450 grams cream cheese
- 200 grams heavy whipping cream
- 160 grams condensed milk
- 150 grams granulated sugar
- 40 grams cornstarch
- 1 tablespoon vanilla cheap vanilla
blueberry jam
- 250 grams blueberries
- 100 grams sugar
- Half lemon
Instructions
1)First step, crust
- biscuits
- first of all you wanna crumble your biscuits, place them in a plastic bag or on a food processor. I use my blender, 10 seconds and theyre perfect.. if you are using a bag you wanna seal it and make sure there’s no air inside. Use a rolling pin and apply light pressure into the biscuits.100 grams biscuits
- butter
- melt the butter in the microwave or the stove and combine it with the crushed biscuits. Make sure the butter its melted but not hot or it will affect the texture of the crust.50 grams melted butter, 100 grams biscuits
2)Second step, crust part two
- Prepare the pan or mold you’re gonna use make sure its dry and clean. Lightly grease the inside of the pan, i like to use no stick cooking spray/ cake pan spray/ baking spray.
- Pour the crumbled biscuits mixed with butter into the pan and evenly distribute it across the bottom, you can use a spoon, your fingers or a glass to apply pressure. Now place it in the fridge or freezer to chill and set.100 grams biscuits, 50 grams melted butter
3)Third step, cheesecake filling
- Make sure you are using room temperature ingredients. In a large bowl you wanna combine he room temperature cream cheese (you can also use mascarpone cheese), condensed milk, eggs, vanilla, granulated sugar, cornstarch and heavy cream.3 eggs, 450 grams cream cheese, 200 grams heavy whipping cream, 160 grams condensed milk, 150 grams granulated sugar, 40 grams cornstarch, 1 tablespoon vanilla
- Mix all the ingredients for a couple minutes until they are well combined and there are no lumps remaining, If you notice any lumps you can use a blender to further blend the mixture until it becomes smooth.
4)Forth step, pour
- Once the mixture is smooth and free of lumps you can pour it into the chilled crust.
5)Fifth step, blueberry jam
- You can use frozen or fresh blueberries for this step it really doesn’t matter. If they’re fresh make sure you wash them throughly and remove any stems or leaves. Pat dry with paper towel.250 grams blueberries
- In a pan pour the blueberries, granulated sugar and the juice of half a lemon. Stir to Make sure the blueberries are coated with the rest of ingredients. Place the pan over medium heat and bring it to boil. Its probably gonna take you about 15 minutes. Make sure to stir constantly to prevent sticking and burning.100 grams sugar, Half lemon, 250 grams blueberries
6)Sixth step, bake
- Spread some of the blueberry jam into the cheesecake and mix a little you can also add some fresh blueberries too. You wanna bake it at 160 C / 320 F for about 1h / 1h 15 minutes. After 1h you can insert a toothpick into the center of the cheesecake. If it comes out clean or a few moist crumbs the cheesecake is done. If you insert the toothpick and it comes out with wet batter leave it some extra minutes.
- Allow it to set overnight or at least 6 h in the fridge.
7)Seventh step, decorate
- Once its fully chilled you can spread the blueberry jam on top of the cheesecake, ensuring it covers the entire surface evenly. Make sure you’re not pressing too hard or the cheesecake is gonna break. Take your time and be careful.250 grams blueberries, 100 grams sugar, Half lemon
8)Eight step, enjoy
- We cut it into 6 pieces and decorated each of them individually using blueberries and mint. This cheesecake is best enjoyed when its cold resulting in a velvety and creamy texture. The cold temperature also enhances the flavors and makes each bite more satisfying.
Nutrition
Archersfood
archersfood