Get the Recipe: Blueberry Cheesecake Bars
These blueberry cheesecake bars are your dream dessert! Simple to bake with creamy cheesecake, juicy blueberries and a delicious shortbread crust. Perfect for parties or a sweet treat at home!
Ingredients
Shortbread Crust
- 2 cups gluten free shortbread cookie crumbs
- 1 stick melted unsalted butter
Filling
- 16 ounces cream cheese, room temperature
- 1 tbsp gluten free flour
- 1 cup white sugar
- 2 eggs
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Topping
- powdered sugar
Instructions
- First, preheat oven to 325 degrees Fahrenheit.
- Combine the cookie crumbs and melted butter in a bowl. It should resemble wet sand. Line a 9 inch square pan with parchment paper. Press the cookie crumbs into the pan.
- To make the filling, add the room temperature cream cheese to a stand mixer. Beat until creamy. Then add in flour, sugar, lemon zest and vanilla. Beat until combined.
- Add the eggs. Beat until just combined.
- Fold in blueberries.
- Transfer batter to the pan. Sprinkle a few blueberries on top.
- Bake for 35 to 38 minutes or until the middle is set but still a little jiggly.
- Remove from oven. Cool in pan for 1 hour then refrigerate for at least 2 hours. Slice and top with powdered sugar if desired!
Notes
- Feel free to use gluten free or regular shortbread cookies. I used gluten free cookies.
- Press the crust down into the lined pan.
- Use room temperature cream cheese. Do not use cold cream cheese.
- Mix the filling together until smooth and creamy but not overmixed.
- Bake until the filling is a little wobbly.
- Allow the bars to cool fully (and then refrigerate) before slicing into.
- Store in the fridge for up to 5 days. Freeze for up to 30 days.
- Check out all of my kitchen favorites!
Calories: 379kcal, Carbohydrates: 28g, Protein: 5g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 114mg, Sodium: 253mg, Potassium: 97mg, Fiber: 0.5g, Sugar: 26g, Vitamin A: 1052IU, Vitamin C: 2mg, Calcium: 59mg, Iron: 0.3mg