I really like cheesecake, but I like it in small doses. That is why I love a cheesecake bar or a cheesecake cupcake. Bars are the perfect size to have a bite of something indulgent but not really feel like you ate a whole meal. Cheesecake can make me feel so full that I can barely move. These light and fresh tasting blueberry cheesecake bars are a perfect way to end a spring brunch or dinner.
These bars are a perfect vehicle to change up the flavors. You could change the blueberries to cherries, peaches, strawberries, raspberries, or whatever you have around. You can also use lemon zest instead of the orange to add a new dimension to the cheesecake bars. Have fun with it, that is the best part of cooking and baking. Using what you know to make something else delicious.
2 Tablespoons sugar
2 teaspoons cornstarch
1 cup blueberries (fresh or frozen)
1/4 cup orange juice
2 cups flour
1/2 cup powdered sugar
1 cup butter
1 (8-ounce) cream cheese at room temperature
1/2 cup sugar
1 Tablespoon flour
2 teaspoons orange zest
1 teaspoon vanilla
Put the sugar, cornstarch, orange juice, and blueberries in a small saucepan. Cook over medium heat until it is thickened and has come to a bubble. Take off the heat and set aside.
Put the flour, powdered sugar, and butter in the mixer and mix until it comes together.
It will be crumbly.
Press into a foil or parchment lined 9×13 pan. Bake for 20 minutes in a preheated 350 degree oven.
While the crust is cooking, cream together the cream cheese and sugar. Add the flour. Add the eggs, vanilla, and orange zest.
Pour the cream cheese mixture over the hot crust.
Spoon the reserved blueberries over the cream cheese mixture.
Take a knife and swirl the blueberries throughout the cream cheese.
Put the pan back into the 350 degree oven and bake for another 20 minutes or until the bars are set.
Let the pan cool on a rack for an hour. Then put the bars back into the fridge for at least 1 hour or overnight.
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