Creamy blueberry cheesecake bars made with real blueberries. Finished with a good dollop of whipped cream and fresh berries. Dessert doesn’t get any better.
My bf and I, we’re lovers of fruit. We love fresh fruit (well, he loves it when it’s is served ready-to-eat). A couple of my favorites? Watermelon and mangosteen. Any juicy fruit to be honest. And as an avid baker I don’t just love the healthy stuff, but I also love sugary, fruit flavored, baked stuff. Yup, so good but so wrong! Life needs a bit of everything, right? Anyway, last weekend I decided to shoot my recipe for blueberry cheesecake bars. I love blueberries! And I love bars. Why bars? Because they’re quicker to bake than the real deal. In addition, the portion size is usually smaller than a regular slice of cheesecake (I love “mini” foods).
Now, I must admit all cheesecakes take more time than your regular cakes. However, I promise you this cake will be totally worth it! Taste testers called this recipe a must try! (<- That made my day.) Although it will take some of your patience, this cheesecake is totally easy so you won’t need a whole lot of baking skills for this one.
For the base, I used one of my standard cheesecake bases using digestive biscuits and butter. However, I lowered the butter to get a softer base and I didn’t add any sugar because I didn’t want this cheesecake to be too sweet. If you want, you can easily switch this base for an Oreo-version. Oreos might make this cake even better. I just used what I had on hand.
To make this cheesecake blueberry-flavored, I used the same method as I did for my blueberry cream cheese frosting: I made a blueberry “jam”. Now, there are two reasons I used this “jam”-method:
- It uses frozen blueberries. Fresh blueberries should be eaten as-is in my opinion.
- By making a “jam”, the blueberry will mix well with the cream cheese. In addition, the color of the jam will make this cheesecake a beautiful, bright, purple color. What’s not to love?
When making the “jam”, make sure you keep stirring it to dissolve the corn starch properly. Making jam might sound a bit tedious, but it’s super easy. Trust me.
For the final touch, I used homemade whipped cream and fresh blueberries. To make decorating easier, I used the tip of the knife to score about 16 equal squared into the top of the cheesecake. Then, I used a large star-tip to pipe the whipped cream on top of each square. Feel free to decorate however you like. If you’re feeling lazy, you can even spread all of the whipped cream on top with a spatula. No fancy piping. It will still look good. Do whatever pleases your heart. Your guests will love this cake any way you decorate it. I’m positive.
- 300 g digestive biscuits, smashed to crumbs
- 120 g (unsalted) butter, melted
- 200 g frozen blueberries
- 40 g sugar
- 15 g corn starch
- 600 cream cheese, softened
- 125 g sour cream, room temperature
- 170 g sugar
- 2 eggs, separated
- 1 Tbsp flour
- juice of ½ lime
- whipped cream from 300 mL whipping cream (with 2-3 Tbsp confectioner's sugar)
- fresh blueberries
- Preheat the oven to 180C and line a square 25cm baking pan with baking paper. Set aside.
- In a bowl, mix the biscuit crumbs and melted butter until evenly mixed.
- Transfer the biscuit mix to the baking pan and spread it evenly over the bottom. Press the biscuit mix tightly onto the bottom. Bake the bottom 10 minutes at 180C. Remove biscuit base from oven and let it cool. Set aside.
- Turn the oven down to 160C.
- In a saucepan, mix the ingredients for the blueberry jam. Place the pan om medium-high heat and bring it to a boil while mixing. Remove from the stove.
- In a large bowl, beat the cream cheese and sour cream until evenly mixed.
- While beating, pour in ¾ of the sugar and all of the blueberry jam.
- Mix in the lime juice, egg yolks and flour until just mixed. Set aside.
- In a mixing bowl, beat the egg whites and remaining sugar until stiff peaks.
- Fold the egg whites into the cream cheese mixture.
- Pour the cream cheese mixture into the baking pan and spread out evenly. Tap the baking pan a few times on the counter to remove large air bubbles.
- Bake the cheesecake 18-20 minutes at 160C. The center should still be slightly wobbly.
- Let the cheesecake cool down. Then, let the cheesecake set for at least 2 more hours in the fridge.
- Decorate the cheesecake with whipped cream and fresh blueberries. Cut the cake in 16 equal parts and serve.