How to store blueberry cheesecake bars?

Store them in an airtight container in the fridge for 3 to 4 days. For longer storage, you can also freeze them. Just place them uncovered in the freezer for about an hour or until solid. Then wrap each one in plastic wrap and toss them into a freezer bag. They'll keep in the freezer for up to 3 months. When you're ready to enjoy, unwrap, pop them in a container and let them thaw in the fridge overnight.

Can I use a 9x9 pan instead?

Sure can! Just keep in mind that the cheesecake bars will be a bit thinner, so they'll bake a little faster - start checking around the 35-40 minute mark.

Can I use frozen blueberries?

Fresh is definitely best for these cheesecake bars. But if frozen is all you've got, just make sure to thaw and fully drain them first.

Can I make these without a food processor?

I absolutely love how easy it is to make cheesecake bars with a food processor but you can definitely still make them without one. Just crush the cookies in a freezer bag with something heavy like a rolling pin (a little kitchen therapy!), stir the crust ingredients together by hand and use a stand mixer or hand mixer to whip up the cheesecake filling. It will take a little more effort and a few extra dishes but they'll still turn out totally delicious.

Blueberry Cheesecake Bars

Description

Loads of juicy blueberries, creamy lemon cheesecake and a cookie crust all baked together into one incredibly delicious treat. These blueberry cheesecake bars are easy to make and even easier to love!

Ingredients

Scale

For the crust:

1½ cups cookie crumbs (graham crackers, digestive biscuits or arrowroot biscuits all work well – pulse in food processor until finely ground)
¼ cup melted unsalted butter
2 tablespoons organic cane sugar
½ teaspoon vanilla extract
¼ teaspoon sea salt
¼ teaspoon ground cinnamon

For the lemon cheesecake filling:

2 bricks/blocks full-fat cream cheese, softened to room temperature (16 oz/500g)
2 large eggs, room temperature
½ cup organic cane sugar
zest and juice of 1 lemon (3 tablespoons juice)

Blueberry Topping:

2 cups fresh blueberries

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Instructions

Preheat oven and prep pan: Preheat oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper, leaving a bit of overhang to easily lift out the cheesecake bars later.
Make the crust: Toss all the crust ingredients into your food processor and pulse to combine. Pour the crust mixture into the lined baking pan, spread it out evenly and press down firmly using the flat bottom of a glass or measuring cup. You’re going for a smooth, even layer here.
Prebake crust: Bake for 10 minutes and let it cool for a few minutes while you make the cheesecake filling.
Make the cheesecake filling: Wipe the food processor clean. Then add all the lemon cheesecake filling ingredients and process until smooth and creamy.
Assemble: Pour the cheesecake filling over the crust and smooth it out evenly. Then gently sprinkle over the fresh blueberries.
Bake: Bake for about 45 minutes or until the edges are set and the center still has a little jiggle when you move the pan.
Chill and set: Place the baking dish on a wire rack and cool at room temperature for 1 hour, then cover and pop in the fridge to chill and set for at least 3 hours (or overnight).
Slice and serve: Lift the whole thing out of the pan using the parchment paper and place onto a cutting board. Slice it into 9 to 16 squares – totally depends how big you want your pieces! I like to sprinkle over some finely grated lemon zest (adds a pop of fresh lemon). Serve immediately or keep stored in an airtight container in the fridge for 3 to 4 days.

Notes

The food processor is the real MVP of this recipe! It handles everything which means these cheesecake bars come together fast and with way less mess. It blitzes the cookies into perfect crumbs, mixes up the crust in seconds, and after a quick wipe, it’s ready to make a super smooth cheesecake filling. This is the food processor that I use (I’ve had it for ages and still love it so much!)
Can these be made without a food processor? I absolutely love how easy it is to make cheesecake bars with a food processor but you can definitely still make them without one. Just crush the cookies in a freezer bag with something heavy like a rolling pin, stir the crust ingredients together by hand and use a stand mixer or hand mixer to whip up the cheesecake filling. It will take a little more effort and a few extra dishes but they’ll still turn out totally delicious.
Optional garnish idea: Add a little pop of yellow and extra lemony goodness by sprinkling on some finely grated lemon zest or chopped candied lemon peel before serving.