Description
There is no shortage of summer in these Blueberry Orange Cheesecake Bars! The cookie crust is sweet and buttery, and the cheesecake is creamy and packed with flavor.
Ingredients
Units
Scale
Cheesecake Crust:
- 2 cups Flour
- 1/2 cup Powdered Sugar
- 1 cup Butter
Blueberry Filling:
- 2 Tbsp Sugar
- 1 Tbsp Cornstarch
- 1 cup Fresh or Frozen Blueberries
- 1/2 cup Orange Juice
Cheesecake Filling:
Instructions
- Preheat the oven to 350 degrees. Line a 13×9 baking dish with foil. Set aside.
- In a small saucepan over medium heat, combine the ingredients for the blueberry filling and stir until the mixture simmers and thickens. Many berries will break during this process, but that is okay. Remove from heat and set aside.
- For the crust, in a large bowl mix together the flour and powdered sugar. Using a couple of forks or butter knives, cut in the butter until the mixture resembles pea side crumbles.
- Press it into the bottom of the line baking dish. Place in oven and bake for 15 minutes.
- While the crust is baking, in a stand mixer or bowl with a whisk (if you have strong arms), beat together the cream cheese and sugar until smooth.
- Add in the flour and stir until combined. Whisk in the eggs and vanilla until smooth.
- Once the cookie crust is complete, spread the cheesecake mixture on top of the warm cookie crust.
- Add in dollops of the blueberry mixture and with a butter knife run it through the blueberries and cheesecake to create the swirl pattern.
- Place in oven and bake an additional 20 minutes. Remove from oven and let the pan cool for at least 1 hour.
- Place in fridge and let chill 1 additional hour before removing from the baking dish.
- Remove from the baking dish and foil, slice and then serve. Promptly devour.
Notes
Recipe mildly adapted from Better Homes and Gardens Blueberry Swirl Cheesecake Bars