Blueberry-lemon cheesecake bars

Prep 25 min
Total 1 hour 30 min
Plus chilling time
Makes 16 servings



1 1/4 cup
butter, at room temperature
2 cups
all-purpose flour
1 tbsp
1/4 tsp


2 170-g tubs
fresh blueberries, about 2 cups
2 tbsp
2 tbsp
2 tbsp
2 250-g blocks
cream cheese, at room temperature
1 tbsp


  • PREHEAT oven to 350F. Line a 9×13-in. baking pan with parchment, letting it overhang the pan.
  • BEAT butter with 1/2 cup granulated sugar in a large bowl with an electric mixer on medium, until creamy. Beat in flour, 1 tbsp lemon zest and salt until combined. Press dough over bottom of prepared pan. Bake in centre of oven until edges are golden, 25 to 30 min.
  • COMBINE blueberries with brown sugar, 2 tbsp lemon zest and juice in a small saucepan, and set over medium. Cook, stirring occasionally, until berries are just soft, 8 to 10 min. Set aside to cool.
  • BEAT cream cheese with 1/2 cup granulated sugar and vanilla in large bowl with an electric mixer on medium, until smooth. Beat in eggs, 1 at a time, until combined. Scrape mixture into warm crust and smooth top. Dollop blueberry mixture all over top. Gently pull a knife tip through the top to create swirls.
  • BAKE in centre of oven until filling is set, about 40 min. Transfer to a rack to cool for 1 hour. Refrigerate for at least 2 hours before slicing into 16 bars.

Tip: Replace fresh blueberries with 1 1/2 cups frozen blueberries (do not thaw).


Calories 368, Protein 5 g, Carbohydrates 30 g, Fat 26 g, Fibre 1 g, Sodium 247 mg.
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