Blueberry Cream Cheese Squares are scrumptious, hand-held cheesecake bars that have a buttery crust made of caramel cookies, a creamy cheesecake filling, and a mixed berry cheesecake swirl on top made from real raspberries and blueberries. Similar to carrot cheesecake bars, these blueberry squares are beyond delicious.
Fair warning: these are so yummy, you may want to make a double batch! Ours disappeared in a flash. You make this recipe very similar to how you make a full cheesecake, but instead of ending up with a big cake, you have single-serving cheesecake bars.
These blueberry cheesecake bars are easy to take to work or have around for an after-school treat. They look beautiful on a dessert tray and are sophisticated enough to serve to company (even the in-laws!).
These are easy to freeze and the best part is that the cheesecake keeps them from freezing solid which means, you can grab one from the freezer and eat it right away!
Blueberry squares do have the added step of making the jam swirls on the top. Making the jam will take an extra 15 minutes but it adds a freshness to the cheese cake. If you’ve made a fresh blueberry pie you can save some of the jam from that to use in this recipe. You can leave this step out and purchase some jelly or don’t add any fruit at all.
If this sounds like to much work and you want a simple blueberry dessert, try making a self-saucing pudding.
What are cheesecake bars?
Cheesecake bars are a delicious alternative to traditional cheesecake. Instead of baking this cheesecake in a round springform pan, cream cheese bars are baked in a 9×13-inch baking dish, then cut into squares.
They tend to be firmer than traditional cheesecake and can be picked up with your fingers to eat. But similar to cheesecake, they do have a crust and a sweetened cream cheese layer on top.
If blueberries aren’t available, than make raspberry cheesecake bars, mix and match the toppings as you like. We have blueberry orchards close by so I can either get them fresh or have some in my freezer for blueberry recipes. Raspberries are a hit or miss in my area of the country.
How do I make a creamy cheesecake filling?
One of the best ways to make sure you have a creamy filling is to start with room-temperature ingredients. There’s a bit of science behind why this works, but what’s important to understand is that room-temperature cream cheese is easier to beat and has less chance of ending up lumpy. This gives your filling a creamier texture.
When eggs are at room temperature, they emulsify better with the other ingredients. This gives you a more homogenous batter. A well-combined cream cheese batter is synonymous with a creamier cheesecake filling.
Cold ingredients can also cause the cheesecake bars to crack or sink in the middle during baking, so using room-temperature ingredients can help prevent that problem.
What makes blueberry cream cheese squares special
- The combination of berries and cream cheese is a match made in heaven! It’s the perfect balance of tart and sweet.
- These blueberry bars tend to be a bit easier to bake than a cheesecake. The common problems of cracking or having a dry or undercooked filling are less of an issue.
- They have a delicious, freshly made berry topping that adds a burst of color and flavor.
- You can substitute plenty of ingredients that make this recipe even easier.
- Bordeaux Cookies add an irresistible flavor to the crust.
- They can be made ahead of time and stored in the fridge or freezer.
What are Bordeaux Cookies? Can’t I use graham crumbs?
Let’s start with the graham crumbs. Yes, you can absolutely substitute a graham crumb crust for the Bordeaux Cookies in this recipe. But trust me, you don’t want to.
This cookie crust makes these cheesecake bars stand out from others you may have tried.
Pepperidge Farm Bordeaux Cookies are buttery and light, made from sugar, flour, butter, and vanilla. They’re a bit like shortbread cookies but they are thin and have a slight caramel flavor to them. When you blend crushed Bordeaux Cookies with melted butter, you create a mixture that does more than just makes a base; it creates a crust that beautifully compliments the sweetness of the rest of the dessert.
Just be warned, these cookies are so good, that you’ll want to crush them before anyone knows you have them in the house.
Cream Cheese Squares Ingredients
For the Crust:
- Pepperidge Farm Bordeaux Cookies – You can substitute a graham cracker crumbs or any type of cookie, but I highly recommend trying the Bordeaux Cookies.
For the Jam Swirl:
- Raspberries and blueberries – Small, juicy, fresh berries work best. You can use just one or both and you can use fresh or frozen. If you have a frozen package of mixed berries, those will work also. If you don’t want to make the fruit puree, you can use a store bought jam.
For the Cheesecake Filling:
- Cream cheese – I recommend full-fat cream cheese for the creamiest filling. Learn how to soften cream cheese quickly for the smoothest frosting.
- Sour cream – This gives the filling a unique and tangy flavor and helps keep it moist.
- Lemon juice – Use fresh to enhance the flavors.
- Pantry Staples – butter, sugar, salt, eggs, flour, and vanilla.
How To Make Easy Blueberry Cream Cheese Squares
Step 1: Prepare your oven.
Preheat oven to 350º. Line a 9 x 13-inch baking pan with parchment paper and lightly spray the sides with cooking spray.
Step 2: Make your crust.
Use a food processor to finely grind the Bordeaux Cookies. (or you can smash them with a rolling pin in a ziplock bag) Add the melted butter and pulse until a wet mixture forms. Press it into the baking pan and bake for 10 minutes until lightly browned. Then, allow it to cook completely.
Turn oven down to 325º.
Step 3: Prepare your jam.
In a saucepan, combine the raspberries, 1 tablespoon of sugar, and 1 tablespoon of water.
Bring the mixture to a boil and cook until it gets thick, about 6 minutes depending on how juicy the fruit is.
Press the jam through a wire mesh strainer over a bowl until you’re left with a puree.
Repeat this same process with the blueberries. You should get about 2-3 tablespoons of puree.
Step 4: Make the cream cheese filling.
Use an electric mixer to beat the cream cheese and ¾ cup of the sugar on medium until smooth, about 1-2 minutes. One at a time, add the egg whites and egg, mixing after each addition until incorporated.
Add the sour cream, flour, lemon juice, and vanilla and beat on low until smooth. Pour over the baked cookie crumbs and even out the surface with an offset spatula or knife.
Step 5: Add the jam puree.
Drop the jam in spoonfuls all over the surface of the cheesecake. Then, gently swirl the jam into the top of the cheesecake with a knife. You don’t want it swirled into the cheesecake, you are swirling just for decorative purposes.
Step 6: Bake.
Place the baking pan in the oven and bake for 25 minutes until it is almost set. The center should jiggle just slightly. Remove from the oven and run an offset spatula around the edges to loosen the cheesecake from the sides. Let it cool to room temperature for an hour, then cover and refrigerate for at least 4 hours before cutting into bars.
Tips for Making Perfect Cream Cheese Blueberry Bars
- If you need your crust to cool quickly, set it in the fridge after you’ve baked it while you make your filling.
- Don’t overmix your filling batter. When it’s creamy and fully incorporated, it’s ready.
- A few times while making your filling, use a spatula to scrape the sides and bottom of your mixing bowl.
How to Store Cream Cheese Squares
You need to keep these cheesecake bars in an airtight container in the refrigerator. They’ll keep well for up to 5 days. Because these contain cream cheese, they need to stay cold and can’t be kept on the counter.
You can make these ahead and freeze them for a party or upcoming holiday if you want. They freeze very well! Place them in an airtight container. They will keep for up to 3 months in the freezer. Allow them to thaw in the fridge before serving.
Ingredient substitutions and variations
You can make some easy adjustments to this recipe to suit what you have in your pantry.
- If you don’t have berries, you can substitute fruit jam in this recipe.
- These work just as well with strawberries or blackberries. Use any combination you wish to make it a mixed berry cheesecake.
- You can use Greek yogurt instead of sour cream.
- The lemon juice provides a fresh flavor to the batter but it isn’t necessary for the cheesecake to turn out.
- Instead of Bordeaux Cookies, you can use graham cracker crumbs. You can also use Biscoff Cookies or shortbread cookies if you want to try something different.
Cheesecake bar FAQs
Can I make these bars ahead of time?
Yes! You can make them up to 2 days in advance and store them in the refrigerator until you’re ready to serve them, or you can freeze them and keep them on hand for up to 3 months.
Can I use frozen berries instead of fresh berries?
Yes, you can use frozen berries. Allow them to thaw before using them to make the puree.
Do I need to line the pan with parchment paper?
No, you don’t have to line the pan with parchment paper, but it does make the bars much easier to remove from the pan. If you don’t have parchment, just make sure to grease the pan well before adding the crust.
More delicious cream cheese dessert recipes you’ll love
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Blueberry Cream Cheese Squares
Ingredients
- 2 6.75 oz Pepperidge Farm Bordeaux Cookies
- ¼ cup salted butter melted
- 1 cup raspberries
- 1 cup blueberries
- 2 tablespoons sugar
- 24 ounces cream cheese softened
- ¾ cup sugar
- ¼ teaspoon salt
- 1 egg
- 2 egg whites
- ¼ cup sour cream
- 2 tablespoons flour
- 2 teaspoons lemon juice 1 lemon
- 2 teaspoons vanilla
Equipment
- Mesh sieve
- Baking pan
- Food Processor optional
Instructions
- Preheat oven to 350º. Line a 9 x 13 inch baking pan with parchment paper and lightly spray the sides with cooking spray.
- Crush cookies in a food processor until finely ground. Add melted butter and pulse until combined. Press into the baking pan and bake for 10 minutes until browned. Cool completely.
- Turn oven to 325º.
- Jam: In a saucepan, combine raspberries, 1 tablespoon sugar and 1 tablespoon water. Bring to a boil and cook until thickened, about 6 minutes depending on how juicy the fruit is. Press the jam through a wire mesh strainer over a bow until you have a puree in the bowl. Repeat with the blueberries. You should get about 2-3 tablespoons of puree.
- Cheesecake: With an electric mixer, beat the cream cheese and ¾ cup sugar on medium until smooth, about 1-2 minutes. Add the egg whites and egg, one at a time, mixing after each addition until incorporated. Add sour cream flour, lemon juice, salt and vanilla and beat on low until smooth. Pour over the baked cookie crumbs and even the surface with an offset spatula or knife.
- Drop the jam by spoonfuls over the cheesecake and gently swirl with a knife.
- Bake until it is almost set, the center should jiggle just slightly, about 25 minutes.
- Run an offset spatula around the edges to loosen the cheesecake from the sides. Let it cool to room temperature for an hour then cover and refrigerate for at least 4 hours before cutting into bars.
- Makes 18 -24 bars
Barbara’s Tips + Notes
- If you need your crust to cool quickly, set it in the fridge after you’ve baked it while you make your filling.
- Don’t overmix your filling batter. When it’s creamy and fully incorporated, it’s ready.
- You can just use one type of berry or a mixture of berries.
- You can use fresh or frozen berries.
- You can use pre-made jam.
Nutrition
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