Looking for a delicious and easy dessert recipe? Look no further than these Blueberry Cheesecake Bars! Made with rich and creamy cheesecake filling and topped with a sweet blueberry compote, these bars are the perfect blend of tangy and sweet.
To start, preheat your oven to 350 degrees Fahrenheit and line a 9×13 inch baking dish with parchment paper. In a large bowl, mix together your cheesecake filling – cream cheese, sugar, vanilla extract – until smooth and creamy. Spread the mixture evenly into the bottom of the lined dish.
Next, it’s time to whip up the blueberry compote. In a medium saucepan, combine fresh blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture has thickened and the blueberries have broken down into a sauce-like consistency. Pour the compote over the cheesecake filling and spread it out evenly.
Now, it’s time to make the crust! In a separate bowl, mix together your flour, sugar, salt, and baking powder. Cut in cold butter until the mixture is crumbly. Stir in an egg and vanilla extract, then spread the mixture over the top of the blueberry compote.
Bake for 35-40 minutes, or until the crust is golden brown and the edges are slightly crispy. Allow the bars to cool completely before cutting into squares and serving. Garnish with a sprig of fresh mint and enjoy!
Looking for a vegan twist on this classic dessert? Try out these Triple Layer Vegan Blueberry Cheesecake Bars! Made with a creamy cashew filling, gluten-free crust, and sweet blueberry topping, these bars are a guilt-free indulgence that’s sure to satisfy your sweet tooth.
To start, preheat your oven to 350 degrees Fahrenheit and line a 9×13 inch baking dish with parchment paper. In a food processor, pulse together your crust ingredients – gluten-free oats, coconut flour, almond flour, coconut sugar, and coconut oil – until the mixture is crumbly. Press the crust mixture into the bottom of the lined dish and set aside.
In a high-powered blender, blend together your cheesecake filling – cashews, coconut cream, lemon juice, maples syrup, and vanilla extract – until smooth and creamy. Pour the mixture over the crust, then top with a sweet blueberry compote made from fresh blueberries, lemon juice, and a touch of cornstarch.
Bake for 45-50 minutes, or until the edges are slightly browned and the filling has set. Allow the bars to cool completely before cutting into squares and serving. Garnish with a sprinkle of coconut flakes and enjoy!
No matter how you choose to make them, these Blueberry Cheesecake Bars are sure to be a hit. With their creamy filling, sweet blueberry topping, and crispy crust, they’re the perfect dessert for any occasion. Try them out today and see for yourself!
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