Enjoy an easy and delicious treat with these blueberry cheesecake squares. They are a fun twist on the classic cheesecake recipe!
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Why we love this recipe ❤️
I do love a slice of cheesecake every now and then, but sometimes you want a new take on that classic deliciousness.
Which is where these luscious blueberry cheesecake bars come in. This scrumptious recipe calls for making a super-easy shortbread cookie crust.
On top of that crust goes a classic cheesecake batter…and then comes the fun part. You take a jar of your favorite blueberry jam and drop it in spoonfuls on top of the cheesecake batter.
Then take a knife and swirl, swirl, swirl the jam through the batter.
You bake. Cool, counting the minutes. You cut them into squares. You try not to eat all of them at once. And if you have the self-discipline to put them in the fridge to chill down for a while — well, the only better than a blueberry cheesecake square is a cold blueberry cheesecake square.
What is cheesecake? 🎂
Cheesecake is a rich, creamy dessert usually made from a mixture of cream cheese, eggs and sugar, with a crust made from anything from shortbread to graham crackers.
It bakes up to a thick texture that is kind of like a very sturdy custard, and is often topped with either whole berries or a berry sauce.
Ingredients you need 🫐
Ingredient notes and substitutions 📝
- Cream cheese: Any brand of cream cheese is a-ok, as long as it is the regular (not low or non-fat) version…we need the real thing for this recipe! Pro Tip: take the cream cheese out of the wrapper while it is still cold and let it soften in the mixing bowl – you get less cheese sticking to the wrapper that way.
- Jam: You can use either jam or preserves for this recipe…jelly won’t work as well for the swirling in process. I always use Stonewall Kitchen Wild Maine Blueberry Jam – it has teeny tiny blueberries in it!
- Powdered Sugar: Look for this super-fine sugar in the baking aisle of your supermarket.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 2: Preheat your oven to 350 degrees and spray a 9X13 inch pan with cooking spray.
STEP 2: Add some flour and powdered sugar to your handy food processor and pulse until it is all nice and combined. Add butter and process again until the dough begins to form a ball, adding a little cool water if you need to.
STEP 3: Now take that dough and press dough it evenly over the bottom of your pan.
STEP 4: Pop it in the oven and let it bake until crust is lightly golden, about 20 minutes. Let it cool for 30 minutes.
STEP 5: While the crust is cooking, make the filling! Mix up the softened cream cheese, sugar and vanilla until it is well blended (I use a hand mixer for this). Add the eggs and mix just until the eggs are mixed in.
STEP 6: Once those 30 cooling minutes are over, pour the cheesecake filling evenly over the crust.
STEP 7: Now comes the best part! Spoon some blueberry jam in dollops on top of the filling and then swirl it in with a knife.
STEP 8: Bake this deliciousness for 35-45 minutes or until the center is set (jiggle it a little). Cool it in the pan (SO HARD!) and then cut it into squares.
Recipe FAQs 🧐
Powdered sugar—also called confectioners’ sugar – is regular white sugar that has been ground into a very fine powder. Sometimes it has a little cornstarch in it to keep it smooth. You can find it in the baking aisle.
Jam is made of crushed fruit, sometimes with some sugar in it, and is a thick spread. Preserves are made with pieces of fruit that are mixed with a syrup. Jelly is made out of fruit juice mixed with pectin (a thickener) and has a gel-like consistency. We recommend jam or preserves for this recipe for the easiest swirling!
Definitely! Store it covered in the fridge and it will last for several days (if it doesn’t get eaten way before that! 😂)
Pop your question in the Comments section under the recipe card and I will answer pronto!
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Food Processor: This all-star kitchen appliance is one of the very few that gets to live on our countertop 24/7.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- 9 x 13 Casserole: This sturdy casserole is great for everything from blueberry cheesecake squares to cheesy cauliflower casserole!
- Hand Mixer: This is the dependably mixer we pull out for smaller mixing jobs.
- Offset Spatula: This handy little tool is perfect for everything from spreading and swirling batter to coaxing cheesecake squares out of the pan.
Other blueberry recipes we love! 💙
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Blueberry Cheesecake Squares
Enjoy an easy and delicious treat with these blueberry cheesecake squares. They are a fun twist on the classic cheesecake recipe!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 squares 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Shortbread Cookie Crust:
- 1 3/4 cups flour
- 1/2 cup powdered sugar
- 1 cup (16 tablespoons) cold butter, cut into small pieces
- 1–2 tablespoons cool water (if needed)
Cheesecake Filling:
- 16 ounces (2 packages) softened cream cheese
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup blueberry jam. I highly recommend Stonewall Kitchen Wild Maine Blueberry Jam!
Instructions
- Preheat your oven to 350 degrees and spray a 9X13 inch pan with cooking spray.
- Add the flour and powdered sugar to your handy food processor and pulse until it is all nice and combined.
- Add butter and process again until the dough begins to form a ball, adding a little cool water if you need to.
- Now take that dough and press dough it evenly over the bottom of your pan. Pop it in the oven and let it bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.
- While the crust is cooking, make the filling! Mix up the softened cream cheese, sugar and vanilla until it is well blended (I use a hand mixer for this). Add the eggs and mix just until eggs are mixed in.
- Once those 30 cooling minutes are over, pour the cheesecake filling evenly over the crust.
- Now comes the fun part! Spoon some blueberry jam in dollops on top of the filling and then swirl it in with a knife.
- Bake this deliciousness for 35-45 minutes or until the center is set (jiggle it a little). Cool it in the pan (SO HARD!) and then cut it into squares.
Notes
-
- Cream cheese: Any brand of cream cheese is a-ok, as long as it is the regular (not low or non-fat) version…we need the real thing for this recipe!
-
- Jam: You can use either jam or preserves for this recipe…jelly won’t work as well for the swirling in process. I always use Stonewall Kitchen Wild Maine Blueberry Jam – it has teeny tiny blueberries in it!
-
- Powdered Sugar: Look for this super-fine sugar in the baking aisle of your supermarket.
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