Blueberry No Bake Cheese Cake Bars

Blueberry No Bake Cheese Cake Bars

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pretty isn’t it?  And perfect for summer!  My blueberry no bake cheesecake bars are to die for.  This is a keeper my friends!

 

Blueberry No Bake Cheese Cake Bars

 

Shortbread Crust 

2 sticks (1 cup) butter, softened at room temperature

1/2 cup sugar

1 teaspoon vanilla

2 cups flour

1/8 teaspoon salt

 

Preheat oven to 400 degrees. Line 9 x 13 pan with parchment paper leaving some to overhang so you can use to lift the cheese cake bars out.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In mixing bowl, with the whisk attachment, cream the butter until fluffy and light in color. Add sugar and continue to beat, 3 to 4 minutes if using a stand mixer, a minute or two longer if creaming with a hand-held. Stop and scrape down the sides of the bowl now and then. Add vanilla and salt and beat until just incorporated.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the flour to butter mixture. If using a stand mixer, switch to the paddle attachment and mix until the flour is just incorporated and dough forms clumps. If using a handheld, switch to the regular beaters. Scrape down the sides and incorporate any loose flour with the spatula.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Press into and slightly up the sides of 9 x 13-inch pan. Lightly prick the surface with a fork. Bake at 400 degrees for about 18 minutes, or until crust is set. The crust should still be fairly pale but slightly golden. Remove from oven and allow to cool completely before filling.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For the No Bake Cheesecake:

2 ¼ cup cream cheese (2 bricks)

⅔ cup sugar

½ lemon (juiced)

¼ teaspoon vanilla extract 

Pinch of salt

1 ⅓ cup heavy cream 

In the bowl beat cream cheese with a hand mixer until softened and smooth. Add sugar and continue to beat until no visible sugar granules remain. Add lemon juice, vanilla and salt. Beat to combine.

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

Switch to whisk beaters and add cream to bowl. Whisk on medium high until stiff peaks form.

Pour cheesecake filling on the completely cooled crust and spread out with a spatula.  Refrigerate for at least an hour.

 

 

 

 

 

 

 

  

 

 

 

For topping

1 cup blueberry Jam and water for thinning

2 tablespoons coarse sugar

In small saucepan heat jam over medium heat until melted. Add water for thinning to the consistency you want.  I make my topping very thin but you might like it thicker. 

Sprinkle topping with sugar and top with blueberries. 

  

 

 

 

 

    Cutting and Serving

When ready to cut the bars, use the parchment paper to lift them out of the pan and transfer to a cutting board.

For clean and smooth edges: Run your knife under hot water, wipe with a clean kitchen towel and cut. Repeat for each cut.

Top with more blueberries if desired. Enjoy !

  

 

 

  

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.