Blueberry Cheesecake Bars
The trick with transporting these cheesecake bars effortlessly is to freeze them after slicing into individual servings.
If you do freeze the cheesecake bars, they will keep in the freezer for up to 6 months. They can then be defrosted at room temperature before serving. The semifrozen texture is also pretty delicious.
If you enjoy this recipe, then you might want to check out some of my other blueberry recipes here.
Blueberry Cheesecake Bars
Line a large pan (25cm/10" Square) with baking paper.
Puree, in a blender or small food processor, the 100g blueberries, 2tsp sugar and 2tsp water. Bring puree to a simmer in a small saucepan and reduce until thickened then transfer to a heatproof jug to cool completely in the refrigerator.
Lightly process or crush the digestive biscuits into fine crumbs. Melt the butter and mix through until well combined. Press the buttery crumbs into the base of the pan in an even layer. It helps to use the flat base of a glass to evenly press the crumbs down.
Place the pan in the freezer to set while you prepare the cheesecake topping.
Pour 120ml of the cream into the cleaned (or at least rinsed and dried) small saucepan from earlier and warm over a low heat. Sprinkle over the tsp of gelatine powder and whisk to dissolve. Remove from the heat once dissolved, but keep an eye on it that it doesn't set too much. Give it a stir every
Whip the remaining 300ml cream in a stand mixer until firm peaks form. Don't take it too far or else it will seperate and turn into butter. Scrape the whipped cream into a seperate mixing bowl so we can use the stand mixer again.
Add the 450g cream cheese into the stand mixer with the remaining 130g Castor Sugar and beat until combined.
Add in the cooled gelatine and cream mixture to the cream cheese and mix on a low speed to combine. Fold in the reserved whipped cream to the cream cheese mixture and combine well.
Remove the base from the freezer and top with the cream & cream cheese mixture.
Retrieve the cooled blueberry sauce from the fridge and spoon blobs onto the top of the cream cheese. It should look like it is now polka-dot patterened. Now, take a wooden skewer and drag it through the top 1/2cm of the mixture in a zig-zag pattern to swirl the sauce through the cream cheese mixture. Repeat in different directions until you are happy with the surface marbling.
Refrigerate the cheesecake overnight or until set. To serve, run a sharp knife under hot water and dry with a tea towel before each slice.
If the cheesecake needs firming up or you want to transport it - the slice can be frozen before or after cutting into servings.
Ingredients
Directions
Line a large pan (25cm/10" Square) with baking paper.
Puree, in a blender or small food processor, the 100g blueberries, 2tsp sugar and 2tsp water. Bring puree to a simmer in a small saucepan and reduce until thickened then transfer to a heatproof jug to cool completely in the refrigerator.
Lightly process or crush the digestive biscuits into fine crumbs. Melt the butter and mix through until well combined. Press the buttery crumbs into the base of the pan in an even layer. It helps to use the flat base of a glass to evenly press the crumbs down.
Place the pan in the freezer to set while you prepare the cheesecake topping.
Pour 120ml of the cream into the cleaned (or at least rinsed and dried) small saucepan from earlier and warm over a low heat. Sprinkle over the tsp of gelatine powder and whisk to dissolve. Remove from the heat once dissolved, but keep an eye on it that it doesn't set too much. Give it a stir every
Whip the remaining 300ml cream in a stand mixer until firm peaks form. Don't take it too far or else it will seperate and turn into butter. Scrape the whipped cream into a seperate mixing bowl so we can use the stand mixer again.
Add the 450g cream cheese into the stand mixer with the remaining 130g Castor Sugar and beat until combined.
Add in the cooled gelatine and cream mixture to the cream cheese and mix on a low speed to combine. Fold in the reserved whipped cream to the cream cheese mixture and combine well.
Remove the base from the freezer and top with the cream & cream cheese mixture.
Retrieve the cooled blueberry sauce from the fridge and spoon blobs onto the top of the cream cheese. It should look like it is now polka-dot patterened. Now, take a wooden skewer and drag it through the top 1/2cm of the mixture in a zig-zag pattern to swirl the sauce through the cream cheese mixture. Repeat in different directions until you are happy with the surface marbling.
Refrigerate the cheesecake overnight or until set. To serve, run a sharp knife under hot water and dry with a tea towel before each slice.
If the cheesecake needs firming up or you want to transport it - the slice can be frozen before or after cutting into servings.
Notes
You can make the blueberry sauce in advance and freeze in batches for later use. I made a batch with 500g blueberries, 65g sugar and 1tbsp water then froze the leftover sauce to use in other recipes.
In Australia these are the closest thing I know to a Graham Cracker. Most cookies can be substituted but I would reccomend mixing it up with Ginger Snaps, Chocolate Ripple, Nice Biscuits or Marie Biscuits.
Yes! You can mix up the fruit puree topping with most other fruit flavours and it should work just fine. Some fruits intefere with gelatin setting, such as pineapple, kiwi, papaya, mango and guava. If you really want to use any of these fruits, use sparingly in the topping layer.
If you are making in a smaller pan it will result in the cheesecake layer being substantially thicker and you may need to use up to 2tsp gelatine to get the set consistency you like.
You can pop it in the freezer to firm up and it will still be delicious. You also might find it easier to cut from frozen and then let it thaw to serve.
Key Ingredients
Having sampled these personally, I can say 110% they are super delicious. The texture was incredible and the flavour was to die for 💖