After picking blueberries last year for the first time, I was hooked. It’s the same thing that goes for every other fresh picked fruit or vegetable. There’s just no comparison!
And when we got home last weekend with our 7+ pounds of berries, I was in the mood for cheesecake. A simple cheesecake. No special pans or water baths. A creamy substantial cheesecake that could be cut into bars…
Blueberry & White Chocolate Cheesecake Bars were born.
And they’re wonderful. The girls have asked each morning this week if they could possibly please maybe have just a small piece for breakfast. Because it’s topped with those blueberries, you know. :wink:
Just so you know, we never did eat the cheesecake bars for breakfast. But I was tempted. Definitely tempted.
We were at Rush River Produce picking by 9:30 in the morning. It was already unbelievably hot. And grossly humid. I’m not a huge sweat-er, but 20 minutes into picking, my brows were trickling. Yucko!
But all those beautiful berries dangling from row after row of bountiful bushes…really, there’s no way to hold back after your eyes lock onto them.
The girls initially weren’t up for picking in the heat. But snitching those sweet tart berries while they were filling their buckets, and then having a big box to show for their efforts…well, they were pretty proud that they stuck it out.
And when I decided to go back in for “just a few more”…this is what I came back to. My crew hanging out under the shade of an apple tree. I think that pic deserves a frame, don’t you?!
Blueberry & White Chocolate Cheesecake Bars
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon Morton kosher salt
- ¼ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the filling:
- 8 ounces good quality white chocolate baking bar (do not use white chips), roughly chopped (such as Ghirardelli brand or Baker's brand)
- 16 ounces full-fat brick cream cheese, at room temperature
- 2 large eggs, at room temperature
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups fresh blueberries, divided
Instructions
- Preheat oven to 350° F.
- Line a 9-inch square metal baking pan with parchment paper or foil, leaving enough overhang on the sides to easily lift the chilled bars out as a whole. Spray bottom and sides of parchment very lightly with nonstick spray. Set aside.
For the crust:
- In a medium bowl, whisk together graham cracker crumbs, sugar, salt, and cinnamon. Add the melted butter and stir to completely combine. Press evenly into prepared pan.
- Bake for 12 minutes, or until fragrant and golden. Set on a wire rack to cool slightly.
For the filling:
- While crust is in the oven, melt the white chocolate. In a small microwave-safe bowl, gently melt the white chocolate in the microwave, in 10-20 second intervals – take care to not let it scorch. You can also do this over low heat in a saucepan on the stovetop. Set aside to cool completely.
- In the bowl of a stand mixer, beat cream cheese on medium-high speed until smooth and creamy, about 1-2 minutes. Add eggs and sugar, and beat on medium speed until just combined. Add the cooled white chocolate (you can place in the refrigerator for a bit if it's still warm) and vanilla, and beat again just to combine. Then gently fold in 1½ cups of the blueberries.
- Spread blueberry cream cheese mixture evenly over the baked crust. Sprinkle the remaining ½ cup of blueberries over the top.
- Bake at 350°F for 35-40 minutes, or until cheesecake wobbles just slightly in the center, and the edges are just a bit golden. (If the edges are browning more than you like, and the center is still wobbly, place a loose foil tent over the pan while it continues to bake.) Remove pan from oven and place on a wire rack to cool for 1 hour. Then place pan in the refrigerator for at least 3 hours to chill thoroughly, or chill overnight.
- Remove the cheesecake from the pan by gently pulling up on the parchment paper. Cut into squares/bars. For the cleanest cuts, wipe the knife clean after every cut. Serve with fresh blueberry sauce or dollops of freshly whipped cream.
Notes
Nutrition Information:
Here are a few more blueberry recipes for you!
- Blueberry-Coconut Baked Steel Cut Oatmeal from Marla at Marla Meridith
- Blueberry Streusel Scones from Dara at Cookin’ Canuck
- White Chocolate Blueberry Shortbread Cookies from Amanda at i am baker
- Mom’s Blueberry Tea Cake
- Blueberry Pot Pies
- Blueberry Cheesecake Ice Cream with Graham Cracker Sprinkle
I’m linking up with the following:
- Cheryl at TidyMom for I’m Lovin’ It (Parent Promise)
- Allison at Alli ‘n Son for Sweet Tooth Friday
- Robyn at Add a Pinch for Mingle Monday (Weekend Fun)
Hi! Wow im making these. Can I use Bakers brand (baking) white chocolate? Its available in a rectangle box with 8, one ounce bars.
Also is the white chocolate taste prominant in the bars? Thank u!
Made this today, AMAZING! The filling was smooth & creamy. Love the white chocolate idea Yum!
YAY!! Thank you so much for coming back to let me know. I’m so glad you liked it!
Nice recipe :)
When you say “white chocolate” are you referring to white chocolate chips or baking chocolate. I am afraid that the chips when cooled will revert back to solid form again. I know the chocolate wafers do that. I want to make it by tomorrow but I am not sure about the chocolate
Hello Linda, I would use a baking chocolate in bar form – I used Ghiradelli brand. I don’t have good luck melting the chips, either! Hope you like it!! :) Brenda
Your cheesecake bars look wonderful. It’s incredible that even without a waterbath, the cheesecake filling looks beautifully creamy and perfectly cooked. Thanks for sharing the great recipe
Thanks, Fiona. It really is a super easy (and yummy!) recipe. :)
Marvelous flavours! These cheesecake bars must be heavenly.
Thank you, Angie – they disappeared very quickly here!! :)
I was so eager to make this recipe, but the white chocolate melting did not work. I don’t know what I did wrong, but all I got was what amounted to was sand. No melting occurred in the microwave and it scorched so quickly I was caught off guard. I went ahead and made the cheesecake without the chocolate. It will be cut tomorrow and I have no doubt it will be good, but I sure would have liked that white chocolate flavor in there. Any suggestions?
I’m sorry to hear your white chocolate was fickle, Norma. Things I can think of…the microwave could have been set at too high of a power, causing the white chocolate to seize up. I use a lower setting on my microwave when melting any chocolate, and stir it frequently to get it completely melted. If you don’t have the ability to lower your microwave power, set up a double boiler on the stove top. If there was any bit of liquid in your bowl, that can cause white chocolate to seize. And once I tried to melt some white chocolate that I had in the pantry for a very long time…it was just too old…and it wouldn’t melt. I hope this helps!
I love cheesecake AND white chocolate! I swoon over your bars! Love how the blueberries sit on top without sinking. The pics of your girls are precious!
Thank you so much, Anna! :)
This is an amazing recipe! I love blueberries, I am addicted to blueberries, I’m even thinking of growing a blueberry bush at me balcony – if this possible!!!!
I like all your recipes very much. They are easy to follow and innovative! Great job!!!
So jealous that you live somewhere that you can pick blueberries. Those look gorgeous! You did a great job on the cheesecake bars, too.
Oh, it is such a treat. I became a fast believer in the goodness of picking blueberries! Thanks, Terri – always so nice to hear from you – have a great weekend!
oh these look so delicious. I loved blueberry picking as a kid, such fun. That is until the bees came and I ran and hid in the car :) Blueberries are still my favorite! These cheesecake bars are so pretty!