White Chocolate Blueberry Cheesecake Bars

These ultra creamy White Chocolate Blueberry Cheesecake Bars are so irresistible! The combination of white chocolate and blueberries is so lovely and it's all over an easy homemade crust.

WHY YOU WILL LOVE THIS RECIPE

• Homemade cheesecake crust - the base is so quick and easy to make with basic ingredients! You don't need to run out and buy graham cracker crumbs. It's just flour, brown sugar and butter.
• Creamy smooth texture - the filling is a silky smooth with yogurt.
• Blueberry swirl - juicy blueberry compote gets swirled through the creamy cheesecake.
• White chocolate cheesecake - the cheesecake base is made extra creamy with pure white chocolate melted right in.

INGREDIENTS FOR LEMON RASPBERRY MUFFINS

• All-purpose flour - simple AP flour is used for the crust only.
• Butter - you can use salted butter to make the crust for a rich butterscotch taste. You can also use unsalted butter and then add a pinch of salt with it.
• Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content.
• Yogurt - full fat plain yogurt adds creamy, tangy dairy notes and also lightens it up for an extra silky texture. Read below in my FAQ for substitutions for yogurt.
• Pure vanilla extract - vanilla will elevate and enhance the white chocolate. I like this Madagascar Bourbon Vanilla extract.
• Yogurt - use full fat plain yogurt to add tanginess to this recipe and complement the sweet blueberries.
• Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the creamy white chocolate shines.
• Egg - one whole egg will set the filling into a silky smooth custard. After all, cheesecake is essentially a baked cheese custard!
• Blueberries - you can use fresh or frozen blueberries to make the swirl since it gets cooked down anyway.
• Lemon juice - a bit of lemon juice adds tartness to balance the sweet blueberry swirl.

RECIPE FAQ

What is white chocolate?

White chocolate doesn't quite fit the definition of chocolate since it doesn't contain any cocoa solids. It is made of mostly sugar, then milk powder, cocoa butter and vanilla. Be careful to avoid any white "chocolate" that contains fats other than cocoa butter, such as vegetable fat -- it is not real white chocolate and will taste inferior!

How does white chocolate taste in white chocolate cheesecake?

What white chocolate does in this recipe is give it an ultra creamy dairy flavour thanks to the milk solids it contains. It also replaces some of the sugar to make sure these bars aren't too sweet. It is truly delicious.

EXPERT BAKING TIPS FOR MAKING CREAMY CHEESECAKE:

• Start with room temperature ingredients. This is so important! Take the cream cheese out of the fridge for 2 hours prior to baking so it is soft.

• Blend the cream cheese with sugar FIRST. You need to beat the cream cheese so it is smooth, then add the sugar. The sugar crystals will tear through the cheese and break it down so it is creamy. You’ll notice that once it is well combined, it will turn glossy. This is a sign that the sugar has bound the moisture in the cream cheese.

• Add the egg only AFTER the sugar is blended. If you add the egg before the sugar, it will most likely leave you with a lumpy batter. That’s because eggs have a very high moisture content and it will be difficult to blend smoothly unless there is sugar present to bind the water.

• Use a room temperature egg. A cold egg will not incorporate as smoothly

• Do not over-beat. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture which will create air pockets that can lead to cracking.

• Gentle baking. To ensure the filling is extra silky smooth, it is important bake these gently at a slightly lower than moderate temperature.

HOW TO KNOW WHEN CHEESECAKE IS BAKED

The key to making any great cheesecake is to be careful not to over bake it. Once the edges are slightly golden and the middle is JUST set with a slight wobble, then it is ready. The residual heat will continue to gently set the filling as it cools.

After all, cheesecake is basically a cheese custard and relies on the gentle cooking of the egg to set the structure. Let it cool completely before slicing for the best texture and cleanest slices.

You can make the blueberry topping up to 3 days in advance. It is excellent served over ice cream!

You'll enjoy juicy pools of blueberry goodness in every bite and it is an explosion of fruit flavour! No doubt this will become one of your favourite cheesecake recipes.

If you love cheesecake, check out my other popular cheesecake recipes:

Creamy Black Cherry Cheesecake Bars

Chocolate Peanut Butter Cheesecakes

Creamy Burnt Basque Cheesecake

Outrageous Fudgy Chocolate Chip Cheesecake Brownies

Chocolate Chip Cheesecake Brownie Cups

White Chocolate Blueberry Cheesecake Bars

Christina Marsigliese

Extra creamy white chocolate cheesecake with a juicy blueberry swirl on a homemade crust!

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings 9 bars

Ingredients

  

Base Crust:

• ¾ cup 105g all-purpose flour
• ¼ cup 55g packed light brown sugar
• ¼ teaspoon salt
• ⅛ teaspoon ground cinnamon
• ¼ cup 56g unsalted butter, melted

Filling:

• 1 block 250g cream cheese, softened
• ¼ cup 50g granulated sugar
• 1 large egg
• ⅓ cup 80ml plain Greek yogurt
• ½ teaspoon pure vanilla extract
• 2 oz 56g pure white chocolate

Blueberry Swirl Topping:

• 1 ½ cups 200g frozen blueberries
• 2 tablespoon 40g honey
• 1 tablespoon 15ml lemon juice
• 1 teaspoon corn starch
• 1 tablespoon 15ml water

Instructions

 

• For the topping, combine blueberries and honey in a small saucepan over medium heat. Once it comes to a boil, reduce to a simmer and cook for 5 minutes with frequent stirring. Add lemon juice and simmer for another 3 minutes. Combine corn starch with water to make a slurry and add to the blueberry mixture. Stir it in and simmer for just 20 seconds until thickened. Pour it out into a clean bowl and set aside to cool.
• Preheat the oven to 350°F. Line an 8x8 pan with foil or parchment paper, allowing the ends to extend over the sides.
• For the crust, combine flour, brown sugar, cinnamon and salt in a medium bowl and press out any lumps of brown sugar. Add the melted butter and mix well until evenly combined. Press the mixture evenly into the bottom of the prepared pan. Bake 10-12 minutes until lightly golden. Reduce oven temperature to 325°F.
• In a medium bowl, beat together cream cheese and sugar until smooth. Beat in egg, then the yogurt and vanilla. Mix melted white chocolate. Place spoonfuls of cooled blueberry compote over the batter and swirl it through with a knife.
• Pour the batter over the crust and bake for about 25 minutes until the center is just set with a slight wobble. Let cool completely and then refrigerate for at least 2 hours before slicing.

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