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White Chocolate Blueberry Cheesecake Bars
Extra creamy white chocolate cheesecake with a juicy blueberry swirl on a homemade crust!
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:
- 9 oz 250g brick 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.
