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Blueberry Cheesecake Bars - yr best recipes pls!

kookiegoddess Aug 3, 2010 02:40 PM

I'm looking for a delicious cheesecake bar recipe. I am doing these for a wedding so they need to cut neatly and have good flavour. I willl use fresh blueberries and plan to bake them in the cheesecake (rather than making a blueberry topping) and I would like a relatively plain, nut free base, that won't shatter too much when I cut it! I will be making these ahead. It's for a wedding and I need to make a tester so I thought I'd come here. I need to make about 40 bars.

This recipe looks fairly typical (easy to alter flavours for blueberry):

but this one is gets rave reviews. Sounds a bit heavy to me with all that cream cheese, I would probably lighten it with an egg white or 2. I would like some height on these bars.

Shortbread or graham cracker base?
any tips gratefully received

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  1. chowser RE: kookiegoddess Aug 3, 2010 04:08 PM

    Would you consider baking them in cupcake liners so you don't have to cut them? You can buy pretty wedding cupcake liners, and they'll be easier to transport.

    As cheesecake bars (and cheesecakes) go, they're pretty forgiving so if you add an extra egg white or two, it would still turn out. If you want a lighter cheesecake, you could beat the eggs first until light and then add the other ingredients. These threads might be helpful.


    1. bushwickgirl RE: kookiegoddess Aug 3, 2010 04:31 PM

      The FN link makes an excellent, delicious lemon blueberry cheesecake and yes, for a lighter cake, separate the eggs, whip the egg whites and fold in. I know you wrote you need 40 pieces, but what size pieces?

      A shortbread crust will be less likely to shatter and a bit less messy to cut into bars, and to consume. Placing the bars into cupcake liners, as chowser suggests, is a great idea.

      7 Replies
      1. re: bushwickgirl
        kookiegoddess RE: bushwickgirl Aug 5, 2010 01:53 PM

        pieces will be smallish - there will be a selection of 4 different desserts on offer for this wedding so I want to keep portions small so people feel they can take more than one.

        I will have a think about the shortbread base. I think the lemon bars I make have a base which includes egg which in my head equals sturdy so maybe I will do a test using that.
        thanks for responding guys!

        1. re: kookiegoddess
          kookiegoddess RE: kookiegoddess Aug 16, 2010 01:24 AM

          I went for the TF recipe in the end but added about 2 egg whites per recipe (I doubled it) to give it some height. I stuck with the biscuit base (it's baked so I figured it would hold up ok). You do get some bleeding from the blueberries but it is a lovely cheesecake, delicately flavoured and not too sweet. I would advise no more than 1/4 cup of lemon juice per recipe to allow it to have a good texture and not overpowering lemony taste. Thanks all.

          1. re: kookiegoddess
            bushwickgirl RE: kookiegoddess Aug 16, 2010 01:35 AM

            Good to hear that it worked out well for you!

            1. re: kookiegoddess
              millygirl RE: kookiegoddess Aug 17, 2010 08:02 AM

              Which one is the TF recipe kookiegoddess?

              1. re: millygirl
                bushwickgirl RE: millygirl Aug 17, 2010 09:38 AM

                It's Tyler Florence FN link above. Good call on tossing the berries in flour first to prevent bleeding.

                1. re: millygirl
                  millygirl RE: millygirl Aug 17, 2010 11:24 AM

                  Doh! Thanks for the clarification. I just saw the allrecipes and didn't look further.

                2. re: kookiegoddess
                  hotoynoodle RE: kookiegoddess Aug 17, 2010 08:16 AM

                  toss the blueberries in flour before mixing in -- that will stop the color bleed.

            2. Antilope RE: kookiegoddess Aug 5, 2010 07:48 PM

              How about a savory cheesecake?

              Mollie Katzen's Savory Vegetable Cheesecake

              1. b
                Birmingham RE: kookiegoddess Aug 20, 2010 01:45 PM

                After reading this post, I've decided I've got to try the Tyler Florence recipe--but here's my question: there are only 2 of us and I'm trying to lose weight. Can I freeze these after giving them a taste? Or do I just wait for an occasion where I can share them?

                6 Replies
                1. re: Birmingham
                  bushwickgirl RE: Birmingham Aug 20, 2010 01:56 PM

                  Cheesecake is definitely freezeable but I just don't know how this recipe would do, having not done it, because we ate all of it pretty quickly. It'll probably be fine, but maybe make your neighbors happy and give them the remainder, so you won't be tempted to reach for the rest.

                  Blueberry season will be over soon, at least here, so make 'em while you can. Work on the diet later.

                  1. re: bushwickgirl
                    Birmingham RE: bushwickgirl Aug 20, 2010 02:12 PM

                    Okay, I'll do it!

                    1. re: Birmingham
                      bushwickgirl RE: Birmingham Aug 20, 2010 02:35 PM

                      Hope I didn't twist your arm too hard. ;-) Enjoy!

                      1. re: Birmingham
                        Val RE: Birmingham Aug 20, 2010 03:36 PM

                        Birmingham, please report back...I'm also *tempted* to make this...and can easily bring in to work what I refuse to keep eating...LOL! And that window will be closing on good blueberries in the market...

                        1. re: Val
                          Birmingham RE: Val Sep 12, 2010 05:28 PM

                          Sorry it took so long to get back but I finally tried the ones I had frozen and they were fine. Much better than the ones we had kept out and ate on the 2nd or 3rd day (when they were all soggy). But I personally wasn't all that crazy about the recipe. I did the 2 lemons and found it a bit too tart--but more than that, I just felt the cheese layer was a bit on the thick side and would have preferred it a little thinner. That's probably because my mother used to make us blueberry cheesecake when we were kids that we were all crazy about--and the cheesecake part was on the thin side so that you tasted more blueberry and graham cracker with just enough cheesecake to hold it all together. I'm thinking I'll just get out her old recipe and try that next time (although I'm pretty sure she used pie filling, not fresh blueberries).

                          1. re: Birmingham
                            Val RE: Birmingham Sep 13, 2010 03:34 AM

                            hey, thanks for the report back...I still have time to try it out, this month will probably be the last month for domestic fresh blues.

                  2. greygarious RE: kookiegoddess Aug 20, 2010 09:01 PM

                    Nestle's butterscotch morsel cheesecake bars have a delicious and sturdy graham cracker/nut/butterscotch crust. I have subbed oatmeal for the nuts, added more filling for a thicker bar, and mixed fruit in.

                    1. m
                      masha RE: kookiegoddess Jan 1, 2014 08:22 AM

                      I'm bumping this thread just to report that I finally made the Tyler Florence (FN) recipe for our NYE dessert, which I had saved when this thread was new. Wow! Really easy to make and a huge success with everyone last night. I substituted blackberries as our local store had them on sale for 99 cents per 8 oz. The cheesecake is really lemony. Definitely need to dust with powdered sugar. I served them with a bit of whipped cream on the side. Thanks everyone who recommended this recipe.

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