These easy Blueberry Goat Cheese Cheesecake Bars come together super quickly. With a creamy, slightly tangy no bake cheesecake filling, loads of blueberries on top and a salty pretzel crust, you’ll love every bite of these sweet and salty, lusciously creamy dessert bars!
Veering from the commonly used graham cracker crust and instead using a salty pretzel crust, these Blueberry Goat Cheese Cheesecake Bars are anything but ordinary. Add to that a bit of goat cheese for a wonderful and delightful change of pace in these delicious dessert bars.
Looking for more cheesecake recipes? Try 25-Minute Prep No-Bake Cherry Cheesecake Bars for an easy no-bake dessert idea.
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Blueberry Goat Cheese Cheesecake Bars
When I set out to make this recipe, I knew I wanted something that came together quickly, embodied non traditional flavors, and required very little oven time.
Going for something a little different with this recipe, I used pretzels instead of the typical graham crackers in the crust.
The salt from the pretzels creates just enough contrast of salty with the sweet of the blueberry topping and slight tang of the goat cheese.
The creamy, no bake cheesecake filling is smooth as silk and super easy to put together. No water baths or cracked cheesecakes to worry about here.
How to Make Blueberry Goat Cheese Bars
This recipe requires very little baking time. It does require some time to chill in the fridge to firm up making these cheesecake bars the perfect make-ahead dessert recipe.
Begin by crushing three cups of pretzel twists in a food processor. Alternatively, place the pretzels in a tightly sealed ziplock bag and crush using a rolling pin.
Add to the pretzel crumbs melted butter and brown sugar to make the crust. Press this mixture into the bottom of a square baking pan.
I like to use the flat bottom of a measuring cup to press the mixture into the bottom of the pan. This helps pack it in there and to get the crust into an even layer.
Bake 8-10 minutes and allow to cool while you make the filling and topping.
No Bake Goat Cheesecake Filling
While the pretzel crust is cooling, make the no-bake goat cheese cheesecake filling by mixing together softened cream cheese, goat cheese, heavy cream and sugar until thick. Pour onto of the slightly cooled crust and place in the fridge to chill.
This allows the filling to firm up so it stays together when you slice it. The flavors all meld together while in the fridge as well, making for a truly delightful bite.
Easy Homemade Blueberry Sauce Topping
The blueberry topping is also easy to make. Cook over low heat a mixture of blueberries, water, lemon juice and sugar.
Add to that a bit of cornstarch to thicken it up. And finish it off with a splash of vanilla and zest of a lemon for added layers of flavor.
Fresh or frozen blueberries may be used to make the blueberry sauce topping.
If using frozen, there's no need to thaw before using, as they'll defrost while cooking in the first step.
Fresh lemon juice is always preferred for the best flavor, however, if you only have the bottle stuff, go ahead and use that.
Once prepared, this blueberry topping makes for the perfect complement to these cheesecake bars.
Additional Uses for Leftover Blueberry Topping
This recipe makes enough blueberry topping to pile high atop these cheesecake bars. If you do have a bit of the topping leftover, I would recommend storing it in the fridge in a sealed container for up to one week.
Try using them as a topping for vanilla ice cream or on top of your weekend pancakes or waffles! Or, mix into your Overnight Oats for the perfect make-ahead breakfast treat.
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Looking for more cheesecake recipes? Give these a try:
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Ingredients
Pretzel Crust:
- 3 cups mini salted twist pretzels
- ½ cup unsalted butter melted
- ¼ cup brown sugar packed
No Bake Cheesecake Filling:
- 8 ounces cream cheese softened to room temperature
- 6 ounces goat cheese softened to room temperature
- 2 cups heavy cream
- ¼ cup granulated sugar
Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ½ cup water
- ½ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- ½ teaspoon vanilla extract
- 1 tablespoon lemon zest optional, from about 1 lemon
Instructions
Make the Pretzel Crust
- Preheat the oven to 350ºF. Line an 8x8 inch baking pan with parchment paper and set aside.
- To the bowl of a food processor, add the pretzels and pulse to make fine crumbs. Alternatively, place pretzels in a sealed ziplock bag and crush with a rolling pin. You should have approximately 1 ¼ cups of pretzel crumbs.3 cups mini salted twist pretzels
- In a large bowl, combine pretzel crumbs, melted butter and brown sugar. Press crust firmly and evenly into the bottom of the prepared 8x8 inch square pan.½ cup unsalted butter, ¼ cup brown sugar
- Bake in the preheated oven for 8-10 minutes, until very lightly golden brown. Remove from oven and allow to cool while you prepare the cheesecake filling.
Make the Cheesecake Filling
- In the bowl of a stand mixer with the paddle attachment affixed, add the softened cream cheese and goat cheese and beat on medium speed until smooth, about 2-3 minutes.8 ounces cream cheese, 6 ounces goat cheese
- Turn the mixer off and add the heavy cream and sugar. Beat until thick and smooth, about 2 minutes.2 cups heavy cream, ¼ cup granulated sugar
- Spread the cheesecake filling evenly on top of the slightly cooled pretzel crust. Place in the fridge to chill while you prepare the topping.
Make Blueberry Topping
- In a medium saucepan over medium heat, combine the blueberries, water, sugar and lemon juice. Stir frequently, and bring to a low boil.2 cups fresh or frozen blueberries, ½ cup water, ½ cup granulated sugar, 2 tablespoons fresh lemon juice
- In a separate small bowl, whisk the cornstarch with 2 tablespoons of cold water. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer over low heat until the blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.2 tablespoons cornstarch
- Remove from the heat and gently stir in vanilla and lemon zest. Allow to cool before topping the cheesecake bars and serving.½ teaspoon vanilla extract, 1 tablespoon lemon zest
Notes
- Store cheesecake bars and blueberry topping separately in the fridge. Cheesecake bars will keep up to 3 days. The crust may soften slightly the longer it’s stored. Store blueberry topping in a jar with a tightly fitted lid for up to 1 week. Leftover sauce goes great on ice cream or yogurt!
- To cut clean lines in your cheesecake bars, place them in the freezer for 15-30 minutes prior to cutting and serving. They will come to room temperature quickly after being removed from the freezer.
- Blueberry sauce recipe adapted from MyBakingAddiction.com.
- Fresh or frozen blueberries may be used for the topping. If using frozen, there's no need to thaw before using to make the sauce.
Nutrition
Comments
Danny
I made the cheesecake squares, they came out perfect.
I have a question though, could you use blueberry pie filing for the topping instead?
Kimberlee Ho
Awesome! Blueberry pie filling would be a great idea for the topping. If you try it, let me know how it comes out!
Maricar Johnson
It came out great, but could you use the crust in a baked cheesecake instead ?
Kimberlee Ho
Wonderful! Yes, you could certainly use this crust with a baked cheesecake recipe. Enjoy!
Alex
I tried making this for my dad’s birthday and the crust came out great but the filling was pure liquid and never thickened. I’m a pastry chef so I know what does what, and not to substitute or go low fat or overmix, and that ingredient temperature matters, so I’m truly stumped on what happened. I just wanted to try a goat cheese cheesecake ever since seeing it on a baking competition. Is there any reason you can think of on what may have gone wrong?
Kimberlee Ho
I'm sorry that happened! I wonder if it was the texture of the goat cheese? This hasn't happened to me before, so I can't say for sure.