Blueberry Goat Cheese Cheesecake Bars
These easy 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, salty, lusciously creamy dessert bars!
Servings: 16 servings
Calories: 352kcal
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
Serving: 1 square | Calories: 352kcal | Carbohydrates: 30g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 280mg | Potassium: 107mg | Fiber: 1g | Sugar: 16g | Vitamin A: 925IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg
