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Cheesecake Bars


An easy cheesecake bar recipe. I made it fruity by adding blueberries and orange zest to the creamy cheesecake mix.

Blueberry Orange Cheesecake Bars

CHEESECAKE BARS WITH BLUEBERRIES AND ORANGE


These cheesecake bars are really light thanks to using both cream cheese and crème fraiche in the cheesecake mixture. The fruity blueberries and orange zest complemented the creamy cheesecake perfectly.

They make the perfect weeknight dessert and keep for up to 3 days in the fridge. Why not bake a batch on Sunday night to keep you going through the week?

Blueberry Orange Cheesecake Bars

TOP TIPS FOR MAKING THE CHEESECAKE BARS


Change the fruit by using raspberries and lemon instead. Strawberries would work well too.

Use ginger biscuits for the base instead of digestives for something a bit different. Ginger biscuits would go really well with raspberry and lemon.

Serve the cheesecake bars with clotted cream for an indulgent dessert.

The cheesecake bars can be frozen for up to 3 months, just pop them into a sealed container to prevent freezer burn.

If using straight away, store the bars in the fridge to ensure they stay firm.

Bowl of blueberries

If you wanted to make this into a round cheesecake, use an 18cm springform tin instead of the baking tin specified in the instructions.


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Cheesecake Bars with Blueberries and Orange

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Peanut Butter Cheesecake from Taming Twins
    Cheesecake Bars with blueberries and orange

    CHEESECAKE BARS WITH BLUEBERRIES AND ORANGE



    Cheesecake Bars
    Cheesecake
    Dessert
    Yield: 12
    Author:

    Cheesecake Bars with Blueberries

    Cheesecake Bars with Blueberries

    Prep time: 15 MCook time: 52 MTotal time: 67 M
    A light cheesecake bar recipe flavoured with blueberries and orange. The perfect make ahead dessert.

    Ingredients:

    • For the Base:
    • 9 Digestives, crushed
    • 2 TBSP Light Brown Sugar
    • 55g Unsalted Butter, melted
    • For the Cheesecake:
    • 280g Cream Cheese
    • 150g Crème Fraiche
    • 2 Eggs, beaten
    • Juice and Zest of 1 Orange
    • 100g Caster Sugar
    • 125g Blueberries

    Instructions:

    1. Line a 20cm square tin with baking paper and preheat the oven to 170°c (150°c fan).
    2. Mix together the base ingredients, press into the tin and bake for 12 minutes, Remove from the oven and leave to cool.
    3. In a large bowl beat together the cream cheese, crème fraiche, eggs, orange juice and zest and sugar until thick and creamy. Stir through the blueberries.
    4. Pour the cheesecake mixture over the base and bake for 40 minutes. Leave to cool before putting in the fridge for an hour. Cut into squares.
    Calories
    300.81
    Fat (grams)
    20.88
    Sat. Fat (grams)
    12.10
    Carbs (grams)
    25.96
    Fiber (grams)
    0.81
    Net carbs
    25.15
    Sugar (grams)
    20.81
    Protein (grams)
    3.73
    Sodium (milligrams)
    152.72
    Cholesterol (grams)
    81.60
    Calories and nutrition for 1 serving

    Did you make this recipe? Let me know in the comments!
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    Created using The Recipes Generator

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