Name: Blueberry Cheesecake Bars
Cook time: 45 min
Total time: 45 min
Ingredients: 220 g all-purpose flour (1¾ cups); 100 g cold butter (½ cup); 60 g sugar (¼ cup + 1 tbsp); 1 egg yolk; 1 pinch salt; 500 g quark or unsalted cream cheese (2 cups); 2 eggs; 80 g sugar (⅓ cup + 1 tbsp); 30 g cornstarch (3 tbsp); some freshly ground vanilla (from a vanilla mill); zest of ½ lemon; about 80 g blueberries (½ cup); powdered sugar for dusting

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FAQ

Blueberry Cheesecake Bars Questions

Can I use frozen blueberries instead of fresh ones?

Yes, you can, and it works nicely. Don't thaw them first, just scatter them straight onto the filling so they don't bleed too much color into the cream. Frozen berries release a bit more juice, so you may need a few extra minutes in the oven until the center is set with just a slight wobble.

What can I use if there is no quark or unsalted cream cheese at home?

Quark and unsalted cream cheese are the two options the recipe is built around, so stick with one of them for the best texture. If your quark looks very watery, drain it in a sieve lined with a clean kitchen towel for a while before mixing. That keeps the filling creamy and helps it set properly.

How long do the bars keep, and how should they be stored?

Keep the bars covered in the fridge, since the filling is a fresh dairy one. Leave them in the pan or layer them with baking paper in a container so the edges stay neat. Dust with powdered sugar just before serving so it stays pretty and doesn't dissolve.

Can I make these bars a day ahead?

Absolutely, and it's actually a great idea. The bars need at least 2-3 hours in the fridge to set anyway, so baking the evening before gives the filling plenty of time and makes slicing much cleaner. Just wait with the powdered sugar until you're ready to serve.

Why does the filling crack or turn rubbery?

Cracks and a rubbery bite usually mean the filling was baked too long or mixed too hard. Mix just until smooth and creamy, and take the pan out while the center still has that slight wobble, because it keeps setting as it cools. Letting it cool completely in the pan before chilling also helps prevent cracks.