Blueberry Cheesecake Bars (Shortbread Crust)

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“I can't remember where I got this, but it rocks. One happy accident which I didn't do this time, is to mix the pie filling or preserves into the cheesecake batter. Makes it more stable for transport and handling.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350°. Cut butter into 1/2 inch cubes. In a food processor, add cubed butter, flour, brown sugar, and salt.
  2. Process until mixture forms small lumps.
  3. Sprinkle into a greased 13 x 9 x 2 inch baking pan, pressing down with spatula to form crust.
  4. Bake in the middle of oven until golden brown, about 20 minutes.
  5. In a bowl whisk cream cheese until smooth then add eggs, white sugar and vanilla.
  6. Evenly spread preserves over hot shortbread for traditional look then cover with cheesecake mixture. For a more stable bar, mix preserves into batter.
  7. Bake for 20 minutes. Cool completely, then refrigerate at least 3 hours ( good luck with that step).

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