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    Home > Blog > Holiday > Holiday Desserts > Blueberry Cheesecake Creme Brûlée Bars

    Blueberry Cheesecake Creme Brûlée Bars

    by Jenny Park · Published: May 31, 2019 · Modified: Sep 24, 2021

    Jump to Recipe
    Blueberry cheesecake creme brûlée bars.

    Creme Brûlée is one of my favorite all time desserts ever. I also love blueberry cheesecake, so it only felt right that we should make these delicious Blueberry Cheesecake Creme Brûlée Bars. We decided to make bars because the cheesecake part is a bit thinner which means there is more surface area for the signature creme brûlée, crackly sugar crust part. Now that I’ve had this, I don’t think it’s worth having cheesecake without the crack of the brûlée. Hope you guys like this one!  :)
    ♥ Teri

    A close up on a Blueberry Cheesecake Crème Brûlée bar with a chunk taken out by a fork.

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    Blueberry cheesecake creme brûlée bars.

    Blueberry Cheesecake Creme Brûlée Bars

    5 from 10 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 16

      EQUIPMENT  

    • brûlée torch

      INGREDIENTS  

    crust

    • 2 cups graham cracker crumbs
    • 6 tablespoons salted butter, melted and cooled

    filling

    • 1 pint blueberries
    • 16 ounces cream cheese, softened
    • ¾ cup sugar
    • 1 ½ tablespoons all-purpose flour
    • 2 egg yolks
    • ¼ cup milk
    • 2 teaspoons vanilla extract
    • 1 ½ teaspoons lemon zest

    topping

    • ⅔ cup turbinado sugar

      INSTRUCTIONS  

    • Preheat oven to 350˚F. Line 8”x 8” baking dish with parchment (with about 2 inches of overhang on two of the sides) and lightly grease.
    • For crust: Place ingredients into a medium mixing bowl and mix together until all the crumbs are saturated in butter. Pour mixture into the prepared baking dish and firmly press down on mixture to form an even crust. Top crust with a single, even layer of fresh blueberries. Set aside.
    • For filling: Place cream cheese and sugar in a large mixing bowl and beat together with a wooden spoon (you can also use an electric hand mixer or stand mixer, fitted with a paddle attachment). Add egg yolks, one at a time, beating after each addition.
    • Add flour and milk and beat together until no lumps remain. Fold in vanilla extract and lemon zest until fully incorporated.
    • Pour filling into prepared baking dish and smooth top.
    • Bake cheesecake for 35 to 45 minutes or until cheesecake is just slightly wobbly in the center.
    • Remove from oven and allow cheesecake to cool about 30 minutes. Refrigerate for at least 1 hour and up to 2 days.
    • Before ready to serve, run a knife around the sides of the cheesecake without the parchment overhang to loosen, lift cheesecake from baking dish and cut 2 inch squares.
    • Sprinkle each piece of cheesecake with a thin, even layer of sugar and brûlée the tops until each piece is browned and caramelized. Serve.

      NOTES  

    • *Makes 1 (8”x8”) pan

    May 31, 2019 / 8 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    Reader Interactions

    May 31, 2019 / 8 Comments

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    1. Abby

      December 05, 2020 at 11:50 am

      It calls for a pint of blueberries for the filling but doesn’t say when to put them in… help anyone?

      Reply
      • Jenny Park

        December 05, 2020 at 2:27 pm

        Hi! It’s in step #2. The blueberries are poured over the crust in a single layer…then the filling is eventually poured over the blueberries and crust.

        Reply
    2. Jennifer

      October 14, 2020 at 12:03 pm

      5 stars
      Amazing!!!!

      Reply
    3. Amanda Hudson

      September 19, 2020 at 12:21 pm

      This looks amazing! Can’t wait to make it! I have a recipe for a “brûlée” type dish and I just pop it in the broiler for a few minutes, no need for a torch…at least for that recipe 😉

      Reply
    4. Rachel

      March 11, 2020 at 4:19 pm

      I just put it in the oven. I hope it turns out. The instructions say to add sour cream that is not listed in the ingredients.

      Reply
      • Jenny Park

        March 12, 2020 at 9:43 pm

        Yes, no sour cream needed and recipe has been updated! Hope you enjoy this!

        Reply
    5. Parham P Baker

      June 07, 2019 at 1:44 pm

      Brûlée torches, at least the ones I’ve bought, are temperamental at best. I finally just bought a propane torch like plumbers use and, while you do need to be more careful, I find it does a better job anyway!

      Reply
    6. Jess K

      May 31, 2019 at 7:12 pm

      Okay, going to need a brûlée torch! These bars are absolutely beautiful and look so delish. Pinned!

      Reply

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