Like usual I am late to the holiday posting party. But that’s alright, because this recipe is tasty for anytime of the year.
I was originally inspired to make organic cheesecake bars from the summer berry stack that we sell at work. But the summer berry stack is heavy, and overly sweet. And definitely not organic. With it being summer/bathing suit season I figured I needed to lighten these up a bit. Not everyone wants a cheesecake bar the size of a slice of cheesecake.
I decided to make my cheesecake bars thin, and swirled them with two different berry purees. To, you know, give them vitamins and make them healthy…
I used organic raspberry and blueberry puree to make my bars festive. But don’t be scared, you can use what ever fruit is in season or no fruit at all. These cheesecake bars are very versatile.
The recipe makes about 12 decent sized squares. If you are looking to feed a crowd I recommend making 2 batches of the cheesecake bars.
- 5 tbsp organic unsalted butter, softened
- 1/3 cup packed organic light brown sugar
- 1 cup organic flour
- 8 oz organic cream cheese, softened
- 1/2 cup organic sugar
- 1 organic egg (large)
- 2 tbsp organic half and half
- zest of 1/2 a lemon
- 1 tsp vanilla
- optional: 1 cup organic blueberries, 1 cup organic raspberries
To Make the Bars:
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl combine the butter, brown sugar, and flour. Using a fork or 2 knives, blend the mixture until it resembles coarse crumbs. Press into the bottom of a 7×11 (or 8×8 for thicker bars) pan. Bake for 15 minutes. Once done baking, set aside to cool.
- In a blender, or food processor, make a puree of each type of berry (or which ever fruit you are using). Set aside.
- In your stand mixer, combine the cream cheese and sugar. Mix until smooth.
- Then mix in the egg, half and half, lemon zest, and vanilla until just mixed.
- Pour the cream cheese mixture over the crust. Then carefully pour the raspberry and blueberry puree on top and swirl into the cream cheese mixture.
- Bake for 20-25 minutes, or until no longer jiggly. Allow to cool completely on the counter and refrigerate at least 1 hour before serving.