Frozen Blueberry Cheesecake Biscuit Bars
Ingredients
Biscuit Layers
- 300 g digestive biscuits (or tea biscuits), finely crushed
- 120 g unsalted butter, melted
Cheesecake Filling
- 500 g cream cheese, softened
- 250 ml heavy whipping cream, cold
- 150 g sweetened condensed milk
- 1 tsp vanilla extract
- 2 tbsp powdered sugar (optional, if you prefer it sweeter)
Blueberry Layer
- 200 g blueberry jam or blueberry sauce
- 100 g fresh or frozen blueberries (optional)
Instructions
1. Prepare the Biscuit Base
- Mix the crushed biscuits with the melted butter until evenly combined.
- Press half of the mixture firmly into a parchment-lined 20 × 20 cm (8 × 8 inch) pan.
- Refrigerate for 15 minutes.
2. Make the Cheesecake Filling
- Beat the cream cheese until smooth.
- Add the condensed milk and vanilla, mixing until creamy.
- In another bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream gently into the cream cheese mixture.
3. Assemble
- Spread half of the cheesecake filling over the chilled biscuit base.
- Spoon the blueberry jam over the filling and swirl gently. Add whole blueberries if using.
- Spread the remaining cheesecake filling on top.
- Finish with the remaining biscuit mixture, pressing lightly to create an even top layer.
4. Freeze
- Freeze for 6–8 hours, or preferably overnight, until completely firm.
5. Serve
- Remove from the freezer 5–10 minutes before slicing.
- Cut into small squares and serve immediately.
Tips
- For extra flavor, add the zest of half a lemon to the cheesecake filling.
- You can replace the blueberry jam with raspberry, strawberry, or mixed berry jam.
- Store the bars in the freezer in an airtight container for up to one month.
This recipe yields about 16–20 bite-sized cheesecake bars, with a creamy center and buttery biscuit coating similar to the dessert shown in your image.
