Rich Blueberry Ricotta Cheese Bars
Indulge in the luxurious flavors of these Rich Blueberry Ricotta Cheese Bars, a creamy dessert that combines the velvety texture of ricotta and cream cheese with a buttery, golden crust. Topped with a luscious homemade blueberry compote infused with zesty lemon, these bars strike the perfect balance of sweet and tangy. With their mesmerizing swirls and rich, custard-like filling, they’re as stunning as they are delicious. Easy to make with a prep time of just 25 minutes, these bars are ideal for elevating any gathering or as a make-ahead treat—simply chill to perfection before serving. Whether you're looking for a crowd-pleasing dessert or a decadent snack, these blueberry ricotta bars are sure to become a favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.75 cup Unsalted butter
- 0.25 teaspoon Salt
- 1 large Egg
- 1.5 cups Ricotta cheese (whole milk)
- 8 ounces Cream cheese
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 cups Blueberries
- 1 tablespoon Cornstarch
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine the flour, granulated sugar, and salt. Add the cold butter in small cubes and mix until the mixture resembles coarse crumbs. You can use a pastry cutter or your fingertips for this step.
Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake for 15 minutes, or until the edges are lightly golden. Remove from the oven and let cool slightly while preparing the filling.
In a large bowl, beat the ricotta cheese, cream cheese, powdered sugar, egg, and vanilla extract until smooth and creamy. Pour this mixture over the cooled crust, spreading it evenly.
In a small saucepan, combine the blueberries, cornstarch, lemon zest, lemon juice, and 2 tablespoons of water. Heat over medium heat, stirring occasionally, until the blueberries begin to break down, and the mixture thickens into a compote (about 5 minutes). Let it cool slightly.
Spoon the blueberry compote over the ricotta filling, gently swirling it with the tip of a knife for a marbled effect.
Bake the bars in the preheated oven for 30–35 minutes, or until the edges are set and the center slightly jiggles when shaken. Let them cool to room temperature in the pan, then refrigerate for at least 2–3 hours to fully set.
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Cut them into 12 squares or rectangles and serve. Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Facts
Calories |
3805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.2 g | 267% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 1729 mg | 75% | |
| Total Carbohydrate | 416.7 g | 152% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 245.4 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1035 mg | 80% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
