These bars sit somewhere between a cheesecake and a shortbread slice. The spelt crust stays firm and crumbly, with a depth that plain flour can’t quite match.
The filling uses cream cheese, lemon zest, and a good squeeze of juice. It sets clean and slices without cracking, which makes them practical for cutting ahead and serving cold.
Fresh or frozen blueberries both work on top. They soften slightly in the oven and release just enough juice to stain the filling in a way that looks deliberate.
These bars refrigerate well for several days. The texture actually improves overnight once everything firms up and the flavours settle.
Why You’ll Love This Recipe
- Spelt crust adds nutty flavour plain flour can’t match
- Bars slice cleanly after chilling, no cracking
- Works with fresh or frozen blueberries year-round
- Prep ahead and refrigerate up to three days
Ingredient Notes
- Spelt flour: Use white spelt flour for a lighter crust, or wholegrain spelt for more texture and fibre. Both work, though wholegrain gives a denser base.
- Cream cheese: Full-fat cream cheese gives the cleanest set. Low-fat versions hold less firmly and can turn slightly grainy after baking.
- Lemon zest and juice: Use both zest and fresh juice for the sharpest flavour. Bottled lemon juice works but the zest is non-negotiable for aroma.
- Blueberries: Fresh or frozen blueberries both work. If using frozen, scatter them straight from the freezer without thawing to avoid excess moisture.
- Butter: Unsalted butter keeps the base balanced. If you only have salted, skip the pinch of salt in the crust.
- Eggs: Two whole eggs are enough to set the filling without making it rubbery. Bring them to room temperature before mixing for a smoother batter.
Spelt Lemon Blueberry Cheesecake Bars
Description
A pressed spelt shortbread base gives these bars a nutty, slightly earthy foundation that holds up against the sharp lemon cream cheese layer and jammy blueberry top.
Ingredients
Spelt Shortbread Crust
Lemon Cream Cheese Filling
Blueberry Topping
Instructions
Crust
- Heat the oven to 180 C / 350 F. Line an 8x8 inch baking tin with parchment, leaving an overhang on two sides.
- Combine the spelt flour, icing sugar, and salt in a mixing bowl. Add the cold cubed butter and rub in with your fingertips until the mixture looks like damp sand.
- Tip the crumble into the prepared tin and press it firmly into an even layer using the base of a glass or flat cup.
- Bake the crust for 12 minutes until just golden at the edges. Remove and set aside while you make the filling. Keep the oven on.
Lemon Cream Cheese Filling
- Beat the cream cheese and caster sugar together with an electric hand mixer on medium speed for 2 minutes until smooth and no lumps remain.
- Add the eggs one at a time, beating briefly after each addition just until combined. Do not over-mix.
- Add the lemon zest, lemon juice, vanilla extract, and cornflour. Mix on low speed until just incorporated.
- Pour the filling over the warm crust and smooth the surface with a spatula.
Topping and Baking
- Scatter the blueberries evenly over the surface of the filling. If using frozen berries, add them straight from the freezer. Sprinkle with 1 tsp caster sugar if desired.
- Bake for 30 to 35 minutes until the edges are set and the centre has a slight wobble when the tin is gently shaken.
- Remove from the oven and let cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 3 hours or overnight.
- Lift the bars out using the parchment overhang. Run a hot, dry knife between cuts to get clean edges. Cut into 16 bars and serve cold.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 195kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 55mg19%
- Sodium 95mg4%
- Potassium 75mg3%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 11g
- Protein 4g8%
- Vitamin A 420 IU
- Vitamin C 4 mg
- Calcium 45 mg
- Iron 1 mg
- Vitamin D 18 IU
- Vitamin E 0.5 mg
- Vitamin K 3 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0.05 mg
- Folate 18 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 65 mg
- Magnesium 12 mg
- Zinc 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Pre-bake the spelt crust at 180 C for 12 minutes before adding filling.
- Do not skip chilling - bars need at least 3 hours in the fridge to set cleanly.
- Bring cream cheese and eggs to room temperature before mixing for a lump-free filling.
- Line the tin with parchment and leave an overhang for easy lifting after chilling.
- Taste the filling before baking and adjust lemon juice to your preference.
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