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Creamy Huckleberry Cream Cheese Bars

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These creamy huckleberry cream cheese bars feature a buttery shortbread crust, a smooth cream cheese filling, and a tart huckleberry topping. Perfect for any occasion, they are easy to make and irresistibly delicious.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (190g)
  • 1/2 cup unsalted butter (113g), softened (preferably European-style butter)
  • 1/4 cup granulated sugar (50g)
  • 1/4 teaspoon salt
  • 8 oz cream cheese (225g), softened (room temperature)
  • 1/2 cup granulated sugar (100g)
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temperature)
  • 2 tablespoons all-purpose flour (optional, for stability)
  • 1 cup fresh or frozen huckleberries (150g), thawed and drained if frozen
  • 2 tablespoons granulated sugar (adjust based on berry sweetness)
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl, cream together softened butter, sugar, and salt until fluffy and pale, about 3-4 minutes.
  2. Slowly add flour and mix just until combined. Dough will be crumbly but should hold together when pressed.
  3. Press dough evenly into a greased or parchment-lined 8×8-inch pan to form a 1/4-inch thick layer.
  4. Bake crust for 15 minutes or until light golden brown around edges.
  5. While crust bakes, beat softened cream cheese until smooth, about 2 minutes.
  6. Gradually add sugar and beat until incorporated. Add vanilla and eggs one at a time, mixing well after each addition.
  7. If using, sift in 2 tablespoons flour and fold gently to prevent lumps. Filling should be silky and pourable but not runny.
  8. In a small bowl, toss huckleberries with sugar, lemon juice, and cornstarch. Let sit 5-10 minutes.
  9. Reduce oven temperature to 325°F (160°C). Pour cream cheese filling evenly over baked crust.
  10. Spoon huckleberry mixture evenly over filling, lightly pressing berries into filling without mixing.
  11. Bake for 35-40 minutes until filling is mostly set but slightly jiggly in center and edges are gently golden.
  12. Cool bars at room temperature for at least 1 hour, then refrigerate for 2-3 hours or overnight.
  13. Cut into squares with a sharp knife, wiping blade between cuts for neat edges. Serve chilled or at room temperature.

Notes

Let cream cheese soften to room temperature before mixing to avoid lumps. Partially bake crust to prevent sogginess. Chill bars thoroughly before cutting for clean slices. If using frozen berries, thaw and drain excess liquid to maintain bar structure. Avoid overbaking to keep filling creamy.

Nutrition

Keywords: huckleberry bars, cream cheese bars, shortbread crust, berry dessert, easy dessert, homemade bars, creamy dessert

Find it online: https://bakebelle.com/creamy-huckleberry-cream-cheese-bars-easy-homemade-recipe-with-buttery-crust/