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Huckleberry Cream Cheese Bars with Golden Shortbread Crust

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Delicious bars featuring a buttery golden shortbread crust, a silky cream cheese layer, and a sweet-tart huckleberry topping. Perfect for a quick, comforting homemade treat.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 16 oz (450g) cream cheese, softened
  • 2/3 cup (130g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 2 cups fresh or frozen huckleberries
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, cream together softened butter and sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  2. Add flour and salt, mix until dough just comes together. Press dough evenly into the bottom of a greased 9×13-inch baking pan.
  3. Bake crust for 15-18 minutes or until edges are golden brown. Remove from oven and let cool slightly.
  4. Beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract and flour until fully combined. Pour cream cheese mixture over the slightly cooled crust and smooth evenly.
  6. In a small saucepan over medium heat, combine huckleberries, sugar, and lemon juice. Cook until berries release juices and mixture bubbles, about 5 minutes.
  7. Stir in cornstarch dissolved in a teaspoon of water and cook for another 1-2 minutes until thickened. Remove from heat and let cool slightly.
  8. Spoon warm huckleberry topping evenly over cream cheese layer. Gently swirl topping into cream cheese with a knife or skewer to create a marbled effect.
  9. Return pan to oven and bake for 30-35 minutes, until cream cheese layer is set but slightly jiggly in center and crust edges are golden.
  10. Let bars cool completely at room temperature, then refrigerate for at least 3 hours or overnight to set.
  11. Cut into squares with a sharp knife, wiping blade between cuts. Serve chilled or at room temperature.

Notes

Use softened cream cheese at room temperature to avoid lumps. Avoid over-mixing the cream cheese layer to prevent cracks. Chill bars overnight for best slicing results. Tent with foil if crust edges brown too quickly. Frozen huckleberries can be used after thawing and draining excess juice.

Nutrition

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

Find it online: https://merrymorsel.com/huckleberry-cream-cheese-bars-recipe-easy-homemade-golden-shortbread-crust/