The Indigo Berry Cream Cheese Bars present a delightful layered dessert, boasting a toasted pecan crust, a decadent whipped cream and cream cheese filling, and a luscious topping crafted with fresh blueberries.
This recipe pays homage to Magnolia Bakery’s renowned Blueberry Jamboree, a beloved establishment that opened its doors in New York in 1996, offering quintessential American baked treats. Since its inception, Magnolia Bakery has expanded globally, captivating taste buds worldwide. These Indigo Berry Cream Cheese Bars capture the essence of the iconic Blueberry Jamboree, delivering a creamy, nutty indulgence complemented by a vibrant blueberry topping.
Ingredients & Substitutions
The recipe comprises three essential (and delectable) components: the blueberry topping, nutty crust, and cream cheese filling. Here are some noteworthy points regarding the ingredients required:
- Blueberries: While fresh blueberries are preferred, frozen berries can also be used as an alternative.
- Cornstarch: To prevent clumping, mix cornstarch with cold water to create a slurry before adding it to the blueberry mixture.
- Lemon Zest: Thoroughly wash the lemon before zesting to ensure cleanliness.
- Pecans: For convenience, opt for pre-chopped pecans. Alternatively, use a food processor or pastry cutter to finely chop the nuts.
- Heavy Cream: Also referred to as heavy whipping cream, it contains 36-40% fat and contributes to the creaminess of the cheesecake filling.
Whipped Cream Tips
- Aim for soft, billowing peaks rather than stiff peaks when whipping the cream.
- Add confectioners’ sugar gradually after soft peaks form for optimal texture. If using granulated sugar, incorporate it at the beginning of the whipping process to ensure proper dissolution.
How to Store Indigo Berry Cream Cheese Bars
After chilling the bars in the refrigerator for about an hour, they can be stored covered for 2-3 days.
Ingredients
Blueberry Topping
- 3 ½ cups (518 g) fresh blueberries, divided
- ¼ cup (50 g) granulated sugar
- ⅛ cup (25 g) brown sugar
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons water
- ¾ teaspoon lemon zest
Crust
- 1 cup (110 g) toasted pecans, finely chopped
- ¾ cup (1½ sticks / 170g) unsalted butter, melted
- 2 cups (240 g) all-purpose flour
Filling
- 2 cups (476 g) heavy cream
- 2 cups (220 g) sifted confectioners’ sugar
- 2 packages (8 ounces each) cream cheese, room temperature
Instructions
Preheat the oven to 325°F (163°C) and line a 9×13-inch (23×33 cm) baking dish with parchment paper. Set aside.
Blueberry Topping
In a large saucepan over medium-high heat, combine 2 cups of blueberries, granulated sugar, and brown sugar. Stir until the sugar dissolves and the blueberries start to pop.
In a small bowl, whisk together the cornstarch and water until fully dissolved. Pour the mixture into the blueberries and stir until thickened. Add the lemon zest and fold in the remaining blueberries. Remove from heat, transfer to a bowl, and refrigerate to chill.
Crust
In a medium skillet over medium heat, toast the pecans until browned and fragrant, stirring frequently (approximately 3-5 minutes). Remove from heat and let cool.
In a medium bowl, combine the melted butter, flour, and toasted pecans. Press the mixture into the bottom of the prepared baking dish. Bake for 15 minutes, then let cool to room temperature.
Filling
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the confectioners’ sugar and continue whipping until thickened.
In a separate large bowl, beat the cream cheese until creamy. Gently fold in the whipped cream mixture until well combined.
Pour the cream cheese mixture over the cooled crust and spread evenly. Top with the chilled blueberry mixture.
Chill the bars in the refrigerator for 1 hour before serving. Enjoy the delightful indulgence of Indigo Berry Cream Cheese Bars!
