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Recipes

Blueberry Cheesecake Squares

Savor the last of the blueberry harvest with this easy dessert of sweet-tart berries swirled into indulgent mascarpone cheese over a chestnut crust.

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None
Paula Wilson

Find more desserts here.

Servings
20 squares
Prep Time
20 min
Cook Time
45 min
Duration
65 min

Ingredients

  • 1 1/2 cups blueberries
  • 5 tbsp raw honey, divided
  • 1 tbsp lemon zest + 2 tbsp
 fresh lemon juice, divided
  • 3 tbsp brown rice flour, divided
  • 1 cup 
vacuum-packed roasted and shelled chestnuts
  • 1/4 tsp sea salt
  • 1 1/2 cups mascarpone cheese
  • 1/2 cup 
whole-milk plain 
Greek yogurt
  • 2 large eggs
  • 1 tsp 
pure vanilla extract 
(TRY: Simply Organic 
Pure Vanilla Extract)

Preparation

  1. Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parch-ment paper, allowing it to hang over the sides of the pan, and mist with cooking spray.
  2. In a small saucepan, combine blueberries, 2 tbsp honey and lemon juice. Set over medium heat and cook, stirring occasionally, until blueberries begin to break down and release their juices, 4 to 5 minutes. Stir in 1 tbsp flour and continue cooking, stirring constantly, until thickened, 1 minute. Remove from heat and set aside to cool to room temperature.
  3. Meanwhile, in a food processor, pulse together chestnuts, salt, 1 tbsp honey and 1 tbsp flour until mixture resembles wet sand. Press mixture evenly over bottom of prepared pan.
  4. Wipe out food processor and add cheese, yogurt, eggs, vanilla, lemon zest, remaining 2 tbsp honey and 1 tbsp flour. Process until well combined, 1 minute. Spread mixture over crust.
  5. Dollop cooled blueberry mixture over cheese mixture and swirl with a spoon. Bake until set, 45 to 55 minutes. Cool completely on a rack. Lift parchment to remove from pan, transfer to a cutting board and cut into 20 squares. Store in an airtight container in the fridge for up to 3 days.

Nutrition Information

  • Serving Size 1 square
  • Calories 121
  • Carbohydrate Content 12 g
  • Cholesterol Content 40 mg
  • Fat Content 7 g
  • Fiber Content 1 g
  • Protein Content 2 g
  • Saturated Fat Content 5 g
  • Sodium Content 33 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g