Blueberry Basil Goat Cheese Cake Bars

When the theme for this month’s What’s Baking was annouced to “Bake something with Fresh Herbs”, I knew I wanted to make something with basil in it. You see, I’m not a huge fan of basil, so I figured I’d challenge myself to find a way to like it. I realize basil is a pretty harmless herb and no where near as offensive as cilantro is to some people, but it’s just not my favorite.

I tossed around a few ideas in my head and remembered this Blueberry Basil Goat Cheese Pie that Shannon posted a while ago. I starred it in my Google Reader and have had the best intentions to make it. But I don’t really like baking pies so it just hasn’t happened yet.

I liked the ideas of pairing blueberries with goat cheese and basil though, so I decided to mix those flavors into a dessert format that I prefer – bars. I found a recipe for some Blueberry Cheesecake Bars and just doctored it up by adding basil, swapping out half of the cream cheese for goat cheese, and using homemade blueberry sauce instead of store-bought blueberry jam.

When I was trying to figure out how much basil to add to these bars, I remembered these Strawberry Peach Basil Bars. When I made them last year, the basil flavor really wasn’t very prominent after baking the bars. So I decided to put a LOT of basil in the bars. So much so, that the basil flavor slightly dominated these bars. I’ve reduced the amount of basil in the recipe below to reflect this.

I loved this flavor combination but some of Hubby’s coworkers would call the flavors intriguing… The bars were borderline savory with the addition of the goat cheese. Feel free to play around with the amount of goat cheese vs cream cheese in the recipe. If you like the flavor of goat cheese, go with the full 8 oz. If you’re not a huge fan of goat cheese, you can use all cream cheese, or some combination between.

I am submitting this for June’s What’s Baking, hosted by Jillian of JBean Cuisine. This month’s theme was to Bake with a Fresh Herb!

One Year Ago: Herbed Goat Cheese Stuffed Strawberries and Chocolate-Chocolate-Chocolate-Chocolate-Chocolate Cupcakes (aka, Quintuple Chocolate Cupcakes)
Two Years Ago: Chocolate Mousse Cupcakes and Homemade Coleslaw
Three Years Ago: Goat Cheese and Roasted Red Pepper Toasts

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Blueberry Basil Goat Cheese Cake Bars

Blueberry, Basil and Goat Cheese make a great pairing in these surprising bars

Yield: 24 bars


For the Cookie Crust
1 3/4 cups flour
1/2 cup powdered sugar
1/2 tsp salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1 tsp ice water

Cheesecake Filling
8 ounces softened cream cheese
8 ounces softened goat cheese
1/2 cup sugar
1 tsp vanilla
2 eggs
1 cup blueberry jam, or homemade blueberry sauce
3/4 cup finely chopped basil


Preheat oven to 350 degrees F. Grease a 9x13 inch pan.

In the bowl of a mixer, combine flour, sugar, and salt. Stir on lowest setting. Add butter and continue to stir until the dough forms a ball. Add cold water if the dough is not coming together.

Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.

While cooling, prepare filling. Mix softened cream cheese, goat cheese, sugar and vanilla until well blended.

Add eggs and mix just until eggs are incorporated.

Stir in chopped basil.

After crust cools for 30 minutes, pour cheesecake filling evenly over the crust.

Spoon blueberry jam or sauce randomly on top of filling and then swirl to combine.

Bake at 350 for approximately 35-45 minutes or until center is set. Allow to cool in pan.

Recipe adapted from Framed Cook

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12 Responses to “Snickerdoodle Cheesecake Bars”

  1. #
    Eva @ Eva Bakes — May 29, 2013 at 10:31 am

    What a great flavor combination! And now I’m officially hungry.

    • beantownbaker — May 29th, 2013 @ 11:45 am

      Ha – sorry to make you hungry! We all REALLY enjoyed these. I like snickerdoodles enough, but these were just awesome.

  2. #
    Jocelyn (Grandbaby Cakes) — May 29, 2013 at 11:37 am

    These are so genius! I love snickerdoodles but combined with cheesecake, its even better!

    • beantownbaker — May 29th, 2013 @ 11:45 am

      You should definitely make these, they’re as delicious as they look!

  3. #
    tracy {pale yellow} — May 29, 2013 at 5:39 pm

    Love the “random” dollops of cookie on top. They look like mini cookies. Snickerdoodles are the best, I love the way you’ve made them shine in this cheesecake!

    • beantownbaker — May 29th, 2013 @ 6:45 pm

      Ha, I tried to make them random, but I pretty much failed at it 😉

  4. #
    Sasha (The Procrastobaker) — May 30, 2013 at 3:43 am

    I havn’t baked anything sweet for a lonnnggg time now (been living in a campervan and now I have an oven once more been on a bread baking / savoury kick) but Ive been looking for THAT recipe to get me back into sweets. I think this is it! I tried snickerdoodles once and looovvedd them, yours look so so pretty, I cant wait!

    • beantownbaker — May 30th, 2013 @ 9:12 am

      I think this would be the perfect recipe to get you back into baking sweets!

  5. #
    Nutmeg Nanny — June 3, 2013 at 9:46 pm

    This looks wonderful 🙂 I love snickerdoodles alone, so I imagine this cheesecake tastes heavenly!

  6. #
    Shannon — June 6, 2013 at 12:17 pm

    oh boy, you may have outdone yourself with this one 🙂 sounds like it was the perfect treat for your sister and her husband!!

  7. #
    Beth — July 14, 2013 at 7:31 am

    daughter came over last night and she lovveessss Snicker Doodle so I made this…she took the whole dish home…that is how much she enjoyed it…it tasted just like snickerdoodle ..I love your recipes…keep them coming…

    • beantownbaker — July 14th, 2013 @ 4:18 pm

      Thanks 🙂 So glad your daughter enjoyed them. My snickerdoodle loving sister sure enjoyed them as well…

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