Blueberry Cheesecake Bars are the perfect combination of creamy cheesecake and sweet, tangy blueberries, all atop a buttery graham cracker crust. These bars are easy to make and serve, making them an excellent choice for parties, picnics, or any time you’re craving a fruity, indulgent dessert.
Ingredients:
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
For the blueberry topping:
- 1½ cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
Instructions:
- Preheat the oven:
- Preheat your oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to create an even crust.
- Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.
- Make the cheesecake filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, sour cream, lemon juice, and flour until the filling is smooth and well combined.
- Pour the filling:
- Pour the cheesecake filling over the cooled graham cracker crust and smooth it out evenly.
- Prepare the blueberry topping:
- In a small saucepan, combine the blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring frequently, until the blueberries break down and the mixture thickens (about 5-7 minutes).
- Let the blueberry topping cool slightly, then spoon it over the cheesecake layer, gently swirling it with a toothpick or knife to create a marbled effect.
- Bake the bars:
- Bake in the preheated oven for 30-35 minutes, or until the center is set and no longer jiggly.
- Remove the pan from the oven and allow the bars to cool to room temperature. Then refrigerate them for at least 2-3 hours to set completely.
- Cut and serve:
- Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the pan. Slice into squares and serve.
Enjoy these creamy, fruity Blueberry Cheesecake Bars for a perfectly portable dessert that’s sure to impress at any gathering!
