Description
Delicious and creamy blueberry cheesecake bars featuring a graham cracker crust, smooth cheesecake layer, and a luscious blueberry topping. Perfect for a summer dessert or any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 cup sour cream
For the blueberry topping:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides to help remove the bars easily after baking.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared baking pan. Bake in the preheated oven for 8–10 minutes until set, then remove and allow to cool slightly.
- Prepare cheesecake layer: In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to incorporate fully. Stir in vanilla extract, all-purpose flour, and sour cream until the batter is uniform and smooth. Pour this cheesecake batter evenly over the cooled crust and smooth the surface with a spatula.
- Prepare blueberry topping: In a small saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Cook gently until the berries begin to break down and release juices, about 5–6 minutes. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another 1–2 minutes until the mixture thickens slightly. Remove from heat and let cool slightly. Spoon or swirl this topping over the cheesecake batter in the pan, distributing evenly or creating a marbled effect.
- Bake the bars: Place the baking pan in the preheated oven and bake for 35–40 minutes, or until the cheesecake center is just set and no longer jiggly. Remove from oven and allow to cool to room temperature.
- Chill: After cooling, transfer the cheesecake bars to the refrigerator and chill for at least 4 hours or preferably overnight to allow them to set completely and enhance flavors.
- Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into 12 equal bars and serve chilled for a creamy and refreshing dessert treat.
Notes
- Fresh blueberries work best for the topping, but frozen blueberries can also be used without thawing first.
- For extra flavor, add a pinch of cinnamon or lemon zest to the crust mixture.
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter.
- Line the pan with parchment paper for easy removal of the bars without breaking.
- Chilling time is crucial for the bars to firm up and develop the best texture and flavor.
