Description
These Blueberry Cheesecake Bars feature a buttery crust, creamy cheesecake layer, and a sweet blueberry topping. They offer a perfect blend of textures and flavors for a delightful dessert.
Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 7 tablespoons unsalted butter, melted
- For the cheesecake filling:
- 16 ounces cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- For the blueberry topping:
- 1 ½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture resembles wet sand.
- Press this mixture firmly and evenly into the prepared pan using the back of a spoon or your fingers to create a compact, even crust.
- Bake the crust for 10 minutes or until it turns a light golden brown. Remove from the oven and set aside while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy using a hand or stand mixer.
- Gradually add sugar and continue to mix until fully combined and creamy. Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and flour until just incorporated. Be careful not to overmix to keep the filling light and tender.
- Pour the cheesecake filling over the pre-baked crust and spread it evenly.
- Return the pan to the oven and bake for 35 to 40 minutes, or until the edges are set but the center slightly jiggles when gently shaken.
- While the bars bake, prepare the blueberry topping. In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. Cook until the blueberries burst and the mixture thickens slightly, about 7–10 minutes.
- If you’d like a thicker topping, stir in the cornstarch-water mixture and cook for another minute until glossy and thickened.
- Allow the blueberry topping to cool completely before spreading it evenly over the cooled cheesecake layer.
- Refrigerate the bars for at least 4 hours, ideally overnight, to ensure they set perfectly.
- Once chilled, use the parchment edges to lift the bars from the pan and slice into squares.
Notes
- Make sure your cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Press the crust firmly to avoid it crumbling after baking.
- Use fresh or frozen blueberries according to availability.
- Refrigerate overnight for best texture and flavor.
- Use parchment paper with overhang for easy removal of bars.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: blueberry cheesecake bars, cheesecake bars, blueberry dessert, easy cheesecake, baked cheesecake, dessert bars