Description
Deliciously creamy blueberry cheesecake bars featuring a buttery graham cracker crust, smooth cheesecake layer, and a fresh blueberry topping. Perfect for summer gatherings or as a make-ahead dessert that balances rich flavors with fruity freshness.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1/4 cup sour cream
For the blueberry topping:
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until evenly combined. Press this mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then remove and let cool slightly.
- Make the cheesecake layer: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, all-purpose flour, and sour cream until the batter is fully combined and smooth. Pour the cheesecake mixture evenly over the cooled crust and smooth the top with a spatula.
- Prepare the blueberry topping: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices, about 5 minutes. Stir in the cornstarch slurry and continue cooking for 1–2 minutes until the mixture thickens. Remove from heat and let it cool slightly.
- Assemble and bake: Gently spoon the slightly cooled blueberry topping evenly over the cheesecake layer. Place the pan in the oven and bake for 35–40 minutes, or until the cheesecake center is set but still slightly jiggly in the middle.
- Cool and chill: Remove the cheesecake bars from the oven and let them cool completely at room temperature. Once cooled, transfer to the refrigerator and chill for at least 3 hours or overnight to set fully.
- Serve: Use the parchment paper overhang to lift the cheesecake bars from the pan. Cut into 12 squares and serve chilled.
Notes
- Use fresh blueberries for the best texture and flavor; however, frozen blueberries work well too—do not thaw before use.
- Store the bars in the refrigerator for up to 5 days to maintain freshness.
- The cornstarch slurry is essential for thickening the blueberry topping and preventing it from being too runny.
- Allowing the cheesecake to chill overnight enhances the texture and flavor melding.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
