Blueberry Cheesecake Bars
These Blueberry Cheesecake Bars offer a delightful balance of rich cream cheese and vibrant blueberries, perfect for any occasion.
Ingredients
Crust Ingredients
- 12 full-sheet full-sheet graham crackers (to yield 1 and 1/2 cups (180g) graham cracker crumbs)
- 6 Tablespoons unsalted butter, melted (for binding the crust)
- 1/4 cup granulated sugar (adds sweetness)
Filling Ingredients
- 16 ounces full-fat brick cream cheese, softened to room temperature (provides a rich texture)
- 1 large egg (helps set the cheesecake)
- 6 Tablespoons granulated sugar (adds sweetness)
- 1 teaspoon lemon zest (adds brightness)
- 3 Tablespoons lemon juice (enhances flavor)
- 1 teaspoon pure vanilla extract (adds depth)
- 1 and 1/2 cups fresh or frozen blueberries (do not thaw) (provides tartness and moisture)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Crush the graham crackers into fine crumbs and mix with melted butter and 1/4 cup sugar until well combined.
- Press the graham cracker mixture into the bottom of a 9x13-inch baking pan.
- Bake the crust for about 10 minutes until lightly golden.
- In a mixing bowl, combine the softened cream cheese and 6 tablespoons of sugar, beating until smooth.
- Add the egg, lemon zest, lemon juice, and vanilla extract, and beat until well incorporated.
- Gently fold in the blueberries.
- Pour the cheesecake filling over the baked crust, spreading evenly.
- Return to the oven and bake for 30-35 minutes until the center is set but slightly jiggly.
- Allow to cool at room temperature for 1 hour, then refrigerate for at least 2 hours.
- Once fully chilled, cut into squares.
Notes
Store in an airtight container. For added variation, consider using different berries or adding a swirl of chocolate or caramel sauce before chilling.