Blueberry Cheesecake Bars
Rich and creamy blueberry cheesecake bars with a delightful graham cracker crust, perfect for sharing or enjoying solo.
Ingredients
Blueberry Sauce
- 2 cups blueberries (fresh or frozen) for moisture and flavor
- 2 tsp cornstarch for thickening the sauce
- 1 tbsp freshly squeezed lemon juice to enhance flavor
- 1 tsp vanilla extract for added depth
- 1/4 cup granulated sugar for blueberry sauce sweetness
Crust
- 14 pieces graham crackers for crust texture
- 6 tbsp melted butter to bind crust ingredients
Cheesecake Filling
- 16 oz cream cheese, softened for creamy consistency
- 1/2 cup granulated sugar for cheesecake filling sweetness
- 2 large eggs, room temperature for structure
- 1 tsp vanilla extract for cheesecake flavor
- 1 tbsp freshly squeezed lemon juice for cheesecake bright flavor
- 3 tbsp all-purpose flour to stabilize filling
Instructions
Preparation of Blueberry Sauce
- In a saucepan, combine the blueberries, cornstarch, lemon juice, vanilla extract, and granulated sugar. Place over medium heat and bring to a boil. Reduce heat to a simmer and cook for 5-8 minutes until thickened.
Prepare the Crust
- Preheat the oven to 325°F. Coat an 8" x 8" cake pan with non-stick spray and line with parchment paper.
- Crush graham crackers into fine crumbs and mix with melted butter until resembling wet sand. Press into the bottom of the prepared cake pan and bake for 8-10 minutes.
Make the Cheesecake Filling
- In a mixer, beat softened cream cheese until smooth. Add eggs one at a time, mixing well after each. Incorporate vanilla extract, lemon juice, sugar, and flour until creamy.
Assemble and Bake
- Pour cheesecake filling over cooled crust. Dollop blueberry sauce over the filling and swirl with a spatula or knife.
- Bake for 40-50 minutes until center is set but slightly jiggly. Let cool completely at room temperature, then refrigerate for at least 2 hours.
- Lift bars from the pan using parchment and slice into squares.
Notes
Ensure the cream cheese is fully softened for a smooth filling. Allow the blueberry sauce to cool slightly before mixing, and press the crust firmly into the pan.