Blueberry Cheesecake Bar
Indulge in the creamy, fruity perfection of Blueberry Cheesecake Bars—an irresistible dessert that’s easy to make and perfect for any occasion. Featuring a buttery graham cracker crust, a velvety cheesecake layer, and a luscious blueberry swirl topping, this recipe strikes the perfect balance between rich and refreshing. These bars are baked to perfection, chilled for a smooth and sliceable texture, and topped with a homemade blueberry compote for a pop of natural sweetness. Whether you’re entertaining guests or treating yourself, these bars are a shareable, handheld twist on classic cheesecake. Follow this simple recipe to create an impressive dessert that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter (melted)
- 16 ounces cream cheese (softened)
- 0.75 cup granulated sugar
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
- 2 large eggs
- 1.5 cups fresh blueberries
- 3 tablespoons granulated sugar (for blueberry topping)
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
Preheat your oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the lined pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
Add the sour cream and vanilla extract to the cream cheese mixture and beat until fully combined. Add the eggs, one at a time, mixing on low speed until just blended. Be careful not to overmix.
Pour the cheesecake filling onto the cooled crust and smooth the top with a spatula.
In a small saucepan over medium heat, combine the blueberries, 3 tablespoons granulated sugar, and lemon juice. Bring the mixture to a simmer, stirring occasionally, until the blueberries start to release their juices (about 5 minutes).
In a small bowl, mix the cornstarch with water to form a slurry. Add the slurry to the blueberry mixture and stir constantly until thickened (about 1-2 minutes). Remove from heat and set aside to cool slightly.
Using a spoon, drop small dollops of the blueberry mixture over the cheesecake layer. Use a toothpick or knife to gently swirl the blueberries into the cheesecake filling for a marbled effect.
Bake the bars in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool to room temperature.
Transfer the baking pan to the refrigerator and chill for at least 4 hours, or overnight, until fully set.
Once chilled, lift the cheesecake bars out of the pan using the parchment paper overhang. Slice into 12 squares and serve. Store leftovers covered in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.7 g | 359% | |
| Saturated Fat | 162.3 g | 812% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 423.3 g | 154% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 304.5 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 786 mg | 60% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
