Blueberry Cheesecake Bars
Indulge in the creamy decadence of these Blueberry Cheesecake Bars, a delightful fusion of tangy cheesecake and vibrant blueberry topping, all nestled on a buttery graham cracker crust. Perfect for any occasion, this dessert features a luscious cream cheese filling enhanced with sour cream and vanilla, creating a silky-smooth texture that's irresistible. Topped with a homemade blueberry sauce—made from fresh or frozen blueberries for year-round enjoyment—these bars are as visually stunning as they are delicious. With just 20 minutes of prep and a simple, elegant presentation, these bars are ideal for potlucks, family gatherings, or a sweet midweek treat. Slice into 12 perfectly portioned servings and enjoy this easy-to-make showstopper chilled for the ultimate dessert experience.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar (for filling)
- 0.5 cups sour cream
- 1 teaspoons vanilla extract
- 2 large eggs
- 2 cups blueberries, fresh or frozen
- 0.25 cups granulated sugar (for topping)
- 1 tablespoons cornstarch
- 2 tablespoons water
Instructions
Preheat the oven to 325°F (163°C) and line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly coated.
Press the mixture firmly and evenly into the bottom of the prepared baking dish. Bake the crust for 8 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together with a hand or stand mixer until smooth, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until combined.
Beat in the eggs, one at a time, on low speed, just until incorporated. Do not overmix.
Pour the cream cheese mixture over the cooled crust and spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
While the cheesecake is chilling, prepare the blueberry topping. In a small saucepan, combine the blueberries, 1/4 cup granulated sugar, cornstarch, and water.
Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble, about 5-7 minutes. Remove from heat and let the topping cool to room temperature.
Spread the cooled blueberry topping evenly over the chilled cheesecake layer.
Using the parchment overhang, lift the bars out of the baking dish and onto a cutting board. Slice into 12 bars and serve chilled.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 34% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 30.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 97 mg | 2% | |
*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.
