Blueberry Cheesecake Bars Recipe

Blueberry Cheesecake Bars are a delightful dessert combining a rich, creamy cheesecake layer with a sweet blueberry topping, all on a buttery graham cracker crust. They are perfect for parties, picnics, or whenever you want a refreshing twist on classic cheesecake.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream (optional, for extra creaminess)
• 2 tablespoons all-purpose flour

For the Blueberry Topping:

• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.

2. Make the Crust:

• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated and the mixture resembles wet sand.
• Press the mixture firmly and evenly into the bottom of the prepared baking dish. Use the bottom of a glass to smooth it out.
• Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.

3. Prepare the Cheesecake Filling:

• In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Add the sugar and beat until combined. Then add the eggs, one at a time, beating after each addition.
• Mix in the vanilla extract, sour cream (if using), and flour, and beat until the mixture is smooth.

4. Make the Blueberry Topping:

• In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Stir occasionally until the blueberries start to release their juices.
• Once the mixture starts to bubble, add the cornstarch slurry (cornstarch mixed with water). Cook for an additional 2-3 minutes, stirring continuously, until the mixture thickens. Remove from heat and set aside to cool.

5. Assemble the Bars:

• Pour the cheesecake filling over the cooled crust and spread it out evenly.
• Spoon the blueberry topping over the cheesecake layer. Use a knife or toothpick to gently swirl the blueberries into the cheesecake for a marbled effect, or leave it as a separate layer.

6. Bake:

• Bake the bars in the preheated oven for 30-35 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center.
• Remove from the oven and allow the bars to cool at room temperature for about an hour. Then refrigerate for at least 2 hours (or overnight) to fully set.

7. Cut and Serve:

• Once fully chilled, lift the bars out of the pan using the parchment paper overhang and cut them into squares.
• Serve the blueberry cheesecake bars chilled, and enjoy!

Tips:

• Room temperature ingredients: Make sure the cream cheese and eggs are at room temperature to ensure a smooth and creamy filling.
• Swirling: For a decorative look, you can swirl the blueberry topping gently into the cheesecake layer using a knife or leave it as a distinct topping.
• Make-ahead: These bars can be made a day ahead and stored in the fridge, making them perfect for planning ahead for gatherings.

These Blueberry Cheesecake Bars are a luscious treat, with the tangy sweetness of blueberries pairing perfectly with the creamy cheesecake filling and crunchy graham cracker crust. Ideal for anyone who loves cheesecake but in a more casual, bar form!