Indulge in these heavenly blueberry cheesecake bars, a dessert that’s as beautiful as it is delicious! With a buttery crust, a rich and creamy cheesecake filling, and a sweet blueberry topping, these bars are the perfect combination of flavors and textures. Ideal for parties, picnics, or just a special treat at home, they’re sure to impress every dessert lover.
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Equipment:
- Mixing bowls
- Hand or stand mixer
- 9×13-inch baking pan
- Parchment paper
- Saucepan
- Whisk
Instructions:
- Prepare for Baking:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing the edges to hang over for easy removal.
- Make the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake for 10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream until fully combined.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake for 30–35 minutes, or until the edges are set and the center is slightly jiggly.
- Let the bars cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Blueberry Topping:
- In a saucepan over medium heat, combine blueberries, sugar, cornstarch, water, and lemon juice.
- Cook, stirring frequently, until the mixture thickens and the blueberries break down slightly, about 5–7 minutes.
- Let the topping cool completely before spreading it over the chilled cheesecake.
- Slice and Serve:
- Using the parchment paper overhang, lift the bars out of the pan.
- Slice into squares or rectangles and serve chilled.
Tips:
- For cleaner slices, use a sharp knife and wipe it clean between cuts.
- If you prefer a crunchier crust, bake it for an additional 2–3 minutes.
- Add a sprinkle of powdered sugar or a dollop of whipped cream for extra flair.
These blueberry cheesecake bars are truly a dreamy delight! Perfect for any occasion, their luscious layers and rich flavor make them an irresistible treat. Whether you’re hosting a gathering or indulging solo, these bars are sure to become a favorite dessert.
Heavenly Blueberry Cheesecake Bars: A Dreamy Delight You Can't Resist!
These heavenly blueberry cheesecake bars are the perfect dessert! With a buttery crust, creamy cheesecake filling, and a luscious blueberry topping, this treat will have everyone asking for seconds.
Equipment
- Mixing bowls
- Hand or stand mixer
- 9x13-inch baking pan
- Parchment paper
- Saucepan
- Whisk
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
- Prepare for Baking:
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing the edges to hang over for easy removal.
- Make the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake for 10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream until fully combined.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake for 30–35 minutes, or until the edges are set and the center is slightly jiggly.
- Let the bars cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Blueberry Topping:
- In a saucepan over medium heat, combine blueberries, sugar, cornstarch, water, and lemon juice.
- Cook, stirring frequently, until the mixture thickens and the blueberries break down slightly, about 5–7 minutes.
- Let the topping cool completely before spreading it over the chilled cheesecake.
- Slice and Serve:
- Using the parchment paper overhang, lift the bars out of the pan.
- Slice into squares or rectangles and serve chilled.
Leave a Reply