Heavenly Blueberry Cheesecake Bars: A Dreamy Delight You Can’t Resist!

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Print Recipe Pin Recipe

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.