Looking for a dessert that’s as dreamy as it is delicious? These Heavenly Blueberry Cheesecake Bars combine a crunchy graham cracker crust, velvety cheesecake filling, and a sweet blueberry topping. Perfect for any occasion, they’re easy to make yet impressive enough to wow your family and friends.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 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
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Equipment
- 9×9-inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Saucepan
Instructions
- Preheat Oven and Prepare Pan:
Preheat your oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal. - Make the Crust:
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool. - Prepare the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
Pour the cheesecake filling over the cooled crust, spreading it evenly. - Bake:
Bake the bars for 25–30 minutes, or until the edges are set and the center is slightly jiggly. Let the cheesecake cool to room temperature, then refrigerate for at least 3 hours or overnight. - Prepare the Blueberry Topping:
In a small saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries break down slightly (about 5–7 minutes).
Allow the topping to cool completely. - Assemble the Bars:
Spread the cooled blueberry topping evenly over the chilled cheesecake layer. - Slice and Serve:
Lift the bars out of the pan using the parchment overhang. Slice into squares and serve chilled.
Tips for Success
- For a thicker crust, add an extra 1/2 cup of graham cracker crumbs.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use fresh lemon juice in the blueberry topping for a bright, tangy flavor.
- Refrigerate the bars for at least 3 hours to ensure clean slices and the best texture.
These Heavenly Blueberry Cheesecake Bars are the perfect marriage of creamy, fruity, and buttery flavors. Whether you’re entertaining guests or treating yourself, this dessert is sure to leave a lasting impression. One bite, and you’ll be hooked on their dreamy, irresistible charm!
Heavenly Blueberry Cheesecake Bars: A Dreamy Delight You Can't Resist!
Indulge in Heavenly Blueberry Cheesecake Bars! With a buttery graham cracker crust, creamy cheesecake filling, and a luscious blueberry topping, this dessert is pure bliss.
Equipment
- 9x9-inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Saucepan
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1/2 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
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
- Preheat Oven and Prepare Pan:
- Preheat your oven to 325°F (165°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
- Make the Crust:
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake:
- Bake the bars for 25–30 minutes, or until the edges are set and the center is slightly jiggly. Let the cheesecake cool to room temperature, then refrigerate for at least 3 hours or overnight.
- Prepare the Blueberry Topping:
- In a small saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries break down slightly (about 5–7 minutes).
- Allow the topping to cool completely.
- Assemble the Bars:
- Spread the cooled blueberry topping evenly over the chilled cheesecake layer.
- Slice and Serve:
- Lift the bars out of the pan using the parchment overhang. Slice into squares and serve chilled.
Leave a Reply