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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.
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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.