Introduction

Blueberry Cheesecake Bars combine a creamy cheesecake layer with a buttery graham cracker crust and a vibrant blueberry swirl. These bars offer the perfect balance of tart and sweet, making them a delightful treat for any occasion.

Blueberry Cheesecake Bars Recipe - Recipe Image

Ingredients

½ cup granulated sugar
1 teaspoon cornstarch
6 ounces fresh blueberries (rinsed)
1 tablespoon lemon juice
12 graham cracker sheets (about 1 1/2 cups crumbs)
3 tablespoons light brown sugar
6 tablespoons unsalted butter (melted)
16 ounces cream cheese (softened to room temperature)
1 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ cup sour cream
2 large eggs (room temperature)

Instructions

Step 1: Preheat your oven to 350°F. Line an 8×8-inch baking pan with two small overlapping pieces of parchment paper, leaving an overhang on the sides. Set the pan aside.
Step 2: In a medium saucepan, whisk together ½ cup granulated sugar and cornstarch until smooth. Add the blueberries and 1 tablespoon lemon juice, stirring to coat. Cook over medium heat, stirring frequently, until the mixture thickens and the berries release their juices, about 5 minutes. Remove from heat and let cool completely.
Step 3: Place graham cracker sheets and brown sugar in a food processor and pulse until finely ground. Add melted butter and process until the mixture looks like wet sand. Press the crumbs firmly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden and fragrant. Reduce the oven temperature to 325°F.
Step 4: While the crust bakes, beat cream cheese, 1 cup sugar, 1 tablespoon lemon juice, and vanilla extract with an electric mixer until smooth, about 2 minutes. Add sour cream and beat until combined and creamy.
Step 5: Add eggs one at a time, beating just until incorporated after each addition. Avoid overmixing. Pour cheesecake filling evenly over the baked crust.
Step 6: Drop the cooled blueberry mixture by teaspoons onto the cheesecake filling. Use a knife or skewer to gently swirl the blueberries through the filling, creating a marbled effect.
Step 7: Bake for 35-40 minutes until the edges are set and slightly puffed, but the center still jiggles slightly. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
Step 8: Use the parchment paper overhang to lift the cheesecake from the pan. Cut into bars with a sharp knife, cleaning the blade between cuts. Serve chilled.

Tips & Variations

For a more intense blueberry flavor, use fresh or frozen blueberries in the sauce and increase the amount to 8 ounces.
Swap the sour cream for Greek yogurt to add a tangy twist and lighten the texture.
Use gluten-free graham crackers to make the crust gluten-free.
To make cutting cleaner, chill the bars thoroughly and wipe the knife with hot water between slices.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For best texture, consume chilled. You can also freeze the bars individually wrapped in plastic and foil for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Thaw and drain any excess liquid before cooking to avoid a runny compote.

How do I prevent the cheesecake from cracking?

Make sure not to overmix the eggs and cheesecake batter, and avoid overbaking. A slight jiggle in the center when done is ideal to keep the texture creamy and crack-free.