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Blueberry Cheesecake Bars Recipe

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★★★★★

4.5 from 61 reviews

These Blueberry Cheesecake Bars feature a luscious graham cracker crust topped with a creamy cheesecake filling swirled with a vibrant homemade blueberry compote. Perfectly balanced with tangy lemon juice and a hint of vanilla, these bars are a delightful treat for any occasion.

Ingredients

Scale

Blueberry Compote

  • ½ cup granulated sugar
  • 1 teaspoon cornstarch
  • 6 ounces fresh blueberries (rinsed)
  • 1 tablespoon lemon juice

Graham Cracker Crust

  • 12 graham cracker sheets (about 1 1/2 cups crumbs)
  • 3 tablespoons light brown sugar
  • 6 tablespoons unsalted butter (melted)

Cheesecake Filling

  • 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

  1. Preheat the oven and prep the pan: Preheat your oven to 350°F. Line an 8×8-inch baking pan with two small overlapping pieces of parchment paper, leaving an overhang over the sides to help lift the bars out later. Set the prepared pan aside.
  2. Make the blueberry sauce (compote): In a medium saucepan, whisk together the granulated sugar and cornstarch to remove any lumps. Add the fresh blueberries and lemon juice, stirring well to coat. Cook over medium heat, stirring frequently, until the blueberries break down and the sauce thickens, about 5 minutes. Remove from heat and allow to cool completely.
  3. Make the graham cracker crust: Place the graham cracker sheets and light brown sugar in a food processor and pulse until they form fine crumbs. Add the melted butter and process again until the mixture resembles wet sand. Firmly press this crumb mixture into the bottom of the prepared baking pan using the flat bottom of a measuring cup. Bake the crust for 10 minutes until lightly golden and aromatic. Remove from the oven and reduce the oven temperature to 325°F.
  4. Make the cheesecake filling: While the crust is baking, use an electric mixer to beat the softened cream cheese, granulated sugar, lemon juice, and vanilla extract until smooth, about 2 minutes. Add the sour cream and beat until creamy and well combined. Add the eggs one at a time, beating at low speed just until each is incorporated—avoid overmixing after adding the eggs. Pour the cheesecake filling evenly over the warm crust.
  5. Create the blueberry swirls: Drop spoonfuls (about a teaspoon each) of the cooled blueberry compote over the cheesecake filling. Use a knife or skewer to gently swirl the blueberry mixture into the filling, creating a beautiful marbled pattern.
  6. Bake and chill: Bake the cheesecake bars for 35-40 minutes, until the edges are set and slightly puffed but the center still jiggles slightly when shaken. Remove from the oven and let the bars cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to set fully.
  7. Slice and serve: Use the parchment paper overhang to lift the cheesecake out of the pan. Slice into bars with a clean, sharp knife, wiping the blade between cuts for neat slices. Serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Allow the cream cheese and eggs to come to room temperature before mixing to prevent lumps in the cheesecake filling.
  • Do not overmix after adding eggs to avoid incorporating too much air, which can cause cracks.
  • Use parchment paper to easily lift the bars out of the pan without breaking.
  • For best flavor and texture, chill the bars overnight before serving.
  • Fresh blueberries are preferred, but frozen can be used if thawed and drained.

Keywords: blueberry cheesecake bars, blueberry dessert, graham cracker crust, cheesecake recipes, creamy blueberry bars

Find it online: https://dylangranv.com/blueberry-cheesecake-bars-recipe-2/