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Blueberry Cheesecake Bars Recipe

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★★★★★

4.8 from 55 reviews

Delight in these luscious Blueberry Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake filling, and a vibrant homemade blueberry swirl. Perfectly baked and chilled for a refreshing, indulgent treat.

Ingredients

Scale

Blueberry Sauce (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 (175°C). Line an 8×8-inch baking pan with two small overlapping pieces of parchment paper, leaving an overhang on the sides for easy removal later. Set aside.
  2. Make the blueberry sauce (compote): In a medium saucepan, whisk together granulated sugar and cornstarch until smooth. Add the fresh blueberries and lemon juice, stirring to coat. Cook on medium heat, stirring frequently, until the blueberries release juices and the mixture thickens, about 5 minutes. Remove from heat and allow it to cool completely.
  3. Prepare the graham cracker crust: Pulse the graham cracker sheets and light brown sugar in a food processor until fine crumbs form. Pour in the melted butter and process again until the mixture resembles wet sand. Press this crumb mixture firmly into the bottom of the prepared pan using the flat bottom of a measuring cup. Bake for 10 minutes until lightly golden and fragrant. Reduce oven temperature to 325°F (163°C) after removing the crust.
  4. Make the cheesecake filling: While the crust bakes, beat the softened cream cheese, granulated sugar, lemon juice, and vanilla extract using an electric mixer for about 2 minutes until smooth. Add the sour cream and mix until creamy and well combined.
  5. Add eggs to the filling: Add the eggs one at a time, beating at low speed just until each egg is incorporated to avoid overmixing. Pour the cheesecake filling evenly over the baked crust.
  6. Create blueberry swirls: Drop spoonfuls (about teaspoon each) of the cooled blueberry compote evenly over the cheesecake filling. Use a knife or skewer to gently swirl the blueberry mixture into the filling, creating a beautiful marbled pattern.
  7. Bake and chill: Bake the bars for 35-40 minutes, or until the edges are set and slightly puffy and the center has a slight jiggle. Remove from the oven and allow to cool completely at room temperature before refrigerating for at least 4 hours or overnight to set.
  8. Slice and serve: Use the parchment paper overhang to lift the cheesecake bars from the pan. Cut into squares with a clean, sharp knife, wiping the blade between each cut. Serve chilled and store the bars in an airtight container in the refrigerator for up to 4 days.

Notes

  • Make sure to use room temperature cream cheese and eggs for a smoother filling.
  • Do not overmix after adding eggs to prevent cracking during baking.
  • Chilling the bars overnight enhances flavor and texture.
  • Use fresh blueberries for the best flavor in the compote.
  • If you prefer a firmer crust, bake it a few extra minutes, but avoid burning.

Keywords: blueberry cheesecake bars, blueberry dessert, graham cracker crust, homemade cheesecake, berry swirl bars

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