Print

Creamy Blueberry Cheesecake Bars

blueberry cheesecake bars - featured image
Print Recipe

These creamy blueberry cheesecake bars feature a crunchy graham cracker crust and a smooth, luscious filling with fresh blueberries. Perfect for any occasion, they balance sweet and tangy flavors with a satisfying texture.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450 g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 1 tablespoon all-purpose flour
  • 1 cup fresh blueberries
  • Optional: 1 tablespoon sugar for sprinkling on top

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until evenly moistened and mixture resembles wet sand.
  3. Press the crust firmly into the bottom of the prepared pan using the back of a spoon or flat measuring cup. Bake for about 10 minutes until golden and nutty smelling.
  4. While the crust bakes, beat softened cream cheese in a large bowl with an electric mixer until smooth and creamy, about 2-3 minutes.
  5. Add ⅔ cup sugar and beat until fully mixed. Add eggs one at a time, beating well after each addition.
  6. Mix in vanilla extract, lemon juice, and flour. Beat just until combined to avoid cracks.
  7. Gently fold fresh blueberries into the cheesecake filling using a spatula to avoid crushing them.
  8. Pour the filling over the warm crust and spread evenly. Optionally sprinkle 1 tablespoon sugar on top.
  9. Bake at 325°F (163°C) for 35-40 minutes until edges are set and lightly golden but center still jiggles slightly.
  10. Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight to firm up.
  11. Lift bars out using parchment overhang and slice into 12 squares with a sharp knife wiped clean between cuts.

Notes

Ensure cream cheese is fully softened before mixing to avoid lumps. Pre-bake the crust to prevent sogginess. Fold blueberries gently to keep them intact and avoid purple batter. Chill bars thoroughly before slicing for neat edges. Tent with foil if crust edges brown too fast.

Nutrition

Keywords: blueberry cheesecake bars, creamy cheesecake, graham cracker crust, easy dessert, homemade cheesecake bars, blueberry dessert

Find it online: https://yumyep.com/creamy-blueberry-cheesecake-bars-recipe-easy-homemade-dessert-with-crunchy-graham-cracker-crust/