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Creamy Blueberry Cheesecake Bars

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These creamy blueberry cheesecake bars feature a crunchy graham cracker crust and a velvety cheesecake filling with a burst of fresh blueberries. Easy to make and perfect for any occasion, they combine the best of cheesecake and cookie in one delicious bar.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon (optional)
  • 16 ounces (450g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 teaspoon lemon zest
  • 1 ½ cups fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch (optional)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, letting it hang over the edges for easy removal.
  2. Make the graham cracker crust by combining graham cracker crumbs, sugar, melted butter, and cinnamon (if using) in a medium bowl. Stir until evenly coated and press firmly but not too tight into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes, then remove from oven and let cool slightly.
  4. Prepare the blueberry topping by combining blueberries, sugar, cornstarch (if using), and lemon juice in a small saucepan. Cook over medium heat, stirring frequently, until the mixture thickens slightly (about 5 to 7 minutes). Set aside to cool.
  5. Make the cheesecake filling by beating softened cream cheese with an electric mixer until smooth. Add sugar and beat until combined. Add eggs one at a time, mixing well after each addition. Beat in vanilla extract, flour, and lemon zest until fully incorporated. Avoid overmixing.
  6. Assemble the bars by pouring half of the cheesecake batter over the baked crust and smoothing it out. Spoon half of the blueberry mixture over the filling, then dollop the remaining cheesecake batter on top. Spread the rest of the blueberries over the surface and swirl slightly if desired.
  7. Bake for 35 to 40 minutes until edges are set but center jiggles slightly.
  8. Cool bars in the pan on a wire rack for at least 2 hours, then refrigerate for a minimum of 4 hours or overnight.
  9. Use the parchment paper overhang to lift bars from the pan. Slice into 12 squares and serve chilled or at room temperature.

Notes

Soften cream cheese properly before mixing. Avoid overmixing the batter to prevent cracks. Press crust firmly but not too tight to keep it crunchy. The center should jiggle slightly when baked to ensure creamy texture. Chill bars overnight for best texture and flavor. Optional: use gluten-free or dairy-free substitutes as needed.

Nutrition

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

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