Blueberry Cheesecake Bars Recipe

Introduction

Blueberry Cheesecake Bars offer a delightful combination of creamy cheesecake and fresh blueberry swirls atop a buttery graham cracker crust. They’re easy to make and perfect for sharing at any gathering or enjoying as a sweet treat any day.

Ingredients

• ½ cup granulated sugar
• 1 teaspoon cornstarch
• 6 ounces fresh blueberries (rinsed)
• 1 tablespoon lemon juice
• 12 graham cracker sheets (about 1 ½ 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

1. Step 1: Preheat the oven to 350°F. Line an 8×8-inch baking pan with two overlapping pieces of parchment paper, leaving an overhang on the sides. Set the pan aside.
2. Step 2: In a medium saucepan, whisk together ½ cup granulated sugar and cornstarch until smooth. Add blueberries and 1 tablespoon lemon juice, stirring to coat. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries release their juices, about 5 minutes. Remove from heat and cool completely.
3. Step 3: Place graham cracker sheets and brown sugar in a food processor and pulse until fine crumbs form. Add melted butter and process until the mixture resembles wet sand. Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden and aromatic. Reduce oven temperature to 325°F.
4. Step 4: Beat the 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 creamy.
5. Step 5: Add eggs one at a time, beating on low speed just until combined. Avoid overmixing. Pour the cheesecake filling evenly over the baked crust.
6. Step 6: Drop the cooled blueberry sauce by teaspoons onto the cheesecake filling. Use a knife or skewer to gently swirl the blueberry mixture into the filling, creating a marbled effect.
7. Step 7: Bake for 35-40 minutes until the edges are set and slightly puffy but the center still jiggles slightly. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
8. Step 8: Use the parchment paper overhang to lift the cheesecake from the pan. Cut into bars with a clean, sharp knife, wiping the blade between cuts. Serve chilled.

Tips & Variations

• For a brighter flavor, add a teaspoon of orange zest to the cheesecake filling.
• Use frozen blueberries if fresh are not available; thaw and drain excess liquid before using.
• Swap the graham cracker crust for a digestive biscuit crust for a different twist.
• To enhance the blueberry swirls, add a little honey or maple syrup to the compote while cooking.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. Reheat slightly in the microwave if you prefer a softer texture, or enjoy chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these cheesecake bars can be prepared a day in advance and stored in the refrigerator overnight, which also allows the flavors to meld beautifully.

Can I freeze the blueberry cheesecake bars?

Yes, wrap individual bars tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.

Blueberry Cheesecake Bars Recipe

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★★★★★

4.7 from 113 reviews

These Blueberry Cheesecake Bars feature a buttery graham cracker crust topped with a smooth and creamy cheesecake filling swirled with a homemade blueberry compote. Baked to perfection, they offer a delightful balance of sweet and tangy flavors in every bite, making them an irresistible treat for any occasion.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 5 hours 10 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 pieces of parchment paper, overlapping them to cover the bottom and leaving an overhang on the sides for easy removal. Set aside.
2. Make the blueberry sauce (compote): In a medium saucepan, whisk together granulated sugar and cornstarch to remove lumps. Add the blueberries and lemon juice, stirring to coat. Cook over medium heat, stirring frequently, until the blueberries release their juices and the mixture thickens, about 5 minutes. Remove from heat and allow to cool completely.
3. Prepare the graham cracker crust: In a food processor, combine graham crackers and brown sugar, pulsing until fine crumbs form. Add melted butter and pulse until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the flat bottom of a measuring cup. Bake for 10 minutes until lightly golden and fragrant. Then, reduce oven temperature to 325°F (163°C).
4. Make the cheesecake filling: While the crust bakes, use an electric mixer to beat cream cheese, granulated sugar, lemon juice, and vanilla extract until smooth and creamy, about 2 minutes. Beat in the sour cream until well combined.
5. Add eggs carefully: Add eggs one at a time, beating just until incorporated on low speed. Avoid overmixing to keep the filling smooth. Pour the cheesecake mixture evenly over the baked crust.
6. Create blueberry swirls: Drop spoonfuls of the cooled blueberry sauce onto the cheesecake filling. Using a knife or skewer, gently swirl the blueberry sauce through the filling to create a marbled effect.
7. Bake and chill: Bake for 35-40 minutes, until the edges are set and slightly puffed but the center still has a slight jiggle. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set.
8. Slice and serve: Use the parchment overhang to lift the cheesecake from the pan. Slice into bars with a sharp knife, wiping blade clean between cuts. Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

• Allow cream cheese and eggs to come to room temperature before mixing to ensure a smooth filling.
• Use fresh or frozen blueberries for the compote, but thaw and drain frozen berries first to avoid excess liquid.
• Swirling the blueberry compote gently prevents it from mixing completely, creating a beautiful marbled look and varied bites of flavor.
• For easier slicing, chill the bars overnight and use a sharp knife warmed under hot water.
• These bars can be made a day in advance and kept refrigerated to enhance flavor and texture.

Keywords: blueberry cheesecake bars, cheesecake bars, blueberry compote, graham cracker crust, creamy cheesecake dessert, baked cheesecake bars