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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.

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 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

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