Description
Delight in these luscious Blueberry Cheesecake Bars, featuring a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a vibrant topping of fresh or frozen blueberries with a hint of lemon. Perfect for summer gatherings or any dessert craving, these bars are easy to prepare and full of fresh berry flavor.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 tablespoon all-purpose flour
Blueberry Topping
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and allow easy removal of the bars.
- Make the Crust: In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer. Bake the crust for 8 to 10 minutes until slightly golden. Remove from oven and allow to cool slightly.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 2/3 cup granulated sugar until the mixture is smooth and creamy. Add eggs one at a time, mixing well after each addition to ensure a smooth texture. Stir in vanilla extract, sour cream, and flour, combining fully to create a rich cheesecake batter.
- Assemble Layers: Pour the cheesecake mixture evenly over the cooled graham cracker crust. Spread it smoothly with a spatula for an even layer.
- Prepare Blueberry Topping: In a small bowl, toss blueberries with 2 tablespoons granulated sugar, lemon juice, and lemon zest to enhance their natural flavor. Spoon the blueberry mixture evenly over the cheesecake layer.
- Bake the Bars: Bake the assembled bars in the preheated oven for 35 to 40 minutes, or until the center is set but still slightly jiggly when gently shaken. The edges should be firm and slightly puffed.
- Cool and Chill: Allow the bars to cool completely at room temperature. Once cooled, refrigerate for at least 3 hours to set the cheesecake fully and make slicing easier.
- Serve: Slice the chilled cheesecake into 16 squares. For cleaner cuts, use a sharp knife wiped clean between slices and consider chilling the bars overnight before serving.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free filling.
- Both fresh and frozen blueberries work well; if using frozen, do not thaw before mixing to prevent excess moisture.
- For cleaner slices, chill the bars overnight and use a sharp knife wiped between cuts.
- You can substitute the sour cream with Greek yogurt for a slightly tangier flavor and added protein.
- Store leftover bars covered in the refrigerator for up to 4 days.
