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Blueberry Cheesecake Bars

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Creamy and tangy blueberry cheesecake bars with a buttery graham cracker crust, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers Can substitute with digestive biscuits or gluten-free options.
  • 1/2 cup unsalted butter, melted
For the filling
  • 2 cups cream cheese, softened Ensure at room temperature for a smooth batter.
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs Add one at a time, mixing just until incorporated.
  • 2 cups fresh blueberries Can substitute with frozen blueberries, do not thaw.

Method
 

Preparation
  1. Preheat oven to 325°F (160°C). Line an 8x8-inch pan with parchment, leaving an overhang for easy removal.
  2. Make crust: mix 1 cup crushed graham crackers with 1/2 cup melted butter until evenly moistened. Press the mix into the bottom of the prepared pan. Optionally prebake the crust for 8-10 minutes.
Filling and Assembly
  1. In a large bowl, beat 2 cups softened cream cheese until smooth. Add 1 cup sugar and 1 teaspoon vanilla and continue beating until combined.
  2. Add the 2 eggs, one at a time, mixing just until incorporated. Avoid overbeating.
  3. Gently fold in 2 cups blueberries. If using frozen berries, toss them in a teaspoon of flour before folding.
Baking
  1. Pour the filling over the crust and smooth the top. Bake at 325°F for 30-40 minutes, until the edges are set and the center has a slight jiggle.
Cooling and Serving
  1. Cool on a wire rack for 30-60 minutes, then refrigerate for at least 2-4 hours or overnight.
  2. Use the parchment overhang to lift out the slab from the pan, slice with a hot, dry knife, and serve.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 18g

Notes

Serve plain, dusted with powdered sugar, or with whipped cream. Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Thaw overnight before slicing.
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