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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 tangy blueberry swirl, making a quick and easy homemade dessert perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted (use dairy-free butter if needed)
  • Pinch of salt
  • 16 oz (450 g) cream cheese, softened (full-fat is best)
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons all-purpose flour (or almond flour for gluten-free)
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)

Instructions

  1. Preheat your oven to 325°F (165°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Crush the graham crackers into fine crumbs using a food processor or rolling pin. Mix crumbs with sugar, salt, and melted butter until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
  3. In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch slurry if using. Cook over medium heat, stirring frequently, until thickened and berries burst, about 5-7 minutes. Remove from heat and cool to room temperature.
  4. Beat softened cream cheese and sugar on medium speed until smooth and creamy, about 2-3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla, sour cream (or Greek yogurt), and flour until just combined.
  5. Pour half the cheesecake filling over the graham crust and spread evenly. Spoon half of the blueberry mixture over the filling, then gently swirl with a knife or skewer. Repeat with remaining cheesecake filling and blueberry swirl.
  6. Bake for 40-45 minutes, or until edges are set but center jiggles slightly. Avoid overbaking.
  7. Let bars cool completely at room temperature (about 1 hour), then refrigerate for at least 3 hours or overnight.
  8. Use parchment overhang to lift bars from pan. Cut into 12 squares with a sharp knife, wiping blade between cuts.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Do not overmix after adding flour to prevent cracks. Use a toothpick or skewer for gentle swirling of blueberry mixture. Cool bars at room temperature before refrigerating to prevent soggy crust. Warm knife under hot water before slicing for clean edges.

Nutrition

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

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