Blueberry Cheesecake Bars
Calories: 13
Adjust Servings Here: 16 squares
Description
These baked blueberry cheesecake bars are rich, creamy, and swirled with vibrant blueberry sauce over a buttery graham cracker crust. Easy to make and perfect for slicing into neat bakery-style squares, these cheesecake bars are the ultimate make-ahead dessert.
Ingredients
Blueberry Filling
- 150 g (5 oz) Blueberries
- 3 tbsp Sugar
- 1 tbsp Lemon juice
- 1 tsp Cornstarch
- 60 ml (¼ cup) Water
Cookie Crust
- 180 g (6 oz) Graham crackers
- 60 g (tbsp) Unsalted butter melted
- 30 g Sugar optional
Cheesecake Filling
- 450 g (oz) Cream cheese room temperature
- 120 g (½ cup) Sour cream
- 150 g (¾ cup) Sugar
- 2 large Eggs
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- ¼ tsp Salt
Instructions
- Oven and Pan - Preheat the oven to 325°F / 165°C. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Blueberry Filling - In a saucepan, combine the blueberries, sugar, lemon juice, and part of the water. Cook over medium heat until the berries soften and release their juices. Mix the cornstarch with the remaining water, then stir it into the blueberries. Cook until thick and glossy. Remove from the heat and cool completely.150 g Blueberries, 3 tbsp Sugar, 1 tbsp Lemon juice, 1 tsp Cornstarch, 60 ml Water
- Cookie Base - Combine the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom of the prepared pan. Chill while you prepare the filling.180 g Graham crackers, 60 g Unsalted butter, 30 g Sugar
- Cheesecake Filling - Beat the cream cheese and sour cream until smooth and creamy. Add the sugar, cornstarch, lemon juice, vanilla, and salt. Mix until combined. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix. Pour the cheesecake batter over the chilled crust and smooth the top.450 g Cream cheese, 120 g Sour cream, 150 g Sugar, 2 large Eggs, 1 tbsp Cornstarch, 1 tbsp Lemon juice, 1 tsp Vanilla extract, ¼ tsp Salt
- Blueberry Swirl - Spoon small dollops of the cooled blueberry filling over the cheesecake batter. Use a skewer or knife to gently swirl the filling into the batter without overmixing.
- Bake and Cool - Bake for 40 to 45 minutes, or until the edges are set and the center still has a slight wobble. Cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
- Cut and Serve - Lift from the pan using the parchment paper. Slice into 16 bars with a warm knife, wiping the knife clean between cuts.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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