Blueberry Cheesecake Bars

Indulge in the creamy decadence of these Blueberry Cheesecake Bars, a delightful fusion of tangy cheesecake and vibrant blueberry topping, all nestled on a buttery graham cracker crust. Perfect for any occasion, this dessert features a luscious cream cheese filling enhanced with sour cream and vanilla, creating a silky-smooth texture that's irresistible. Topped with a homemade blueberry sauce—made from fresh or frozen blueberries for year-round enjoyment—these bars are as visually stunning as they are delicious. With just 20 minutes of prep and a simple, elegant presentation, these bars are ideal for potlucks, family gatherings, or a sweet midweek treat. Slice into 12 perfectly portioned servings and enjoy this easy-to-make showstopper chilled for the ultimate dessert experience.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 0.25 cups granulated sugar (for crust)
• 16 ounces cream cheese, softened
• 0.75 cups granulated sugar (for filling)
• 0.5 cups sour cream
• 1 teaspoons vanilla extract
• 2 large eggs
• 2 cups blueberries, fresh or frozen
• 0.25 cups granulated sugar (for topping)
• 1 tablespoons cornstarch
• 2 tablespoons water

Directions

Step 1

Preheat the oven to 325°F (163°C) and line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.

Step 2

In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly coated.

Step 3

Press the mixture firmly and evenly into the bottom of the prepared baking dish. Bake the crust for 8 minutes, then set aside to cool slightly.

Step 4

In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together with a hand or stand mixer until smooth, about 2-3 minutes.

Step 5

Add the sour cream and vanilla extract to the cream cheese mixture and mix until combined.

Step 6

Beat in the eggs, one at a time, on low speed, just until incorporated. Do not overmix.

Step 7

Pour the cream cheese mixture over the cooled crust and spread it out evenly.

Step 8

Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.

Step 9

While the cheesecake is chilling, prepare the blueberry topping. In a small saucepan, combine the blueberries, 1/4 cup granulated sugar, cornstarch, and water.

Step 10

Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble, about 5-7 minutes. Remove from heat and let the topping cool to room temperature.

Step 11

Spread the cooled blueberry topping evenly over the chilled cheesecake layer.

Step 12

Using the parchment overhang, lift the bars out of the baking dish and onto a cutting board. Slice into 12 bars and serve chilled.

Nutrition Facts

Serving size	1614.7 grams (1614.7g)

Amount per serving	% Daily Value*
Calories	5045

Total Fat 312.20g	400%
Saturated Fat 180.80g	904%
Polyunsaturated Fat 0.00g
Cholesterol 1190mg	397%
Sodium 3147mg	137%
Total Carbohydrate 521.10g	189%
Dietary Fiber 13.20g	47%
Total Sugars 363.10g
Protein 64.30g	129%

Vitamin D 82IU	410%
Calcium 830mg	64%
Iron 13mg	71%
Potassium 1218mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.5%

Protein: 5.0%

Carbs: 40.5%