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Blueberry Cheesecake Bars Recipe

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★★★★★

4.4 from 85 reviews

These Blueberry Cheesecake Bars feature a buttery graham cracker crust topped with a luscious cream cheese filling swirled with a fresh homemade blueberry compote. Baked to perfection and chilled for a creamy, tangy dessert perfect for any occasion.

Ingredients

Scale

Blueberry Sauce (Compote)

  • ½ cup granulated sugar
  • 1 teaspoon cornstarch
  • 6 ounces fresh blueberries (rinsed)
  • 1 tablespoon lemon juice

Graham Cracker Crust

  • 12 graham cracker sheets (about 1 1/2 cups crumbs)
  • 3 tablespoons light brown sugar
  • 6 tablespoons unsalted butter (melted)

Cheesecake Filling

  • 16 ounces cream cheese (softened to room temperature)
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 2 large eggs (room temperature)

Instructions

  1. Preheat the oven and prep the pan. Preheat oven to 350°F. Line an 8×8-inch baking pan with two small overlapping pieces of parchment paper, leaving an overhang on the sides. Set aside.
  2. Make the blueberry sauce (compote). In a medium saucepan, whisk together granulated sugar and cornstarch to remove lumps. Add blueberries and lemon juice, stirring to coat. Cook over medium heat, stirring frequently, until blueberries release juices and sauce thickens, about 5 minutes. Remove from heat and cool completely.
  3. Make the graham cracker crust. Pulse graham crackers and brown sugar in a food processor until fine crumbs form. Add melted butter and pulse until mixture resembles wet sand. Firmly press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 10 minutes until lightly golden and aromatic. Remove from oven and reduce temperature to 325°F.
  4. Make the cheesecake filling. Using an electric mixer, beat cream cheese, sugar, lemon juice, and vanilla extract until smooth, about 2 minutes. Add sour cream and mix until creamy and combined.
  5. Add eggs to filling. Add eggs one at a time, beating on low speed just until incorporated after each addition. Avoid overmixing. Pour filling evenly over crust.
  6. Create blueberry swirls. Drop the cooled blueberry sauce by teaspoons onto the cheesecake filling. Use a knife or skewer to gently swirl the blueberry sauce through the filling to create a marbled effect.
  7. Bake and chill. Bake for 35-40 minutes, until the edges are set and slightly puffy but the center still jiggles slightly. Remove from oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set fully.
  8. Slice and serve. Use parchment paper overhang to lift cheesecake from pan. Cut into bars with a clean, sharp knife, wiping blade between cuts. Serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Room temperature eggs and cream cheese ensure a smooth filling without lumps.
  • Swirling the blueberry sauce gently prevents it from mixing fully into the cheesecake, ensuring beautiful marbled bars.
  • Chill the bars thoroughly before slicing to achieve clean cuts.
  • Use parchment paper to easily remove the bars from the pan without breaking.
  • Store bars refrigerated in an airtight container for up to 4 days for best freshness.

Keywords: Blueberry cheesecake bars, blueberry dessert, cheesecake recipe, graham cracker crust, homemade blueberry compote, marbled cheesecake

Find it online: https://spatulaqueen.com/blueberry-cheesecake-bars-recipe/