Blueberry Cheesecake Bars (Print)
Velvety cheesecake squares with fresh blueberries swirled on top of a crunchy graham layer.
# Ingredients:
→ Blueberry Sauce
01 -
3 cups of fresh blueberries
02 -
1/2 cup granulated sugar
→ Cookie Crust
03 -
1 1/2 cups crushed graham crackers
04 -
6 tablespoons melted butter
05 -
2 tablespoons white sugar
→ Cheesecake Layer
06 -
2 packages (8 oz each) cream cheese at room temperature
07 -
1/2 cup granulated sugar
08 -
1 teaspoon vanilla flavoring
09 -
2 large eggs
# Steps:
01 -
Stir blueberries with sugar in a small pot over low heat. Cover and cook gently for about 10 minutes. Let it cool down completely, then refrigerate for 1-2 hours until it thickens.
02 -
Heat your oven to 350°F. Mix the graham crumbs with melted butter and sugar until combined. Press the mixture evenly into a greased 9x13 pan.
03 -
Mix cream cheese and sugar together until creamy. Beat in the vanilla, then add the eggs one at a time, mixing lightly. Pour this over the crust.
04 -
Drizzle two thick lines of the chilled blueberry sauce along the length of the pan. Use a chopstick or skewer to gently swirl, being careful not to dig into the crust.
05 -
Bake for about 40-45 minutes, or until the center no longer jiggles. Let it chill fully before slicing it into bars.
# Notes:
01 -
Blueberry sauce can be prepared a day or two in advance.
02 -
Stays fresh in the fridge for up to 4 days.
03 -
Freezes well for up to 1 month.