Cheesecake Fruit Bars (Print)
These rich, fruity cheesecake bars feature a dreamy blueberry swirl on a crumbly graham base. They're a breeze to make and utterly irresistible.
# Ingredients:
→ Blueberry Filling
01 -
3 cups of fresh blueberries
02 -
Half a cup of granulated sugar
→ Graham Cracker Crust
03 -
1 and 1/2 cups crushed graham crackers
04 -
6 tablespoons of melted butter
05 -
2 tablespoons of sugar
→ Cream Cheese Filling
06 -
Two blocks (8 ounces each) of softened cream cheese
07 -
Half a cup of sugar
08 -
1 teaspoon pure vanilla extract
09 -
2 large eggs
# Steps:
01 -
Toss together the blueberries and sugar in a small pot. Let them cook on low heat with the lid on for about 10 minutes. Once done, let it cool and then stick it in the fridge for about 1 or 2 hours so it can thicken up.
02 -
Set your oven to 350°F and let it heat up. Mix the graham cracker crumbs with the melted butter and sugar until it’s combined. Press this mixture firmly into a greased 9x13-inch pan to form the crust.
03 -
Whip the cream cheese with the sugar until it’s perfectly smooth. Add in the vanilla and then crack in the eggs, one at a time. Just gently blend things together—don’t overdo it. Pour this filling over your crust.
04 -
Using your chilled blueberry mixture, make two thick straight stripes running the length of the pan on top of the filling. Grab a skewer or chopstick and carefully swirl it around without disturbing the crust underneath.
05 -
Pop it into the oven for 40-45 minutes until the center looks fully set. Once cooled, chill the whole thing in the fridge before slicing into bars.
# Notes:
01 -
You can make the blueberry filling 1 or 2 days ahead of time.
02 -
The dessert stays good in the fridge for about 4 days.
03 -
It also freezes well for up to a month.