Fresh Blueberry Cheesecake Bars
A creamy, layered dessert that is perfect for summer gatherings.
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Prep time: 20 minutes
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Cook time: 40 minutes
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Chill time: 4 hours (minimum)
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Servings: 12–16 bars
Ingredients
The Homemade Crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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6 tablespoons unsalted butter, melted
The Cheesecake Layer:
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16 oz (two 8-oz blocks) cream cheese, softened to room temperature
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½ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 tablespoon lemon juice
The Fresh Blueberry Topping:
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2 cups fresh blueberries
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¼ cup sugar
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1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
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1 tablespoon lemon juice
Instructions
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Prepare for Baking: Preheat your oven to 325°F (160°C). Grease a 9×9 inch baking pan or line it with parchment paper for easy removal.
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Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of your prepared pan. Bake for 8–10 minutes, then set aside to cool slightly.
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Mix the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until completely smooth. Add eggs one at a time, followed by the vanilla and lemon juice. Mix until just combined (do not overbeat, as this introduces air bubbles).
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Bake the Cheesecake: Pour the cream cheese mixture over the crust. Bake for 30–35 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and let it cool to room temperature.
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Prepare the Blueberry Topping: In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. Cook until the blueberries begin to burst and release their juices. Stir in the cornstarch slurry and simmer for 1–2 minutes until the sauce thickens.
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Assemble and Chill: Once the blueberry topping has cooled slightly, spread it evenly over the cheesecake layer. Refrigerate the entire pan for at least 4 hours (or overnight) to allow the layers to set properly before slicing.