Delightful Blueberry Cheesecake Bars
A delicious summer dessert featuring a graham cracker crust, creamy cheesecake layer, and a vibrant blueberry topping with crumble.
Ingredients
- For the Crust:
- - 1 cup graham cracker crumbs
- - ¼ cup granulated sugar
- - ½ cup unsalted butter melted
- For the Cheesecake Layer:
- - 16 oz cream cheese softened
- - ½ cup granulated sugar
- - 2 large eggs
- - 1 tsp vanilla extract
- For the Blueberry Layer:
- - 2 cups fresh blueberries
- - ¼ cup granulated sugar
- - 1 tbsp lemon juice
- For the Crumble Topping:
- - ½ cup all-purpose flour
- - ¼ cup brown sugar
- - ¼ cup unsalted butter cold and cubed
Instructions
- Preheat oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the dish to form the crust.
- Beat cream cheese and sugar until smooth. Add eggs and vanilla. Pour over the crust.
- Toss blueberries with sugar and lemon juice. Spread over the cheesecake layer.
- Combine flour and brown sugar. Cut in cold butter until crumbly. Sprinkle over blueberries.
- Bake for 40–45 minutes. Cool completely, then chill for 2 hours. Cut into squares and serve.
Notes
- Use fresh or frozen blueberries (do not thaw frozen berries).
- Let the bars chill fully for clean slicing.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
- Let the bars chill fully for clean slicing.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.